| No violation noted during this evaluation. | 10/21/2014 | Routine |
- 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: Cook line ventilation hood is soiled and is due to be serviced. Contact a service technician to clean the hood system.
Location: Cook line
- Thermometer, provided (corrected on site)
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: No thermometer present in the reach in cooler in the basement.
Location: Basement
Equipment: Reach in cooler
|
09/06/2013 | Routine |
- 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: SPRAY BOTTLE OF YELLOW CHEMICAL OBSERVED ON THE SHELVING IN THE DISH MACHINE AREA WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: SEVERAL CHEMICALS OBSERVED STORED ON THE SHELVING IN THE DISH AREA ABOVE WHERE CLEANED AND SANITIZED DISHWARE EXIT THE DISH MACHINE. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, FOOD CONTACT SURFACES, CLEAN EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.
Location: Dish machine area
- 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 SHELL EGGS OBSERVED STORED ABOVE SHREDDED CHEESE AND DELI MEATS IN THE COOLER/FREEZER UNIT IN THE KITCHEN. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: NO DATES OBSERVED ON PACKAGES OF SLICED DELI MEATS IN THE COOLER/FREEZER UNIT IN THE KITCHEN. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: ICE SCOOP OBSERVED AT THE ICE MACHINE IN THE DINING ROOM WITH THE HANDLE MISSING. PROVIDE NEW SCOOP WITH A HANDLE TO DISPENSE ICE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES OBSERVED STORED AT THE SELF-SERVICE AREA IN THE DINING ROOM WITH THE HANDLES JUMBLED IN DIFFERENT DIRECTIONS. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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 DRINK AND KEYS OBSERVED STORED ON THE PREP TABLE HOLDING THE SLICER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Prep area
- 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: NO VENTILATION OBSERVED IN THE DRY STORAGE ROOM HOLDING FOOD PRODUCTS IN THE BASEMENT AND THE AMBIENT AIR TEMPERATURE MEASURED BETWEEN 87-96 DEGREES F. MECHANICAL VENTILATION MUST BE PROVIDED IN ACCORDANCE WITH THE REQUIREMENTS OF THE INDIANA FIRE AND BUILDING SERVICES AND BE OF SUFFICIENT CAPACITY TO KEEP ROOMS FREE OF EXCESSIVE HEAT.
Location: Basement
- 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.
Comments: NO THERMOMETERS OBSERVED IN THE REFRIGERATED SECTIONS OF THE COOLER/FREEZER UNITS IN THE KITCHEN AND IN THE DINING ROOM. PROVIDE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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.
Comments: NO THERMOMETERS OBSERVED IN THE REFRIGERATED SECTIONS OF THE COOLER/FREEZER UNITS IN THE KITCHEN AND IN THE DINING ROOM. PROVIDE.
Location: Dining room
Equipment: Cooler/freezer combo
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: MOLD OBSERVED ON THE INTERIOR OF THE ICE MACHINE IN THE DINING ROOM. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Ice machine
|
01/23/2013 | Recheck |
- Toxic labeling
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: SPRAY BOTTLE OF YELLOW CHEMICAL OBSERVED ON THE SHELVING IN THE DISH MACHINE AREA WITH NO LABEL. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: SEVERAL CHEMICALS OBSERVED STORED ON THE SHELVING IN THE DISH AREA ABOVE WHERE CLEANED AND SANITIZED DISHWARE EXIT THE DISH MACHINE. STORE CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD, FOOD CONTACT SURFACES, CLEAN EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE ITEMS.
Location: Dish machine area
- 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 SHELL EGGS OBSERVED STORED ABOVE SHREDDED CHEESE AND DELI MEATS IN THE COOLER/FREEZER UNIT IN THE KITCHEN. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: NO DATES OBSERVED ON PACKAGES OF SLICED DELI MEATS IN THE COOLER/FREEZER UNIT IN THE KITCHEN. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: ICE SCOOP OBSERVED AT THE ICE MACHINE IN THE DINING ROOM WITH THE HANDLE MISSING. PROVIDE NEW SCOOP WITH A HANDLE TO DISPENSE ICE.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES OBSERVED STORED AT THE SELF-SERVICE AREA IN THE DINING ROOM WITH THE HANDLES JUMBLED IN DIFFERENT DIRECTIONS. STORE UTENSILS WITH ALL HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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 DRINK AND KEYS OBSERVED STORED ON THE PREP TABLE HOLDING THE SLICER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Prep area
- 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: NO VENTILATION OBSERVED IN THE DRY STORAGE ROOM HOLDING FOOD PRODUCTS IN THE BASEMENT AND THE AMBIENT AIR TEMPERATURE MEASURED BETWEEN 87-96 DEGREES F. MECHANICAL VENTILATION MUST BE PROVIDED IN ACCORDANCE WITH THE REQUIREMENTS OF THE INDIANA FIRE AND BUILDING SERVICES AND BE OF SUFFICIENT CAPACITY TO KEEP ROOMS FREE OF EXCESSIVE HEAT.
Location: Basement
- 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: NO THERMOMETERS OBSERVED IN THE REFRIGERATED SECTIONS OF THE COOLER/FREEZER UNITS IN THE KITCHEN AND IN THE DINING ROOM. PROVIDE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: NO THERMOMETERS OBSERVED IN THE REFRIGERATED SECTIONS OF THE COOLER/FREEZER UNITS IN THE KITCHEN AND IN THE DINING ROOM. PROVIDE.
Location: Dining room
Equipment: Cooler/freezer combo
- 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: MOLD OBSERVED ON THE INTERIOR OF THE ICE MACHINE IN THE DINING ROOM. CLEAN AND SANITIZE.
Location: Dining room
Equipment: Ice machine
|
01/16/2013 | Routine |
| No violation noted during this evaluation. | 03/21/2012 | Routine |
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