- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. Store eggs below other food items and ready to eat foods.
Comments: Raw eggs stored on shelf in reach in cooler above other food items. Corrected during inspection
Location: Prep area
Equipment: Reach in cooler
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Single service knives/forks on counter. Corrected during inspection
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Prep area
- Food storage (corrected on site)
Food stored in unprotected manner. (Bag of onions on the floor)
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Corrected during inspection
Location: Prep area
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10/13/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs stored above other foods)
Correction: Food shall be protected from cross contamination.
Comments: Corrected during inspection
Location: Dry storage
Equipment: Upright cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide single use hand towels... Corrected during inspection
Location: Kitchen (back)
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly. (Ice scoop handle in contact with drink ice)
Correction: Keep ice scoop handle out of contact with drink ice. Corrected during inspection
Location: Service counter
Equipment: Ice bin
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05/29/2014 | Routine |
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Customer counter area... Single use utensil storage container on counter. Corrected during inspection
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Soiled wiping cloth on table work surface. Corrected during inspection
Location: Prep area
- Food on display (corrected on site)
Food on display unprotected. Tray of open food uncovered on counter
Correction: Food on display shall be protected from contamination. Corrected during inspection
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean the door slide track area of Pepsi reach in cooler.
Location: Dry storage
Equipment: Reach in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoop out of contact with drink ice at ice storage bin. Corrected during inspection
Location: Service counter
Equipment: Ice bin
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01/02/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink)
Correction: Employees shall , drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Use lid and straw for drink container. Corrected during inspection
Location: Prep area
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Single service knives. Corrected during inspection
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
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08/30/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE COOLER. REPAIR UNIT IF NEEDED.
Location: Service counter
Equipment: Reach in cooler (4 door)
- 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.
Location: Walk-in freezer
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04/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE COOLER. REPAIR UNIT IF NEEDED.
Location: Service counter
Equipment: Reach in cooler (4 door)
- 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.
Location: Walk-in freezer
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04/10/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. SEVERAL CRACKED/BROKEN RE-USED BUTTER CONTAINERS, ETC.. PLEASE DISCARD.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. PLEASE ENSURE LIDS ARE NOT PLACED ON COOLING CONTAINERS OF FOOD.
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12/14/2012 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen (back)
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. SLOW DRAIN HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
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08/15/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Equipment: Randell cooler
|
04/06/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods. Put hot foods on ice before refrigerating.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
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03/14/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods. Put hot foods on ice before refrigerating.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
|
02/15/2012 | 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: 1. COOKED CHICKEN AT ROOM TEMPERATURE, 78.5 DEGREES F. PLEASE HOLD AT 135 DEGREES F. OR ABOVE. 2. CHICKEN ON OVEN AT 108 DEGREES F. AND FISH ON OVEN AT 126 DEGREES F. REHEAT TO 165 DEGREES F. AND HOLD AT 135 DEGREES F. OR ABOVE. PLACED IN OVEN TO REHEAT.
Location: Kitchen
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED RICE AT 70-79 DEGREES F. AFTER 4 HOURS. DIPOSED OF AT TIME OF INSPECTION. RICE BELOW 70 DEGREES F. PLACED IN SHALLOW PAN TO FINSIH COOLING TO 41 DEGREES F. OR BELOW. 2. LEMON SAUCE AT 73 DEGREES F. COOLING ON ICE TO MAKE SURE TO REACH 41 DEGREES F OR BELOW. 3. COOKED VEGETALBES AT ROOM TEMPERATURE. HOLD AT 41 DEGREES F. OR BELOW. PLACED ON ICE.
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: RICE PUDDING 102 DEGREES F; RICE 70-79 DEGREES F.DO NOT COOL AT ROOM TEMPERATURE.
Location: Kitchen
- 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: NO READING FOR BLEACH WATER. CHANGE FREQUENTLY.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: FOOD COOLING ON TABLES, COVERED WITH FOIL. ENSURE TO USE PROPER COOLING METHODS.
Location: Kitchen
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02/03/2012 | Super Bowl Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods. Put hot foods on ice before refrigerating.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
|
01/12/2012 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above lettuce.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Equipment: ----------------- Coolers ----------------
|
12/23/2011 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above lettuce.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Equipment: ----------------- Coolers ----------------
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12/16/2011 | Routine |
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