- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3/25/2014: DISCARD RAW HAMBURGER IN 3-DOOR COOLER IN BACK KITCHEN/PREP ROOM. HAMBURGER HAS TURNED BLACK FROM NOT BEING COVERED AND STORED PROPERLY. FOOD IS UNSAFE AND SHOULD BE DISCARDED AT FIRST INDICATION OF SPOILAGE.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/25/2014: CLEAN AND SANITIZE FOOD CONTAINERS/PANS AT PIZZA MAKE TABLE. REPLACE PANS WITH CLEAN AND SANITIZED PANS EVERY TIME FOOD ITEM NEEDS ADDED. SOILED FOOD CONTAINERS CAUSE CONTAMINATION OF FOOD PRODUCT.
Location: Kitchen
Equipment: Pizza make table
- 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: 3/25/2014: REMOVE ALL ITEMS FROM BLOCKING HAND SINK. DOUGH TRAY PLACED ON TOP OF HAND SINK. KEEP HAND SINKS FREE AND CLEAR FOR QUICK AND EASY HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 3/25/2014: DISCONTINUE STORING FOOD AT HAND SINK. DOUGH TRAY WAS PLACED ON TOP OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: 3/25/2014: HAVE FRYER HOOD INSPECTED BY FIRE MARSHALL. EXHAUST HOOD HAS BEEN INSPECTED BY CONDON FIRE SERVICES. EXHAUST HOODS NEED INSPECTED BY FIRE MARSHALL.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3/25/2014: PROVIDE LIGHT IN BACK ROOM WITH MOP SINK. LIGHTING IS NEEDED TO SEE AREAS THAT NEED CLEANED OR REPAIRED.
Location: Back 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: 3/25/2014: CLEAN AND SANITIZE BACK ROOM/MOP SINK AREA FLOOR. FLOOR IS STICKY AND HEAVILY SOILED. MAINTAIN PREMISES IN CLEAN AND SANITARY CONDITION. ***EMPTY MOP WATER WHEN FINISHED USING MOP BUCKET. DO NOT ALLOW MOP WATER TO SIT STAGNANT IN BUCKET.***
Location: Back room
- 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.
Comments: 3/25/2014: PROVIDE HOT WATER OF AT LEAST 100 DEGREES FAHRENHEIT AT MAIN HAND SINK IN KITCHEN. HOT WATER TESTING AT 65 DEGREES FAHRENHEIT. PROVIDE COLD WATER AT HAND SINK IN 3-BAY AREA TO ALLOW WATER MIXING OF AT LEAST 100 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 3/25/2014: PROVIDE HOT WATER OF AT LEAST 100 DEGREES FAHRENHEIT AT MAIN HAND SINK IN KITCHEN. HOT WATER TESTING AT 65 DEGREES FAHRENHEIT. PROVIDE COLD WATER AT HAND SINK IN 3-BAY AREA TO ALLOW WATER MIXING OF AT LEAST 100 DEGREES FAHRENHEIT.
Location: Three bay area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/25/2014: (1) CLEAN AND SANITIZE IN-PLACE SANITIZER BUCKET. MAINTAIN IN CLEAN CONDITION. IN-PLACE SANITIZER BUCKET IS HEAVILY SOILED. (2) CLEAN AND SANITIZE MOP SINK IN BACK ROOM. MAINTAIN IN CLEAN CONDITION. FUNGUS IS GROWING IN MOP SINK. (3) CLEAN AND SANITIZE EXTERIOR DOORS OF PIZZA MAKE TABLE. DOORS AND HANDLES ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/25/2014: ALWAYS REPLACE HAND TOWELS AT HAND SINK. NO HAND TOWELS AT MAIN HAND SINK IN KITCHEN OR IN 3-BAY AREA.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/25/2014: ALWAYS REPLACE HAND TOWELS AT HAND SINK. NO HAND TOWELS AT MAIN HAND SINK IN KITCHEN OR IN 3-BAY AREA.
Location: Three bay area
Equipment: Hand sink
|
04/01/2014 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3/25/2014: DISCARD RAW HAMBURGER IN 3-DOOR COOLER IN BACK KITCHEN/PREP ROOM. HAMBURGER HAS TURNED BLACK FROM NOT BEING COVERED AND STORED PROPERLY. FOOD IS UNSAFE AND SHOULD BE DISCARDED AT FIRST INDICATION OF SPOILAGE.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/25/2014: CLEAN AND SANITIZE FOOD CONTAINERS/PANS AT PIZZA MAKE TABLE. REPLACE PANS WITH CLEAN AND SANITIZED PANS EVERY TIME FOOD ITEM NEEDS ADDED. SOILED FOOD CONTAINERS CAUSE CONTAMINATION OF FOOD PRODUCT.
Location: Kitchen
Equipment: Pizza make table
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 3/25/2014: REMOVE ALL ITEMS FROM BLOCKING HAND SINK. DOUGH TRAY PLACED ON TOP OF HAND SINK. KEEP HAND SINKS FREE AND CLEAR FOR QUICK AND EASY HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 3/25/2014: DISCONTINUE STORING FOOD AT HAND SINK. DOUGH TRAY WAS PLACED ON TOP OF HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: 3/25/2014: HAVE FRYER HOOD INSPECTED BY FIRE MARSHALL. EXHAUST HOOD HAS BEEN INSPECTED BY CONDON FIRE SERVICES. EXHAUST HOODS NEED INSPECTED BY FIRE MARSHALL.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 3/25/2014: PROVIDE LIGHT IN BACK ROOM WITH MOP SINK. LIGHTING IS NEEDED TO SEE AREAS THAT NEED CLEANED OR REPAIRED.
Location: Back 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: 3/25/2014: CLEAN AND SANITIZE BACK ROOM/MOP SINK AREA FLOOR. FLOOR IS STICKY AND HEAVILY SOILED. MAINTAIN PREMISES IN CLEAN AND SANITARY CONDITION. ***EMPTY MOP WATER WHEN FINISHED USING MOP BUCKET. DO NOT ALLOW MOP WATER TO SIT STAGNANT IN BUCKET.***
Location: Back room
- 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.
Comments: 3/25/2014: PROVIDE HOT WATER OF AT LEAST 100 DEGREES FAHRENHEIT AT MAIN HAND SINK IN KITCHEN. HOT WATER TESTING AT 65 DEGREES FAHRENHEIT. PROVIDE COLD WATER AT HAND SINK IN 3-BAY AREA TO ALLOW WATER MIXING OF AT LEAST 100 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 3/25/2014: PROVIDE HOT WATER OF AT LEAST 100 DEGREES FAHRENHEIT AT MAIN HAND SINK IN KITCHEN. HOT WATER TESTING AT 65 DEGREES FAHRENHEIT. PROVIDE COLD WATER AT HAND SINK IN 3-BAY AREA TO ALLOW WATER MIXING OF AT LEAST 100 DEGREES FAHRENHEIT.
Location: Three bay area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/25/2014: (1) CLEAN AND SANITIZE IN-PLACE SANITIZER BUCKET. MAINTAIN IN CLEAN CONDITION. IN-PLACE SANITIZER BUCKET IS HEAVILY SOILED. (2) CLEAN AND SANITIZE MOP SINK IN BACK ROOM. MAINTAIN IN CLEAN CONDITION. FUNGUS IS GROWING IN MOP SINK. (3) CLEAN AND SANITIZE EXTERIOR DOORS OF PIZZA MAKE TABLE. DOORS AND HANDLES ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/25/2014: ALWAYS REPLACE HAND TOWELS AT HAND SINK. NO HAND TOWELS AT MAIN HAND SINK IN KITCHEN OR IN 3-BAY AREA.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/25/2014: ALWAYS REPLACE HAND TOWELS AT HAND SINK. NO HAND TOWELS AT MAIN HAND SINK IN KITCHEN OR IN 3-BAY AREA.
Location: Three bay area
Equipment: Hand sink
|
03/25/2014 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 7/15/2013: CORRECTED ON SIGHT. REMOVE EXTENSION CORD FOR AIR CONDITIONING UNIT IN SERVICE COUNTER AREA. REMOVE STRIP OUTLET BY PIZZA MAKE TABLE AND WIRE SHELF. 7/23/2013: WORKING TO RESOLVE PROBLEM WITH ELECTRICIAN. DUE OCTOBER 23, 2013.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 7/23/2013: PLASTIC TABLE USED FOR CUTTING PIZZAS NEEDS TO BE REPLACED WITH A STAINLESS STEEL PREP TABLE. TABLES BEING LOOKED FOR. DUE DECEMBER 23, 2013.
Location: Kitchen
Equipment: Prep table
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: REMOVE MENU FROM WEBSITE CONTAINING FRIED FOOD ITEMS.
- Sleeping quarters separation
Living or sleeping quarters not adequately separated.
Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.
Comments: SEPERATE CHEST FREEZER FROM SLEEPING CHAIR.
Location: Back room
|
07/24/2013 | Non-Illness Complaint Recheck |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SEAL RAW WOOD IN 3-BAY AREA.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
|
07/24/2013 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: CORRECTED ON SIGHT. REMOVE EXTENSION CORD FOR AIR CONDITIONING UNIT IN SERVICE COUNTER AREA. REMOVE STRIP OUTLET BY PIZZA MAKE TABLE AND WIRE SHELF.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Location: Kitchen
Equipment: Prep table
- Additional Requirements
a) If necessary to protect against public health hazards or nuisances, the regulatory authority may temporarily impose specific regulations in addition to the requirements contained in this rule that are authorized by law.b) The regulatory authority shall document the conditions that necessitate the imposition of additional requirements and the underlying public health rationale. The documentation shall be provided to the retail food establishment and a copy shall be maintained in the regulatory authority's file for the retail food establishment.
Correction: Implement additional requirements as written.
Comments: REMOVE MENU FROM WEBSITE CONTAINING FRIED FOOD ITEMS.
- Sleeping quarters separation
Living or sleeping quarters not adequately separated.
Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.
Comments: SEPERATE CHEST FREEZER FROM SLEEPING CHAIR.
Location: Back room
|
07/15/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/06/2013 | Non-Illness Complaint |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SEAL RAW WOOD IN 3-BAY AREA.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
|
06/06/2013 | Pre-Licensing Recheck |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SEAL RAW WOOD IN 3-BAY AREA.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. PROVIDE LIGHT IN MOP ROOM.2. PROVIDE LIGHT IN PIZZA MAKE ROOM. 3. PROVIDE LIGHT IN IN ROOM BETWEEN 3-BAY AREA AND PIZZA MAKE ROOM.
Location: Back room
|
05/20/2013 | Pre-Licensing Recheck |
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: SEAL RAW WOOD IN 3-BAY AREA.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT IN MOP ROOM.
Location: Back room
|
05/08/2013 | Pre-Licensing |
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