TAZA CAFE, 825 BROAD RIPPLE AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: TAZA CAFE
Type: Restaurant
Address: 825 BROAD RIPPLE AVE, Indianapolis, IN 46220
County: Marion
License #: 96060
Smoking: Smoke Free
Total inspections: 23
Last inspection: 10/24/2014
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Inspection findings

Inspection Date

Type
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Equipment: Prep Top 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: COOKED MEAT MADE 3 DAYS AGO WITH NO PROPER DATE MARKING
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: NO IN-PLACE SANITIZER SET UP TO WIPE DOWN SOILED FOOD CONTACT SURFACES
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE THE CEILING LIGHT GUARDS, CLEAN OR REPLACE
    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: BOX OF TO GO BOXES STORED ON THE FLOOR, OWNER MOVED DURING INSPECTION
    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: KNIFES STORED ON WALL NOT ON KNIFE RACK, STORED WITH TIP INSIDE CREVICES ON WALL
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: THERE IS NO RESTROOM WALL TO SEPARATE THE BATHROOM FROM THE KITCHEN
    Location: Emp restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN UNDER THE FRYERS, HEAVY GREASE BUILD UPCLEAN CEILING TILES/REPLACE, HEAVY GREASE BUILD UPCLEAN THE FRP WALLS AND WALLS, HEAVILY STAINED WITH OIL AND SMOKE BUILD UP
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Equipment: Wood shelving
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Location: Kitchen
    Equipment: Pizza oven
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit (corrected)
    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.
    Location: Kitchen
    Equipment: 3-bay
 10/24/2014Recheck
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Equipment: Prep Top 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: COOKED MEAT MADE 3 DAYS AGO WITH NO PROPER DATE MARKING
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: NO IN-PLACE SANITIZER SET UP TO WIPE DOWN SOILED FOOD CONTACT SURFACES
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE THE CEILING LIGHT GUARDS, CLEAN OR REPLACE
    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: BOX OF TO GO BOXES STORED ON THE FLOOR, OWNER MOVED DURING INSPECTION
    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: KNIFES STORED ON WALL NOT ON KNIFE RACK, STORED WITH TIP INSIDE CREVICES ON WALL
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: THERE IS NO RESTROOM WALL TO SEPARATE THE BATHROOM FROM THE KITCHEN
    Location: Emp restroom
  • 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 UNDER THE FRYERS, HEAVY GREASE BUILD UPCLEAN CEILING TILES/REPLACE, HEAVY GREASE BUILD UPCLEAN THE FRP WALLS AND WALLS, HEAVILY STAINED WITH OIL AND SMOKE BUILD UP
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Equipment: Wood shelving
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Location: Kitchen
    Equipment: Pizza oven
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • 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 FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit (corrected)
    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.
    Location: Kitchen
    Equipment: 3-bay
 10/17/2014Recheck
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
 10/17/2014Non-Illness Complaint Recheck
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
 10/10/2014Non-Illness Complaint
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Comments: CLEAN THE INSIDE PREP COOLER LIDCLEAN ALL THE INSIDE WALLS OF THE 2-DOOR REACH IN COOLER
    Equipment: Prep Top 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: COOKED MEAT MADE 3 DAYS AGO WITH NO PROPER DATE MARKING
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Chemical sanitizer concentration
    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: NO IN-PLACE SANITIZER SET UP TO WIPE DOWN SOILED FOOD CONTACT SURFACES
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE THE CEILING LIGHT GUARDS, CLEAN OR REPLACE
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    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: BOX OF TO GO BOXES STORED ON THE FLOOR, OWNER MOVED DURING INSPECTION
    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: KNIFES STORED ON WALL NOT ON KNIFE RACK, STORED WITH TIP INSIDE CREVICES ON WALL
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: THERE IS NO RESTROOM WALL TO SEPARATE THE BATHROOM FROM THE KITCHEN
    Location: Emp restroom
  • 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 UNDER THE FRYERS, HEAVY GREASE BUILD UPCLEAN CEILING TILES/REPLACE, HEAVY GREASE BUILD UPCLEAN THE FRP WALLS AND WALLS, HEAVILY STAINED WITH OIL AND SMOKE BUILD UP
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE GREASE AND DUST BUILDUP ON WOOD SHELVING ABOVE THE 3-BAY SINKENCAPSULATE THE BARE WOOD TO BE A SMOOTH, CLEANABLE, NON-POROUS CLEANING SURFACE. BARE WOOD IS SOILED.
    Equipment: Wood shelving
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Location: Kitchen
    Equipment: Pizza oven
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: CLEAN FRYERS X 2CLEAN GYRO MACHINE X 3CLEAN PIZZA OVEN
    Equipment: Deep fryer
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • 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.
    Location: Kitchen
    Equipment: 3-bay
 10/10/2014Routine
  • 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: No chemical sanitizer present in the establishment. Chemical sanitizer must be available for use at all times.
    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: Walls Floors along the cook line are soiled. Clean the cook line walls and floors.
    Location: Cook line
  • 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: No thermometers provided in the display cooler at the service counter and in the cold top cooler on the cook line.
    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.
    Comments: No thermometers provided in the display cooler at the service counter and in the cold top cooler on the cook line.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Cook line
  • 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: Bin inside the ice machine is soiled with mold build up. Clean the inside of the ice machine bin.
    Location: Service counter
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the cook line hand sink.
    Location: Cook line
    Equipment: Hand sink
 02/26/2014Recheck
  • 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: No chemical sanitizer present in the establishment. Chemical sanitizer must be available for use at all times.
    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: Walls Floors along the cook line are soiled. Clean the cook line walls and floors.
    Location: Cook line
  • 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: No thermometers provided in the display cooler at the service counter and in the cold top cooler on the cook line.
    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.
    Comments: No thermometers provided in the display cooler at the service counter and in the cold top cooler on the cook line.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Cook line
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Vertical gyro meat broilers are soiled with grease and food debris. 2) Reach in cooler in the back is soiled with food debris. 3) Both the top and bottom sections of the reach in cooler are soiled. Clean and sanitize all soiled equipment.
    Location: Cook line
  • 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: Bin inside the ice machine is soiled with mold build up. Clean the inside of the ice machine bin.
    Location: Service counter
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at the cook line hand sink.
    Location: Cook line
    Equipment: Hand sink
 02/11/2014Routine
  • 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: Gyro meat stored on the upright broiler at 90 degrees F. Keep meat in a cooler at all times when not in use, ensure meat is held at 41 degrees or below at all times. Freeze gyro meat to ensure the center is held at 41 degrees or below.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Cans of garbanzo beans, vine leaves, and eggplant being reused as long term food storage containers.
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Wall covering behind the hand sink is deteriorated. Repaint or replace wall covering to create a surface that is smooth and easily cleanable.
    Location: Kitchen
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Unfinished drywall corners on the wall by the hand sink. Finish and seal drywall corners.
    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: Floors soiled throughout the kitchen. Walls soiled behind the deep fryer and the cold top cooler. Clean walls and floors where soiled.
    Location: Kitchen
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Wood spice shelves are covered with aluminum foil. Foil is not an approved shelving material, seal or paint wooden shelves to allow for easy cleaning.
    Location: Kitchen
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket on the Fiji reach in cooler is deteriorated. Replace cooler door gasket.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: Gryo meat was not placed in a container or other approved packaging before being placed in the reach in cooler. Store all food items in containers to protect from contamination.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Deep fryer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave oven interior observed soiled.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Gyro slicer and knives are stored on the counter soiled. Move all soiled utensils to the 3-bay for washing.
    Location: Cook line
    Equipment: -
 11/19/2013Recheck
  • 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: Gyro meat stored on the upright broiler at 90 degrees F. Keep meat in a cooler at all times when not in use, ensure meat is held at 41 degrees or below at all times. Freeze gyro meat to ensure the center is held at 41 degrees or below.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Cans of garbanzo beans, vine leaves, and eggplant being reused as long term food storage containers.
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Wall covering behind the hand sink is deteriorated. Repaint or replace wall covering to create a surface that is smooth and easily cleanable.
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Unfinished drywall corners on the wall by the hand sink. Finish and seal drywall corners.
    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: Floors soiled throughout the kitchen. Walls soiled behind the deep fryer and the cold top cooler. Clean walls and floors where soiled.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Wood spice shelves are covered with aluminum foil. Foil is not an approved shelving material, seal or paint wooden shelves to allow for easy cleaning.
    Location: Kitchen
    Equipment: Wood shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket on the Fiji reach in cooler is deteriorated. Replace cooler door gasket.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: Gryo meat was not placed in a container or other approved packaging before being placed in the reach in cooler. Store all food items in containers to protect from contamination.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Deep fryer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave oven interior observed soiled.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Gyro slicer and knives are stored on the counter soiled. Move all soiled utensils to the 3-bay for washing.
    Location: Cook line
    Equipment: -
 11/11/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Slicer
  • 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: Gyro meat stored on the upright broiler at 90 degrees F. Keep meat in a cooler at all times when not in use, ensure meat is held at 41 degrees or below at all times. Freeze gyro meat to ensure the center is held at 41 degrees or below.
    Location: Kitchen
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Cans of garbanzo beans, vine leaves, and eggplant being reused as long term food storage containers.
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: Wall covering behind the hand sink is deteriorated. Repaint or replace wall covering to create a surface that is smooth and easily cleanable.
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: Unfinished drywall corners on the wall by the hand sink. Finish and seal drywall corners.
    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: Floors soiled throughout the kitchen. Walls soiled behind the deep fryer and the cold top cooler. Clean walls and floors where soiled.
    Location: Kitchen
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Wood spice shelves are covered with aluminum foil. Foil is not an approved shelving material, seal or paint wooden shelves to allow for easy cleaning.
    Location: Kitchen
    Equipment: Wood shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket on the Fiji reach in cooler is deteriorated. Replace cooler door gasket.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    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: Gryo meat was not placed in a container or other approved packaging before being placed in the reach in cooler. Store all food items in containers to protect from contamination.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) Upper section, lower shelves, and sides of the cold top cooler are soiled. 2) Reach in Fiji cooler shelves soiled.3) Wood cabinet shelves, and spice shelves are soiled.4) Sides of the deep fryer are soiled. 5) Gyro broiler pans are soiled. Clean all shelves, and equipment as often as necessary to keep clean and free from food debris.
    Location: Kitchen
    Equipment: Deep fryer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave oven interior observed soiled.
    Location: Cook line
    Equipment: Microwave oven
  • 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: Gyro slicer and knives are stored on the counter soiled. Move all soiled utensils to the 3-bay for washing.
    Location: Cook line
    Equipment: -
 10/28/2013Routine
  • 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: PROVIDE SIGNAGE
  • 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: TZATIKI SAUCE
    Location: Kitchen
  • 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: FLYS PRESENT IN ESTABLISHMENT
    Location: Kitchen
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CUTTING CUCUMBERS BARE HAND- EMPLOYEE SAID HE WASHED HIS HANDS, NEED TO USE A UTENSIL (WASHED HANDS WITH GLOVES / TONGS / DELI TISSUE PAPER)CITATION GIVEN
  • 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 HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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.
    Comments: 1. FOOD CONTACT SURFACES SOILED2. TABLE LOWER SHELVING SOILED
    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: GELATO COUNTER : HOT WATER FAUCET NEEDS TO BE REPAIRED
    Location: Service counter
    Equipment: Hand sink
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Kitchen (back)
  • 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. KITCHEN WALLS HEAVILY SOILED2. KITCHEN FLOORS HEAVILY SOILEDCLEAN
    Location: Kitchen (back)
  • 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. KITCHEN WALLS HEAVILY SOILED2. KITCHEN FLOORS HEAVILY SOILEDCLEAN
    Location: Kitchen (front)
  • 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: 1. 5-GALLON BUCKET TZATIKI SAUCE2. CHICKPEAS ON THE FLOOR
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: GYRO MACHINE
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: SCOOPS SITTING IN STANDING WATER
    Location: Service counter
    Equipment: Dipper well
 07/30/2013Recheck
  • 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: PROVIDE SIGNAGE
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TZATIKI SAUCE
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FLYS PRESENT IN ESTABLISHMENT
    Location: Kitchen
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: CUTTING CUCUMBERS BARE HAND- EMPLOYEE SAID HE WASHED HIS HANDS, NEED TO USE A UTENSIL (WASHED HANDS WITH GLOVES / TONGS / DELI TISSUE PAPER)CITATION GIVEN
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
  • 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.
    Comments: 1. FOOD CONTACT SURFACES SOILED2. TABLE LOWER SHELVING SOILED
    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: GELATO COUNTER : HOT WATER FAUCET NEEDS TO BE REPAIRED
    Location: Service counter
    Equipment: Hand sink
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Kitchen (back)
  • 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. KITCHEN WALLS HEAVILY SOILED2. KITCHEN FLOORS HEAVILY SOILEDCLEAN
    Location: Kitchen (back)
  • 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. KITCHEN WALLS HEAVILY SOILED2. KITCHEN FLOORS HEAVILY SOILEDCLEAN
    Location: Kitchen (front)
  • Food storage (corrected on site)
    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: 1. 5-GALLON BUCKET TZATIKI SAUCE2. CHICKPEAS ON THE FLOOR
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: GYRO MACHINE
    Location: Kitchen
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: SCOOPS SITTING IN STANDING WATER
    Location: Service counter
    Equipment: Dipper well
 06/15/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 TANKS NEAR THE THREE-COMPARTMENT SINK OBSERVED UNRESTRAINED. SECURE TANKS WITH CHAIN PROVIDED.
  • 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: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED NEXT TO THE MICROWAVE WITH FOOD AND SINGLE-USE PRODUCTS. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CANS (2) OF RAID BRAND FLYING INSECT KILLER OBSERVED NEAR THE THREE-COMPARTMENT SINK. THIS PRODUCT IS NOT APPROVED FOR USE INSIDE RETAIL FOOD ESTABLISHMENTS. REMOVE FROM THE PREMISES.
    Location: Three bay area
  • 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 BOTTLES OF WATER OBSERVED ON THE SHELVING ABOVE THE BACK PREP TABLE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • 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: NO DATES OBSERVED ON ANY COOKED FOODS IN ALL THE COOLER UNITS THROUGHOUT THE KITCHEN. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) DRIED FOOD DEBRIS OBSERVED ON SEVERAL KNIVES ON THE PREP TABLE. CLEAN AND SANITIZE IN-USE UTENSILS EVERY 4 HOURS.(2) PREP TABLES OBSERVED SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: PLASTIC UTENSILS INSIDE HOLDING CONTAINER IN THE DINING ROOM FOR SELF-SERVICE OBSERVED WITH THE HANDLES JUMBLED. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
  • 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: ANSUL SYSTEM LAST SERVICED IN SEPTEMBER 2012 PER TAG. ANSUL SYSTEMS MUST BE SERVICED EVERY 6 MONTHS.
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP OBSERVED STORED DIRECTLY ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
    Location: Dining room
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OBSERVED PROPPED OPEN. KEEP DOOR CLOSED OR PROVIDE SCREEN DOOR TO PREVENT PEST ENTRY.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD WORMS OBSERVED ON THE COUNTERTOP BETWEEN THE OVEN AND THE VERTICAL BROILER. THOROUGHLY CLEAN AND SANITIZE AREA.
    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) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Three bay area
  • 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) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: (1) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Kitchen
  • 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: NO THERMOMETER OBSERVED INSIDE THE COCA-COLA UPRIGHT COOLER IN THE KITCHEN. PROVIDE.
    Location: Kitchen
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOOR GASKET ON THE COOLER ACROSS FROM THE VERTICAL BROILERS OBSERVED SEVERELY TORN. REPLACE GASKET.
    Location: Kitchen
    Equipment: Upright cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HAND SINK IN THE KITCHEN OBSERVED LOOSE AND UNATTACHED FROM THE WALL. RESECURE/RESEAL.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Location: Three bay area
  • 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: MOLD OBSERVED ON THE INTERIOR TOP OF THE ICE MACHINE. CLEAN AND SANITIZE.
    Location: Dining room
    Equipment: Ice machine
  • 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: MOLD OBSERVED ON THE INTERIOR TOP OF THE ICE MACHINE. CLEAN AND SANITIZE.
    Equipment: Soda 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: (1) INTERIOR OF MICROWAVE OBSERVED SOILED. CLEAN AND SANITIZE.(2) SANDWICH PRESS OBSERVED SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE KITCHEN. PROVIDE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FAUCET ON THE HAND SINK IN THE KITCHEN OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY. NOTE: OWNER STATES PART ON ORDER AND TO BE REPAIRED WITHIN 2 WEEKS.
    Location: Kitchen
    Equipment: Hand sink
 05/30/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: CO2 TANKS NEAR THE THREE-COMPARTMENT SINK OBSERVED UNRESTRAINED. SECURE TANKS WITH CHAIN PROVIDED.
  • 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: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED NEXT TO THE MICROWAVE WITH FOOD AND SINGLE-USE PRODUCTS. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CANS (2) OF RAID BRAND FLYING INSECT KILLER OBSERVED NEAR THE THREE-COMPARTMENT SINK. THIS PRODUCT IS NOT APPROVED FOR USE INSIDE RETAIL FOOD ESTABLISHMENTS. REMOVE FROM THE PREMISES.
    Location: Three bay area
  • 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 BOTTLES OF WATER OBSERVED ON THE SHELVING ABOVE THE BACK PREP TABLE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • 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: NO DATES OBSERVED ON ANY COOKED FOODS IN ALL THE COOLER UNITS THROUGHOUT THE KITCHEN. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) DRIED FOOD DEBRIS OBSERVED ON SEVERAL KNIVES ON THE PREP TABLE. CLEAN AND SANITIZE IN-USE UTENSILS EVERY 4 HOURS.(2) PREP TABLES OBSERVED SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: PLASTIC UTENSILS INSIDE HOLDING CONTAINER IN THE DINING ROOM FOR SELF-SERVICE OBSERVED WITH THE HANDLES JUMBLED. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
  • Hoods inadequate or unapproved
    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: ANSUL SYSTEM LAST SERVICED IN SEPTEMBER 2012 PER TAG. ANSUL SYSTEMS MUST BE SERVICED EVERY 6 MONTHS.
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: WET MOP OBSERVED STORED DIRECTLY ON THE FLOOR. HANG WET MOPS TO DRIP DRY BETWEEN USES.
    Location: Dining room
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR OBSERVED PROPPED OPEN. KEEP DOOR CLOSED OR PROVIDE SCREEN DOOR TO PREVENT PEST ENTRY.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD WORMS OBSERVED ON THE COUNTERTOP BETWEEN THE OVEN AND THE VERTICAL BROILER. THOROUGHLY CLEAN AND SANITIZE AREA.
    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) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Three bay 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: (1) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Dining room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: (1) FLOORS OBSERVED EXCESSIVELY SOILED IN THE FOLLOWING AREAS: (A) UNDER THE THREE-COMPARTMENT SINK (B) IN FRONT OF THE ICE CREAM FREEZER (C) BEHIND THE SODA MACHINE.CLEAN THOROUGHLY.(2) FOOD SPLATTER OBSERVED ON THE WALLS ABOVE THE KITCHEN PREP TABLES. CLEAN THOROUGHLY.
    Location: Kitchen
  • 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: NO THERMOMETER OBSERVED INSIDE THE COCA-COLA UPRIGHT COOLER IN THE KITCHEN. PROVIDE.
    Location: Kitchen
    Equipment: Upright cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DOOR GASKET ON THE COOLER ACROSS FROM THE VERTICAL BROILERS OBSERVED SEVERELY TORN. REPLACE GASKET.
    Location: Kitchen
    Equipment: Upright cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: HAND SINK IN THE KITCHEN OBSERVED LOOSE AND UNATTACHED FROM THE WALL. RESECURE/RESEAL.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Equipment: Wood shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: (1) INTERIORS AND EXTERIORS OF ALL COOLER UNITS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(2) SHELVING UNITS AND INTERIORS OF CABINETS THROUGHOUT THE KITCHEN OBSERVED EXCESSIVELY SOILED. CLEAN AND SANITIZE.(3) TOP LID OF THE GREASE TRAP OBSERVED EXCESSIVELY SOILED. CLEAN THOROUGHLY.
    Location: Three bay area
  • 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) MOLD OBSERVED ON THE INTERIOR TOP OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE. CLEAN AND SANITIZE.
    Location: Dining room
    Equipment: Ice machine
  • 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) MOLD OBSERVED ON THE INTERIOR TOP OF THE ICE MACHINE. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE. CLEAN AND SANITIZE.
    Equipment: Soda machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: (1) INTERIOR OF MICROWAVE OBSERVED SOILED. CLEAN AND SANITIZE.(2) SANDWICH PRESS OBSERVED SOILED. CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE KITCHEN. PROVIDE.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FAUCET ON THE HAND SINK IN THE KITCHEN OBSERVED CONTINUOUSLY RUNNING. REPAIR FAUCET TO SHUT OFF COMPLETELY.
    Location: Kitchen
    Equipment: Hand sink
 05/23/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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. DO NOT STORE FOOD IN/ON COOLER UNLESS ABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Dish machine area
    Equipment: Rolling cart
  • 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: Cook line
    Equipment: Make table cooler
  • 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: Cook line
    Equipment: Reach in cooler
  • 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: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLE IN DISREPAIR AND DIFFICULT TO TURN ON. PLEASE REPAIR IMMEDIATELY.
    Location: Kitchen (front)
    Equipment: Hand sink
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED. 1/25 IMPROVEMENT NOTED.
    Location: Cook line
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED. 1/25 IMPROVEMENT NOTED.
    Location: Dish machine 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED. 1/25 IMPROVEMENT NOTED.
    Location: Kitchen (front)
  • 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. HOT WATER BOILER TO BUILDING POSSIBLY NOT FUNCTIONING. OWNER HAS CALLED LANDLORD.
    Location: Cook line
  • 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 (front)
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 01/25/2013Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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. DO NOT STORE FOOD IN/ON COOLER UNLESS ABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Dish machine area
    Equipment: Rolling cart
  • 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: Cook line
    Equipment: Make table cooler
  • 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: Cook line
    Equipment: Reach in cooler
  • 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: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLE IN DISREPAIR AND DIFFICULT TO TURN ON. PLEASE REPAIR IMMEDIATELY.
    Location: Kitchen (front)
    Equipment: Hand sink
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED.
    Location: Cook line
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED.
    Location: Dish machine 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP. 1/18 IMPROVEMENT NOTED.
    Location: Kitchen (front)
  • 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. HOT WATER BOILER TO BUILDING POSSIBLY NOT FUNCTIONING. OWNER HAS CALLED LANDLORD.
    Location: Cook line
  • 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 (front)
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 01/18/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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. DO NOT STORE FOOD IN/ON COOLER UNLESS ABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Cook line
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. PREP TABLE IN COOK'S LINE, ROLLING CART AND ASSOCIATED EQUIPMENT.
    Location: Dish machine area
    Equipment: Rolling cart
  • 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: Cook line
    Equipment: Make table cooler
  • 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: Cook line
    Equipment: Reach in cooler
  • 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: Cook line
    Equipment: Upright cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLE IN DISREPAIR AND DIFFICULT TO TURN ON. PLEASE REPAIR IMMEDIATELY.
    Location: Kitchen (front)
    Equipment: Hand sink
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP.
    Location: Cook line
  • 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP.
    Location: Dish machine 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. PLEASE CLEAN ALL SOILED FLOOR, WALL AND CEILING AREAS - ESPECIALLY UNDER AND AROUND EQUIPMENT. IN ADDITION, PLEASE CLEAN THE FLOOR DRAINS AND THE GREASE TRAP.
    Location: Kitchen (front)
  • 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. HOT WATER BOILER TO BUILDING POSSIBLY NOT FUNCTIONING. OWNER HAS CALLED LANDLORD.
    Location: Cook line
  • 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 (front)
    Equipment: Upright cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN ALL SOILED COOKING EQUIPMENT, SHELVING, CUPBOARDS, ETC...
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 01/11/2013Routine
  • 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). CLEANER STORED ABOVE BREAD. REMOVE.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN THE INTERIORS OF REACH IN COOLERS ON COOK'S LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. WHERE EVER MISSING.
    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. FLOORS UNDERNEATH EQUIPMENT, WALLS AND CEILING IN COOKING AREA.
    Location: Cook line
  • 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: Cook line
    Equipment: Hand sink
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. DISCONTINUE USE OF WOOD BOARD ON 3-BAY SINK.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF COOKING EQUIPMENT.
    Location: Cook line
    Equipment: Wood shelving
 05/24/2012Recheck
  • 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). CLEANER STORED ABOVE BREAD. REMOVE.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN THE INTERIORS OF REACH IN COOLERS ON COOK'S LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. WHERE EVER MISSING.
    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. FLOORS UNDERNEATH EQUIPMENT, WALLS AND CEILING IN COOKING AREA.
    Location: Cook line
  • 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: Cook line
    Equipment: Hand sink
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. DISCONTINUE USE OF WOOD BOARD ON 3-BAY SINK.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF COOKING EQUIPMENT.
    Location: Cook line
    Equipment: Wood shelving
 05/18/2012Recheck
  • 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). CLEANER STORED ABOVE BREAD. REMOVE.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN THE INTERIORS OF REACH IN COOLERS ON COOK'S LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. WHERE EVER MISSING.
    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. FLOORS UNDERNEATH EQUIPMENT, WALLS AND CEILING IN COOKING AREA.
    Location: Cook line
  • 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: Cook line
    Equipment: Hand sink
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. DISCONTINUE USE OF WOOD BOARD ON 3-BAY SINK.
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF COOKING EQUIPMENT.
    Location: Cook line
    Equipment: Wood shelving
 05/17/2012Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Walk-in freezer
  • 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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bucket sitting in hand sink.
    Location: Prep area
  • 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: Coffee machine draining into hand sink at service counter.Air conditioner draining into hand sink in prep area. Do not drain anything into hand sinks. They are to be used for handwashing ONLY.
    Location: Service counter
  • 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: Coffee machine draining into hand sink at service counter.Air conditioner draining into hand sink in prep area. Do not drain anything into hand sinks. They are to be used for handwashing ONLY.
    Location: Prep area
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Three bay sink should be set up to: WASH --> RINSE --> SANITIZEHot water & soap to wash --> Hot water to rinse --> Cool water & bleach to sanitize, then let air dry.
    Location: Three bay area
    Equipment: 3-bay
  • 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: No sanitizer is present in facility. Bleach is used to sanitize in this facillity. Provide bleach IMMEDIATELY.
    Location: Kitchen
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Large bottle of opened lemon juice with instructions to refrigerate after opening was left sitting on the counter at room temperature.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Broken cooler, unused equipment/items still present. Remove.
    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: The walk-in freezer outside still has a soiled floor and the floor is covered with a layer of ice, thin in some places and large mounds of ice in others.
    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: The walk-in freezer outside still has a soiled floor and the floor is covered with a layer of ice, thin in some places and large mounds of ice in others.
    Location: Walk-in freezer
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Meat thawing in 3 bay sink at room temperature.
    Location: Three bay area
    Equipment: 3-bay
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Please remove wood from under the broken cooler.
    Location: Service counter
  • 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: Food in walk-in freezer stored on the floor. Please provide enough shelving so that no food is stored on the floor. Some food that is on the floor is covered in ice and stuck there because of the vent leak. Please have this repaired as soon as possible.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep top cooler is still soiled, especially on the inside in corners and along the perimeter. Please clean and sanitize.The cooler across from the prep top cooler needs the inside cleaned and sanitized as well.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep top cooler is still soiled, especially on the inside in corners and along the perimeter. Please clean and sanitize.The cooler across from the prep top cooler needs the inside cleaned and sanitized as well.
    Location: Three bay area
    Equipment: 3-bay
  • 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: Please lift out tray and clean and sanitize the soda machine.
    Location: Dining room
    Equipment: Soda 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: Cooking equipment must be cleaned every day. Please clean all of your cooking equipment, including fryers, toasters, grills, etc.Equipment looks better, but still needs to be cleaned, especailly the food contact surfaces inside of the toasters, etc. Please detail equipment.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
  • No test kit (corrected)
    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: Inspector provided some bleach test strips. Please provide your own bleach test strips. They measure the concentration of chlorine. Please use one capful per gallon of water and it should measure between 50-100 ppm.
    Location: Three bay area
 01/04/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Unapproved food contact materials (corrected on site)
    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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Walk-in freezer
  • 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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Kitchen
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bucket sitting in hand sink.
    Location: Prep area
  • 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: Coffee machine draining into hand sink at service counter.Air conditioner draining into hand sink in prep area. Do not drain anything into hand sinks. They are to be used for handwashing ONLY.
    Location: Service counter
  • 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: Coffee machine draining into hand sink at service counter.Air conditioner draining into hand sink in prep area. Do not drain anything into hand sinks. They are to be used for handwashing ONLY.
    Location: Prep area
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Three bay sink should be set up to: WASH --> RINSE --> SANITIZEHot water & soap to wash --> Hot water to rinse --> Cool water & bleach to sanitize, then let air dry.
    Location: Three bay area
    Equipment: 3-bay
  • 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: No sanitizer is present in facility. Bleach is used to sanitize in this facillity. Provide bleach IMMEDIATELY.
    Location: Kitchen
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Large bottle of opened lemon juice with instructions to refrigerate after opening was left sitting on the counter at room temperature.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Broken cooler, unused equipment/items still present. Remove.
    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: The walk-in freezer outside still has a soiled floor and the floor is covered with a layer of ice, thin in some places and large mounds of ice in others.
    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: The walk-in freezer outside still has a soiled floor and the floor is covered with a layer of ice, thin in some places and large mounds of ice in others.
    Location: Walk-in freezer
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Meat thawing in 3 bay sink at room temperature.
    Location: Three bay area
    Equipment: 3-bay
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Please remove wood from under the broken cooler.
    Location: Service counter
  • 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: Food in walk-in freezer stored on the floor. Please provide enough shelving so that no food is stored on the floor. Some food that is on the floor is covered in ice and stuck there because of the vent leak. Please have this repaired as soon as possible.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep top cooler is still soiled, especially on the inside in corners and along the perimeter. Please clean and sanitize.The cooler across from the prep top cooler needs the inside cleaned and sanitized as well.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Prep top cooler is still soiled, especially on the inside in corners and along the perimeter. Please clean and sanitize.The cooler across from the prep top cooler needs the inside cleaned and sanitized as well.
    Location: Three bay area
    Equipment: 3-bay
  • 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: Please lift out tray and clean and sanitize the soda machine.
    Location: Dining room
    Equipment: Soda machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Cooking equipment must be cleaned every day. Please clean all of your cooking equipment, including fryers, toasters, grills, etc.Equipment looks better, but still needs to be cleaned, especailly the food contact surfaces inside of the toasters, etc. Please detail equipment.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
  • No test kit (corrected)
    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: Inspector provided some bleach test strips. Please provide your own bleach test strips. They measure the concentration of chlorine. Please use one capful per gallon of water and it should measure between 50-100 ppm.
    Location: Three bay area
 12/28/2011Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Walk-in freezer
  • 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: Do not use grocery style bags for food. Provide food grade materials to store your food in.
    Location: Kitchen
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bucket sitting in hand sink.
    Location: Prep area
  • 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: Coffee machine draining into hand sink. Do not drain anything into hand sink. It is to be used for handwashing only.
    Location: Service counter
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: Three bay sink should be set up to: WASH --> RINSE --> SANITIZEHot water & soap to wash --> Hot water to rinse --> Cool water & bleach to sanitize, then let air dry.
    Location: Three bay area
    Equipment: 3-bay
  • Chemical sanitizer concentration
    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: No sanitizer is present in facility. Bleach is used to sanitize in this facillity. Provide bleach IMMEDIATELY.
    Location: Kitchen
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: Large bottle of opened lemon juice with instructions to refrigerate after opening was left sitting on the counter at room temperature.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    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: The entire facility needs have the floors cleaned, including the walk-in freezer outside.
    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: The entire facility needs have the floors cleaned, including the walk-in freezer outside.
    Location: Walk-in freezer
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Meat thawing in 3 bay sink at room temperature.
    Location: Three bay area
    Equipment: 3-bay
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: Please remove wood from under the broken cooler.
    Location: Service counter
  • 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: Food in walk-in freezer stored on the floor. Please provide enough shelving so that no food is stored on the floor.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Menu hanging above cold table has a lot of visible dust.build up. Please clean the menu board so that it does not contaminate food.2. Prep top cooler is soiled. Please clean and sanitize.3. Please remove and change foil as often as necessary to keep it clean and undamaged.4. 3 bay sink is soiled. Please clean and sanitize before doing any dishes.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Menu hanging above cold table has a lot of visible dust.build up. Please clean the menu board so that it does not contaminate food.2. Prep top cooler is soiled. Please clean and sanitize.3. Please remove and change foil as often as necessary to keep it clean and undamaged.4. 3 bay sink is soiled. Please clean and sanitize before doing any dishes.
    Location: Three bay area
    Equipment: 3-bay
  • 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: Please lift out tray and clean and sanitize the soda machine.
    Location: Dining room
    Equipment: Soda machine
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Cooking equipment must be cleaned every day. Please clean all of your cooking equipment, including fryers, toasters, grills, etc.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
  • No test kit (corrected on site)
    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: Inspector provided some bleach test strips. Please provide your own bleach test strips. They measure the concentration of chlorine. Please use one capful per gallon of water and it should measure between 50-100 ppm.
    Location: Three bay area
 12/21/2011Routine

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