| No violation noted during this evaluation. | 10/07/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Unrestrained CO2 tanks. Restrain.
- 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: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Do not store or thaw at room temperature.
- 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 meat over produce in 2 door reach in cooler. Discontinue.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Do not prepare raw meats in vegetable prep sink.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty pot on top of in place sanitizer buckt in vegetable prep sink. Discontinue. Do all dishes at three bay sink. Remove dishes and sanitizer bucket. Clean and sanitize sink.2. Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Clean and sanitize vegetable prep sink. All meats being prepared or thawed must be done in sanitizer bay of three bay sink when not doing dishes.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Some of the pork is in a grocery bag. Discontinue.Do not store open foods (raw meat) in grocery bags.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
- 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 raw beef and raw chicken at room temperature. Discontinue. Thaw in refrigeration.
|
06/06/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Unrestrained CO2 tanks. Restrain.
- 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: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Do not store or thaw at room temperature.
- Cross-contamination
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 meat over produce in 2 door reach in cooler. Discontinue.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Do not prepare raw meats in vegetable prep sink.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty pot on top of in place sanitizer buckt in vegetable prep sink. Discontinue. Do all dishes at three bay sink. Remove dishes and sanitizer bucket. Clean and sanitize sink.2. Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Discontinue. Clean and sanitize vegetable prep sink. All meats being prepared or thawed must be done in sanitizer bay of three bay sink when not doing dishes.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Raw pork in one bay and on drain board of vegetable prep sink at room temperature. Some of the pork is in a grocery bag. Discontinue.Do not store open foods (raw meat) in grocery bags.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
- Thawing
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 raw beef and raw chicken at room temperature. Discontinue. Thaw in refrigeration.
|
05/30/2014 | 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: Cooked chicken on stove double paned at 118 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
- 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. Rice in room temperature. Keep in refrigeration between use. Note: disposed of at time of inspection. CORRECTED2. One quart bag of cooked chicken in 2 door refrigerator from yesterday at 60 deg F. Disposed of at time of inspection. Hold cold foods at 41 deg f or below.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: One quart bag of cooked chicken in 2 door refrigerator from yesterday at 60 deg F. Disposed of at time of inspection. Cool to 70 deg F in 2 hours or dispose of foods. Then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food.
- 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 eggs over tomatoes in 2 door reach in cooler. Store raw eggs below ready to eat foods, cooked foods and produce.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Spoon in hand sink. Wash-rinse-sanitize spoon.
- 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: Spoon in hand sink. Discontinue. Do not put anything in or on hand sinks.
- 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 sanitizer set up at 3 bay sink. Set up sanitizer for dishes.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in prep area. Provide.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Dirty dishes at prep sink. Put in 3 bay sink.
|
01/22/2014 | 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: Cooked chicken on stove double paned at 118 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
- 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. Rice in room temperature. Keep in refrigeration between use. Note: disposed of at time of inspection. CORRECTED2. One quart bag of cooked chicken in 2 door refrigerator from yesterday at 60 deg F. Disposed of at time of inspection. Hold cold foods at 41 deg f or below.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: One quart bag of cooked chicken in 2 door refrigerator from yesterday at 60 deg F. Disposed of at time of inspection. Cool to 70 deg F in 2 hours or dispose of foods. Then cool from 70 deg F to 41 deg F or below in an additional 4 hours or dispose of food.
- Cross-contamination
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 over tomatoes in 2 door reach in cooler. Store raw eggs below ready to eat foods, cooked foods and produce.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Spoon in hand sink. Wash-rinse-sanitize spoon.
- Hand sink improper usage
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: Spoon in hand sink. Discontinue. Do not put anything in or on hand sinks.
- 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 sanitizer set up at 3 bay sink. Set up sanitizer for dishes.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in prep area. Provide.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Dirty dishes at prep sink. Put in 3 bay sink.
|
01/16/2014 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel over splash guard at hand sink. Discontinue. Store in approved strength sanitizer solution. CORRECTED
Location: Kitchen
- 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: Soda caps are soiled. Please clean.
Location: Seafood department
Equipment: Soda machine
|
09/11/2013 | 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: Fried ice cream below raw beef in 2 door reach in freezer. Store above raw meats. CORRECTED
Location: Kitchen
Equipment: Reach in freezer (2door)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: One wet cloth on the counter. Please store in approved strength sanitizer solution.
Location: Kitchen
|
04/01/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please provide no smoking within 8 ft of door sign per state law. Can get sign from atc web site. www.in.gov/atc
- 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: Employee drink without lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize 2 bay prep sink.
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: Thre bay sink set up to Wash - rinse and rinse. Discontinue. Always set up three bay sink to WASH -> RINSE-> SANITIZE. Sanitize all dishes washed today (11-9-2012) Three bay sink set to wash- sanitize- rinse. Set up to wash- Rinse - Sanitize. Note: CORRECTED DURING INSPECTION.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Bulk food containers are not food grade. Provide food grade containers or leave foods in bags in which they are received.
Location: Kitchen
- 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: Box of cups, etc. on the floor in stock room/office. Store 6 inches off the floor.
Location: Kitchen
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop rack by mop sink to be able to hang mops to air dry.
Location: Kitchen
- 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: 1. One beef roast and 2 small pieces of beef and pot of tripe thawing at room temperature. Discontinue. Thaw in sanitizer bay of three bay sink under running cold water when not doing dishes, in refrigeration or in microwave immediately before cooking. Do not thaw different meats in three bay sink at the same time. Note: above placed in refrigeration at time of inspection. 2. Raw chicken thawing in 2 bay sink in stagnant water next to lettuce being washed. Discontinue. Two bay sink is a vegetable prep sink. Use only to wash produce. Thaw meats in the sanitizer bay of the three bay sink when not doing dishes under running water. Note: chicken at 45.5 deg F, begining prep now. Place in refrigeration of cook immediately.
Location: Kitchen
|
11/16/2012 | Recheck |
- Eating, drinking, smoking
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: Employee drink without lid and straw. Provide lids and straws for employee drinks.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize 2 bay prep sink.
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: Thre bay sink set up to Wash - rinse and rinse. Discontinue. Always set up three bay sink to WASH -> RINSE-> SANITIZE. Sanitize all dishes washed today (11-9-2012)
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Bulk food containers are not food grade. Provide food grade containers or leave foods in bags in which they are received.
Location: Kitchen
- 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: Box of cups, etc. on the floor in stock room/office. Store 6 inches off the floor.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop rack by mop sink to be able to hang mops to air dry.
Location: Kitchen
- 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: 1. One beef roast and 2 small pieces of beef and pot of tripe thawing at room temperature. Discontinue. Thaw in sanitizer bay of three bay sink under running cold water when not doing dishes, in refrigeration or in microwave immediately before cooking. Do not thaw different meats in three bay sink at the same time. Note: above placed in refrigeration at time of inspection. 2. Raw chicken thawing in 2 bay sink in stagnant water next to lettuce being washed. Discontinue. Two bay sink is a vegetable prep sink. Use only to wash produce. Thaw meats in the sanitizer bay of the three bay sink when not doing dishes under running water. Note: chicken at 45.5 deg F, begining prep now. Place in refrigeration of cook immediately.
Location: Kitchen
|
11/09/2012 | Routine |
- 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: Wet cloth on hand sink. Please do not store anything in or o hand sink. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use. CORRECTED
Comments: Wet cloth towel on hand sink. Please store in approved strength sanitizer solution.
Location: Kitchen
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Old #10 can on prep table. Dispose of after contents are used. CORRECTED2. Old egg crate being used on grill. Dispose of after eggs are used. Do not re-use egg crates.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Old #10 can on prep table. Dispose of after contents are used. CORRECTED2. Old egg crate being used on grill. Dispose of after eggs are used. Do not re-use egg crates.
Location: Kitchen
|
06/13/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Emp restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- 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 location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: True cooler
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. REMOVE EXCESS HAND TOWELS FROM EMPLOYEE RESTROOM.
Location: Restroom
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. RAISE SHELVING TO ALLOW FLOOR CLEANING.
Location: Emp restroom
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Observed covering beans in large plan and placing in cooler before 41 degrees F.
- 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.
Location: Cook line
Equipment: Make table cooler
|
06/12/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL ALL SINKS TO WALLS WITH SILICONE SEALER.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- 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 location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Location: Cook line
Equipment: True cooler
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. REMOVE EXCESS HAND TOWELS FROM EMPLOYEE RESTROOM.
Location: Restroom
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. RAISE SHELVING TO ALLOW FLOOR CLEANING.
Location: Emp restroom
- 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.
Location: Cook line
Equipment: Make table cooler
|
05/29/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BURRITOS HOME MEXICAN GRILL, 7015 KENTUCKY AVE, Indianapolis, IN »