| No violation noted during this evaluation. | 09/25/2014 | Non-Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands when needed. CORRECTED
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machinei s not sanitizing. Repair. Sanitize all dishes through dish machine already.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cups on back hand sink. Discontinue. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below equipment and dish machine where soiled. 2. Clean floor below and around shelves in stock room where soiled.3. Clean floor-wall junctions where soiled.4. Clean wall behind dish machine.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on counters. Store in sanitizer solution.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back hand sink to wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for front hand sink. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Back hand sink is leaking. Repair.2. Two bay sink leaking. Repair. (Right bay)
|
06/27/2014 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees not washing hands when needed. CORRECTED
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machinei s not sanitizing. Repair. Sanitize all dishes through dish machine already.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cups on back hand sink. Discontinue. CORRECTED
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor below equipment and dish machine where soiled. 2. Clean floor below and around shelves in stock room where soiled.3. Clean floor-wall junctions where soiled.4. Clean wall behind dish machine.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on counters. Store in sanitizer solution.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal back hand sink to wall with silicone caulk.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for front hand sink. CORRECTED
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Back hand sink is leaking. Repair.2. Two bay sink leaking. Repair. (Right bay)
|
06/20/2014 | Routine |
| No violation noted during this evaluation. | 06/17/2014 | Non-Illness Complaint |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled by back door area and lockers. Clean all soiled floor space. 2. Floor space soiled in dry stock area below shelving and along wall and floor junctions. Clean. 3. Floor space soiled under all equipment and shelving throughout kitchen area and cooks line area. Clean all soiled floor space.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled by back door area and lockers. Clean all soiled floor space. 2. Floor space soiled in dry stock area below shelving and along wall and floor junctions. Clean. 3. Floor space soiled under all equipment and shelving throughout kitchen area and cooks line area. Clean all soiled floor space.
Location: Dry storage
|
02/21/2014 | Non-Illness Complaint Recheck |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled by back door area and lockers. Clean all soiled floor space. 2. Floor space soiled in dry stock area below shelving and along wall and floor junctions. Clean. 3. Floor space soiled under all equipment and shelving throughout kitchen area and cooks line area. Clean all soiled floor space.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled by back door area and lockers. Clean all soiled floor space. 2. Floor space soiled in dry stock area below shelving and along wall and floor junctions. Clean. 3. Floor space soiled under all equipment and shelving throughout kitchen area and cooks line area. Clean all soiled floor space.
Location: Dry storage
|
02/14/2014 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cheese and pasta at 46 deg F and coleslaw at 47.4 deg F. Refirgerate when taking out of prep top coolers to thaw tops of prep top coolers. (refrigerate all potentially hazardous foods when thawing tops)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure back hand sink/dump sink to the wall.
|
11/12/2013 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning broken. Repair.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cleaned knife with cloth towel. Discontinue. Wash- rinse- sanitize all utensils when soiled. May wipe on dry cloth and clean and sanitize every 4 hours.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for class and exam June 30, 2013
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by soda boxes in back kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out and light guard missing in walk in cooler. Replace/repair. Note: new light fixture ordered. 2. Ice on wall of walk in freezer. Remove ice and repair.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 1 bay sink by dish machine. Repair.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula on side of grill. Store on clean surface.
Location: Kitchen
|
07/15/2013 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning broken. Repair.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cleaned knife with cloth towel. Discontinue. Wash- rinse- sanitize all utensils when soiled. May wipe on dry cloth and clean and sanitize every 4 hours.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for class and exam June 30, 2013
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by soda boxes in back kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out and light guard missing in walk in cooler. Replace/repair. Note: new light fixture ordered. 2. Ice on wall of walk in freezer. Remove ice and repair.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 1 bay sink by dish machine. Repair.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula on side of grill. Store on clean surface.
Location: Kitchen
|
06/06/2013 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning broken. Repair.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cleaned knife with cloth towel. Discontinue. Wash- rinse- sanitize all utensils when soiled. May wipe on dry cloth and clean and sanitize every 4 hours.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by soda boxes in back kitchen.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out and light guard missing in walk in cooler. Replace/repair. Note: new light fixture ordered. 2. Ice on wall of walk in freezer. Remove ice and repair.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 1 bay sink by dish machine. Repair.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula on side of grill. Store on clean surface.
Location: Kitchen
|
06/04/2013 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning broken. Repair.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product. Note: on follow up inspection prep top cooler holding pooled eggs at 47 deg F and hamburger meat at 50 deg F. Repair to hold foods at 41 deg F or below. 2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cleaned knife with cloth towel. Discontinue. Wash- rinse- sanitize all utensils when soiled. May wipe on dry cloth and clean and sanitize every 4 hours.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by soda boxes in back kitchen.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out and light guard missing in walk in cooler. Replace/repair. Note: new light fixture ordered. 2. Ice on wall of walk in freezer. Remove ice and repair.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 1 bay sink by dish machine. Repair.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula on side of grill. Store on clean surface.
Location: Kitchen
|
05/28/2013 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning broken. Repair.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Slider hamburger patties at 48 deg F. Hold at 41 deg F or below. Note: lids placed on product.2. Pasta overfilled in container and top 2 bags at 56.5 deg F. Disposed of top two bags. Hold at 41 deg F or below. Do not over fill container.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cleaned knife with cloth towel. Discontinue. Wash- rinse- sanitize all utensils when soiled. May wipe on dry cloth and clean and sanitize every 4 hours.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by soda boxes in back kitchen.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light out and light guard missing in walk in cooler. Replace/repair. Note: new light fixture ordered. 2. Ice on wall of walk in freezer. Remove ice and repair.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 1 bay sink by dish machine. Repair.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula on side of grill. Store on clean surface.
Location: Kitchen
|
05/21/2013 | Routine |
| No violation noted during this evaluation. | 04/22/2013 | Non-Illness Complaint |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Out of chemical. May use three bay sink to wash-rinse-sanitize dishes until dish machine has chemicals.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor wall junctions.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Paper towel dispenser not working at back hand sink. Repair. 2. Broken light guard in dry stock room. Replace.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Continue cleaning the slicer
Location: Kitchen
Equipment: Slicer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink draining slowly up front. Repair to drain freely.
Location: Kitchen
Equipment: Hand sink
|
11/28/2012 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. Out of chemical. May use three bay sink to wash-rinse-sanitize dishes until dish machine has chemicals.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean slicer
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor wall junctions.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Paper towel dispenser not working at back hand sink. Repair. 2. Broken light guard in dry stock room. Replace.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink draining slowly up front. Repair to drain freely.
Location: Kitchen
Equipment: Hand sink
|
11/20/2012 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Facility does not have signage. Please place signs. Do not allow smoking within 8 feet of doorways per state law. Can print signs from http://www.in.gov/atc
|
11/02/2012 | Non-Illness Complaint Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Facility does not have signage. Please place signs. Do not allow smoking within 8 feet of doorways per state law. Can print signs from http://www.in.gov/atc
|
10/26/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/02/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Front burger top is at 36 deg F on left side but the right side is holding the burger meat at 47 deg F. Repair air flow so that unit is at 41 deg F or below.
Location: Kitchen
|
12/13/2011 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Front burger top is at 36 deg F on left side but the right side is holding the burger meat at 47 deg F. Repair air flow so that unit is at 41 deg F or below.
|
12/06/2011 | Illness Complaint |
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