- Hoods inadequate or unapproved (corrected)
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. FILTER MISSING FROM HOOD OVER COOK LINE.PROVIDE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPRAYER ARM AT DISHMACHINE IS LEAKING.REPAIR OR REPLACE.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE AREA SOILED WITH MOLD.REMOVE AND RESEAL/CAULK.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. UPPER INTERIOR OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/28/2014 | Recheck |
- 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. FILTER MISSING FROM HOOD OVER COOK LINE.PROVIDE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. SPRAYER ARM AT DISHMACHINE IS LEAKING.REPAIR OR REPLACE.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE AREA SOILED WITH MOLD.REMOVE AND RESEAL/CAULK.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. UPPER INTERIOR OF ICE MACHINE SOILED WITH MOLD.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/18/2014 | Routine |
| No violation noted during this evaluation. | 01/30/2014 | Routine |
- 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 ground beef stored above lettuce in the cold top cooler. Store raw meat below all ready to eat foods.
Location: Cook line
Equipment: Cold top
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Walls in the cook line are not finished or sealed due to the installation equipment.
Location: Cook line
|
10/07/2013 | Routine |
- 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: (1) CASE OF FLOOR CLEANER OBSERVED STORED WITH DISH WASHING CHEMICALS ON THE SHELVING ABOVE THE SANITIZE BASIN OF THE THREE-COMPARTMENT SINK. STORE ONLY DISH WASHING CHEMICALS ABOVE THE SANITIZE BASIN TO PREVENT CONTAMINATION.(2) CANS OF AIR FRESHENER (3) OBSERVED STORED WITH SINGLE-USE FOOD CONTAINERS AND LIDS IN THE DRY STORAGE AREA. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Three bay 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: (1) CASE OF FLOOR CLEANER OBSERVED STORED WITH DISH WASHING CHEMICALS ON THE SHELVING ABOVE THE SANITIZE BASIN OF THE THREE-COMPARTMENT SINK. STORE ONLY DISH WASHING CHEMICALS ABOVE THE SANITIZE BASIN TO PREVENT CONTAMINATION.(2) CANS OF AIR FRESHENER (3) OBSERVED STORED WITH SINGLE-USE FOOD CONTAINERS AND LIDS IN THE DRY STORAGE AREA. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dry storage
- 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: UNCOVERED DRINK CUP OBSERVED UNDER THE PREP SINK ON THE COOK LINE. EMPLOYEE DRINKS MUST BE COVERED TO PREVENT CONTAMINATION.
Location: Cook line
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (ITALIAN BEEF - 5/29, TOMATO BASIL SOUP - 5/28, OZZIE MIX (FOR VEGGIE PATTIES) - 5/29, CHILI - 5/24) OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE AND IN THE WALK-IN COOLER. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Location: Cook line
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD PRODUCTS (ITALIAN BEEF - 5/29, TOMATO BASIL SOUP - 5/28, OZZIE MIX (FOR VEGGIE PATTIES) - 5/29, CHILI - 5/24) OBSERVED IN THE REACH-IN COOLER ON THE COOK LINE AND IN THE WALK-IN COOLER. DISCARD FOOD PRODUCTS AFTER A MAXIMUM HOLD TIME OF 7 DAYS.
Location: Walk-in cooler
|
06/06/2013 | Routine |
- 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: GRILL CLEANER AND STAINLESS STEEL POLISH OBSERVED STORED WITH COOKING OIL ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE FLAT TOP GRILL. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED ON THE COOK LINE WITHOUT GLOVES AND THEN PLACED GLOVES ON HANDS WITHOUT FIRST WASHING THEM. FOOD HANDLERS MUST PROPERLY WASH HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: COVERED DRINK OBSERVED ON THE COUNTER IN THE HOSTESS AREA ABOVE CLEAN CUPS. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Wait staff 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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE SLICED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW PORK CHOPS IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS; STORE RAW GROUND BEEF ABOVE RAW POULTRY; STORE ALL OTHER RAW MEATS ABOVE RAW GROUND BEEF.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
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: STEEL WOOL PAD OBSERVED INSIDE THE HAND SINK AT THE END OF THE COOK LINE NEAR THE FRONT ENTRANCE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINKS.
Location: Cook line
Equipment: Hand sink
- 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 COOKED SLICED ROAST BEEF AND CHICKEN IN THE REACH-IN COOLER ON THE COOK LINE. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Cook line
Equipment: Reach in cooler
- 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 COAT AND PURSE OBSERVED STORED WITH CONDIMENTS AT THE HOSTESS AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Wait staff area
- 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: GREASE AND DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE CLEANING PROGRESS UNDER THE FLAT TOP GRILL.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK AT THE END OF THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Hand sink
- 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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
|
02/27/2013 | Recheck |
- 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: GRILL CLEANER AND STAINLESS STEEL POLISH OBSERVED STORED WITH COOKING OIL ON THE SHELVING UNDER THE PREP TABLE NEXT TO THE FLAT TOP GRILL. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED ON THE COOK LINE WITHOUT GLOVES AND THEN PLACED GLOVES ON HANDS WITHOUT FIRST WASHING THEM. FOOD HANDLERS MUST PROPERLY WASH HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: COVERED DRINK OBSERVED ON THE COUNTER IN THE HOSTESS AREA ABOVE CLEAN CUPS. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Wait staff area
- 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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE SLICED CHEESE IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ABOVE RAW PORK CHOPS IN THE WALK-IN COOLER. STORE RAW POULTRY BELOW ALL OTHER RAW MEATS; STORE RAW GROUND BEEF ABOVE RAW POULTRY; STORE ALL OTHER RAW MEATS ABOVE RAW GROUND BEEF.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: STEEL WOOL PAD OBSERVED INSIDE THE HAND SINK AT THE END OF THE COOK LINE NEAR THE FRONT ENTRANCE. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINKS.
Location: Cook line
Equipment: Hand sink
- Date marking (corrected on site)
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 COOKED SLICED ROAST BEEF AND CHICKEN IN THE REACH-IN COOLER ON THE COOK LINE. CLEARLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Cook line
Equipment: Reach in cooler
- 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: PERSONAL COAT AND PURSE OBSERVED STORED WITH CONDIMENTS AT THE HOSTESS AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ARTICLES.
Location: Wait staff area
- 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: GREASE AND DUST BUILD-UP OBSERVED IN THE EXHAUST HOOD FILTERS ABOVE THE FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE FOOD DEBRIS OBSERVED UNDER THE FLAT TOP GRILL. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Flat grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK AT THE END OF THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Hand sink
- 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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
|
02/20/2013 | Routine |
- 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: STAINLESS STEEL POLISH AND GLASS CLEANER OBSERVED STORED ON THE SHELVING ABOVE THE SANITIZE BASIN OF THE THREE-COMPARTMENT SINK. STORE ONLY DISHWASHING CHEMICALS ABOVE THE THREE-COMPARTMENT SINK.
Location: Three bay area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED USING BROOM AND DUST PAN ON THE COOK LINE THEN PUTTING GLOVES ON HIS HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: COVERED DRINK CUPS (2) OBSERVED STORED ON THE LEDGE OF THE PREP SINK ON THE COOK LINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
Equipment: Prep sink
- 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: CORN, BEAN, AND VEGETABLE MIX OBSERVED STORED IN FRONT OF RAW HAMBURGER PATTIES IN THE TOP COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING RAW PRODUCTS FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- 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: SLICED ROAST BEEF AND GRILLED CHICKEN OBSERVED IN THE SAUTE COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Prep area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY SWATTER OBSERVED STORED ON THE WIRE SHELVING WITH LEXAN FOOD CONTAINERS. REMOVE.
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- 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: BRAISING PANS AND MIXING BOWLS OBSERVED STORED FACE UP ON SHELVING ABOVE THE PREP SINK IN THE BACK PREP AREA. STORE CLEAN EQUIPMENT INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: GAP OBSERVED AROUND THE PIPE CHASE LOCATED UNDER THE STEAM TABLE ON THE HALF WALL ON THE COOK LINE. SEAL GAP TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Cook line
|
10/16/2012 | Recheck |
- 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: STAINLESS STEEL POLISH AND GLASS CLEANER OBSERVED STORED ON THE SHELVING ABOVE THE SANITIZE BASIN OF THE THREE-COMPARTMENT SINK. STORE ONLY DISHWASHING CHEMICALS ABOVE THE THREE-COMPARTMENT SINK.
Location: Three bay area
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED USING BROOM AND DUST PAN ON THE COOK LINE THEN PUTTING GLOVES ON HIS HANDS WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS AFTER THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: COVERED DRINK CUPS (2) OBSERVED STORED ON THE LEDGE OF THE PREP SINK ON THE COOK LINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
Equipment: Prep sink
- 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: CORN, BEAN, AND VEGETABLE MIX OBSERVED STORED IN FRONT OF RAW HAMBURGER PATTIES IN THE TOP COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING RAW PRODUCTS FROM THE DRAWER.
Location: Cook line
Equipment: Cooler drawers
- 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: SLICED ROAST BEEF AND GRILLED CHICKEN OBSERVED IN THE SAUTE COOLER ON THE COOK LINE WITH NO DATES.
Location: Cook line
Equipment: Reach in cooler
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOPS TO DRIP DRY BETWEEN USES TO PREVENT PEST ATTRACTION.
Location: Prep area
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY SWATTER OBSERVED STORED ON THE WIRE SHELVING WITH LEXAN FOOD CONTAINERS. REMOVE.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- 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: BRAISING PANS AND MIXING BOWLS OBSERVED STORED FACE UP ON SHELVING ABOVE THE PREP SINK IN THE BACK PREP AREA. STORE CLEAN EQUIPMENT INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: GAP OBSERVED AROUND THE PIPE CHASE LOCATED UNDER THE STEAM TABLE ON THE HALF WALL ON THE COOK LINE. SEAL GAP TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Cook line
|
10/09/2012 | Routine |
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Finish door way to office
Location: Back room
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Install mop rack at mop sink area
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Flooring in walk in cooler jagged - does not have thick enough seal to repelsmooth. nonabsorbent and easily cleanable2. Finish wall under counter of cookline - currently unfinished and not sealed.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Flooring in walk in cooler jagged - does not have thick enough seal to repelsmooth. nonabsorbent and easily cleanable2. Finish wall under counter of cookline - currently unfinished and not sealed.
Location: Cook line
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: 1. provide flashing to either side of walk in cooler2. clean ceiling inside walk in cooler of sealant residue
Location: Walk-in cooler
|
08/23/2012 | Pre-Licensing Recheck |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Finish door way to office
Location: Back room
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Install mop rack at mop sink area
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Flooring in walk in cooler jagged - does not have thick enough seal to repelsmooth. nonabsorbent and easily cleanable2. Finish wall under counter of cookline - currently unfinished and not sealed.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Flooring in walk in cooler jagged - does not have thick enough seal to repelsmooth. nonabsorbent and easily cleanable2. Finish wall under counter of cookline - currently unfinished and not sealed.
Location: Cook line
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: 1. provide flashing to either side of walk in cooler2. clean ceiling inside walk in cooler of sealant residue
Location: Walk-in cooler
|
08/17/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Detour American Grille Express, 8487 UNION CHAPEL RD, Indianapolis, IN »