- Smoking distance signage (corrected on site)
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: SMOKING DISTANCE SIGNAGE NOT AVAILABLE AT EACH PUBLIC ENTRANCE.PROVIDE DISTANCE SIGNAGE "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR SIMILAR LANGUAGE AT EACH PUBLIC ENTRANCE.
- 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: PORK AND BEANS HOLDING AT 120 DEGREES ON SERVICE COUNTER STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES SERVING/HANDLING FOOD AT SERVICE COUNTER AND BACK PREP AREA WITHOUT WEARING HAIR RESTRAINTS.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS SUCH AS HATS, VISOR, HAIR NET, OR SCARF.CONSISTENT REPEAT VIOLATION.RECHECK: HAIR RESTRAINTS ARE ON ORDER ACCORDING TO MANAGER
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE/TRASH/DEBRI COVERING GROUND SURROUNDING OIL WASTE RECEPTABLE AND DUMPSTERS.REMOVE TRASH AND GREASE WASTE IN AREA.GREASE RECEPTACLE LEAKING. A WORK ORDER IS IN PROGRESS TO HAVE LEAK REPAIRED.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF COLD TOP COOLER LOCATED BEHIND SERVICE COUNTER.CLEAR DRAIN LINE. RECHECK: NOT CORRECTED. WATER POOLED AT THE BOTTOM OF SERVICE COUNTER COLD TOP COOLER. PROVIDE REPAIR.
Location: Service counter
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
Equipment: Hand sink
|
06/24/2014 | Recheck |
- Smoking distance signage
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: SMOKING DISTANCE SIGNAGE NOT AVAILABLE AT EACH PUBLIC ENTRANCE.PROVIDE DISTANCE SIGNAGE "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR SIMILAR LANGUAGE AT EACH PUBLIC ENTRANCE.
- 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: PORK AND BEANS HOLDING AT 120 DEGREES ON SERVICE COUNTER STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES SERVING/HANDLING FOOD AT SERVICE COUNTER AND BACK PREP AREA WITHOUT WEARING HAIR RESTRAINTS.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS SUCH AS HATS, VISOR, HAIR NET, OR SCARF.CONSISTENT REPEAT VIOLATION.RECHECK: HAIR RESTRAINTS ARE ON ORDER ACCORDING TO MANAGER
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE/TRASH/DEBRI COVERING GROUND SURROUNDING OIL WASTE RECEPTABLE AND DUMPSTERS.REMOVE TRASH AND GREASE WASTE IN AREA.GREASE RECEPTACLE LEAKING. A WORK ORDER IS IN PROGRESS TO HAVE LEAK REPAIRED.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF COLD TOP COOLER LOCATED BEHIND SERVICE COUNTER.CLEAR DRAIN LINE. RECHECK: NOT CORRECTED. WATER POOLED AT THE BOTTOM OF SERVICE COUNTER COLD TOP COOLER. PROVIDE REPAIR.
Location: Service counter
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
Equipment: Hand sink
|
06/16/2014 | Recheck |
- Smoking distance signage
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: SMOKING DISTANCE SIGNAGE NOT AVAILABLE AT EACH PUBLIC ENTRANCE.PROVIDE DISTANCE SIGNAGE "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR SIMILAR LANGUAGE AT EACH PUBLIC ENTRANCE.
- 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: PORK AND BEANS HOLDING AT 120 DEGREES ON SERVICE COUNTER STEAM TABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES SERVING/HANDLING FOOD AT SERVICE COUNTER AND BACK PREP AREA WITHOUT WEARING HAIR RESTRAINTS.PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS SUCH AS HATS, VISOR, HAIR NET, OR SCARF.CONSISTENT REPEAT VIOLATION.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: GREASE/TRASH/DEBRI COVERING GROUND SURROUNDING OIL WASTE RECEPTABLE AND DUMPSTERS.REMOVE TRASH AND GREASE WASTE IN AREA.GREASE RECEPTACLE LEAKING. A WORK ORDER IS IN PROGRESS TO HAVE LEAK REPAIRED.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF COLD TOP COOLER LOCATED BEHIND SERVICE COUNTER.CLEAR DRAIN LINE.
Location: Service counter
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
Equipment: Hand sink
|
06/09/2014 | 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: COLD TOP COOLER ON FRONT LINE HOLDING AT 54 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGRES F OR LOWER. FOOD WAS PUT IN COOLER TWO HOURS PRIOR DUE TO RECENT REPAIR. FOOD REMOVED TO ANOTHER COOLER UNTIL ADDITIONAL REPAIR HAS BEEN MADE TO BRING TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen (front)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN FRONT AND BACK PREP AREAS.ELIMINATE BREEDING GROUNDS (STAGNANT WATER. CURRENTLY CONTRACTED WITH ECOLAB TO REGULATE PEST ACTIVITY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR ICE MACHINE SOILED WITH CALCIUM/MOLD BUILD UP. CLEAN AND SANITIZE INTERIOR ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
Location: Kitchen
Equipment: Ice machine
- 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: RACKS OF CLEAN DISHES STORED BELOW INSECT TRAPPING DEVICE IN BACK KITCHEN.STORE CLEAN EQUIPMENT IN AREA AWAY FROM DEVICE TO PROTECT FROM CONTAMINATION.
Location: Kitchen
- 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: WET SHEET TRAYS STACKED AFTER CLEANING ON SHELF NEXT TO THREE COMPARTMENT SINK.STORE TRAYS IN A SELF DRAINING POSITION TO ALLOW EQUIPMENT TO AIR DRY PROPERLY.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING VENTS SOILED WITH DUST ACCUMULATION IN KITCHEN AREA.CLEAN VENTS THOROUGHLY.
Location: Kitchen
- 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: FLOOR DRAINS HEAVILY SOILED WITH BUILD UP ON COOK LINE.CLEAN THOROUGHLY
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 92 DEGREES F ON FRONT LINE, 77 DEGREES F IN WOMENS RESTROOM, AND 70 DEGREES IN MENS. REPAIR/ADJUST WATER TEMPERATURE TO MAINTAIN 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM INTERIOR COLD TOP COOLER ON FRONT LINE.CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.2. SURFACE OF STORAGE SHELF PEELING CONTAINING CLEAN EQUIPMENT.REPLACE DAMAGED SHELVING.3. SMALL REACH IN COOLER DOOR ON COOK LINE DOES NOT SHUT COMPLETELY TO PROVIDE A TIGHT SEAL.PROVIDE REPAIR.
Location: Kitchen (front)
|
12/03/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR ICE MACHINE SOILED WITH CALCIUM/MOLD BUILD UP. CLEAN AND SANITIZE INTERIOR ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
Location: Kitchen
Equipment: Ice machine
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN FRONT AND BACK PREP AREAS.ELIMINATE BREEDING GROUNDS (STAGNANT WATER. CURRENTLY CONTRACTED WITH ECOLAB TO REGULATE PEST ACTIVITY.
Location: Kitchen
- 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: COLD TOP COOLER ON FRONT LINE HOLDING AT 54 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGRES F OR LOWER. FOOD WAS PUT IN COOLER TWO HOURS PRIOR DUE TO RECENT REPAIR. FOOD REMOVED TO ANOTHER COOLER UNTIL ADDITIONAL REPAIR HAS BEEN MADE TO BRING TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AT THE BOTTOM INTERIOR COLD TOP COOLER ON FRONT LINE.CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.2. SURFACE OF STORAGE SHELF PEELING CONTAINING CLEAN EQUIPMENT.REPLACE DAMAGED SHELVING.3. SMALL REACH IN COOLER DOOR ON COOK LINE DOES NOT SHUT COMPLETELY TO PROVIDE A TIGHT SEAL.PROVIDE REPAIR.
Location: Kitchen (front)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 92 DEGREES F ON FRONT LINE, 77 DEGREES F IN WOMENS RESTROOM, AND 70 DEGREES IN MENS. REPAIR/ADJUST WATER TEMPERATURE TO MAINTAIN 100 DEGREES F.
Location: Kitchen
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: FLOOR DRAINS HEAVILY SOILED WITH BUILD UP ON COOK LINE.CLEAN THOROUGHLY
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEILING VENTS SOILED WITH DUST ACCUMULATION IN KITCHEN AREA.CLEAN VENTS THOROUGHLY.
Location: Kitchen
- 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: WET SHEET TRAYS STACKED AFTER CLEANING ON SHELF NEXT TO THREE COMPARTMENT SINK.STORE TRAYS IN A SELF DRAINING POSITION TO ALLOW EQUIPMENT TO AIR DRY PROPERLY.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
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: RACKS OF CLEAN DISHES STORED BELOW INSECT TRAPPING DEVICE IN BACK KITCHEN.STORE CLEAN EQUIPMENT IN AREA AWAY FROM DEVICE TO PROTECT FROM CONTAMINATION.
Location: Kitchen
|
11/19/2013 | 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: COOKED CHICKEN BREAST WAS HOLDING AT 111 DEGREES F IN WARMER ON COOK LINE. CHICKEN BREAST DISCARDED AND REPLACED.ENSURE HOT FOODS ARE MAINTAINED AT 135 DEGREES F OR HIGHER. MONITOR HOT HOLDING TEMPERATURES TO ENSURE WARMER IS CAPABLE OF MAINTAINING FOOD AT THE PROPER TEMPERATURE. RECHECK 4/19: WARMER WAS REPLACED AND TURKEY BREAST WAS HOLDING AT THE APPROPRIATE HOT HOLDING TEMPERATURE.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO DOCUMENTATION OF CERTIFIED FOOD HANDLER.PROVIDE A CERTIFIED FOOD HANDER. UNDER NEW MANAGMENT. MANAGER STATES SHE IS CERTIFIED AND WILL FAX COPY OF CERTIFICATE TO OFFICE. FAX 221-3070. ATTN: BONITA
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: SMALL CHILD UNDER THE AGE OF 2 WAS PRESENT ON SERVICE LINE AND BACK KITCHEN AREA. FURTHERMORE, EMPLOYEE WAS HOLDING CHILD WHILE REMOVING FOOD FROM STEAM TABLES ON COOK LINE.PERSONS UNNECESSARY TO THE RETAL FOOD ESTABLISHMENT ARE NOT ALLOWED IN FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS TO PREVENT CONTAMINATION OF EXPOSED FOOD, EQUIPMENT, UTENSILS, AND UNWRAPPED SINGLE USE ITEMS (DISPOSABLE PRODUCTS).
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH ON TOP STORAGE SHELF LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITZE AREA THOROUGHLY.
Location: Walk-in cooler
|
04/19/2013 | Recheck |
- 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: COOKED CHICKEN BREAST WAS HOLDING AT 111 DEGREES F IN WARMER ON COOK LINE. CHICKEN BREAST DISCARDED AND REPLACED.ENSURE HOT FOODS ARE MAINTAINED AT 135 DEGREES F OR HIGHER. MONITOR HOT HOLDING TEMPERATURES TO ENSURE WARMER IS CAPABLE OF MAINTAINING FOOD AT THE PROPER TEMPERATURE.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO DOCUMENTATION OF CERTIFIED FOOD HANDLER.PROVIDE A CERTIFIED FOOD HANDER. UNDER NEW MANAGMENT. MANAGER STATES SHE IS CERTIFIED AND WILL FAX COPY OF CERTIFICATE TO OFFICE. FAX 221-3070. ATTN: BONITA
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: SMALL CHILD UNDER THE AGE OF 2 WAS PRESENT ON SERVICE LINE AND BACK KITCHEN AREA. FURTHERMORE, EMPLOYEE WAS HOLDING CHILD WHILE REMOVING FOOD FROM STEAM TABLES ON COOK LINE.PERSONS UNNECESSARY TO THE RETAL FOOD ESTABLISHMENT ARE NOT ALLOWED IN FOOD PREPARATION, FOOD STORAGE, OR WAREWASHING AREAS TO PREVENT CONTAMINATION OF EXPOSED FOOD, EQUIPMENT, UTENSILS, AND UNWRAPPED SINGLE USE ITEMS (DISPOSABLE PRODUCTS).
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH ON TOP STORAGE SHELF LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITZE AREA THOROUGHLY.
Location: Walk-in cooler
|
04/11/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
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 CUPS WERE TOUCHING CLEAN AND SANITIZED LEXANS BELOW COUNTER TOP ON LOWER SHELF IN BACK PREP AREA. EMPLOYEE SNACK STORED ON STACKED LEXANS IN SAME AREA. ENSURE EMPLOYEE BEVERAGES ARE STORED AWAY FROM CLEAN AND SANITIZED EQUIPMENT TO PREVENT CONTAMINATION. EMPLOYEES SHOULD NOT EAT IN KITCHEN/PREP AREA BUT ONLY IN DESIGNATED AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO KNIVES STORED IN KNIFE HOLDER CONTAINING CHICKEN RESIDUE ON BLADES. ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED IN HOLDER TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: REMOVE BUILD UP ON SODA MACHINE ICE DISPENSER LOCATED IN THE DINING ROOM.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER AT HAND SINK NEAR SERVICE COUNTER. PROVIDE TOWELS INSIDE HAND SINK.
Location: Kitchen
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: GAPS BETWEEN FILTERS ON THE HOOD SYSTEM. PROVIDE DOCUMENTATION OF EXHAUST CLEANING.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE AND JACKET STORED ON EXPOSED LINERS AND BAG OF MUFFIN MIX. ENSURE PERSONAL ITEMS ARE STORED AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN SALAD PREP COOLER. CLEAR DRAIN LINE TO PREVENT WATER BACKING UP INSIDE COOLER.
Location: Cook line
|
10/04/2012 | 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: CHICKEN BREAST HOLDING AT 130 DEGREES F AND LEGS HOLDING AT 109 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. MEAT REHEATED TO 165 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
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 BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED, CANNED, OR OPENED DRINKS ALLOWED IN FOOD PREP AREAS.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITA
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BEVERAGES AND FOOD ITEMS STORED ABOVE FOOD DESIGNATED FOR CONSUMERS. STORE EMPLOYEE MEALS ON LOWEST SHELF INSIDE A MARKED CONTAINER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
|
08/30/2012 | Recheck |
- 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: CHICKEN BREAST HOLDING AT 130 DEGREES F AND LEGS HOLDING AT 109 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. MEAT REHEATED TO 165 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
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 BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED, CANNED, OR OPENED DRINKS ALLOWED IN FOOD PREP AREAS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITA
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BEVERAGES AND FOOD ITEMS STORED ABOVE FOOD DESIGNATED FOR CONSUMERS. STORE EMPLOYEE MEALS ON LOWEST SHELF INSIDE A MARKED CONTAINER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
|
07/30/2012 | Recheck |
| No violation noted during this evaluation. | 05/24/2012 | Illness Complaint |
- 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: CHICKEN BREAST HOLDING AT 130 DEGREES F AND LEGS HOLDING AT 109 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. MEAT REHEATED TO 165 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
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 BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED, CANNED, OR OPENED DRINKS ALLOWED IN FOOD PREP AREAS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITA
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BEVERAGES AND FOOD ITEMS STORED ABOVE FOOD DESIGNATED FOR CONSUMERS. STORE EMPLOYEE MEALS ON LOWEST SHELF INSIDE A MARKED CONTAINER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
|
04/24/2012 | Recheck |
- 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: CHICKEN BREAST HOLDING AT 130 DEGREES F AND LEGS HOLDING AT 109 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. MEAT REHEATED TO 165 DEGREES F.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
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 BEVERAGES SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS. NO BOTTLED, CANNED, OR OPENED DRINKS ALLOWED IN FOOD PREP AREAS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITA
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE BEVERAGES AND FOOD ITEMS STORED ABOVE FOOD DESIGNATED FOR CONSUMERS. STORE EMPLOYEE MEALS ON LOWEST SHELF INSIDE A MARKED CONTAINER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN THOROUGHLY.
Location: Walk-in cooler
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03/21/2012 | Routine |
Restaurant representatives - add corrected or new information about Boston Market, 7554 N SHADELAND AVE, Indianapolis, IN »