- 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: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW FROM WEST SIDE MAIN ENTRANCE.SIGN GIVEN TO MANAGER CORRECTED ON SITE.
- Raw animal foods / cooking (corrected on site)
Raw animal food(s) not cooked to heat all parts to proper temperature(s).
Correction: All animal food(s) must be cooked to required minimum cooking temperature(s).
Comments: RECENTLY COOKED CHICKEN IN STEAM TABLE AT 119 DEGREES F. COOK CHICKEN TO AT LEAST 165 DEGREES F AND THEN PLACE IN STEAM TABLE AND MAINTAIN AT A MINIMUM TEMPERATURE OF 135 DEGREES F.36 POUNDS OF CHICKEN DISCARDED. ANOTHER BATCH OF CHICKEN WAS PREPARED AND I MEASURED INTERNAL TEMPERATURE OF 183 DEGREES F.CORRECTED ON SITE.NO OTHER TEMPERATURE PROBLEMS NOTED ON OTHER PRODUCTS IN STEAM TABLE.
Location: Service counter
Equipment: Steam table
- 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: VEGETABLE DEBRIS DUMPED INTO HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.SINK CLEANED AND DISCUSSED PROPER HAND SINK USAGE WITH MANAGER. CORRECTED ON SITE.
Location: Prep area
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. CONTAINERS LABELED CORRECTED ON SITE.
Location: Prep area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
|
10/15/2014 | Routine |
| No violation noted during this evaluation. | 03/18/2014 | Routine |
| No violation noted during this evaluation. | 10/21/2013 | Non-Illness Complaint |
- 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: 1. FIRE EXTINGUISHERS LAST INSPECTED AND TAGGED IN APRIL 2012.SHOULD BE INSPECTED AND TAGGED EVERY 12 MONTHS. PLEASE SCHEDULE.
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED ANG TAGGED IN NOVEMBER 2012. DUE FOR ROUTINE INSPECTION AND TAGGING EVERY 6 MONTHS. PLEASE SCHEDULE.
- 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: 1. EXCESSIVE TRASH AND DEBRIS ON DUMPSTER PAD AREA.IMPROVE ROUTINE CLEANING AND MAINTENANCE.
Location: Dumpster area
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06/28/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE IS PRE-COOKED SHREDDED PORK IN THE WALK-IN COOLER WITH VERY UNORGANIZED DATE MARKING. MANAGER STATES THEY ARE SUPPOSE TO PUT THE EXPIRATION DATE FROM THE ORIGINAL PACKAGINNG, WHICH I EXPLAINED IS NOT ACCEPTABLE. SOME OF THE CONTAINERS DIDN'T EVEN HAVE DATES ONLY TIMES. I EXPLAINED THAT SHE NEEDS TO IMPLEMENT A DATE MARKING SYSTEM THAT IS USED BY ALL EMPLOYEES. I ALSO EXPLAINED SHE HAS 7 DAYS FROM WHEN PACKAGE HAS BEEN OPENED, NOT THE EXPIRATION DATE ON ORIGINAL PACKAGING.AN ORGANIZED DATE MARKING PROCEDURE HAS BEEN IMPLEMENTED.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.THE VENDOR HAS ADJUSTED SANATIZER SO PROPER CONCENTRATIONS ARE BEING DISPENSED.
Location: Cook line
- 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: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.THE VENDOR HAS ADJUSTED SANATIZER SO PROPER CONCENTRATIONS ARE BEING DISPENSED.
Location: Service counter
- 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: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.THE VENDOR HAS ADJUSTED SANATIZER SO PROPER CONCENTRATIONS ARE BEING DISPENSED.
Location: Three bay area
|
01/03/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THERE IS PRE-COOKED SHREDDED PORK IN THE WALK-IN COOLER WITH VERY UNORGANIZED DATE MARKING. MANAGER STATES THEY ARE SUPPOSE TO PUT THE EXPIRATION DATE FROM THE ORIGINAL PACKAGINNG, WHICH I EXPLAINED IS NOT ACCEPTABLE. SOME OF THE CONTAINERS DIDN'T EVEN HAVE DATES ONLY TIMES. I EXPLAINED THAT SHE NEEDS TO IMPLEMENT A DATE MARKING SYSTEM THAT IS USED BY ALL EMPLOYEES. I ALSO EXPLAINED SHE HAS 7 DAYS FROM WHEN PACKAGE HAS BEEN OPENED, NOT THE EXPIRATION DATE ON ORIGINAL PACKAGING.
Location: Walk-in cooler
- 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: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.
Location: Cook line
- 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: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.
Location: Service counter
- 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: ALL SANATIZER CONCENTRATIONS ARE READING 500+ PPM. PLEASE CONTACT YOUR VENDOR AND REVIEW WITH THEM HOW TO GET THE PROPER CONCENTRATION FOR YOUR SANATIZER SOLUTIONS.
Location: Three bay area
|
12/27/2012 | 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: 1. Combination cold top / reach in cooler holding potentially hazardous food items at 50 deg on top of unit. and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
|
05/09/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top / reach in cooler holding potentially hazardous food items at 50 deg on top of unit. and below. Repair unit so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
|
05/01/2012 | Routine |
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