Steak 'n Shake, 3810 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Steak 'n Shake
Type: Restaurant
Address: 3810 W WASHINGTON ST, Indianapolis, IN 46241
County: Marion
License #: 40314
Smoking: Smoke Free
Total inspections: 70
Last inspection: 11/11/2014
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Inspection findings

Inspection Date

Type
  • 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. Hot dogs in prep top cooler next to flat top at 43 deg F to 51 degF. Disposed of one pan at time of inspection. Storing in cooler below.2. Cheese in prep top cooler by flat top grill at 47deg F to 48 deg F. Please move to maintain temperature of 41 deg F or below. Note: moved inside prep top cooler. Note: on follow up inspection 11-10-2014 prep top cooler holding cheese at 45.4 deg F and pooled eggs at 45.6 deg F. Make sure to hold all potentially hazardous foods at 41 deg F or below.Note: on follow up inspection 11-11-2014 prep top cooler holding cheese at 45.6 deg F. Repair to hold at 41 deg F or below.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at facility. Water heater turned off for repairs. Facility is closed until hot water is restored.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide copy of serv safe training, two employees certified but do not have certificate at the store.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean dishes stored below drain line of one bay sink in prep area. Discontinue.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed. CORRECTED AT TIME OF INSPECTION
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Gap between wall and trim molding by ansul system. Remove gap. 2. Tiles missing on wall in storage area in basement. Provide.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall soiled by one bay sink in prep area. Please clean.2. Light guard soiled in prep area by ice machine. Please clean. 3. Fan guards soiled in walk in cooler. Clean.4. Floor in basement is soiled. Please clean. CORRECTED5. Floor soiled by soda units in basement. Clean. CORRECTED
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer missing in Mccall cooler by mop sink. Provide.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk missing/e by ice cream station hand sink. Please replace silicone caulk.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Soda boxes in basement below waste water lines. Move.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Door gasket soiled on 2 door freezer by fryers. Please clean.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SIde of flat top grill by prep top is soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Paper towels not working at hand sink in ice cream station. Repair dispenser to be operational. CORRECTED AT TIME OF INSPECTION.
 11/11/2014Recheck
  • 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. Hot dogs in prep top cooler next to flat top at 43 deg F to 51 degF. Disposed of one pan at time of inspection. Storing in cooler below.2. Cheese in prep top cooler by flat top grill at 47deg F to 48 deg F. Please move to maintain temperature of 41 deg F or below. Note: moved inside prep top cooler. Note: on follow up inspection 11-10-2014 prep top cooler holding cheese at 45.4 deg F and pooled eggs at 45.6 deg F. Make sure to hold all potentially hazardous foods at 41 deg F or below.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No hot water at facility. Water heater turned off for repairs. Facility is closed until hot water is restored.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide copy of serv safe training, two employees certified but do not have certificate at the store.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean dishes stored below drain line of one bay sink in prep area. Discontinue.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed. CORRECTED AT TIME OF INSPECTION
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Gap between wall and trim molding by ansul system. Remove gap. 2. Tiles missing on wall in storage area in basement. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall soiled by one bay sink in prep area. Please clean.2. Light guard soiled in prep area by ice machine. Please clean. 3. Fan guards soiled in walk in cooler. Clean.4. Floor in basement is soiled. Please clean. CORRECTED5. Floor soiled by soda units in basement. Clean. CORRECTED
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall soiled by one bay sink in prep area. Please clean.2. Light guard soiled in prep area by ice machine. Please clean. 3. Fan guards soiled in walk in cooler. Clean.4. Floor in basement is soiled. Please clean. CORRECTED5. Floor soiled by soda units in basement. Clean. CORRECTED
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer missing in Mccall cooler by mop sink. Provide.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk missing/e by ice cream station hand sink. Please replace silicone caulk.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Soda boxes in basement below waste water lines. Move.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Door gasket soiled on 2 door freezer by fryers. Please clean.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SIde of flat top grill by prep top is soiled. Clean.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Paper towels not working at hand sink in ice cream station. Repair dispenser to be operational. CORRECTED AT TIME OF INSPECTION.
 11/10/2014Recheck
  • 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. Hot dogs in prep top cooler next to flat top at 43 deg F to 51 degF. Disposed of one pan at time of inspection. Storing in cooler below.2. Cheese in prep top cooler by flat top grill at 47deg F to 48 deg F. Please move to maintain temperature of 41 deg F or below. Note: moved inside prep top cooler.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide copy of serv safe training, two employees certified but do not have certificate at the store.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean dishes stored below drain line of one bay sink in prep area. Discontinue.
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed. CORRECTED AT TIME OF INSPECTION
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Gap between wall and trim molding by ansul system. Remove gap. 2. Tiles missing on wall in storage area in basement. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall soiled by one bay sink in prep area. Please clean.2. Light guard soiled in prep area by ice machine. Please clean. 3. Fan guards soiled in walk in cooler. Clean.4. Floor in basement is soiled. Please clean.5. Floor soiled by soda units in basement. Clean.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer missing in Mccall cooler by mop sink. Provide.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk missing/e by ice cream station hand sink. Please replace silicone caulk.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Soda boxes in basement below waste water lines. Move.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Door gasket soiled on 2 door freezer by fryers. Please clean.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SIde of flat top grill by prep top is soiled. Clean.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Paper towels not working at hand sink in ice cream station. Repair dispenser to be operational. CORRECTED AT TIME OF INSPECTION.
 11/07/2014Recheck
  • 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. Hot dogs in prep top cooler next to flat top at 43 deg F to 51 degF. Disposed of one pan at time of inspection. Storing in cooler below.2. Cheese in prep top cooler by flat top grill at 47deg F to 48 deg F. Please move to maintain temperature of 41 deg F or below. Note: moved inside prep top cooler.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide copy of serv safe training, two employees certified but do not have certificate at the store.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Clean dishes stored below drain line of one bay sink in prep area. Discontinue.
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Dumpster lid open. Please keep closed. CORRECTED AT TIME OF INSPECTION
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Gap between wall and trim molding by ansul system. Remove gap. 2. Tiles missing on wall in storage area in basement. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Wall soiled by one bay sink in prep area. Please clean.2. Light guard soiled in prep area by ice machine. Please clean. 3. Fan guards soiled in walk in cooler. Clean.4. Floor in basement is soiled. Please clean.5. Floor soiled by soda units in basement. Clean.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer missing in Mccall cooler by mop sink. Provide.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Silicone caulk missing/e by ice cream station hand sink. Please replace silicone caulk.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Soda boxes in basement below waste water lines. Move.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Door gasket soiled on 2 door freezer by fryers. Please clean.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SIde of flat top grill by prep top is soiled. Clean.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Paper towels not working at hand sink in ice cream station. Repair dispenser to be operational. CORRECTED AT TIME OF INSPECTION.
 10/30/2014Routine
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Repair plumbing problems. Eliminate sewer gas smell.2. One toilet in men's room is backing up. Repair men's toilet.
 10/07/2014Non-Illness Complaint Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Repair plumbing problems. Eliminate sewer gas smell.2. One toilet in men's room is backing up. Repair men's toilet.
 10/03/2014Non-Illness Complaint
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and sanitizie all equipment, counters, dishes, etc after construction is complete prior to operation.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure all fixed equipment to walls and seal with silicone caulk.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish walls in dish machine room with stainless steel and FRP as needed. 2. Finish ceiling area in stock area.
  • 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 all floors and walls after construction where needed prior to operation.
 08/22/2014Pre-Licensing
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD AND SINGLE SERVICE ITEMS STORED IN SPLASH RANGE OF HAND SINK AND DUMP SINK IN ICE CREAM AREA. MOVE PRODUCTS TO PREVENT POSSIBLE CONTAMINATION.
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: NOTE; ON FOLLOW UP INSPECTION 6-13-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSON FOLLOW UP INSPECTION 6-20-2014 TO DO REMODEL ON 6-23-2014 THROUGH 6-26-2014ON FOLLOW UP INSPECTION 6-27-2014 INFORMED REMODEL TO BE DONE JULY 7 2014 THROUGH JULY 11 2014NOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014NOTE: ON FOLLOW UP INSPECTION 6-20-2014 TO BE DOING REMODEL ON 6-23-2014 TO 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 08/22/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: to be replacing front exhaust hood, old system doesn't meet cooking equipment capacity. Repairing/replacing wall behind dish machine. Adding stainless steel plate to block off drive thru/ front line window for easier cleaning until hood is replaced; then replacing window.Note: Spoke with Mark Gifhorn via phone and Scheduled to replace exhaust hood and alter drive thru area in March 2014 (estimated at this time)Note: New hood should be built within next several weeks and then new exhaust hood is being placed on April 28, 2014.Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. Note: still pulling permits for remodel on 6-6-2014Note: remodel to start 6-26-2014 and last 4 days. Note: on follow up 6-20-2014 update - remodel to be done June 23 through June 26, 2014.Have been informed remodel is now scheduled for 7-7-2014 through 7-11-2014.CALL HEALTH DEAPRTMENT, CAROL HURLEY 221-2255 OR 373-2713 PRIOR TO RE-OPENING AFTER REMODEL FOR APPROVAL.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
 08/22/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD AND SINGLE SERVICE ITEMS STORED IN SPLASH RANGE OF HAND SINK AND DUMP SINK IN ICE CREAM AREA. MOVE PRODUCTS TO PREVENT POSSIBLE CONTAMINATION.
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • Hand sink improper usage
    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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: NOTE; ON FOLLOW UP INSPECTION 6-13-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSON FOLLOW UP INSPECTION 6-20-2014 TO DO REMODEL ON 6-23-2014 THROUGH 6-26-2014ON FOLLOW UP INSPECTION 6-27-2014 INFORMED REMODEL TO BE DONE JULY 7 2014 THROUGH JULY 11 2014NOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014NOTE: ON FOLLOW UP INSPECTION 6-20-2014 TO BE DOING REMODEL ON 6-23-2014 TO 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 07/22/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: to be replacing front exhaust hood, old system doesn't meet cooking equipment capacity. Repairing/replacing wall behind dish machine. Adding stainless steel plate to block off drive thru/ front line window for easier cleaning until hood is replaced; then replacing window.Note: Spoke with Mark Gifhorn via phone and Scheduled to replace exhaust hood and alter drive thru area in March 2014 (estimated at this time)Note: New hood should be built within next several weeks and then new exhaust hood is being placed on April 28, 2014.Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. Note: still pulling permits for remodel on 6-6-2014Note: remodel to start 6-26-2014 and last 4 days. Note: on follow up 6-20-2014 update - remodel to be done June 23 through June 26, 2014.Have been informed remodel is now scheduled for 7-7-2014 through 7-11-2014.CALL HEALTH DEAPRTMENT, CAROL HURLEY 221-2255 OR 373-2713 PRIOR TO RE-OPENING AFTER REMODEL FOR APPROVAL.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Kitchen
 07/22/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD AND SINGLE SERVICE ITEMS STORED IN SPLASH RANGE OF HAND SINK AND DUMP SINK IN ICE CREAM AREA. MOVE PRODUCTS TO PREVENT POSSIBLE CONTAMINATION.
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • Hand sink improper usage
    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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: NOTE; ON FOLLOW UP INSPECTION 6-13-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSON FOLLOW UP INSPECTION 6-20-2014 TO DO REMODEL ON 6-23-2014 THROUGH 6-26-2014ON FOLLOW UP INSPECTION 6-27-2014 INFORMED REMODEL TO BE DONE JULY 7 2014 THROUGH JULY 11 2014NOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014NOTE: ON FOLLOW UP INSPECTION 6-20-2014 TO BE DOING REMODEL ON 6-23-2014 TO 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 07/03/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: to be replacing front exhaust hood, old system doesn't meet cooking equipment capacity. Repairing/replacing wall behind dish machine. Adding stainless steel plate to block off drive thru/ front line window for easier cleaning until hood is replaced; then replacing window.Note: Spoke with Mark Gifhorn via phone and Scheduled to replace exhaust hood and alter drive thru area in March 2014 (estimated at this time)Note: New hood should be built within next several weeks and then new exhaust hood is being placed on April 28, 2014.Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. Note: still pulling permits for remodel on 6-6-2014Note: remodel to start 6-26-2014 and last 4 days. Note: on follow up 6-20-2014 update - remodel to be done June 23 through June 26, 2014.Have been informed remodel is now scheduled for 7-7-2014 through 7-11-2014.CALL HEALTH DEAPRTMENT, CAROL HURLEY 221-2255 OR 373-2713 PRIOR TO RE-OPENING AFTER REMODEL FOR APPROVAL.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Kitchen
 07/03/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: FOOD AND SINGLE SERVICE ITEMS STORED IN SPLASH RANGE OF HAND SINK AND DUMP SINK IN ICE CREAM AREA. MOVE PRODUCTS TO PREVENT POSSIBLE CONTAMINATION.
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • Hand sink improper usage
    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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.3. ON FOLLOW UP INSPECTION 6-27-2014 CLOTH TOWEL ON BACK KITCHEN HAND SINK. DO NOT RINSE TOWELS IN HAND SINK. REMOVE. STORE WET CLOTH TOWELS IN APPROVED STRENGTH SANITIZER SOLUTION. DO NOT PLACE ANYTHING IN OR ON HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: NOTE; ON FOLLOW UP INSPECTION 6-13-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSON FOLLOW UP INSPECTION 6-20-2014 TO DO REMODEL ON 6-23-2014 THROUGH 6-26-2014ON FOLLOW UP INSPECTION 6-27-2014 INFORMED REMODEL TO BE DONE JULY 7 2014 THROUGH JULY 11 2014NOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014NOTE: ON FOLLOW UP INSPECTION 6-20-2014 TO BE DOING REMODEL ON 6-23-2014 TO 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. FRONT EXHAUST DRIPPING GREASE. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST. CORRECTED
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-27-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 06/27/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. grease build up on shelf below flat top. Clean.2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: to be replacing front exhaust hood, old system doesn't meet cooking equipment capacity. Repairing/replacing wall behind dish machine. Adding stainless steel plate to block off drive thru/ front line window for easier cleaning until hood is replaced; then replacing window.Note: Spoke with Mark Gifhorn via phone and Scheduled to replace exhaust hood and alter drive thru area in March 2014 (estimated at this time)Note: New hood should be built within next several weeks and then new exhaust hood is being placed on April 28, 2014.Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. Note: still pulling permits for remodel on 6-6-2014Note: remodel to start 6-26-2014 and last 4 days. Note: on follow up 6-20-2014 update - remodel to be done June 23 through June 26, 2014.Have been informed remodel is now scheduled for 7-7-2014 through 7-11-2014.CALL HEALTH DEAPRTMENT, CAROL HURLEY 221-2255 OR 373-2713 PRIOR TO RE-OPENING AFTER REMODEL FOR APPROVAL.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Clean.2. Exhaust hood by drive thru is soiled. Please clean. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. 2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean.3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Kitchen
 06/27/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS. CORRECTED2. NOTE ON FOLLOW UP INSPECTION 6-20-2014 DISHES RINSED IN FRONT ICE CREAM AREA HAND SINK. DISCONTINUE. CORRECTED AT TIME OF INSPECTION.
    Location: Cook line
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: NOTE; ON FOLLOW UP INSPECTION 6-13-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.NOTE; ON FOLLOW UP INSPECTION 6-20-2014 CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSNOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014NOTE: ON FOLLOW UP INSPECTION 6-20-2014 TO BE DOING REMODEL ON 6-23-2014 TO 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE3. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER6. CLEAN WALL BEHIND DISH MACHINE7. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 8. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20139. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.10. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.11. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201312. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 13 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.14. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 15. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.16. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 17. CLEAN TOILETS IN MEN'S BATHROOM. 18. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: FLOOR -WALL JUNCTIONS SOILED. CLEAN. FLOORS SOILED BELOW EQUIPMENT. CLEAN. FLOORS SOILED BY FRYER. CLEAN - NOTE CORRECTED AT TIME OF INSPECTION.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-20-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 06/20/2014Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN NOTE: ON FOLLOW UP INSPECTION 6-13-2014 FRONT HAND SINK IS SOILED. CLEAN AND DO NOT DUMP IN HAND SINK.
  • 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: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN TRASH CAN ON COOKS LINE AND ANY OTHERS SOILED IN KITCHEN.
    Location: Kitchen
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 STILL OBTAINING PERMITSNOTE: ON FOLLOW UP INSPECTION 6-13-2014 TO BE DOING REMODEL ON 6-26-2014
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETE1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)NOTE: ON FOLLOW UP INSPECTION 6-13-2014: FLOOR AREAS IN ICE CREAM AND COOKS LINE ARE SOILED. CLEAN. FLOOR- WALL JUNCTIONS SOILED IN KITCHEN AREAS. CLEAN FLOOR BELOW EQUIPMENT BY DRIVE THRU SOILED. CLEAN.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN.NOTE: ON FOLLOW UP INSPECTION 6-13-2014: SHELF BELOW FLAT TOP SOILED. CLEAN SIDES OF EQUIPMENT ON COOKS LINE SOILED. CLEAN
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-13-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 06/13/2014Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • No hand washing (when)
    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: NO HAND WASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 EMPLOYEE DRINK WITHOUT LID IN BACK PREP KITCHEN. PROVIDE LIDS AND STRAWS
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. ONE SINK SOILED IN MEN'S BATHROOM. CLEAN. CORRECTED2. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT HAND SINK IN ICE CREAM AREA IS SOILED. CLEAN
  • Hand sink improper usage
    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: NOTE: ON FOLLOW UP INSPECTION 6-6-2014 FRONT ICE CREAM AREA HAND SINK HAS A BUCKET IN IT. REMOVE. DO NOT STORE ANYTHING IN OR ON HAND SINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30. NOTE: STILL OBTAINING PERMITS
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETEALL ITEMS BELOW HAVE BEEN CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETEALL ITEMS BELOW HAVE BEEN CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL FLOOR AREAS IN FRONT AND BACK KITCHEN ARE HEAVILY SOILED WITH FOOD DEBRIS. CLEAN. (OVER AN INCH OF FRYS AND GREASE AROUND FRONT LINE EQUIPMENT AND SPILLED ICE CREAM ON FLOORS IN FREEZER AREA, ETC)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE. NOTE: ON FOLLOW UP INSPECTION 6-6-2014 ALL COUNTERS AND EQUIPMENT SURFACES IN BACK AND COOK LINE AREA ARE HEAVILY SOILED. CLEAN
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.NOTE: ON FOLLOW UP INSPECTION 6-6-2014 BOTH PREP TOPS HAD KNIVES STORED BETWEEN PANS AND WALL OF PREP TOP. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 06/06/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
 06/06/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETEALL ITEMS BELOW HAVE BEEN CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
  • 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 AROUND FRYER2. CLEAN FLOOR AT DRIVE THRU WHERE SODA LINES WERE LIFTED AFTER REPAIRS ARE COMPLETEALL ITEMS BELOW HAVE BEEN CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 04/30/2014Recheck
  • Physical structure maintenance (corrected)
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.Note: manager called Mayor's Hot line.Note: does not appear to be active storm drain grate. Please level area.
 04/30/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • 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 MACHINE IS NOT SANITIZING. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
    Location: Kitchen
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
    Location: Mens restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE: GREASE IS DIPPING FROM PANS BELOW UNIT. REPAIR TO PREVENT DRIPPING. NOTE: ALL BELOW VIOLATIONS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE: GREASE IS DIPPING FROM PANS BELOW UNIT. REPAIR TO PREVENT DRIPPING. NOTE: ALL BELOW VIOLATIONS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN KITCHEN TRASH CANS WHERE SOILED. NOTE CONTINUE CLEANING TRASH CANS THAT ARE SOILED.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • 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 AROUND FRYER2. CLEAN FLOOR WHERE SODA LINES WERE LIFTED AFTER FINISHING WITH REPAIRS. ALL BELOW VIOLATIONS CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. PROVIDE DUNAGE RACKS FOR FOOD ITEMS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL COMPLETE.6. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER. CONTINUE WITH ALL CLEANING ABOVE AS NEEDED.
  • 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 AROUND FRYER2. CLEAN FLOOR WHERE SODA LINES WERE LIFTED AFTER FINISHING WITH REPAIRS. ALL BELOW VIOLATIONS CORRECTED1. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. PROVIDE DUNAGE RACKS FOR FOOD ITEMS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL COMPLETE.6. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER. CONTINUE WITH ALL CLEANING ABOVE AS NEEDED.
 04/30/2014Non-Illness Complaint Recheck
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Trash dumpster lid is open. Please keep closed to prevent pest harborage. CORRECTED AT TIME OF INSPECTION.Note: on follow up inspection 4-24-2014 Trash is in an open container in dumpster area as dumpster is full. Discontinue. Order a larger container of have picked up more frequently.2. Card board dumpster lid is open due to over filling. Keep lid closed. Have dumpster picked up more often or break down boxes to prevent lids from being open. Note: on follow up inspection 4-24-2014 card board dumpster is to full to close lids. Have picked up more frequently.
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Small amount of debris in dumpster area. Cardboard boxes and several drink glasses on ground. Please pick up.Note: on follow up inspection 4-24-2014 Slight amount of debris on the ground. Clean.2. One cardboard box broken down sliding out from dumpster enclosure. Please pick up. CORRECTED AT TIME OF INSPECTION.
 04/30/2014Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014Note: On follow up inspection 4-30-2014 spoke with Susan from LDI Manufacturing and they are obtaining both city and state permits to place new exhaust hood. Will follow up after remodel scheduled May 27 through May 30.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
 04/30/2014Non-Illness Complaint Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Trash dumpster lid is open. Please keep closed to prevent pest harborage. CORRECTED AT TIME OF INSPECTION.Note: on follow up inspection 4-24-2014 Trash is in an open container in dumpster area as dumpster is full. Discontinue. Order a larger container of have picked up more frequently.2. Card board dumpster lid is open due to over filling. Keep lid closed. Have dumpster picked up more often or break down boxes to prevent lids from being open. Note: on follow up inspection 4-24-2014 card board dumpster is to full to close lids. Have picked up more frequently.
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Small amount of debris in dumpster area. Cardboard boxes and several drink glasses on ground. Please pick up.Note: on follow up inspection 4-24-2014 Slight amount of debris on the ground. Clean.2. One cardboard box broken down sliding out from dumpster enclosure. Please pick up. CORRECTED AT TIME OF INSPECTION.
 04/24/2014Non-Illness Complaint Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. Trash dumpster lid is open. Please keep closed to prevent pest harborage. CORRECTED AT TIME OF INSPECTION.2. Card board dumpster lid is open due to over filling. Keep lid closed. Have dumpster picked up more often or break down boxes to prevent lids from being open.
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Small amount of debris in dumpster area. Cardboard boxes and several drink glasses on ground. Please pick up.2. One cardboard box broken down sliding out from dumpster enclosure. Please pick up. CORRECTED AT TIME OF INSPECTION.
 04/17/2014Non-Illness Complaint
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.Note: manager called Mayor's Hot line.Note: does not appear to be active storm drain grate. Please level area.
 04/08/2014Non-Illness Complaint Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; SODA UNIT, COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. NOTE: FINISH CLEANING ALL THE ABOVENOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
  • 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 THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; SODA UNIT, COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER4. CLEAN WALL BEHIND DISH MACHINE5. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. NOTE: FINISH CLEANING ALL THE ABOVENOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED6. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.8. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.9. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 201310. CLEAN SHELF FROM WALL BEHIND DISH MACHINE. 11 CLEAN THE WALL IN THE PREP AREA BELOW THE SHELVING.12. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHEN AREAS. 13. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.14. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 15. CLEAN TOILETS IN MEN'S BATHROOM. 16. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.NOTE: PROVIDE DUNAGE RACKS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE; GREASE IS DRIPPING BELOW UNIT. REPAIR AND CLEAN.NOTE: ALL BELOW ITEMS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 04/03/2014Recheck
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • 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 MACHINE IS NOT SANITIZING. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
    Location: Kitchen
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: Dishmachine
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
    Location: Mens restroom
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE: GREASE IS DIPPING FROM PANS BELOW UNIT. REPAIR TO PREVENT DRIPPING. NOTE: ALL BELOW VIOLATIONS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER. NOTE: GREASE IS DIPPING FROM PANS BELOW UNIT. REPAIR TO PREVENT DRIPPING. NOTE: ALL BELOW VIOLATIONS HAVE BEEN CORRECTED2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN KITCHEN TRASH CANS WHERE SOILED. NOTE CONTINUE CLEANING TRASH CANS THAT ARE SOILED.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • 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 THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; SODA UNIT, COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20135. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. PROVIDE DUNAGE RACKS FOR FOOD ITEMS IF CONTINUING TO USE AREA FOR STORAGE AFTER REMODEL COMPLETE.6. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER. CONTINUE WITH ALL CLEANING ABOVE AS NEEDED.
 04/03/2014Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. Note: drawers catching grease are not closing securely and grease is spilling. Please repair. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.Note: Coke called to move soda lines so floor can be more easily cleaned.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit. Note: new exhaust hood scheduled to be placed 4-28-2014
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement. CORRECTED
    Location: Basement
 04/03/2014Non-Illness Complaint Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.Note: manager called Mayor's Hot line.
 04/01/2014Non-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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: CHEMICAL SPRAY BOTTLE HANGING ON SHELF WITH CLEAN DISHES. DISCONTINUE.
  • 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.
  • 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. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK KITCHEN PREP AREA. PROVIDE LIDS AND STRAWS FOR EMPLOYEE DRINKS.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY.
  • Dumpster / pick up frequency
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: 1. DUMPSTER LIDS ARE OPEN AND DUMPSTER IS OVERFLOWING. HAVE PICKED UP TODAY AND MORE FREQUENTLY. 2. HAVE RECYCLING DUMPSTER PICKED UP.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: OLD PAPER TOWEL DISPENSER IN DISH ROOM. REMOVE.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: COVE MOLDING MISSING BELOW DISH MACHINE DRAIN BOARD. PROVIDE.
  • 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 THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; SODA UNIT, COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.5. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.6. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALL AND SHELF FROM WALL BEHIND DISH MACHINE. 8. CLEAN THE WALL I N THE PREP AREA BELOW THE SHELVING.9. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHENN AREAS. 10. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 11. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.12. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER. 13. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 14. CLEAN TOILETS IN MEN'S BATHROOM. 15. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: COKE CRATES/ MILK CRATES BY HOSHIZAKI FREEZER. REMOVE AND PROVIDE DUNAGE RACKS.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: LEAK BELOW 3 BAY PLUMBING. REPAIR.
  • 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: KNIFE STORED BETWEEN PAN AND WALL OF PREP TOP COOLER. DISCONTINUE. STORE ON CLEANED AND SANITIZED SURFACE.
 03/27/2014Routine
  • 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: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: PASTA AT ROOM TEMPERATURE COOLING COVERED AT 93.4 DEG F. DISCONTINUE. COOL UNCOVERED IN REFRIGERATION.
  • 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 MACHINE IS NOT SANITIZING. TRIED BOTH LOW TEMPERATURE CHEMICAL SANITIZER AND HIGH TEMPERATURE SANITIZING. NO READING ON TEST STRIPS FOR CHEMICAL. REACHED 139.1 DEG F ON HIGH TEMPERATURE SANITIZING AT PLATE LEVEL. REPAIR TO SANITIZE. IF USING BLEACH HAVE AT 50-100 PPM. IF USING HIGH TEMPERATURE MUST REACH 160 DEG F AT PLATE LEVE. MAY SANITIZE DISHES IN THREE BAY SINK AFTER CLEANING AND SANITIZING SINK.
  • 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.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ONE SINK SOILED IN MEN'S BATHROOM. CLEAN.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN SHELF BELOW FLAT TOP. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.2. CLEAN SHELF BEHIND THE EXHAUST HOOD. NOTE: WRITTEN ON COMPLAINT INSPECTION IN SEPTEMBER.3. CLEAN 2 DOOR FREEZER NEAR ICE CREAM/SHAKE AREA. 4. CLEAN DISH MACHINE.5. CLEAN DATA PLATE BOX AT DISH MACHINE. 6. CLEAN PLUMBING BELOW DISH MACHINE.
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYER IN DRIVE THRU AREA.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN KITCHEN TRASH CANS WHERE SOILED.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CLEAN FRONT EXHAUST HOOD AND FILTERS.2. CLEAN FILTERS AT DRIVE THRU EXHAUST.
  • 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 THE FLOOR BELOW ALL THE EQUIPMENT ON THE COOKS LINE: FLAT TOP, FRYERS, COOLERS, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20132. CLEAN THE CEILING AT THE FRONT COUNTER AREA WHERE DRIPPING GREASE, ETC. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20133. CLEAN THE FLOOR BELOW ALL THE EQUIPMENT IN THE DRIVE THRU AREA; SODA UNIT, COUNTER, ETC. LIFT ALL SODA LINES 6 INCHES OFF THE FLOOR FOR CLEANING. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20134. CLEAN WALLS AND CEILING IN ICE CREAM/ SHAKE STATION AREA.5. CLEAN THE WALL BELOW THE CLIP BOARDS BY ICE MACHINE.6. CLEAN FLOOR AND WALL BEHIND THE ICE MACHINE. NOTE: WRITEN ON COMPLAINT IN SEPTEMBER OF 20137. CLEAN WALL AND SHELF FROM WALL BEHIND DISH MACHINE. 8. CLEAN THE WALL I N THE PREP AREA BELOW THE SHELVING.9. CLEAN ALL FLOOR-WALL JUNCTIONS IN THE KITCHENN AREAS. 10. MOVE COKE/MILK CRATES BY ONE DOOR HOSHIZAKI FREEZER AND CLEAN THE FLOOR. 11. CLEAN THE FLOOR UNDER AND AROUND FRONT SHELF IN WALK IN FREEZER.12. CLEAN THE FLOOR BELOW AND AROUND SHELVES WHERE SOILED IN THE WALK IN COOLER. 13. CLEAN TWO OF THE TOILETS IN THE WOMENS BATHROOM. REPLACE TOILET SEAT IN ONE STALL IF NEEDED. 14. CLEAN TOILETS IN MEN'S BATHROOM. 15. CLEAN FLOOR AROUND BASE BOARDS IN MEN'S BATHROOM.
 03/27/2014Non-Illness Complaint
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Clean below dumpster when it is next moved for emptying.2. Dumpster area is soiled. Clean. Note: Doing at time of insepction3. Clean area around behind dumpster where debris has built up.4. Remove grocery cart with trash from dumpster area. CORRECTED
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Dumpster soiled. Have cleaned.
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: Dumpster is not being picked up frequently enough to prevent build up around dumpsters. Have both cardboard and regular dumpster picked up often enough to prevent debris.
 03/25/2014Non-Illness Complaint Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.Note: manager called Mayor's Hot line.
 03/25/2014Non-Illness Complaint Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.Note: manager called Mayor's Hot line.
 03/18/2014Non-Illness Complaint Recheck
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Clean below dumpster when it is next moved for emptying.2. Dumpster area is soiled. Clean. Note: Doing at time of insepction3. Clean area around behind dumpster where debris has built up.4. Remove grocery cart with trash from dumpster area. CORRECTED
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Clean below dumpster when it is next moved for emptying.2. Dumpster area is soiled. Clean. Note: Doing at time of insepction3. Clean area around behind dumpster where debris has built up.4. Remove grocery cart with trash from dumpster area. CORRECTED
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Dumpster soiled. Have cleaned.
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: Dumpster is not being picked up frequently enough to prevent build up around dumpsters. Have both cardboard and regular dumpster picked up often enough to prevent debris.
 03/18/2014Non-Illness Complaint Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Storm drain grate missing at facility exit. Provide.
 03/13/2014Non-Illness Complaint
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Clean below dumpster when it is next moved for emptying.2. Dumpster area is soiled. Clean. Note: Doing at time of insepction3. Clean area around behind dumpster where debris has built up.4. Remove grocery cart with trash from dumpster area.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Dumpster soiled. Have cleaned.
  • Dumpster / pick up frequency
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Comments: Dumpster is not being picked up frequently enough to prevent build up around dumpsters. Have both cardboard and regular dumpster picked up often enough to prevent debris.
 03/11/2014Non-Illness Complaint
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    Location: Basement
 01/10/2014Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    Location: Kitchen
 01/03/2014Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below flat top. 2. Side of fryer by drive thru is soiled. Clean. CORRECTED
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Exhaust hood is not adequate for equipment used below unit. Grease drips continuously. Replace exhaust hood or change equipment below unit.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning. CORRECTED2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning. CORRECTED 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning. CORRECTED5. Clean behind ice machine.6. Clean remaining grease off walls and equipment in basement.
    Location: Kitchen
 12/04/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 12/04/2013Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 12/03/2013Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below grill. 2. Side of fryer by drive thru is soiled. Clean.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    Location: Kitchen
 12/03/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below grill. 2. Side of fryer by drive thru is soiled. Clean.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Provide floor tiles where broken in basement.2. Finish grouting as needed.
    Location: Basement
  • 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 below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    Location: Kitchen
 10/15/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 10/15/2013Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 10/01/2013Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below grill. 2. Side of fryer by drive thru is soiled. Clean.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    Location: Kitchen
 10/01/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. CORRECTED2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below grill. 2. Side of fryer by drive thru is soiled. Clean.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    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: 1. Floor below equipment on drive thru area is soiled. Clean. Note: continue cleaning2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean. Note: continue clleaning 3. Grease build up on floor by front fryer. Clean. CORRECTED4. Clean shelf/window area behind grill. Note: now has grease build up from exhaust hood. Continue cleaning.
    Location: Kitchen
 09/27/2013Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in dish area. Exterminate.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Move bananas out of splash range of front hand sink or provide splash guard
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Serving utensils are cleaned every shift. Must clean in use utensils every 4 hours.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Replace any worn utensils.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Grease build up on floor by front fryer. Repair equipment if leaking. 2. Top of prep top cooler by drive thru is rusting. Repair or replace.
    Location: Kitchen
    Equipment: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean shelf below grill. 2. Side of fryer by drive thru is soiled. Clean.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Soda lines on floor by soda unit. Left 6 inches off the floor for cleaning.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhuast hood soiled and dripping grease. Have cleaned and tagged.2. Make sure drive thru exhaust hood is cleaned and tagged.
  • 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 below equipment on drive thru area is soiled. Clean.2. Floor below front equipment is soiled (prep top coolers, fryer, grill, etc). Clean3. Grease build up on floor by front fryer. Clean. 4. Clean shelf/window area behind grill.
    Location: Kitchen
 09/20/2013Non-Illness Complaint
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace CORRECTED2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine. CORRECTED2. Clean soda area in basement. CORRECTED3. Clean ceiling and air duct area over front counter. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED5. Clean floors in basment. Note finish cleaning6. Clean walls and equipment in basement where grease has dripped. Note: Finish cleaning
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement. CORRECTED2. Clean equipment in basement where grease has dripped. Note: Finish cleaning3. Clean shelves in walk in cooler. Note: finish cleaning4. Clean inside of ice cream chest freezer and remove ice build up. CORRECTED5. Clean inside of one door freezer below cash register. CORRECTED
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 09/05/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in basement. Exterminate.
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: Grease leaking from exhaust hood onto counter below flat top grill. Unit does not have grease drip pans. Grease/soil built up on ceiling over register and around air duct from hood. Repair or replace exhaust hood. Hood unit does not appear to be adequate for foods cooked below hood.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles in basement. Replace2. Level floor by side/back door for easier cleaning.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor around and below dish machine.2. Clean soda area in basement.3. Clean ceiling and air duct area over fron counter.4. Clean fan guards in walk in cooler. 5. Clean floors in basment.6. Clean walls and equipment in basement where grease has dripped.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal with silicone caulk front hand sink to wall.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean soda area in basement.2. Clean equipment in basement where grease has dripped. 3. Clean shelves in walk in cooler. 4. Clean inside of ice cream chest freezer and remove ice build up. 5. Clean inside of one door freezer below cash register.
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean sides of flat top grills.2 Clean table below flat top grills.
 08/28/2013Routine
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have duct system cleaned. Note: Alpine group scheduled to clean tonight (6-17-2013) at 11:00pm. Note: Scheduled for 6-24-2013Duct cleaning includes: - Removal of all supply and return grills and clean them thoroughly with a degreaser - Hand wipe as far as possible on inside of duct work on all supplies and returns - Clean all ceiling tiles with degreaser in area by grill and counterNote: states - all of the duct work on the roof is sealed with spray foam and can not be cleaned.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean. CORRECTEDClean partial wall above grill area.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean. CORRECTEDClean partial wall above grill area.
 06/25/2013Non-Illness Complaint Recheck
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have duct system cleaned. Note: Alpine group scheduled to clean tonight (6-17-2013) at 11:00pm. Note: Scheduled for 6-24-2013Duct cleaning includes: - Removal of all supply and return grills and clean them thoroughly with a degreaser - Hand wipe as far as possible on inside of duct work on all supplies and returns - Clean all ceiling tiles with degreaser in area by grill and counterNote: states - all of the duct work on the roof is sealed with spray foam and can not be cleaned.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean.
 06/19/2013Non-Illness Complaint Recheck
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have duct system cleaned. Note: Alpine group scheduled to clean tonight (6-17-2013) at 11:00pm. Duct cleaning includes: - Removal of all supply and return grills and clean them thoroughly with a degreaser - Hand wipe as far as possible on inside of duct work on all supplies and returns - Clean all ceiling tiles with degreaser in area by grill and counterNote: states - all of the duct work on the roof is sealed with spray foam and can not be cleaned.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean.
 06/17/2013Non-Illness Complaint Recheck
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have duct system cleaned.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean.
 06/14/2013Non-Illness Complaint Recheck
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Have duct system cleaned.
  • 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: Air ducts and ceiling tiles in front area by grill/cash register area are soiled. Clean.
 05/31/2013Non-Illness Complaint
  • Harborage conditions (corrected)
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Grease coming through downspout from roof onto east side parking lot and down into the alley way by car lot .Per Chapter 20- sec 203 : Have grease porperly disposed of and area cleaned. Do not power wash grease into sewers.
 03/06/2013Non-Illness Complaint Recheck
  • Harborage conditions
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Grease coming through downspout from roof onto east side parking lot and down into the alley way by car lot .Per Chapter 20- sec 203 : Have grease porperly disposed of and area cleaned. Do not power wash grease into sewers.
 03/05/2013Non-Illness Complaint
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Provide new door sweep for side door.
    Location: Kitchen
 02/05/2013Routine
  • 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
 11/02/2012Non-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
 10/26/2012Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked hamburger pattie at room temperature with cooked bacon. Discontinue. Note: disposed of at time of inspection.
    Location: Kitchen
  • 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: Two door reach in cooler by drive thru is holding foods at 48 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repaired.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Do not store chili paddle on bottom prep table legs.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in basement. Repair wall and replace.
    Location: Basement
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Remove peeling paint from basement ceiling.
    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: 1. Clean grease spill in basement.2. Clean floor in soda area where spill has occurred. CORRECTED
    Location: Basement
  • 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 grease spill in basement.2. Clean floor in soda area where spill has occurred. CORRECTED
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace mising anti slip strips on stairs. 2. Repair grease leak into basement.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Front hand sink is loose from the counter. Please secure to the counter,
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 1 door Hoshizaki freezer.2. Clean soiled door gasket on Mccall 2 door freezer.
    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: Leak at front hand sink faucet. Please repair.
    Location: Kitchen
 09/26/2012Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked hamburger pattie at room temperature with cooked bacon. Discontinue. Note: disposed of at time of inspection.
    Location: Kitchen
  • 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: Two door reach in cooler by drive thru is holding foods at 48 deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repaired.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Do not store chili paddle on bottom prep table legs.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding loose in basement. Repair wall and replace.
    Location: Basement
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Remove peeling paint from basement ceiling.
    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: 1. Clean grease spill in basement.2. Clean floor in soda area where spill has occurred.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace mising anti slip strips on stairs. 2. Repair grease leak into basement.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Front hand sink is loose from the counter. Please secure to the counter,
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 1 door Hoshizaki freezer.2. Clean soiled door gasket on Mccall 2 door freezer.
    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: Leak at front hand sink faucet. Please repair.
    Location: Kitchen
 09/19/2012Routine
  • 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: HAVE FIRE SUPPRESSION SYSTEMS SERVICED AND RECHARGED.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE ALL AFFECTED EQUIPMENT. DISCARD PAPER AND PLASTIC SINGLE SERVICE ITEMS.
    Location: Kitchen
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: HAVE ALL HOOD EXHAUST SYSTEMS SERVICED.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE ALL AFFECTED EQUIPMENT.
    Location: Kitchen
 07/20/2012Recheck
  • 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: Wet cloth in front hand sink. Do not store anything in or on hand sinks. CORRECTED
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Do not store any equipment, single service items, or food below waste water lines in basement.
    Location: Basement
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide anti-slip material for stairs so employees do not get hurt going into the basement.
    Location: Basement
  • 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 front hand sink. Please store in sanitizer solution. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean bottom inside of shake freezer.
    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: Stir paddle on bottom legs of prep table. Clean and sanitize and store on cleaned and sanitized surface.
    Location: Kitchen
 05/23/2012Recheck
  • 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: Wet cloth in front hand sink. Do not store anything in or on hand sinks. CORRECTED
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Do not store any equipment, single service items, or food below waste water lines in basement.
    Location: Basement
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide anti-slip material for stairs so employees do not get hurt going into the basement.
    Location: Basement
  • 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 front hand sink. Please store in sanitizer solution. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean bottom inside of shake freezer.
    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: Stir paddle on bottom legs of prep table. Clean and sanitize and store on cleaned and sanitized surface.
    Location: Kitchen
 05/09/2012Recheck
  • 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: Wet cloth in front hand sink. Do not store anything in or on hand sinks. CORRRECTED
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Do not store any equipment, single service items, or food below waste water lines in basement.
    Location: Basement
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide anti-slip material for stairs so employees do not get hurt going into the basement.
    Location: Basement
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on front hand sink. Please store in sanitizer solution. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean bottom inside of shake freezer.
    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: Stir paddle on bottom legs of prep table. Clean and sanitize and store on cleaned and sanitized surface.
    Location: Kitchen
 05/01/2012Routine
No violation noted during this evaluation. 01/25/2012Routine

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