- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER HAD A 0 READING. SHOULD HAVE A READING OF 150 - 400 PPM.
Location: Kitchen
- 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: 1. SHELVING WHERE BREAD IS STORED. PLEASE CLEAN.2. TOOLS AND OTHER SUPPLES IN A CORNER IN THE BACK ROOM. PLEASE CLEAN AND ORGANIZE.
Location: Service counter
- 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: 1. SHELVING WHERE BREAD IS STORED. PLEASE CLEAN.2. TOOLS AND OTHER SUPPLES IN A CORNER IN THE BACK ROOM. PLEASE CLEAN AND ORGANIZE.
Location: Back room
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: MATS UNDER BAGS OF BREAD
Location: Service counter
Equipment: -
- Food storage (corrected on site)
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: BOX OF SODA SYRUP AND A CONTAINER OF BOTTLED SYRUP STORED ON THE GROUND.
Location: Back room
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07/01/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Grilled chicken strips being held at 53 degrees on the cold top cooler. Keep all potentially hazardous foods on the cold top at all times, and keep the cold top lid closed when not in use.
Location: Service counter
Equipment: Cold top
- 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 in the 3-bay sink was not at the proper conentration. Change sanitizer water regularly.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Cardboard being used underneath the soup hot plate. Discontinue use of cardboard on areas exposed to splash, spillage, and other soiling conditions.
Location: Kitchen
Equipment: Prep table
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09/10/2013 | Routine |
- 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: QUAT SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK MEASURED LESS THAN 100 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM -- CORRECTED ON SITE.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BLACK BUILD-UP OBSERVED IN THE DIFFUSERS INSIDE THE SODA MACHINE NOZZLES. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Soda machine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: CASE OF PAPER SOUP BOWLS OBSERVED STORED DIRECTLY ON THE FLOOR BEHIND THE FRONT COUNTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR -- CORRECTED ON SITE.
Location: Service counter
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03/27/2013 | Routine |
- 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: COOKED GRILLED CHICKEN IN THE COLD TOP COOLER AT THE SERVICE COUNTER MEASURED 47 DEGREES F DUE TO SITTING ON TOP OF LEXAN DRAINAGE PANS INSIDE THE UNIT. REMOVE PANS AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: TWO CANS OF RAID BRAND FLYING INSECT KILLER OBSERVED STORED UNDER THE THREE-COMPARTMENT SINK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCTS FROM THE PREMISES.
Location: Three bay area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE CONDIMENTS IN THE TRUE UPRIGHT COOLER IN THE BACK ROOM. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Back room
Equipment: True cooler
- 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: QUAT SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOOD.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: DRAIN LINES IN THE CABINET UNDER THE SODA MACHINE IN THE DINING AREA OBSERVED DRAINING INTO A COLEMAN BRAND WHEELED COOLER. INSTALL APPROVED HUB DRAIN FOR SODA DRAIN LINES PER INDIANA PLUMBING CODE.
- 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: SERVING UTENSILS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN A CONTAINER ABOVE THE THREE-COMPARTMENT SINK. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Three bay area
- 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: EXCESSIVE SOIL AND DEBRIS BUILD-UP OBSERVED ON THE FLOORS UNDER THE SINKS, SHELVING, AND EQUIPMENT IN THE BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS OBSERVED ON SHELVING UNDER THE PREP TABLES IN THE BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED IN THE NOZZLES OF THE SODA MACHINE IN THE DINING AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Dining room
Equipment: Soda machine
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08/21/2012 | 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: COOKED GRILLED CHICKEN IN THE COLD TOP COOLER AT THE SERVICE COUNTER MEASURED 47 DEGREES F DUE TO SITTING ON TOP OF LEXAN DRAINAGE PANS INSIDE THE UNIT. REMOVE PANS AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: TWO CANS OF RAID BRAND FLYING INSECT KILLER OBSERVED STORED UNDER THE THREE-COMPARTMENT SINK. THIS CHEMICAL IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCTS FROM THE PREMISES.
Location: Three bay area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OBSERVED STORED ABOVE CONDIMENTS IN THE TRUE UPRIGHT COOLER IN THE BACK ROOM. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Back room
Equipment: True cooler
- 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: QUAT SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Three bay area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOOD.
- 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: SERVING UTENSILS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN A CONTAINER ABOVE THE THREE-COMPARTMENT SINK. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Three bay area
- 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: EXCESSIVE SOIL AND DEBRIS BUILD-UP OBSERVED ON THE FLOORS UNDER THE SINKS, SHELVING, AND EQUIPMENT IN THE BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS OBSERVED ON SHELVING UNDER THE PREP TABLES IN THE BACK ROOM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Back room
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: EXCESSIVE MOLD AND SLIME BUILD-UP OBSERVED IN THE NOZZLES OF THE SODA MACHINE IN THE DINING AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Dining room
Equipment: Soda machine
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08/14/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE CONDIMENTS. STORE BELOW.
Location: Kitchen (back)
Equipment: Upright cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: CLEAN SOILED FLOOR AREAS BENEATH SINKS IN REAR AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. - LEAK BELOW 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
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02/17/2012 | Routine |
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