- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Soup in left warmer at 103.9 deg F. Make sure to heat and hold at 135 deg F. Stir product to distribute heat evenly when microwaved. CORRECTED
- 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. Front prep top cooler holding turkey at 43.4 deg F, Philly meat at 48.2 deg F, and chicken breast at 44.9 deg F. Back prep top holding turkey at 43.4 deg F and tuna at 51 deg F.Repair both to hold at 41 deg F or below.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at quat in 3 bay sink. Re-set before doing more dishes.
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07/08/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Soup in left warmer at 103.9 deg F. Make sure to heat and hold at 135 deg F. Stir product to distribute heat evenly when microwaved. CORRECTED
- 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. Front prep top cooler holding turkey at 43.4 deg F, Philly meat at 48.2 deg F, and chicken breast at 44.9 deg F. Back prep top holding turkey at 43.4 deg F and tuna at 51 deg F.Repair both to hold at 41 deg F or below.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at quat in 3 bay sink. Re-set before doing more dishes.
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06/30/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014Note: recheduled test and class for April 15, 2014Note Manager quit and new manager scheduling for examNote on follow up inspection 6-4- 2014 Employee Donald Norris took test a week ago and past but has not yet received certification. Manager Jessica Cornett is studying for exam and scheduled to take in the near future.
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
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06/18/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014Note: recheduled test and class for April 15, 2014Note Manager quit and new manager scheduling for examNote on follow up inspection 6-4- 2014 Employee Donald Norris took test a week ago and past but has not yet received certification. Manager Jessica Cornett is studying for exam and scheduled to take in the near future.
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
06/04/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014Note: recheduled test and class for April 15, 2014Note Manager quit and new manager scheduling for exam
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
05/07/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014Note: recheduled test and class for April 15, 2014
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
05/06/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014Note: recheduled test and class for April 15, 2014
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
03/27/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.Note: Scheduled for test on March 13, 2014
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
12/16/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
12/13/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meatballs in front warmer at 116 deg F to 125.4 deg F. Meatballs in back warmer at 127.1 deg F to 129.8 deg F. Hold at 135 deg F or above.
- 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: Floor cleaner chemical with paper cups. STore chemicals separate.
- 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: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks so that sinks can be accessed at all times for hand washing.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Thawing soups in standing water in container in hand sink. Remove. Do not store anything in or on hand sinks.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- 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: Thawing soups in standing water in container in hand sink. Do not thaw items in standing water at room temperature.
- 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: Provide clearly visible thermometers in both front and drive thru 2 door coolers.
|
12/06/2013 | Routine |
| No violation noted during this evaluation. | 06/20/2013 | Routine |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee did order on computer/cash register and then used the same gloves to handle ready to eat foods. Discontinue. CORRECTED
|
12/13/2012 | Routine |
| No violation noted during this evaluation. | 06/13/2012 | Routine |
| No violation noted during this evaluation. | 12/29/2011 | Routine |
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