- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LOWER--INSIDE SURFACE OF WARMER.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WATER LACKING FOR WIPING CLOTHS. MIX AT ONE TBSP. BLEACH PER GAL. WATER FOR COOK--LINE/PREP. AREA.
Location: Cook line
- 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: 1) SOME PANS STORED RIGHT--SIDE UP --- STORE INVERTED AS MUCH AS POSSIBLE. -- 8/7 -- MANY PANS ARE GOOD -- SOME OTHERS SHOULD BE INVERTED ALSO.2) SCOOP ON ICE MACHINE --- STORE IN A CLEAN PAN BETWEEN USE. -- CORRECTED -- OK.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 OR 3 BULK CONTIANERS IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE MISSING BASEBOARD VINYL STRIP MATERIAL ALONG SHORT WALL BY COOK--LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SIDES OF FRYERS.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: KEEP SANITIZER PH TEST STRIPS AVAILABLE AT 3--BAY SINK. (SHOULD HAVE THE WHITE -- COLORED TEST STRIPS.
|
08/07/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LOWER--INSIDE SURFACE OF WARMER.
Location: Kitchen
- 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: SANITIZER WATER LACKING FOR WIPING CLOTHS. MIX AT ONE TBSP. BLEACH PER GAL. WATER FOR COOK--LINE/PREP. AREA.
Location: Cook line
- 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: 1) SOME PANS STORED RIGHT--SIDE UP --- STORE INVERTED AS MUCH AS POSSIBLE.2) SCOOP ON ICE MACHINE --- STORE IN A CLEAN PAN BETWEEN USE.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 OR 3 BULK CONTIANERS IN KITCHEN.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE MISSING BASEBOARD VINYL STRIP MATERIAL ALONG SHORT WALL BY COOK--LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SIDES OF FRYERS.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: KEEP SANITIZER PH TEST STRIPS AVAILABLE AT 3--BAY SINK.
|
07/31/2014 | Routine |
| No violation noted during this evaluation. | 07/31/2014 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.3/19 -- EXAM WAS PASSED -- OK.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
05/02/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.3/19 -- EXAM WAS PASSED -- OK.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
04/08/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.3/19 -- EXAM WAS PASSED -- OK.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
03/31/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.3/19 -- EXAM WAS PASSED -- OK.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
03/19/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
02/28/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
01/31/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
01/08/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
12/11/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
10/16/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- 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: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
10/16/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - 20 LB. PROPANE TANK INSIDE BY BACK DOOR. REMOVE TANK FROM PREMISES.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ..OR REMOVE PROPANE TANKS.
- 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: BEEF PATTIE WARMER AT AROUND 110 F WAS TURNED UP ALMOST TO MAX. (TO HOLD PATTIES AT 135 F OR ABOVE). SUGGEST SETTING OUT FEWER PATTIES IN WARMER.-- CORRECTED -- OK.
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE ONE EMPLOYEE TAKE A FOOD SAFETY CLASS AND EXAM.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CHAFING PANS IN SUPPLY ROOM IN AN INVERTED POSITION.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CHAFING PANS/RACKS ON FLOOR BY KITCHEN. AS UTENSILS THESE SHOULD BE STORED 6 " OR MORE OFF THE FLOOR.
Location: Kitchen
|
10/10/2013 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: IN THE STORE ROOM (PANTRY) BEHIND THE CHEST FREEZER REPAIR THE DRYWALL WHERE A PLUMBING REPAIR WAS MADE.
- 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: A COUPLE BEVERAGE SYRUPS (BAG--IN--A--BOX) SETTING ON STORE ROOM FLOOR. PROVIDE ADDITIONAL PLATFORM FOR STORAGE.
|
04/17/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL
Equipment: Prep sink
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON A METAL OR PLASTIC RACK TO PROVIDE 6" CLEARANCE BETWEEN THE FLOOR AND THE BOTTOM SHELF SO THAT YOU CAN MOP AND SWEEP UNDER IT.
Location: Dish machine area
|
02/28/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BEAUTIFUL SHADES, 4718 CENTURY PLAZA RD, Indianapolis, IN »