FB3 Inc, 7460 N SHADELAND AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: FB3 Inc
Type: Restaurant
Address: 7460 N SHADELAND AVE, Indianapolis, IN 46250
County: Marion
License #: 202792
Smoking: Smoke Free
Total inspections: 21
Last inspection: 10/30/2014
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Inspection findings

Inspection Date

Type
  • Smoking distance signage (corrected)
    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: SMOKING DISTANCE SIGNAGE NOT AVAILABLE ON FRONT ENTRANCE. PROVIDE SMOKING SIGNS AT EACH PUBLIC ENTRANCE.
  • 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: COOKED SAUSAGE AND CHICKEN WINGS HOLDING AT 50 DEGREES F. HAM 44 DEGREES F, AND MOZZERELLA CHEESE AT 47 DEGREES F ON COLD TOP COOLER. BOTTOM HOLDING FOOD AT 47 DEGREES F.POTENTIALLY HAZARDOUS FOODS SHOULD BE MAINTAINED AT 41 DEGREES F.
    Location: Cook line
    Equipment: Cold top
  • 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: ALL PURPOSE CLEANER STORED ON THREE COMPARTMENT SINK DRAIN BOARD.STORE CLEANING CHEMICALS IN A DESIGNATED AREA.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UTENSIL/KNIFE HOLDER SOILED MOUNTED NEAR ONE BAY SINK.REMOVE UTENSIL FROM WALL AND CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: PAPER TOWEL, SOAP, AND FAUCET FIXTURES SOILED AT HAND SINK LOCATED NEAR OFFICE.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TOILET NOT FUNCTIONING PROPERLY IN STALL LOCATED IN WOMENS RESTROOM. SIGN POSTED ON DOOR "OUT OF ORDER"PROVIDE REPAIR.
    Location: Womens restroom
    Equipment: -
  • 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: CEILING AIR DUCTS SOILED WITH DUST BUILD UP LOCATED ABOVE COLD TOP COOLER AND IN BACK PREP AREA.CLEAN AIR DUCTS THOROUGHLY.RECHECK; NOT CORRECTED.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: .WALLS SPLATTERED WITH FOOD SOIL AND OTHER BUILD BEHIND THREE BAY AND OPPOSITE WALL BEHIND UTENSIL RACK.CLEAN WALLS THOROUGHLY.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF SHELF WORN AND PEELING WITH RUST EXPOSURE LOCATED ON STORAGE SHELF ABOVE THREE COMPARTMENT SINK CONTAINING CLEAN EQUIPMENT.2. SURFACE CHIPPED WITH RUST EXPOSURE ON STORAGE SHELF POLES CONTAINING FOOD ITEMS.RESURFACE OR REPLACE WORN SHELVING.RECHECK: NOT CORRECTED.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BUILD UP, DUST, ETC... ON SURFACE OF WALLS AND CEILING NEAR COMPRESSOR LOCATED INSIDE WALK IN COOLER.2. STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER.3. SEALANT SOILED WITH MILDEW AND DISCOLORED BETWEEN WALL AND THREE COMPARTMENT SINK. PROVIDE FRESH SEALANT.CLEAN ALL SURFACES THOROUGHLYRECHECK: NOT CORRECTED
    Location: Walk-in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: THREE BAY AND ONE BAY SINK BASINS AND DRAIN BOARDS SOILED.CLEAN SINKS ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Kitchen
    Equipment: 3-bay
 10/30/2014Recheck
  • Smoking distance signage
    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: SMOKING DISTANCE SIGNAGE NOT AVAILABLE ON FRONT ENTRANCE. PROVIDE SMOKING SIGNS AT EACH PUBLIC ENTRANCE.
  • 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: COOKED SAUSAGE AND CHICKEN WINGS HOLDING AT 50 DEGREES F. HAM 44 DEGREES F, AND MOZZERELLA CHEESE AT 47 DEGREES F ON COLD TOP COOLER. BOTTOM HOLDING FOOD AT 47 DEGREES F.POTENTIALLY HAZARDOUS FOODS SHOULD BE MAINTAINED AT 41 DEGREES F.
    Location: Cook line
    Equipment: Cold top
  • 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: ALL PURPOSE CLEANER STORED ON THREE COMPARTMENT SINK DRAIN BOARD.STORE CLEANING CHEMICALS IN A DESIGNATED AREA.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: UTENSIL/KNIFE HOLDER SOILED MOUNTED NEAR ONE BAY SINK.REMOVE UTENSIL FROM WALL AND CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: PAPER TOWEL, SOAP, AND FAUCET FIXTURES SOILED AT HAND SINK LOCATED NEAR OFFICE.MAINTAIN HAND SINK IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: TOILET NOT FUNCTIONING PROPERLY IN STALL LOCATED IN WOMENS RESTROOM. SIGN POSTED ON DOOR "OUT OF ORDER"PROVIDE REPAIR.
    Location: Womens restroom
    Equipment: -
  • 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: CEILING AIR DUCTS SOILED WITH DUST BUILD UP LOCATED ABOVE COLD TOP COOLER AND IN BACK PREP AREA.CLEAN AIR DUCTS THOROUGHLY.
    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: .WALLS SPLATTERED WITH FOOD SOIL AND OTHER BUILD BEHIND THREE BAY AND OPPOSITE WALL BEHIND UTENSIL RACK.CLEAN WALLS THOROUGHLY.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. SURFACE OF SHELF WORN AND PEELING WITH RUST EXPOSURE LOCATED ON STORAGE SHELF ABOVE THREE COMPARTMENT SINK CONTAINING CLEAN EQUIPMENT.2. SURFACE CHIPPED WITH RUST EXPOSURE ON STORAGE SHELF POLES CONTAINING FOOD ITEMS.RESURFACE OR REPLACE WORN SHELVING.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BUILD UP, DUST, ETC... ON SURFACE OF WALLS AND CEILING NEAR COMPRESSOR LOCATED INSIDE WALK IN COOLER.2. STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER.3. SEALANT SOILED WITH MILDEW AND DISCOLORED BETWEEN WALL AND THREE COMPARTMENT SINK. PROVIDE FRESH SEALANT.CLEAN ALL SURFACES THOROUGHLY
    Location: Walk-in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: THREE BAY AND ONE BAY SINK BASINS AND DRAIN BOARDS SOILED.CLEAN SINKS ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Kitchen
    Equipment: 3-bay
 10/23/2014Routine
  • 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: BOTTLE OF DEGREASER HANGING ON SHELF WITH BOXES OF BREAD STICKS IN PREP AREA.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. LAYER OF GREASE WASTE LINING BOTTOM SURFACE OF HAND SINK BASIN NEAR WALK IN COOLER. SINK WILL NOT DRAIN.2. TOWEL DISPENSERS FILTHY LOCATED AT BOTH HAND SINKS. KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES. ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.RECHECK: SOAP AND TOWEL DISPENER SOILED LOCATED AT HAND SINK NEAR OFFICE. CLEAN THOROUGHLY
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. LAYER OF GREASE WASTE LINING BOTTOM SURFACE OF HAND SINK BASIN NEAR WALK IN COOLER. SINK WILL NOT DRAIN.2. TOWEL DISPENSERS FILTHY LOCATED AT BOTH HAND SINKS. KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES. ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.RECHECK: SOAP AND TOWEL DISPENER SOILED LOCATED AT HAND SINK NEAR OFFICE. CLEAN THOROUGHLY
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: FOOD EMPLOYEES WASHING HANDS WITH A WATER TEMPERATURE OF 80 DEGREES MAXIMUM. HAND SINKS DO NOT REACH THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK NEAR WALK IN COOLER NOT DRAINING. GREASE RESIDUE ON BOTTOM OF ENTIRE BASIN,CLEAR DRAIN LINE.
    Location: Kitchen
    Equipment: Hand sink
  • 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: CONCENTRATED SPRAY BOTTLE CONTAINING SANITIZING SOLUTION MEASURED GREATER THAN 500 PPM QUAT. TOO STRONG.MAINTAIN SOLUTION BETWEEN 200 AND 300 PPM QUAT.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ENSURE ALL INDIVIDUALS HANDLING FOOD WEAR PROPER HAIR RESTRAINTS INCLUDING MANAGEMENT.RECHECK; SHIFT MANAGER NOT WEARING HAIR RESTRAINT WHILE PREPARING FOOD. ALL INDIVIDUALS HANDLING FOOD BEHIND SERVICE COUNTER MUST WEAR A HAIR RESTRAINT.
  • 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: WATER TEMPERATURE REACHING A MAXIMUM 80 DEGREES F AT BOTH HAND SINK IN KITCHEN AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES.
    Location: Kitchen
    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: WATER TEMPERATURE REACHING A MAXIMUM 80 DEGREES F AT BOTH HAND SINK IN KITCHEN AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR WALK IN COOLER AND FREEZER DOORS SOILED.CLEAN THOROUGHLY.2. EXTERIOR STORAGE CART AND SHELVING LOCATED INSIDE WALK IN COOLER SOILED.CLEAN THOROUGHLY.RECHECK: SOIL REMAINS ON EXTERIOR WALK IN FREEZER DOOR AND ON SHELVING INSIDE WALK IN COOKER. CLEAN THOROUGHLY.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR WALK IN COOLER AND FREEZER DOORS SOILED.CLEAN THOROUGHLY.2. EXTERIOR STORAGE CART AND SHELVING LOCATED INSIDE WALK IN COOLER SOILED.CLEAN THOROUGHLY.RECHECK: SOIL REMAINS ON EXTERIOR WALK IN FREEZER DOOR AND ON SHELVING INSIDE WALK IN COOKER. CLEAN THOROUGHLY.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVY CARBON BUILD UP ON FOOD CONTACT SURFACE OF SUB PANS.CLEAN PANS THOROUGHLY ON A DAILY BASIS TO ENSURE ALL FOOD AND CARBON RESIDUE HAVE BEEN REMOVED.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN WOMENS RESTROOM.
    Location: Womens restroom
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SMALL STREAM OF WATER RUNNING FROM MENS RESTROOM FAUCET HAND SINK TURNED ON AT MAXIMUM.INCREASE WATER VELOCITY TO ENSURE HANDS ARE WASHED AND RINSED EFFECTIVELY.
    Location: Mens restroom
    Equipment: Hand sink
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: WOMENS RESTROOM DOOR LOCATED IN DINING ROOM DOES NOT SHUT COMPLETELY AFTER OPENING. REPAIR OR ADJUST SELF CLOSURE DEVICE TO PROVIDE A TIGHT FITTING DOOR.
    Location: Womens restroom
 03/19/2014Recheck
  • 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: BOTTLE OF DEGREASER HANGING ON SHELF WITH BOXES OF BREAD STICKS IN PREP AREA.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. LAYER OF GREASE WASTE LINING BOTTOM SURFACE OF HAND SINK BASIN NEAR WALK IN COOLER. SINK WILL NOT DRAIN.2. TOWEL DISPENSERS FILTHY LOCATED AT BOTH HAND SINKS. KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES. ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.MAINTAIN DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: FOOD EMPLOYEES WASHING HANDS WITH A WATER TEMPERATURE OF 80 DEGREES MAXIMUM. HAND SINKS DO NOT REACH THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK NEAR WALK IN COOLER NOT DRAINING. GREASE RESIDUE ON BOTTOM OF ENTIRE BASIN,CLEAR DRAIN LINE.
    Location: Kitchen
    Equipment: Hand sink
  • 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: CONCENTRATED SPRAY BOTTLE CONTAINING SANITIZING SOLUTION MEASURED GREATER THAN 500 PPM QUAT. TOO STRONG.MAINTAIN SOLUTION BETWEEN 200 AND 300 PPM QUAT.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ENSURE ALL INDIVIDUALS HANDLING FOOD WEAR PROPER HAIR RESTRAINTS INCLUDING MANAGEMENT.
  • 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: WATER TEMPERATURE REACHING A MAXIMUM 80 DEGREES F AT BOTH HAND SINK IN KITCHEN AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES.
    Location: Kitchen
    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: WATER TEMPERATURE REACHING A MAXIMUM 80 DEGREES F AT BOTH HAND SINK IN KITCHEN AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR WALK IN COOLER AND FREEZER DOORS SOILED.CLEAN THOROUGHLY.2. EXTERIOR STORAGE CART AND SHELVING LOCATED INSIDE WALK IN COOLER SOILED.CLEAN THOROUGHLY.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. EXTERIOR WALK IN COOLER AND FREEZER DOORS SOILED.CLEAN THOROUGHLY.2. EXTERIOR STORAGE CART AND SHELVING LOCATED INSIDE WALK IN COOLER SOILED.CLEAN THOROUGHLY.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVY CARBON BUILD UP ON FOOD CONTACT SURFACE OF SUB PANS.CLEAN PANS THOROUGHLY ON A DAILY BASIS TO ENSURE ALL FOOD AND CARBON RESIDUE HAVE BEEN REMOVED.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN WOMENS RESTROOM.
    Location: Womens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SMALL STREAM OF WATER RUNNING FROM MENS RESTROOM FAUCET HAND SINK TURNED ON AT MAXIMUM.INCREASE WATER VELOCITY TO ENSURE HANDS ARE WASHED AND RINSED EFFECTIVELY.
    Location: Mens restroom
    Equipment: Hand sink
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Comments: WOMENS RESTROOM DOOR LOCATED IN DINING ROOM DOES NOT SHUT COMPLETELY AFTER OPENING. REPAIR OR ADJUST SELF CLOSURE DEVICE TO PROVIDE A TIGHT FITTING DOOR.
    Location: Womens restroom
 03/12/2014Routine
  • 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. BOTTLES CONTAINING CLEANING CHEMICALS WERE HANGING ON SHELF CONTAINING BOXES OF FOOD SERVICE GLOVES.STORE TOXIC CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
    Location: Kitchen (back)
  • 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 DID NOT WASH HANDS AFTER ENTERING KITCHEN FROM LEAVING RESTROOM.EMPLOYEES MUST WASH HANDS BEFORE WORK, AFTER LEAVING RESTROOM, EATING AND CLEANING TABLES IN DINING AREA, ETC....
  • 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 DRINK WITHOUT LID AND STRAW STORED IN A CUP ON SHELF IN BACK KITCHEN AREA NEAR CLEAN EQUIPMENT.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND SRRAWS IN PREP AEAS AND IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN ANDSANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS IN FOOD SERVICE AREQAS. REPEAT VIOLATION.
  • 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: BOTTLE OF NAIL POLISH REMOVER STORED ON SHELF WITH CLEAN EQUIPMENT IN BACK PREP AREA.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: FOOD CONTAICT SURFACE OF SUB PANS STORED IN BACK KITCHEN AND NEAR MAKE LINE COVERED WITH CARBON BUILD UP.CLEAN SUB PANS DAILY TO PREVENT CARBON BUILD UP. REPLACE PANS IF CARBON CANNOT BE REMOVED. REPEAT VIOLATION.RECHECK; CARBON REMAINS ON SURFACES. MANAGER STATES NEW SUB PANS WILL BE ORDERED. CONTINUE TO USE LINE PANS UNTIL REPLACEMENTS HAVE ARRIVED.
    Location: Cook line
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CANS AT BOTH HAND SINKS IN KITCHEN AREA.
    Location: Kitchen
 08/21/2013Recheck
  • 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. BOTTLES CONTAINING CLEANING CHEMICALS WERE HANGING ON SHELF CONTAINING BOXES OF FOOD SERVICE GLOVES.STORE TOXIC CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM SUPPLIES.
    Location: Kitchen (back)
  • 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 DID NOT WASH HANDS AFTER ENTERING KITCHEN FROM LEAVING RESTROOM.EMPLOYEES MUST WASH HANDS BEFORE WORK, AFTER LEAVING RESTROOM, EATING AND CLEANING TABLES IN DINING AREA, ETC....
  • 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 DRINK WITHOUT LID AND STRAW STORED IN A CUP ON SHELF IN BACK KITCHEN AREA NEAR CLEAN EQUIPMENT.STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND SRRAWS IN PREP AEAS AND IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: FOOD STORED ON SHELVING SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN ANDSANITIZE SHELVING ON A REGULAR BASIS TO PREVENT BUILD UP
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS IN FOOD SERVICE AREQAS. REPEAT VIOLATION.
  • 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: BOTTLE OF NAIL POLISH REMOVER STORED ON SHELF WITH CLEAN EQUIPMENT IN BACK PREP AREA.STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM CLEAN EQUIPMENT.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: FOOD CONTAICT SURFACE OF SUB PANS STORED IN BACK KITCHEN AND NEAR MAKE LINE COVERED WITH CARBON BUILD UP.CLEAN SUB PANS DAILY TO PREVENT CARBON BUILD UP. REPLACE PANS IF CARBON CANNOT BE REMOVED. REPEAT VIOLATION.RECHECK; CARBON REMAINS ON SURFACES. MANAGER STATES NEW SUB PANS WILL BE ORDERED. CONTINUE TO USE LINE PANS UNTIL REPLACEMENTS HAVE ARRIVED.
    Location: Cook line
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Comments: PROVIDE TRASH CANS AT BOTH HAND SINKS IN KITCHEN AREA.
    Location: Kitchen
 08/06/2013Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.DICER LEFT STORED WITH DRIED FOOD DEBRIS ON BLADES. CLEAN AND SANITIZE THOROUGHLY AFTER USE.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLED WITHOUT WEARING HAIR RESTRAINT ON PIZZA MAKE LINE. ALL STAFF ARE REQUIRED TO WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SURFACE OF STORAGE SHELF PEELING EXPOSING RUST LOCATED NEXT TO STEAM TABLE. FURTHERMORE, SURFACE OF STORAGE RACK CONTAINING LIDS ABOVE ONE BAY SINK PEELING AS WELL. REPLACE OR RESURFACE SHELVING.RECHECK; NOT COMPLETED. CORRECT DEFECT BY FOLLOW UP DATE
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, SINK CONTAINING SANITIZING SOLUTION SOILED WITH BUILD UP LOCATED AT THREE COMPARTMENT SINK. MAINTAIN IN A CLEAN CONDITION BEFORE USE.2. EXTERIOR TOWEL DISPENSERS SOILED WITH BUILD UP AND SPLATTED SAUCE AT HAND SINKS IN BACK KITCHEN. KEEP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.RECHECK: NOT CORRECTED. CORRECT DEFECT BY FOLLOW UP DATE
    Location: Cook line
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.RECHECK: NOT CORRECTED. CORRECT DEFECT BY FOLLOW UP DATE
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
 02/27/2013Recheck
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PRE-PACKAGED SALAD BOWLS CONTAMINATED BY WATER DRIPPING FROM COMPRESSOR INSIDE DISPLAY SALAD COOLER. SALD BOWLS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. MOLD GROWTH ON DOOR GASKETS LOCATED ON PIZZA MAKE LINE COOLER. CLEAN AND SANITZE SEALS THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH. CORRECTED.3. STORAGE SHELF CONTAINING FOOD ITEMS (WING SUACE) CHIPPING ON SURFACE. RESURFACE OR REPLACE.4. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY. CORRECTED.RECHECK 9/5: STORAGE SHELF HAS NOT BEEN REPLACED AND IS CURRENTLY ON ORDER.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: GENERAL MANAGER SCHEDULED SEPTEMBER 26, 2012 TO TAKE FOOD CERTIFICATION COURSE.RECHECK: ACCORDING TO GENERAL MANAGER, SHE PASSED THE FOOD SAFETY CERTIFICATION EXAM AND IS WAITING FOR RECEIPT. FAX COPY OF CERTIFICATE TO 221-3070 UPON RECEIPT.RECHECK: NO CERTIFIED FOOD HANDLER AVAILABLE. MANAGER RECENTLY CERTIFIED HAS MOVED TO ANOTHER LOCATION. PROVIDE FOOD HANDLER BY FOLLOW UP DATE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: SHIFT MANAGER AND ANOTHER EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS HANDLING OR PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALL BEHIND UTENSIL RACK IN BACK KITCHEN SPLATTERED WITH DRIED FOOD. CLEAN THOROUGHLY.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR AND POOLING AT THE BOTTOM OF DISPLAY SALAD COOLER LOCATED AT THE SERVICE COUNTER. PROVIDE REPAIR.9/5: NOT COMPLETED. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. CURRENTLY NOT IN USE.
    Location: Service counter
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: REMOVE CARBON BUILD UP ON SUB PANS.
    Location: Kitchen
 02/20/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.DICER LEFT STORED WITH DRIED FOOD DEBRIS ON BLADES. CLEAN AND SANITIZE THOROUGHLY AFTER USE.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLED WITHOUT WEARING HAIR RESTRAINT ON PIZZA MAKE LINE. ALL STAFF ARE REQUIRED TO WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SURFACE OF STORAGE SHELF PEELING EXPOSING RUST LOCATED NEXT TO STEAM TABLE. FURTHERMORE, SURFACE OF STORAGE RACK CONTAINING LIDS ABOVE ONE BAY SINK PEELING AS WELL. REPLACE OR RESURFACE SHELVING.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, SINK CONTAINING SANITIZING SOLUTION SOILED WITH BUILD UP LOCATED AT THREE COMPARTMENT SINK. MAINTAIN IN A CLEAN CONDITION BEFORE USE.2. EXTERIOR TOWEL DISPENSERS SOILED WITH BUILD UP AND SPLATTED SAUCE AT HAND SINKS IN BACK KITCHEN. KEEP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.
    Location: Cook line
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
 02/12/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1.DICER LEFT STORED WITH DRIED FOOD DEBRIS ON BLADES. CLEAN AND SANITIZE THOROUGHLY AFTER USE.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLED WITHOUT WEARING HAIR RESTRAINT ON PIZZA MAKE LINE. ALL STAFF ARE REQUIRED TO WEAR HAIR RESTRAINTS WHEN HANDLING FOOD.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SURFACE OF STORAGE SHELF PEELING EXPOSING RUST LOCATED NEXT TO STEAM TABLE. FURTHERMORE, SURFACE OF STORAGE RACK CONTAINING LIDS ABOVE ONE BAY SINK PEELING AS WELL. REPLACE OR RESURFACE SHELVING.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1, SINK CONTAINING SANITIZING SOLUTION SOILED WITH BUILD UP LOCATED AT THREE COMPARTMENT SINK. MAINTAIN IN A CLEAN CONDITION BEFORE USE.2. EXTERIOR TOWEL DISPENSERS SOILED WITH BUILD UP AND SPLATTED SAUCE AT HAND SINKS IN BACK KITCHEN. KEEP DISPENSERS IN A CLEAN CONDITION AT ALL TIMES.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.
    Location: Cook line
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: SUB PANS HEAVILY SOILED WITH CARBON BUILD UP LOCATED ON COOK LINE AND BACK PREP STORAGE AREAS. REMOVE HEAVY CARBON BUILD UP ON ALL PANS. REPLACE IF CARBON CANNOT BE REMOVED.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
 02/05/2013Routine
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PRE-PACKAGED SALAD BOWLS CONTAMINATED BY WATER DRIPPING FROM COMPRESSOR INSIDE DISPLAY SALAD COOLER. SALD BOWLS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
    Location: Service counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. MOLD GROWTH ON DOOR GASKETS LOCATED ON PIZZA MAKE LINE COOLER. CLEAN AND SANITZE SEALS THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH. CORRECTED.3. STORAGE SHELF CONTAINING FOOD ITEMS (WING SUACE) CHIPPING ON SURFACE. RESURFACE OR REPLACE.4. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY. CORRECTED.RECHECK 9/5: STORAGE SHELF HAS NOT BEEN REPLACED AND IS CURRENTLY ON ORDER.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: GENERAL MANAGER SCHEDULED SEPTEMBER 26, 2012 TO TAKE FOOD CERTIFICATION COURSE.RECHECK: ACCORDING TO GENERAL MANAGER, SHE PASSED THE FOOD SAFETY CERTIFICATION EXAM AND IS WAITING FOR RECEIPT. FAX COPY OF CERTIFICATE TO 221-3070 UPON RECEIPT.RECHECK: NO CERTIFIED FOOD HANDLER AVAILABLE. MANAGER RECENTLY CERTIFIED HAS MOVED TO ANOTHER LOCATION. PROVIDE FOOD HANDLER BY FOLLOW UP DATE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: SHIFT MANAGER AND ANOTHER EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS HANDLING OR PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALL BEHIND UTENSIL RACK IN BACK KITCHEN SPLATTERED WITH DRIED FOOD. CLEAN THOROUGHLY.
    Location: Wait staff area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR AND POOLING AT THE BOTTOM OF DISPLAY SALAD COOLER LOCATED AT THE SERVICE COUNTER. PROVIDE REPAIR.9/5: NOT COMPLETED. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. CURRENTLY NOT IN USE.
    Location: Service counter
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: REMOVE CARBON BUILD UP ON SUB PANS.
    Location: Kitchen
 11/20/2012Recheck
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PRE-PACKAGED SALAD BOWLS CONTAMINATED BY WATER DRIPPING FROM COMPRESSOR INSIDE DISPLAY SALAD COOLER. SALD BOWLS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. MOLD GROWTH ON DOOR GASKETS LOCATED ON PIZZA MAKE LINE COOLER. CLEAN AND SANITZE SEALS THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH. CORRECTED.3. STORAGE SHELF CONTAINING FOOD ITEMS (WING SUACE) CHIPPING ON SURFACE. RESURFACE OR REPLACE.4. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY. CORRECTED.RECHECK 9/5: STORAGE SHELF HAS NOT BEEN REPLACED AND IS CURRENTLY ON ORDER.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: GENERAL MANAGER SCHEDULED SEPTEMBER 26, 2012 TO TAKE FOOD CERTIFICATION COURSE.RECHECK: ACCORDING TO GENERAL MANAGER, SHE PASSED THE FOOD SAFETY CERTIFICATION EXAM AND IS WAITING FOR RECEIPT. FAX COPY OF CERTIFICATE TO 221-3070 UPON RECEIPT.
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: SHIFT MANAGER AND ANOTHER EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS HANDLING OR PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALL BEHIND UTENSIL RACK IN BACK KITCHEN SPLATTERED WITH DRIED FOOD. CLEAN THOROUGHLY.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR AND POOLING AT THE BOTTOM OF DISPLAY SALAD COOLER LOCATED AT THE SERVICE COUNTER. PROVIDE REPAIR.9/5: NOT COMPLETED. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. CURRENTLY NOT IN USE.
    Location: Service counter
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: REMOVE CARBON BUILD UP ON SUB PANS.
    Location: Kitchen
 10/19/2012Recheck
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PRE-PACKAGED SALAD BOWLS CONTAMINATED BY WATER DRIPPING FROM COMPRESSOR INSIDE DISPLAY SALAD COOLER. SALD BOWLS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. MOLD GROWTH ON DOOR GASKETS LOCATED ON PIZZA MAKE LINE COOLER. CLEAN AND SANITZE SEALS THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH. CORRECTED.3. STORAGE SHELF CONTAINING FOOD ITEMS (WING SUACE) CHIPPING ON SURFACE. RESURFACE OR REPLACE.4. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY. CORRECTED.RECHECK 9/5: STORAGE SHELF HAS NOT BEEN REPLACED AND IS CURRENTLY ON ORDER.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: GENERAL MANAGER SCHEDULED SEPTEMBER 26, 2012 TO TAKE FOOD CERTIFICATION COURSE.
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: SHIFT MANAGER AND ANOTHER EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS HANDLING OR PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALL BEHIND UTENSIL RACK IN BACK KITCHEN SPLATTERED WITH DRIED FOOD. CLEAN THOROUGHLY.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR AND POOLING AT THE BOTTOM OF DISPLAY SALAD COOLER LOCATED AT THE SERVICE COUNTER. PROVIDE REPAIR.9/5: NOT COMPLETED. A WORK ORDER IS IN PROGRESS TO HAVE COOLER REPAIRED. CURRENTLY NOT IN USE.
    Location: Service counter
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: REMOVE CARBON BUILD UP ON SUB PANS.
    Location: Kitchen
 09/05/2012Recheck
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PRE-PACKAGED SALAD BOWLS CONTAMINATED BY WATER DRIPPING FROM COMPRESSOR INSIDE DISPLAY SALAD COOLER. SALD BOWLS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
    Location: Service counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. MOLD GROWTH ON DOOR GASKETS LOCATED ON PIZZA MAKE LINE COOLER. CLEAN AND SANITZE SEALS THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH.2. CLEAN AND SANITIZED KNIVES STORED ON A MAGNETIC STRIP SOILED WITH BUILD UP IN CREVICES. MAGNETIC STRIP DAMAGED. CLEAN AND SANITZE THOROUGHLY. PROVIDE REPAIR OR REPLACE STRIP.3. STORAGE SHELF CONTAINING FOOD ITEMS (WING SUACE) CHIPPING ON SURFACE. RESURFACE OR REPLACE.4. CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. CLEAN THOROUGHLY.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: SHIFT MANAGER AND ANOTHER EMPLOYEE PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ALL INDIVIDUALS HANDLING OR PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
  • 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: WALL BEHIND UTENSIL RACK IN BACK KITCHEN SPLATTERED WITH DRIED FOOD. CLEAN THOROUGHLY.
    Location: Wait staff area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: WATER DRIPPING FROM COMPRESSOR AND POOLING AT THE BOTTOM OF DISPLAY SALAD COOLER LOCATED AT THE SERVICE COUNTER. PROVIDE REPAIR.
    Location: Service counter
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: REMOVE CARBON BUILD UP ON SUB PANS.
    Location: Kitchen
 08/28/2012Routine
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK 5/16: NO INDIVIDUAL HAS BEEN CERTIFIED WORKING AT THIS ESTABLSIHMENT. PROVIDE CERTIFICATION OF AT LEAST ONE EMPLOYEE WORKING AT THIS ESTABLISHMENT OR A REGISTRATION DATE BY FOLLOW UP.RECHECK: NO ONE WORKING AT THIS ESTABLISHMENT HAS BEEN FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 7/24: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT HAS BEEN FOOD SAFETY CERTIFIED. ISSUED SECOND CITATION FOR NON COMPLIANCE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 07/26/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK 5/16: NO INDIVIDUAL HAS BEEN CERTIFIED WORKING AT THIS ESTABLSIHMENT. PROVIDE CERTIFICATION OF AT LEAST ONE EMPLOYEE WORKING AT THIS ESTABLISHMENT OR A REGISTRATION DATE BY FOLLOW UP.RECHECK: NO ONE WORKING AT THIS ESTABLISHMENT HAS BEEN FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 7/24: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT HAS BEEN FOOD SAFETY CERTIFIED. ISSUED SECOND CITATION FOR NON COMPLIANCE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 07/24/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK 5/16: NO INDIVIDUAL HAS BEEN CERTIFIED WORKING AT THIS ESTABLSIHMENT. PROVIDE CERTIFICATION OF AT LEAST ONE EMPLOYEE WORKING AT THIS ESTABLISHMENT OR A REGISTRATION DATE BY FOLLOW UP.RECHECK: NO ONE WORKING AT THIS ESTABLISHMENT HAS BEEN FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 06/21/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK 5/16: NO INDIVIDUAL HAS BEEN CERTIFIED WORKING AT THIS ESTABLSIHMENT. PROVIDE CERTIFICATION OF AT LEAST ONE EMPLOYEE WORKING AT THIS ESTABLISHMENT OR A REGISTRATION DATE BY FOLLOW UP.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 06/20/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.RECHECK 5/16: NO INDIVIDUAL HAS BEEN CERTIFIED WORKING AT THIS ESTABLSIHMENT. PROVIDE CERTIFICATION OF AT LEAST ONE EMPLOYEE WORKING AT THIS ESTABLISHMENT OR A REGISTRATION DATE BY FOLLOW UP.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 05/16/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep area
  • 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 02/16/2012Recheck
  • 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 BEVERAGE STORED IN A CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Prep area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: ALL DOUGH CARTS STORED INSIDE WALK IN COOLER SOILED WITH BUILD UP. CLEAN CARTS THOROUGHLY AND ON A REGULAR BASIS.
    Location: Walk-in cooler
  • 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.
    Comments: 1. 1 BAY PREP SINK SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE AFTER EACH USE.2. SOILED PIZZA CUTTER STORED IN KNIFE BLOCK NEAR 1 BAY PREP SINK. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED IN BLOCK TO PREVENT CROSS CONTAMINATION.
    Location: Prep area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: HAND SINK, SOAP AND TOWEL DISPENSER SOILED AT HAND SINK LOCATED NEAR WALK IN COOLER. TOWEL AND SOAP DISPENSER SOILED AT THE OTHER HAND SINK. KEEP HAND WASHING STATIONS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
    Location: Kitchen
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINKS IN KITCHEN FOR PROPER HAND WASHING BY FOOD EMPLOYEES.
    Location: Kitchen
  • 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 SANITIZER PRESENT IN SANITIZER BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: NO PROOF OF CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: YELLOW CUTTING BOARD SOILED IN CREVICES AND HEAVILY SCRATCHED. CLEAN AND SANITIZE THOROUGHLY. REPLACE IF BOARD IF SOIL CANNOT BE REMOVED BY RESURFACING OR CLEANING.
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL DRAPED ON THE SIDE SANITIZER BUCKET. TOWELS SHOULD REMAIN IN SANITIZING SOLUTION WHEN NOT IN USE.
    Location: Prep 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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    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: WATER AT HAND SINK LOCATED NEAR OFFICE REACHING A MAXIMUM 65 DEGREES F AND HAND SINK NEAR WALK IN COOLER 70 DEGREES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. CONSISTENT REPEAT VIOLATION, ALL FUTURE REPEAT OCCURRENCES WILL RESULT IN A FINE ON FUTURE INSPECTIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: STORAGE SHELVING SOILED WITH BUILD UP INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING THOROUGHLY AND ON A REGULAR BASIS TO PREVENT BUILD UP.
    Location: Walk-in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: TRAYS UTILIZED TO COOK BREAD STICKS, SUBS, AND CHICKEN HEAVILY SOILED WITH CARBON BUILD UP ON FOOD CONTACT SURFACE. REMOVE CARBON BUILD UP ON ALL PANS.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABE IN DISPENSER LOCATED AT HAND SINK NEAR WALK IN COOLER. PROVIDE TOWELS INSIDE DISPENSER.
    Location: Kitchen
 02/09/2012Routine

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