| No violation noted during this evaluation. | 09/14/2014 | Routine |
| No violation noted during this evaluation. | 08/15/2014 | Routine |
| No violation noted during this evaluation. | 06/06/2014 | Routine |
| No violation noted during this evaluation. | 01/17/2014 | Routine |
- 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: 09/21/13:1. FRONT STEAM TABLE NACHO CHEESE AT 96-100 F,2. PULLED PORK AT 70-80 F, COOK PUT COLD FOOD ON TOP OF HOT FOOD TO WARM UPRE-HEAT FOODS PROPERLY
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 09/21/13:SET STEAM TABLE TO A HIGHER TEMPERATURE, EQUIPMENT NOT MADE TO RE-HEAT TO 165, ONLY HOT HOLDING-RE-HEAT ON FLAT GRILL
- 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: 09/21/13:NO HANDWASHING BEFORE PUTTING ON NEW GLOVES
- 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: METAL PAN INSIDE THE HANDSINK. ENSURE THAT THE HANDSINK IS AVAILABLE AT ALL TIMES.
Equipment: Hand sink
- 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: GREASE SPLATTER ON THE FLOOR UNDER COOKING EQUIPMENT - CLEAN THOROUGHLY
- 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: 09/21/13:THAWING FROZEN READY TO EAT FOODS IN 3-BAY AT ROOM TEMPERATURE, SINK WAS NOT TURNED ON.-MUST PULL PRODUCT TO THAW OVERNIGHT
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER KNOB ON HAND SINK BROKE OFF. REPAIR.
Equipment: Hand sink
|
09/21/2013 | Recheck |
- 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: METAL PAN INSIDE THE HANDSINK. ENSURE THAT THE HANDSINK IS AVAILABLE AT ALL TIMES.
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.
Comments: GREASE SPLATTER ON THE FLOOR UNDER COOKING EQUIPMENT - CLEAN THOROUGHLY
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER KNOB ON HAND SINK BROKE OFF. REPAIR.
Equipment: Hand sink
|
08/15/2013 | Routine |
| No violation noted during this evaluation. | 05/25/2013 | Routine |
| No violation noted during this evaluation. | 05/23/2013 | Routine |
- 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: Provide a lid for the employee drink.
|
04/20/2013 | Routine |
- 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.
|
03/22/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please provide a soap dispenser at hand sink
- 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.
- 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.
|
02/11/2013 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 11/21/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please provide a soap dispenser at hand sink
- 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.
- 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.
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09/20/2012 | Pre-Licensing |
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