- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE COVE MOLDING UNDER 3 BAY SINK. REPLACE GROUT WHERE NEEDED.
Location: Kitchen
- 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: 1. CLEAN FLOOR DRAIN COVER; SOILED. 2. CEILING TILE NEXT TO HOOD AND BACK OF HOOD IS HEAVILY SOILED WITH DUST. CLEAN. 3. CLEAN CEILING VENTS IN FRONT OF PROOFERS (2).
Location: Kitchen
- 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: 1. CLEAN FLOOR DRAIN COVER; SOILED. 2. CEILING TILE NEXT TO HOOD AND BACK OF HOOD IS HEAVILY SOILED WITH DUST. CLEAN. 3. CLEAN CEILING VENTS IN FRONT OF PROOFERS (2).
Location: Kitchen
- 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: 1. CLEAN FLOOR DRAIN COVER; SOILED. 2. CEILING TILE NEXT TO HOOD AND BACK OF HOOD IS HEAVILY SOILED WITH DUST. CLEAN. 3. CLEAN CEILING VENTS IN FRONT OF PROOFERS (2).
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE SEALANT AND RESEAL 3 BAY SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
- 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: CLEAN SODA NOZZLES MORE FREQUENTLY. CORRECTED ON SITE.
Location: Dining room
|
09/12/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFICATE OR PROOF OF REGISTRATION FOR TEST BY DUE DATE. INFORMATION CAN BE FAXED TO 221-3070 ATTN: KIM WOLFLA
- 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: CEILING VENTS OVER MAKE TABLE ARE HEAVILY DUSTY. CLEAN. PROTECT FOODS BY COVERING WHEN CLEANING, OR ENSURE FOODS ARE NOT PRESENT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BENEATH LIDS ON COOLER. SOILED.
Location: Kitchen
Equipment: Cold top
|
12/20/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE CERTIFICATE OR PROOF OF REGISTRATION FOR TEST BY DUE DATE. INFORMATION CAN BE FAXED TO 221-3070 ATTN: KIM WOLFLA
- 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: CEILING VENTS OVER MAKE TABLE ARE HEAVILY DUSTY. CLEAN. PROTECT FOODS BY COVERING WHEN CLEANING, OR ENSURE FOODS ARE NOT PRESENT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BENEATH LIDS ON COOLER. SOILED.
Location: Kitchen
Equipment: Cold top
|
12/13/2013 | Routine |
- 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: SALAD COOLER/COLD TOP-THERMOMETER IS BROKEN. RED LINE IS BROKEN AND NOT CONSISTENT. UNABLE TO READ ACCURATE TEMPERATURE. REPLACE.
Location: Kitchen
|
04/23/2013 | 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: NACHO CHEESE STORED IN BAGS, INSIDE WARMING DRAWERS. OPENED BAG MUST BE STORED ABOVE 135 DEGREES F. PRODUCT IS SHELF STABLE, PRIOR TO OPENING.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. MANAGER HELPED CUSTOMER AT DRIVE THRU WINDOW, HANDLING WINDOW, MONEY AND REGISTER. MANAGER THEN BEGAN PREPARING PIZZA AND TOPPING PIZZA. INSTRUCTED HER TO WASH HER HANDS. PIZZA WAS DISCARDED. ENSURE HANDS ARE WASHED PRIOR TO ANY FOOD HANDLING. 2. AFTER EMPLOYEE FINISHED FILLING THREE BAY SINKS SHE ASKED MANAGER IF SHE WAS FINISHING THE ABOVE PIZZA. SHE PICKED CHEESE UP OFF OF THE PIZZA MAKE TABLE AND PLACED IT ON THE PIZZA. NO HANDWASHING. INFORMED EMPLOYEE TO NOT PLACE TOPPINGS ON PIZZA WITHOUT WASHING HER HANDS. THE PIZZA WAS DISCARDED BY THE MANAGER.
- 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: SALAD COOLER/COLD TOP-THERMOMETER IS BROKEN. RED LINE IS BROKEN AND NOT CONSISTENT. UNABLE TO READ ACCURATE TEMPERATURE. REPLACE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SALADS STORED IN REACH IN COOLER BY FRONT COUNTER. COOLER THERMOMETER IS READING 46 DEGREES F. SALADS MOVED TO BOTTOM OF COOLER WHERE AIR TEMPERATURE IS APPROXIMATELY 40 DEGREES F. ENSURE UNIT IS HOLDING 41 DEGREES F OR BELOW BEFORE STORING SALADS THAT CONTAIN POTENTIALLY HAZARDOUS FOODS IN COOLER.
Location: Dining room
Equipment: Reach in cooler
|
04/16/2013 | Routine |
| No violation noted during this evaluation. | 10/04/2012 | Routine |
- 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: The cabinet below the Pepsi machine in the dining room is soiled.
Location: Dining room
|
02/10/2012 | Routine |
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