- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Dining room
Equipment: Cold top
- 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: Soda with no lid and straw on shelf on cook line. CORRECTED ON SITE, thanks. Please remind all employees that drinks in food prep areas have to have a lid and straw.
Location: Cook line
- 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: Chlorine sanitizer in buckets reading 200 ppm or higher. Have all employees use test strips provided to ensure concentration is at 50-100 ppm.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will bring in his two existing certifications at reinspection so we can see if one is still valid. If not, three months to take test and get current certificate will be allowed. RECHECK 4/10/14: Nasser checked his certificate and it expires this month. He will schedule test. Allowing three months to take test.
|
10/01/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Dining room
Equipment: Cold top
- 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: Soda with no lid and straw on shelf on cook line. CORRECTED ON SITE, thanks. Please remind all employees that drinks in food prep areas have to have a lid and straw.
Location: Cook line
- 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: Chlorine sanitizer in buckets reading 200 ppm or higher. Have all employees use test strips provided to ensure concentration is at 50-100 ppm.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will bring in his two existing certifications at reinspection so we can see if one is still valid. If not, three months to take test and get current certificate will be allowed. RECHECK 4/10/14: Nasser checked his certificate and it expires this month. He will schedule test. Allowing three months to take test.
|
04/17/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced. RECHECK 4/10/14: Both units a few degress colder than last time, but still need adjustment. Call for service. Follow up to ensure all cold foods on buffet and in kitchen cold top holding at 41 F or below.
Location: Dining room
Equipment: Cold top
- 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: Soda with no lid and straw on shelf on cook line. CORRECTED ON SITE, thanks. Please remind all employees that drinks in food prep areas have to have a lid and straw.
Location: Cook line
- 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: Chlorine sanitizer in buckets reading 200 ppm or higher. Have all employees use test strips provided to ensure concentration is at 50-100 ppm.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will bring in his two existing certifications at reinspection so we can see if one is still valid. If not, three months to take test and get current certificate will be allowed. RECHECK 4/10/14: Nasser checked his certificate and it expires this month. He will schedule test. Allowing three months to take test.
|
04/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Prep top in kitchen holding feta at 50, baba ganoush at 46. 2. Buffet: cold top holding hummous, baba ganoush and dressed salad at 49-50.Turn unit temps down, may try deeper pans for cold items on buffet. If this does not result in holding temps at 41 or below, have units serviced.
Location: Dining room
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
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: Soda with no lid and straw on shelf on cook line. CORRECTED ON SITE, thanks. Please remind all employees that drinks in food prep areas have to have a lid and straw.
Location: Cook line
- 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: Chlorine sanitizer in buckets reading 200 ppm or higher. Have all employees use test strips provided to ensure concentration is at 50-100 ppm.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner will bring in his two existing certifications at reinspection so we can see if one is still valid. If not, three months to take test and get current certificate will be allowed.
|
04/03/2014 | Routine |
| No violation noted during this evaluation. | 02/25/2014 | Pre-Licensing |
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