- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3 BAY SINK AND HAND SINK MUST BE CONNECTED DIRECTLY ON TO A PERMANENTLY INSTALLED WASTE WATER TANK.
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3 BAY SINK AND HAND SINK MUST BE CONNECTED DIRECTLY ON TO A PERMANENTLY INSTALLED WASTE WATER TANK.
Equipment: 3-bay
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THE MOBILE UNIT CURRENTLY DOES NOT HAVE AN EXHAUST HOOD AND THEREFORE THE MOBILE UNIT IS CURRENTLY ONLY ALLOWED TO HOT HOLD. NO COOKING MAY BE DONE ON THE UNIT AS IT IS CURRENTLY EQUIPPED. REMOVE THE FLAT GRILL AND THE DEEP FRYER.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: PARTICLE BOARDS ATTACHED TO THE CEILING ARE WARPING DUE TO HEAT AND MOISTURE. REMOVE THE BOARDS OR INSTALL FIBER REINFORCED PANELS. THE CEILING IS STAINLESS STEEL AND IS CURRENTLY AN APPROVED MATERIAL/FINISH AND MAY BE USED ON ITS OWN.
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: DOMESTIC REFRIGERATOR MUST BE REMOVED FROM THE MOBILE UNIT AND REPLACED WITH COMMERCIAL EQUIPMENT.
Equipment: Upright cooler
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: NO WATER PRESSURE AT EITHER 3BAY SINK OR HAND SINK. OWNER ATTEMPTED TO FIX THE WATER PUMP BUT WAS UNABLE TO RESTORE PRESSURE.
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07/24/2014 | Routine |
| No violation noted during this evaluation. | 06/18/2014 | 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.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
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09/05/2013 | 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.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
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03/04/2013 | Routine |
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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08/15/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the refrigeration unit.
Correction: Clean and sanitize.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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.
- 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean sinks cabinets, and counters.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- 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.
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03/02/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the refrigeration unit.
Correction: Clean and sanitize.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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.
- 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean sinks cabinets, and counters.
Correction: Clean and sanitize.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- 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.
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02/24/2012 | Routine |
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