- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: REPAIR SERVICE CALLED ON-SITE DURING INSPECTION.REPAIR LEAKS AT KITCHEN HANDSINK FAUCET.
Location: Kitchen
Equipment: Hand sink
|
09/23/2014 | Recheck |
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: REPAIR SERVICE CALLED ON-SITE DURING INSPECTION.REPAIR LEAKS AT KITCHEN HANDSINK FAUCET.
Location: Kitchen
Equipment: Hand sink
|
09/08/2014 | 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 PERSONAL FOOD STORED AT KITCHEN CHEST FREEZER (EX. EDY'S STRAWBERRY ICE CREAM)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Chest freezer
- 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 CHICKEN STORED IMPROPERLY ABOVE AND NEAR READY-TO-EAT FOODS AT BEVERAGE-AIR COOLER. STORE ALL RAW PRODUCTS BELOW AND AWAY FROM READY-TO-EAT/COOKED FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Dining room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Back room
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER INSIDE MILK COOLER.
Location: Dining room
Equipment: Reach in cooler
|
12/19/2013 | 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: KEEP POTENTIALLY HAZARDOUS FOODS ON ICE BATHS OR CHILL BOXES (EX. RANCH BOTTLES, CHEESE,SALSA).
Location: Dining room
Equipment: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL AIR FRESHNERS STORED ON KITCHEN MICROWAVE.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items
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: CONTINUE TO WORK ON AND MONITOR. PERSONAL EMPLOYEE ITEMS CANNOT BE STORED ON OR NEAR SINGLE-SERVICE ITEMS AND FOOD.
Location: Kitchen
- Storage of Personal Items
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: CONTINUE TO WORK ON AND MONITOR. PERSONAL EMPLOYEE ITEMS CANNOT BE STORED ON OR NEAR SINGLE-SERVICE ITEMS AND FOOD.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dining room
Equipment: Hand sink
|
07/09/2013 | 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: KEEP POTENTIALLY HAZARDOUS FOODS ON ICE BATHS OR CHILL BOXES (EX. RANCH BOTTLES, CHEESE,SALSA).
Location: Dining room
Equipment: Buffet
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL AIR FRESHNERS STORED ON KITCHEN MICROWAVE.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Storage of Personal Items
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.
Location: Kitchen
- Storage of Personal Items
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.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dining room
Equipment: Hand sink
|
06/28/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS TO COVER EXPOSED WIRES AT BOTH DRY FOOD STORAGE ROOMS.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT WAS USING WRONG IN-PLACE SANITIZER.
- 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: NO IN-PLACE SANITIZER SET-UP; ENSURE CHLORINE SANITIZER IS MAINTAINED DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.SANITIZER AT 3-BAY SINK EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.
Location: Dining room
- 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: NO IN-PLACE SANITIZER SET-UP; ENSURE CHLORINE SANITIZER IS MAINTAINED DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.SANITIZER AT 3-BAY SINK EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN BEVERAGE-AIR COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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.
Location: Dumpster area
- Hand sink temperature (corrected on site)
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: REPAIR AND/OR ADJUST HOT WATER AT DINING ROOM CHILDREN'S HANDSINKS TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F AT ALL TIMES. HOT WATER SHOULD BE REACHED WITHIN 20 SECONDS.**CORRECTIVE ACTION*** SERVICE REPAIR CALLED OUT ON-SITE DURING RECHECK INSPECTION.
Location: Dining room
Equipment: Hand sink
- 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: REPAIR AND/OR ADJUST HOT WATER AT DINING ROOM CHILDREN'S HANDSINKS TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F AT ALL TIMES. HOT WATER SHOULD BE REACHED WITHIN 20 SECONDS.**CORRECTIVE ACTION*** SERVICE REPAIR CALLED OUT ON-SITE DURING RECHECK INSPECTION.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Detergent-sanitizer improperly used (corrected on site)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Location: Dining room
|
12/19/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: PROVIDE PROPER OUTLET COVERS TO COVER EXPOSED WIRES AT BOTH DRY FOOD STORAGE ROOMS.
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: ESTABLISHMENT WAS USING WRONG IN-PLACE SANITIZER.
- 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: NO IN-PLACE SANITIZER SET-UP; ENSURE CHLORINE SANITIZER IS MAINTAINED DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.SANITIZER AT 3-BAY SINK EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.
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: NO IN-PLACE SANITIZER SET-UP; ENSURE CHLORINE SANITIZER IS MAINTAINED DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.SANITIZER AT 3-BAY SINK EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.
Location: Dining room
- 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: NO IN-PLACE SANITIZER SET-UP; ENSURE CHLORINE SANITIZER IS MAINTAINED DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.SANITIZER AT 3-BAY SINK EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN BEVERAGE-AIR COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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.
Location: Dumpster area
- 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: REPAIR AND/OR ADJUST HOT WATER AT RESTROOM AND DINING ROOM CHILDREN'S HANDSINKS TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F AT ALL TIMES. HOT WATER SHOULD BE REACHED WITHIN 20 SECONDS.
Location: Dining room
Equipment: Hand sink
- 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: REPAIR AND/OR ADJUST HOT WATER AT RESTROOM AND DINING ROOM CHILDREN'S HANDSINKS TO ENSURE HOT WATER TEMPERATURE IS MAINTAINED AT 100 F - 120 F AT ALL TIMES. HOT WATER SHOULD BE REACHED WITHIN 20 SECONDS.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
|
12/12/2012 | 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Dining room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Dining room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Buffet
- 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: OPEN EMPLOYEE DRINK (EX. SODA) STORED ON TOP OF KITCHEN MICROWAVE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Microwave oven
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN STORED ON CAN STORAGE RACK (FRUIT COCKTAIL); DISCARD OR RETURN TO COMPANY--DO NOT SERVE.CONTINUE TO MONITOR AND ROTATE CAN OUT PROPERLY IF BADLY DENTED; ESPECIALLY, TOO CLOSE TO SEAMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING OR REPAIR FIXTURE PROPERLY.
Location: Kitchen
- Ventilation provided (corrected)
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.
Comments: IN PROGRESS WITH NATIONAL EXHAUST CLEANING INC.--PART HAS BEEN ORDERED FOR FIRE SUPPRESSION SYSTEM AND PENDING ARRIVAL FOR INSTALLMENT. INVOICE WAS PROVIDED.KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.
Location: Kitchen
- Ventilation provided (corrected)
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.
Comments: IN PROGRESS WITH NATIONAL EXHAUST CLEANING INC.--PART HAS BEEN ORDERED FOR FIRE SUPPRESSION SYSTEM AND PENDING ARRIVAL FOR INSTALLMENT. INVOICE WAS PROVIDED.KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NIO PAPERTOWELS AT KIDS HANDSINK.
Location: Dining room
Equipment: Hand sink
|
07/30/2012 | Recheck |
- 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Dining room
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Buffet
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Dining room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Buffet
- 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: OPEN EMPLOYEE DRINK (EX. SODA) STORED ON TOP OF KITCHEN MICROWAVE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Microwave oven
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN STORED ON CAN STORAGE RACK (FRUIT COCKTAIL); DISCARD OR RETURN TO COMPANY--DO NOT SERVE.CONTINUE TO MONITOR AND ROTATE CAN OUT PROPERLY IF BADLY DENTED; ESPECIALLY, TOO CLOSE TO SEAMS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING OR REPAIR FIXTURE PROPERLY.
Location: Kitchen
- 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.
Comments: IN PROGRESS WITH NATIONAL EXHAUST CLEANING INC.--PART HAS BEEN ORDERED FOR FIRE SUPPRESSION SYSTEM AND PENDING ARRIVAL FOR INSTALLMENT. INVOICE WAS PROVIDED.KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.
Location: Kitchen
- Ventilation provided (corrected)
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.
Comments: IN PROGRESS WITH NATIONAL EXHAUST CLEANING INC.--PART HAS BEEN ORDERED FOR FIRE SUPPRESSION SYSTEM AND PENDING ARRIVAL FOR INSTALLMENT. INVOICE WAS PROVIDED.KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NIO PAPERTOWELS AT KIDS HANDSINK.
Location: Dining room
Equipment: Hand sink
|
07/16/2012 | 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- 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: HAM AT 133 F.YAMS AT 128 F. FOOD HANDLER MUST PREPARE AT LEAST 30 MIN IN ADVANCE TO SET-UP STEAM TABLE WITH WATER AND TURNING ON WARMER UNIT AT STEAM TABLE WELLS TO ENSURE THAT HOT-HOLDING TEMPERATURE IS REACHED AT LEAST AT 135 F AND MAINTAIN ONCE FOOD PLACED ON STEAM TABLE.
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Dining room
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE STORED ON STEAM TABLE NOT LABELED.
Location: Buffet
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Dining room
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE HANGING ON BUFFET STEAM TABLE.
Location: Buffet
- 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: OPEN EMPLOYEE DRINK (EX. SODA) STORED ON TOP OF KITCHEN MICROWAVE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Microwave oven
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN STORED ON CAN STORAGE RACK (FRUIT COCKTAIL); DISCARD OR RETURN TO COMPANY--DO NOT SERVE.CONTINUE TO MONITOR AND ROTATE CAN OUT PROPERLY IF BADLY DENTED; ESPECIALLY, TOO CLOSE TO SEAMS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING OR REPAIR FIXTURE PROPERLY.
Location: Kitchen
- 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.
Comments: KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.SOME FIRE-EXTINGUISHERS IN DINING ROOM, KITCHEN, AND OR ESTABLISHMENT OUTDATED FOR INSPECTION (EX. DEC 2010).HAVE ALL FIRE-EXTINGUISHERS IN ESTABLISHMENT CHECK AND SERVICED BY PROFESSIONAL SERVICE PROVIDER IF OVERDUE FOR INSPECTION.
Location: Kitchen
- 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.
Comments: KITCHEN FIRE SURPRESSION SYSTEM OVERDUE FOR INSPECTION AND UPDATE (LAST INSPECTED IN APRIL OF 2011).CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE FIRE SURPRESSION SYSTEM INSPECTED, SERVICED, AND RE-TAGGED PROPERLY.FIRE SURPRESSION SYSTEM MUST BE RE-INSPECTED EVERY 6 TO 12 MONTHS.SOME FIRE-EXTINGUISHERS IN DINING ROOM, KITCHEN, AND OR ESTABLISHMENT OUTDATED FOR INSPECTION (EX. DEC 2010).HAVE ALL FIRE-EXTINGUISHERS IN ESTABLISHMENT CHECK AND SERVICED BY PROFESSIONAL SERVICE PROVIDER IF OVERDUE FOR INSPECTION.
Location: Dining room
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NIO PAPERTOWELS AT KIDS HANDSINK.
Location: Dining room
Equipment: Hand sink
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06/28/2012 | Routine |
Restaurant representatives - add corrected or new information about CHARITY CHURCH MINISTRY, 959 N HOLMES AVE, Indianapolis, IN »