- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION/FREEZER UNIT.KEEP ALL RAW FOODS STORED LOW BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF RICE NOT DATE-MARKED AT KITCHEN COOLER/FREEZER UNIT.
Location: Kitchen
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Char-grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT MANAGEMENT HAS REGISTERED FOR A SPANISH FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SECOND HELPINGS ON NOVEMBER 5, 2014.PLEASE PROVIDE RESULTS FOR THE CERTIFIED FOOD HANDLER BY THE RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME THE RESULTS AND ACTUAL COPY OF THE CERTIFICATE ONCE KNOWN AND RECEIVED. FAX # 317-221-3070 EMAIL: tgrant@marionhealth.org
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE CELL PHONE STORED ON UTENSILS, EQUIPMENT, ETC.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF BOTTOM SHELVING PREP TABLES AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
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.
Location: Walk-in cooler
- 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.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen (back)
|
10/01/2014 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION/FREEZER UNIT.KEEP ALL RAW FOODS STORED LOW BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF RICE NOT DATE-MARKED AT KITCHEN COOLER/FREEZER UNIT.
Location: Kitchen
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Char-grill
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED/CURRENT CERTIFIED FOOD HANDLER INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).DISTRICT INSPECTOR PROVIDED FOOD HANDLER CERTIFICATION CONTACT INFORMATION FOR ESTABLISHMENT.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE CELL PHONE STORED ON UTENSILS, EQUIPMENT, ETC.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Restroom
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF BOTTOM SHELVING PREP TABLES AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
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.
Location: Walk-in cooler
- 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.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen (back)
|
09/23/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION/FREEZER UNIT.KEEP ALL RAW FOODS STORED LOW BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTAINER OF RICE NOT DATE-MARKED AT KITCHEN COOLER/FREEZER UNIT.
Location: Kitchen
Equipment: Cooler/freezer combo
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Char-grill
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Service counter
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ESTABLISHMENT HAS NO HOT WATER; CURRENTLY WATER IS TEMPING AT 77 F,HOT WATER MUST BE RESTORED--REPAIR.HANDSINKS MUST BE AT LEAST 100 F AND ALL SERVICE SINKS (EX. 3-BAY SINK, PREP SINKS MUST REACH AT LEAST A TEMPERATURE OF 120 F).*ESTABLISHMENT WAS CLOSED FOR OPERATION AT INITAIL START OF THE ROUTINE INSPECTION DUE TO NOT HAVING HOT WATER AT PROPER TEMPERATURES. SERVICE REPAIR TECH WAS CONTACTED ON-SITE AND ARRIVED DURING ROUTINE INSPECTION. BY THE COMPLETION OF THE ROUTINE INSPECTION HOT WATER WAS RESTORED TO PROPER TEMPERATUES BY THE REPAIR TECHNICIAN.DISTRICT INSPECTOR HAS APPROVED ESTABLISHMENT TO RE-OPEN FOR OPERATION.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT. PROVIDE UPDATED/CURRENT CERTIFIED FOOD HANDLER INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).DISTRICT INSPECTOR PROVIDED FOOD HANDLER CERTIFICATION CONTACT INFORMATION FOR ESTABLISHMENT.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE CELL PHONE STORED ON UTENSILS, EQUIPMENT, ETC.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
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: STORE ALL CLEAN EXPOSED UTENSILS/EQUIPEMENT INVERTED.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Restroom
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT ALL THE ABOVE LOCATIONS.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF BOTTOM SHELVING PREP TABLES AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FRONT SERVICE COUNTER AND BACK KITCHEN HODD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.2) SOILED RESTROOM CEILING VENT.
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.
Location: Walk-in cooler
- 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.
Location: Dry storage
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.2) PROVIDE LIGHTING WHERE NEEDED OR OUT AT THE ABOVE LOCATIONS.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.2) PROVIDE LIGHTING WHERE NEEDED OR OUT AT THE ABOVE LOCATIONS.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.2) PROVIDE LIGHTING WHERE NEEDED OR OUT AT THE ABOVE LOCATIONS.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1) REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.2) PROVIDE LIGHTING WHERE NEEDED OR OUT AT THE ABOVE LOCATIONS.
Location: Restroom
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09/11/2014 | Routine |
- Toxic material(s) separation (corrected on site)
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).
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL LOOSE WALL PANELS LOCATED AT WALLS BY RESTROOM ENTRANCE.
Location: Back room
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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11/11/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND REPAIR LOOSE SEALANT THAT IS HANGING DOWN AT INTERIOR OF FRONT HOOD SYSTEM.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND REPAIR LOOSE SEALANT THAT IS HANGING DOWN AT INTERIOR OF FRONT HOOD SYSTEM.
Location: Kitchen (front)
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Service counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE OUTSIDE DUMPSTER. CONTACT PROFESSIONAL SERVICE PROVIDER.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen (front)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dry storage
- 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.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- 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.
Location: Kitchen (back)
Equipment: Chest freezer
|
10/31/2013 | Pre-Licensing Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (front)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND REPAIR LOOSE SEALANT THAT IS HANGING DOWN AT INTERIOR OF FRONT HOOD SYSTEM.
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND REPAIR LOOSE SEALANT THAT IS HANGING DOWN AT INTERIOR OF FRONT HOOD SYSTEM.
Location: Kitchen (front)
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (front)
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Service counter
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE OUTSIDE DUMPSTER. CONTACT PROFESSIONAL SERVICE PROVIDER.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen (front)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dry storage
- 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.
Location: Kitchen (back)
Equipment: Cooler/freezer combo
- 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.
Location: Kitchen (back)
Equipment: Chest freezer
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10/24/2013 | Pre-Licensing |
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