GREINER'S SUB SHOP, 2126 SHELBY ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: GREINER'S SUB SHOP
Type: Restaurant
Address: 2126 SHELBY ST, Indianapolis, IN 46203
County: Marion
License #: 202547
Smoking: Smoke Free
Total inspections: 24
Last inspection: 09/10/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 09/10/2014Illness Complaint
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.ENSURE ALL HANDWASHING IS BEING CONDUCTED AT PROPER HANDSINKS WITH HOT WATER OF AT LEAST 100 F.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE HOT WATER AT BOTH KITCHEN 3-BAY SINK AND MOPSINK/HANDSINK. REPAIR STRIPPED HOT WATER KNOBS.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE HOT WATER AT BOTH KITCHEN 3-BAY SINK AND MOPSINK/HANDSINK. REPAIR STRIPPED HOT WATER KNOBS.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: MANAGEMENT STATED THAT THE USUAL SANITIZER THAT THEY USE IS NOT PRESENT AT ESTABLISHMENT.HOWEVER, ESTABLISHMENT HAS CHLORINE ON SITE THAT CAN BE USED AS AN ALTERNATE; MAINTAIN CHLORINE SANITIZE AT 50 - 100 PPM.STAFF HAS BEEN EDUCATED ON HOW TO PROPERLY USE SANITIZER AS A SANITIZER FOR PROPER WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE ALL JEWERLY FROM HANDS, ARMS, WRIST, ETC (EX. WATCHES, BRACELETS).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
 08/25/2014Non-Illness Complaint Recheck
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.ENSURE ALL HANDWASHING IS BEING CONDUCTED AT PROPER HANDSINKS WITH HOT WATER OF AT LEAST 100 F.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE HOT WATER AT BOTH KITCHEN 3-BAY SINK AND MOPSINK/HANDSINK. REPAIR STRIPPED HOT WATER KNOBS.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: PROVIDE HOT WATER AT BOTH KITCHEN 3-BAY SINK AND MOPSINK/HANDSINK. REPAIR STRIPPED HOT WATER KNOBS.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: MANAGEMENT STATED THAT THE USUAL SANITIZER THAT THEY USE IS NOT PRESENT AT ESTABLISHMENT.HOWEVER, ESTABLISHMENT HAS CHLORINE ON SITE THAT CAN BE USED AS AN ALTERNATE; MAINTAIN CHLORINE SANITIZE AT 50 - 100 PPM.STAFF HAS BEEN EDUCATED ON HOW TO PROPERLY USE SANITIZER AS A SANITIZER FOR PROPER WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS MUST REMOVE ALL JEWERLY FROM HANDS, ARMS, WRIST, ETC (EX. WATCHES, BRACELETS).
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
 08/19/2014Non-Illness Complaint
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    Location: Cook line
    Equipment: Cold top
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    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: 3/10/2014: STORE ALL CHEMICALS IN SPECIFIED LOCATION AWAY FROM FOOD, FOOD CONTACT ITEMS AND EQUIPMENT. BOTTLE OF SANITIZER AND WINDOW CLEANER STORED NEXT TO SMALL CARRY-OUT CUPS/LIDS ON BOTTOM PREP SHELF (UNDER COFFEE MAKER) OF PREP TABLE NEAR CASH REGISTER.
    Location: Service counter
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/17/2014: REMOVE SOILED GLOVES BEFORE HANDLING FOOD AND TOUCHING DESIGNATED GLOVE AREAS. DO NOT USE SAME PAIR OF GLOVES FOR MULTIPLE TASKS. EMPLOYEE USED WET CLOTH TO WIPE FOOD TRAYS, THEN WENT TO GRAB SANDWICH FROM SMALL OVEN WITH GLOVES THAT HAD TOUCHED THE WET TOWEL.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 3/17/2014: EMPLOYEES MUST WASH HANDS AT DESIGNATED HAND SINK BEFORE PUTTING ON GLOVES. EMPLOYEE PUT ONE GLOVE ON WITHOUT WASHING HANDS, STOPPED EMPLOYEE FROM PUTTING ON THE SECOND ONE. PUTTING ON GLOVES WITH SOILED HANDS CONTAMINATES THE GLOVES, MAKING THEM USELESS AS A FOOD BORNE ILLNESS PREVENTATIVE. WASHING HANDS AND PUTTING ON GLOVES.
  • 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: 3/17/2014: ALWAYS WASH HANDS WITH SOAP AND HOT WATER. EMPLOYEE RAN HANDS UNDER WATER IN RESTROOM HAND SINK AND THEN DRIED THEM. WASHING/RUBBING HANDS WITH SOAP AND HOT WATER IS EFFECTIVE AT REMOVING CONTAMINATES FROM HANDS. RUNNING WATER ONLY REMOVES FOOD DEBRIS/RESIDUES.
    Location: Emp restroom
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 3/10/2014: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS. CARRY-OUT PASTA AND SALAD CONTAINERS IN COOLER/FREEZER COMBO NEXT TO STEAM TABLE AT SERVICE COUNTER ARE NOT DATE MARKED. DATE MARKS PREVENT SERVICE OF EXPIRED FOODS TO THE PUBLIC.
    Location: Cook line
    Equipment: Cooler/freezer combo
  • 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: 3/10/2014: MAINTAIN IN-PLACE SANITIZER SOLUTION BETWEEN 200-400 PPM. CURRENTLY, IN-PLACE SANITIZER TESTING AT 0 PPM. MONITOR SOLUTION THROUGH OUT WORK DAY, SOLUTION DOES NOT STAY ACTIVE FOR A SET TIME. 3/17/2014: IN-PLACE SANITIZER TESTING IS TESTING AT 0 PPM. MAINTAIN SODIUM HYPOCHLORITE AT 50-100 PPM, QUAT AT 200 PPM.
    Location: Cook line
    Equipment: Prep table
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Three bay area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3/17/2014: USE DESIGNATED HAND SINK FOR HAND WASHING BEFORE HANDLING FOOD/FOOD CONTACT SURFACES. THE RESTROOM SINK IS NOT A DESIGNATED HAND SINK. THEREFORE, HANDS MUST BE WASHED AT THE DESIGNATED HAND SINK EVEN AFTER WASHING HANDS IN THE RESTROOM. ***THIS GOES FOR ALL EMPLOYEES AFTER USING RESTROOM AND ENTERING KITCHEN***
    Location: Emp restroom
    Equipment: Hand sink
 03/31/2014Recheck
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    Location: Cook line
    Equipment: Cold top
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    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: 3/10/2014: STORE ALL CHEMICALS IN SPECIFIED LOCATION AWAY FROM FOOD, FOOD CONTACT ITEMS AND EQUIPMENT. BOTTLE OF SANITIZER AND WINDOW CLEANER STORED NEXT TO SMALL CARRY-OUT CUPS/LIDS ON BOTTOM PREP SHELF (UNDER COFFEE MAKER) OF PREP TABLE NEAR CASH REGISTER.
    Location: Service counter
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/17/2014: REMOVE SOILED GLOVES BEFORE HANDLING FOOD AND TOUCHING DESIGNATED GLOVE AREAS. DO NOT USE SAME PAIR OF GLOVES FOR MULTIPLE TASKS. EMPLOYEE USED WET CLOTH TO WIPE FOOD TRAYS, THEN WENT TO GRAB SANDWICH FROM SMALL OVEN WITH GLOVES THAT HAD TOUCHED THE WET TOWEL.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 3/17/2014: EMPLOYEES MUST WASH HANDS AT DESIGNATED HAND SINK BEFORE PUTTING ON GLOVES. EMPLOYEE PUT ONE GLOVE ON WITHOUT WASHING HANDS, STOPPED EMPLOYEE FROM PUTTING ON THE SECOND ONE. PUTTING ON GLOVES WITH SOILED HANDS CONTAMINATES THE GLOVES, MAKING THEM USELESS AS A FOOD BORNE ILLNESS PREVENTATIVE. WASHING HANDS AND PUTTING ON GLOVES.
  • 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: 3/17/2014: ALWAYS WASH HANDS WITH SOAP AND HOT WATER. EMPLOYEE RAN HANDS UNDER WATER IN RESTROOM HAND SINK AND THEN DRIED THEM. WASHING/RUBBING HANDS WITH SOAP AND HOT WATER IS EFFECTIVE AT REMOVING CONTAMINATES FROM HANDS. RUNNING WATER ONLY REMOVES FOOD DEBRIS/RESIDUES.
    Location: Emp restroom
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 3/10/2014: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS. CARRY-OUT PASTA AND SALAD CONTAINERS IN COOLER/FREEZER COMBO NEXT TO STEAM TABLE AT SERVICE COUNTER ARE NOT DATE MARKED. DATE MARKS PREVENT SERVICE OF EXPIRED FOODS TO THE PUBLIC.
    Location: Cook line
    Equipment: Cooler/freezer combo
  • 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: 3/10/2014: MAINTAIN IN-PLACE SANITIZER SOLUTION BETWEEN 200-400 PPM. CURRENTLY, IN-PLACE SANITIZER TESTING AT 0 PPM. MONITOR SOLUTION THROUGH OUT WORK DAY, SOLUTION DOES NOT STAY ACTIVE FOR A SET TIME. 3/17/2014: IN-PLACE SANITIZER TESTING IS TESTING AT 0 PPM. MAINTAIN SODIUM HYPOCHLORITE AT 50-100 PPM, QUAT AT 200 PPM.
    Location: Cook line
    Equipment: Prep table
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Three bay area
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3/17/2014: USE DESIGNATED HAND SINK FOR HAND WASHING BEFORE HANDLING FOOD/FOOD CONTACT SURFACES. THE RESTROOM SINK IS NOT A DESIGNATED HAND SINK. THEREFORE, HANDS MUST BE WASHED AT THE DESIGNATED HAND SINK EVEN AFTER WASHING HANDS IN THE RESTROOM. ***THIS GOES FOR ALL EMPLOYEES AFTER USING RESTROOM AND ENTERING KITCHEN***
    Location: Emp restroom
    Equipment: Hand sink
 03/25/2014Recheck
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    Location: Cook line
    Equipment: Cold top
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    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: 3/10/2014: STORE ALL CHEMICALS IN SPECIFIED LOCATION AWAY FROM FOOD, FOOD CONTACT ITEMS AND EQUIPMENT. BOTTLE OF SANITIZER AND WINDOW CLEANER STORED NEXT TO SMALL CARRY-OUT CUPS/LIDS ON BOTTOM PREP SHELF (UNDER COFFEE MAKER) OF PREP TABLE NEAR CASH REGISTER.
    Location: Service counter
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/17/2014: REMOVE SOILED GLOVES BEFORE HANDLING FOOD AND TOUCHING DESIGNATED GLOVE AREAS. DO NOT USE SAME PAIR OF GLOVES FOR MULTIPLE TASKS. EMPLOYEE USED WET CLOTH TO WIPE FOOD TRAYS, THEN WENT TO GRAB SANDWICH FROM SMALL OVEN WITH GLOVES THAT HAD TOUCHED THE WET TOWEL.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 3/17/2014: EMPLOYEES MUST WASH HANDS AT DESIGNATED HAND SINK BEFORE PUTTING ON GLOVES. EMPLOYEE PUT ONE GLOVE ON WITHOUT WASHING HANDS, STOPPED EMPLOYEE FROM PUTTING ON THE SECOND ONE. PUTTING ON GLOVES WITH SOILED HANDS CONTAMINATES THE GLOVES, MAKING THEM USELESS AS A FOOD BORNE ILLNESS PREVENTATIVE. WASHING HANDS AND PUTTING ON GLOVES.
  • 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: 3/17/2014: ALWAYS WASH HANDS WITH SOAP AND HOT WATER. EMPLOYEE RAN HANDS UNDER WATER IN RESTROOM HAND SINK AND THEN DRIED THEM. WASHING/RUBBING HANDS WITH SOAP AND HOT WATER IS EFFECTIVE AT REMOVING CONTAMINATES FROM HANDS. RUNNING WATER ONLY REMOVES FOOD DEBRIS/RESIDUES.
    Location: Emp restroom
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 3/10/2014: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS. CARRY-OUT PASTA AND SALAD CONTAINERS IN COOLER/FREEZER COMBO NEXT TO STEAM TABLE AT SERVICE COUNTER ARE NOT DATE MARKED. DATE MARKS PREVENT SERVICE OF EXPIRED FOODS TO THE PUBLIC.
    Location: Cook line
    Equipment: Cooler/freezer combo
  • 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: 3/10/2014: MAINTAIN IN-PLACE SANITIZER SOLUTION BETWEEN 200-400 PPM. CURRENTLY, IN-PLACE SANITIZER TESTING AT 0 PPM. MONITOR SOLUTION THROUGH OUT WORK DAY, SOLUTION DOES NOT STAY ACTIVE FOR A SET TIME. 3/17/2014: IN-PLACE SANITIZER TESTING IS TESTING AT 0 PPM. MAINTAIN SODIUM HYPOCHLORITE AT 50-100 PPM, QUAT AT 200 PPM.
    Location: Cook line
    Equipment: Prep table
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Three bay area
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3/17/2014: USE DESIGNATED HAND SINK FOR HAND WASHING BEFORE HANDLING FOOD/FOOD CONTACT SURFACES. THE RESTROOM SINK IS NOT A DESIGNATED HAND SINK. THEREFORE, HANDS MUST BE WASHED AT THE DESIGNATED HAND SINK EVEN AFTER WASHING HANDS IN THE RESTROOM. ***THIS GOES FOR ALL EMPLOYEES AFTER USING RESTROOM AND ENTERING KITCHEN***
    Location: Emp restroom
    Equipment: Hand sink
 03/24/2014Recheck
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    Location: Cook line
    Equipment: Cold top
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF3/17/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE 46 dFCHICKEN SALAD 40 dFCHICKEN CHUNKS 55 dFSUGGEST PLACING ALL POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE, ROAST BEEF, CHICKEN CHUNKS, ETC.) AT BACK OF COLD-TOP COOLER AT THE SANDWICH MAKE COOLER. MAINTAIN IN METAL PANS FOR TEMPERATURE TRANSFER.
    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: 3/10/2014: STORE ALL CHEMICALS IN SPECIFIED LOCATION AWAY FROM FOOD, FOOD CONTACT ITEMS AND EQUIPMENT. BOTTLE OF SANITIZER AND WINDOW CLEANER STORED NEXT TO SMALL CARRY-OUT CUPS/LIDS ON BOTTOM PREP SHELF (UNDER COFFEE MAKER) OF PREP TABLE NEAR CASH REGISTER.
    Location: Service counter
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 3/17/2014: REMOVE SOILED GLOVES BEFORE HANDLING FOOD AND TOUCHING DESIGNATED GLOVE AREAS. DO NOT USE SAME PAIR OF GLOVES FOR MULTIPLE TASKS. EMPLOYEE USED WET CLOTH TO WIPE FOOD TRAYS, THEN WENT TO GRAB SANDWICH FROM SMALL OVEN WITH GLOVES THAT HAD TOUCHED THE WET TOWEL.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 3/17/2014: EMPLOYEES MUST WASH HANDS AT DESIGNATED HAND SINK BEFORE PUTTING ON GLOVES. EMPLOYEE PUT ONE GLOVE ON WITHOUT WASHING HANDS, STOPPED EMPLOYEE FROM PUTTING ON THE SECOND ONE. PUTTING ON GLOVES WITH SOILED HANDS CONTAMINATES THE GLOVES, MAKING THEM USELESS AS A FOOD BORNE ILLNESS PREVENTATIVE. WASHING HANDS AND PUTTING ON GLOVES.
  • 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: 3/17/2014: ALWAYS WASH HANDS WITH SOAP AND HOT WATER. EMPLOYEE RAN HANDS UNDER WATER IN RESTROOM HAND SINK AND THEN DRIED THEM. WASHING/RUBBING HANDS WITH SOAP AND HOT WATER IS EFFECTIVE AT REMOVING CONTAMINATES FROM HANDS. RUNNING WATER ONLY REMOVES FOOD DEBRIS/RESIDUES.
    Location: Emp restroom
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 3/10/2014: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS. CARRY-OUT PASTA AND SALAD CONTAINERS IN COOLER/FREEZER COMBO NEXT TO STEAM TABLE AT SERVICE COUNTER ARE NOT DATE MARKED. DATE MARKS PREVENT SERVICE OF EXPIRED FOODS TO THE PUBLIC.
    Location: Cook line
    Equipment: Cooler/freezer combo
  • 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: 3/10/2014: MAINTAIN IN-PLACE SANITIZER SOLUTION BETWEEN 200-400 PPM. CURRENTLY, IN-PLACE SANITIZER TESTING AT 0 PPM. MONITOR SOLUTION THROUGH OUT WORK DAY, SOLUTION DOES NOT STAY ACTIVE FOR A SET TIME. 3/17/2014: IN-PLACE SANITIZER TESTING IS TESTING AT 0 PPM. MAINTAIN SODIUM HYPOCHLORITE AT 50-100 PPM, QUAT AT 200 PPM.
    Location: Cook line
    Equipment: Prep table
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT. 3/17/2014: OWNER STATED LIGHT FIXTURE AND BULBS WILL BE REPLACED 3/18/14.
    Location: Three bay area
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 3/17/2014: USE DESIGNATED HAND SINK FOR HAND WASHING BEFORE HANDLING FOOD/FOOD CONTACT SURFACES. THE RESTROOM SINK IS NOT A DESIGNATED HAND SINK. THEREFORE, HANDS MUST BE WASHED AT THE DESIGNATED HAND SINK EVEN AFTER WASHING HANDS IN THE RESTROOM. ***THIS GOES FOR ALL EMPLOYEES AFTER USING RESTROOM AND ENTERING KITCHEN***
    Location: Emp restroom
    Equipment: Hand sink
 03/17/2014Recheck
  • 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: 3/10/2014: MAINTAIN FOODS HELD COLD AT 41 DEGREES FAHRENHEIT OR BELOW. HAM/CHEESE, ROAST BEEF, CHICKEN CHUNKS, TUNA SALAD AND SEAFOOD SALAD TESTING BETWEEN 43-50 DEGREES AT COLD-TO COOLER AT SANDWICH MAKE TABLE. SUGGEST USING METAL PANS FOR POTENTIALLY HAZARDOUS FOOD ITEMS AT COLD-TOP, PLASTIC DOES NOT TRANSMIT TEMPERATURE WELL AND CAN PREVENT FOODS FROM HOLDING AT 41 DEGREES FAHRENHEIT. SALADS 43 dFHAM/CHEESE 48 dFROAST BEEF 50 dFCHICKEN CHUNCKS 49 dF
    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: 3/10/2014: STORE ALL CHEMICALS IN SPECIFIED LOCATION AWAY FROM FOOD, FOOD CONTACT ITEMS AND EQUIPMENT. BOTTLE OF SANITIZER AND WINDOW CLEANER STORED NEXT TO SMALL CARRY-OUT CUPS/LIDS ON BOTTOM PREP SHELF (UNDER COFFEE MAKER) OF PREP TABLE NEAR CASH REGISTER.
    Location: Service counter
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 3/10/2014: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS. CARRY-OUT PASTA AND SALAD CONTAINERS IN COOLER/FREEZER COMBO NEXT TO STEAM TABLE AT SERVICE COUNTER ARE NOT DATE MARKED. DATE MARKS PREVENT SERVICE OF EXPIRED FOODS TO THE PUBLIC.
    Location: Cook line
    Equipment: Cooler/freezer combo
  • 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: 3/10/2014: MAINTAIN IN-PLACE SANITIZER SOLUTION BETWEEN 200-400 PPM. CURRENTLY, IN-PLACE SANITIZER TESTING AT 0 PPM. MONITOR SOLUTION THROUGH OUT WORK DAY, SOLUTION DOES NOT STAY ACTIVE FOR A SET TIME.
    Location: Cook line
    Equipment: Prep table
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/10/2014: REPAIR LIGHT FIXTURES IN 3-BAY AREA (IF NEEDED). REPLACE LIGHT BULBS IN 3-BAY AND PREP AREA IN BACK KITCHEN. PROVIDE SUFFICIENT LIGHTING FOR EASY VISIBILITY OF WORKING SURFACES, FOOD ITEMS AND EQUIPMENT.
    Location: Three bay area
 03/10/2014Routine
  • 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: SLICED DELI MEATS TESTING AT 45 DEGREES FAHRENHEIT AND ABOVE AT COLD-TOP COOLER, FRONT COUNTER. MOST LIKELY DUE TO COOLER LID BEING OPEN FROM MORNING UNTIL AFTERNOON. ADJUST COOLER TO MAINTAIN FOOD TEMPS AT 41 DEGREES OR BELOW EVEN WITH LID OPEN. FILL CONTAINERS HALF WAY FULL. KEEP LID CLOSED WHEN NOT IN USE.
    Location: Service counter
    Equipment: Cold top
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICER WAS NOT CLEANED AND SANITIZED AFTER LAST USE AND IS SOILED. CLEAN AND SANITIZE SLICER AFTER EACH USE AND MAINTAIN.
    Location: Kitchen (back)
    Equipment: Slicer
 07/05/2013Recheck
  • 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: SLICED DELI MEATS TESTING AT 45 DEGREES FAHRENHEIT AND ABOVE AT COLD-TOP COOLER, FRONT COUNTER. MOST LIKELY DUE TO COOLER LID BEING OPEN FROM MORNING UNTIL AFTERNOON. ADJUST COOLER TO MAINTAIN FOOD TEMPS AT 41 DEGREES OR BELOW EVEN WITH LID OPEN. FILL CONTAINERS HALF WAY FULL. KEEP LID CLOSED WHEN NOT IN USE.
    Location: Service counter
    Equipment: Cold top
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICER WAS NOT CLEANED AND SANITIZED AFTER LAST USE AND IS SOILED. CLEAN AND SANITIZE SLICER AFTER EACH USE AND MAINTAIN.
    Location: Kitchen (back)
    Equipment: Slicer
 06/28/2013Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE OWNERS CERTIFIED FOOD HANDLER CERTIFICATE
 03/18/2013Recheck
  • 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: CONTINUE TO WORK ON AND MONITOR:COLD-HOLDING TEMPERATURES ON COLD-TOP UNIT AT FRONT SANDWICH PREP LINE AT 42 - 45 F. REPAIR, ADJUST, AND/OR PROVIDE ALTERNATE REFRIGERATION UNIT OR ICE BATH COLD-HOLDING METHOD.REPAIR AND/OR ADJUST UNIT TEMPERATURE GAUGE, REPLACE OR PUT POTENTIALLY HAZARDOUS COLD-HOLDING FOOD ON ICE BATH.
    Location: Service counter
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT IS NOT LABELED ON FRONT SERVICE LINE.
    Location: Service counter
  • 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: KEEP RAW EGGS/FOOD STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON PIZZA OVENS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON PIZZA OVENS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON PIZZA OVENS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • 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.
    Location: Kitchen
    Equipment: Mixer
  • 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.
    Location: Service counter
    Equipment: Slicer
  • 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: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 400 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AT NEEDED.
    Location: Service counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE FOOD/DRINKS STORED AT SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT (EX. PIZZA OVEN).
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLIHSMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE 2011)KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AS NEEDED; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AS NEEDED; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Service counter
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AS NEEDED; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Outdoor storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Dining room
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Service counter
    Equipment: reach in freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: ESTABLISHMENT MUST GET RID OF NON-COMMERICAL FRIGIDAIR REFRIGERATION/FREEZER UNIT ON FRONT SERVING LINE. ALL EQUIPMENT MUST BE COMMERCIAL.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    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. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Service counter
 12/24/2012Recheck
  • 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: CONTINUE TO WORK ON AND MONITOR:COLD-HOLDING TEMPERATURES ON COLD-TOP UNIT AT FRONT SANDWICH PREP LINE AT 42 - 45 F. REPAIR, ADJUST, AND/OR PROVIDE ALTERNATE REFRIGERATION UNIT OR ICE BATH COLD-HOLDING METHOD.REPAIR AND/OR ADJUST UNIT TEMPERATURE GAUGE, REPLACE OR PUT POTENTIALLY HAZARDOUS COLD-HOLDING FOOD ON ICE BATH.
    Location: Service counter
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT IS NOT LABELED ON FRONT SERVICE LINE.
    Location: Service counter
  • 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: KEEP RAW EGGS/FOOD STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • 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.
    Location: Kitchen
    Equipment: Mixer
  • 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.
    Location: Service counter
    Equipment: Slicer
  • 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: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 400 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AT NEEDED.
    Location: Service counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE FOOD/DRINKS STORED AT SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT (EX. PIZZA OVEN).
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLIHSMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE 2011)KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Service counter
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Outdoor storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Dining room
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Service counter
    Equipment: reach in freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: ESTABLISHMENT MUST GET RID OF NON-COMMERICAL FRIGIDAIR REFRIGERATION/FREEZER UNIT ON FRONT SERVING LINE. ALL EQUIPMENT MUST BE COMMERCIAL.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    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. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Service counter
 12/21/2012Recheck
  • 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: CONTINUE TO WORK ON AND MONITOR:FOOD ITEMS UP TOP AT COLD-TOP REFRIGERATION UNIT ON SERVING LINE:COLD-TOP COOLER ON SANDWICH PREP LINE AT 46 F--REPAIR.REPAIR AND/OR ADJUST UNIT TEMPERATURE GAUGE, REPLACE OR PUT POTENTIALLY HAZARDOUS COLD-HOLDING FOOD ON ICE BATH.
    Location: Service counter
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT IS NOT LABELED ON FRONT SERVICE LINE.
    Location: Service counter
  • 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: KEEP RAW EGGS/FOOD STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE (2) PIZZA OVENS.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • 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.
    Location: Kitchen
    Equipment: Mixer
  • 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.
    Location: Service counter
    Equipment: Slicer
  • 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: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 400 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AT NEEDED.
    Location: Service counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE FOOD/DRINKS STORED AT SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT (EX. PIZZA OVEN).
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLIHSMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE 2011)KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR.
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Service counter
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Outdoor storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Dining room
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Service counter
    Equipment: reach in freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: ESTABLISHMENT MUST GET RID OF NON-COMMERICAL FRIGIDAIR REFRIGERATION/FREEZER UNIT ON FRONT SERVING LINE. ALL EQUIPMENT MUST BE COMMERCIAL.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    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. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Service counter
 12/20/2012Recheck
  • 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: CONTINUE TO WORK ON AND MONITOR:FOOD ITEMS UP TOP AT COLD-TOP REFRIGERATION UNIT ON SERVING LINE AT THE FOLLOWING:REPAIR AND/OR ADJUST UNIT TEMPERATURE GAUGE, REPLACE OR PUT POTENTIALLY HAZARDOUS COLD-HOLDING FOOD ON ICE BATH.
    Location: Service counter
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT IS NOT LABELED ON FRONT SERVICE LINE.
    Location: Service counter
  • 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: KEEP RAW EGGS/FOOD STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Service counter
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • 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.
    Location: Kitchen
    Equipment: Can opener
  • 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.
    Location: Kitchen
    Equipment: Mixer
  • 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.
    Location: Service counter
    Equipment: Slicer
  • 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: ESTABLISHMENT IS USING WRONG CHEMICAL SOLUTION (PURPLE CLEAN AND DEORDORIZER MULTI PURPOSE CLEANER)--DISCONTINUE USE AND USE PROPER QUAT OR CHLORINE SANITIZER.IN-PLACE SANITIZER BUCKET FOR QUAT UNDER 200 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AT NEEDED.
    Location: Service counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE FOOD/DRINKS STORED AT SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Service counter
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Service counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION--CORRECTED.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLIHSMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE 2011)KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR.
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Service counter
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Outdoor storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Dining room
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Service counter
    Equipment: reach in freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: ESTABLISHMENT MUST GET RID OF NON-COMMERICAL FRIGIDAIR REFRIGERATION/FREEZER UNIT ON FRONT SERVING LINE. ALL EQUIPMENT MUST BE COMMERCIAL.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    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. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Service counter
 12/13/2012Recheck
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SODA MACHINE AT FRONT SERVICE COUNTER IS DRAINING INTO BUCKET; REPAIR PROPERLY TO ENSURE PROPER DRAINAGE AT PROPER FLOOR DRAIN.
    Location: Service counter
    Equipment: Soda machine
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER FLOORS. ELIMINATE ANY OPENINGS/HOLES THAT ARE IN WALK-IN-COOLER FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
 12/13/2012Non-Illness Complaint 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.
    Comments: FOOD ITEMS UP TOP AT COLD-TOP REFRIGERATION UNIT ON SERVING LINE AT THE FOLLOWING:SEAFOOD SLAW MIX AT 53 F.TOMATOES AT 44 F.TUNA AT 46 F.REPAIR AND/OR ADJUST UNIT TEMPERATURE GAUGE, REPLACE OR PUT POTENTIALLY HAZARDOUS COLD-HOLDING FOOD ON ICE BATH.
    Location: Service counter
    Equipment: Cold top
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE THAT IS NOT LABELED ON FRONT SERVICE LINE.
    Location: Service counter
  • 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: KEEP RAW EGGS/FOOD STORED BELOW READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Service counter
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Pizza oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE ABOVE EQUIPMENT; INCLUDING SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT INTERIOR AND EXTERIOR SURFACES.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • 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: MANUAL SLICER
    Location: Kitchen
    Equipment: Can opener
  • 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: MANUAL SLICER
    Location: Kitchen
    Equipment: Mixer
  • 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: MANUAL SLICER
    Location: Service counter
    Equipment: Slicer
  • 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: IN-PLACE SANITIZER BUCKET FOR QUAT UNDER 200 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AT NEEDED.
    Location: Service counter
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: PERSONAL EMPLOYEE FOOD/DRINKS STORED AT SERVICE LINE FRIGIDAIR REFRIGERATION/FREEZER UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Service counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Service counter
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LID STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT SERVING LINE LOCATION.KEEP SINGLE-SERVICE ITEMS STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY UNNECESSARY EQUIPMENT, ITEMS, ETC. THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL ESTABLIHSMENT FIRE-EXTINGUISHERS SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JUNE 2011)KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR.
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM AND KITCHEN SOILED CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Service counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHMENT FLOORS AND OUTSIDE STORAGE SHED FLOORS; ESPECIALLY FLOORS IN BETWEEN, UNDER AND BEHIND EQUIPMENT.
    Location: Outdoor storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM COCA-COLA COOLER AND FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Dining room
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM COCA-COLA COOLER AND FRONT SERVING LINE FRIGIDAIR FREEZER SIDE.
    Location: Service counter
    Equipment: reach in freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: ESTABLISHMENT MUST GET RID OF NON-COMMERICAL FRIGIDAIR REFRIGERATION/FREEZER UNIT ON FRONT SERVING LINE. ALL EQUIPMENT MUST BE COMMERCIAL.
    Location: Service counter
    Equipment: Cooler/freezer combo
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND KITCHEN DRY STORAGE/DISH SHELVING WHERE NEEDED.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.REPLACE BROKEN PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND KITCHEN DRY STORAGE/DISH SHELVING WHERE NEEDED.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.REPLACE BROKEN PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND KITCHEN DRY STORAGE/DISH SHELVING WHERE NEEDED.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.REPLACE BROKEN PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND KITCHEN DRY STORAGE/DISH SHELVING WHERE NEEDED.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; ESTABLISHMENT CURRENTLY HAS ONLY 2 STOPPERS.REPLACE BROKEN PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    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. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF OUTSIDE STORAGE SHED FLOORS AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER AND KITCHEN DISH STORAGE SHELVING.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED KITCHEN STORAGE CARTS/ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. INTERIOR WHITE TRAY).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR SURFACES (EX. INTERIOR WHITE TRAY).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE INTERIOR AND EXTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER AND SODA NOZZELS.
    Location: Dining room
    Equipment: Soda machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
 12/05/2012Routine
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SODA MACHINE AT FRONT SERVICE COUNTER IS DRAINING INTO BUCKET; REPAIR PROPERLY TO ENSURE PROPER DRAINAGE AT PROPER FLOOR DRAIN.
    Location: Service counter
    Equipment: Soda machine
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER FLOORS. ELIMINATE ANY OPENINGS/HOLES THAT ARE IN WALK-IN-COOLER FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
 12/05/2012Non-Illness Complaint Recheck
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SODA MACHINE AT FRONT SERVICE COUNTER IS DRAINING INTO BUCKET; REPAIR PROPERLY TO ENSURE PROPER DRAINAGE AT PROPER FLOOR DRAIN.
    Location: Service counter
    Equipment: Soda machine
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND/OR RESURFACE RUSTED WALK-IN-COOLER FLOORS. ELIMINATE ANY OPENINGS/HOLES THAT ARE IN WALK-IN-COOLER FLOORS. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Walk-in cooler
 11/28/2012Non-Illness Complaint
  • Plumbing system design/capacity
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. ENSURE ACCORDION PLASTIC TUBING IS REPLACED WITH SMOOTH PLASTIC TUBES. TUBING MUST BE SMOOTH AND EASILY CLEANABLE. 2. PIPES FROM SODA MACHINE DRAINING ARE IN BUCKET. DRAIN PIPES MUST DRAIN INTO FLOOR HUB DRAIN.
    Location: Kitchen
    Equipment: Soda machine
  • Plumbing system design/capacity
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. ENSURE ACCORDION PLASTIC TUBING IS REPLACED WITH SMOOTH PLASTIC TUBES. TUBING MUST BE SMOOTH AND EASILY CLEANABLE. 2. PIPES FROM SODA MACHINE DRAINING ARE IN BUCKET. DRAIN PIPES MUST DRAIN INTO FLOOR HUB DRAIN.
    Location: Kitchen
    Equipment: Soda machine
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPLACE/REPAIR FLOOR IN WALK IN COOLER TO A SMOOTH, EASILY CLEANABLE, NON ABSORBANT SURFACE. REPEAT VIOLATION.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: UNABLE TO LOCATE THERMOMETERS IN:COCA COLA COOLERSIDE BY SIDE REFRIGERATOR
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ENSURE COLD TOP IS HOLDING A TEMPERATURE BELOW 41 DEGREES F. ENSURE EMPLOYEES ARE MONITORING THERMOMETERS AND ARE AWARE OF TEMPERATURE DANGER ZONE. FOOD TEMPERATURES (COLD AND HOT) SHOULD BE TAKEN REGULARLY. @ REHCECK: COLD TOP IS STILL NOT OPERATING PROPERLY.REPLACED.
    Location: Kitchen
    Equipment: Cold top
 06/28/2012Recheck
  • 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: STEAK IS NOT HOLDING AT PROPER TEMPERATURE. HOLDING TEMPERATURE OF BACK PAN IS 103-127 DEGREES F. STEAM TABLE IS NOT THE PROPER EQUIPMENT TO HEAT FOODS TO PROPER TEMPERATURE, IT IS FOR HOLDING FOODS AT PROPER TEMPERATURE. ENSURE FOODS ARE HEATED TO 165 DEGREES F AND HELD AT 135 DEGREES F, OR HIGHER. HEAT STEAK AND OTHER ITEMS, PRIOR TO PLACING IN STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • 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: TUNA SALAD 68 DEGREES FCHICKEN SALAD 67 DEGREES FSLICED TURKEY 57 DEGREES FSLICED ROAST BEEF 53 DEGREES FALL FOODS DISCARDED. TEMPERATURE OF COLD TOP COOLER IS NOT BEING MONITORED. ENSURE PROPER THERMOMETER IS PROVIDED TO BE EASILY READABLE. TEMPERATURE OF UNIT SHOULD BE CHECKED DAILY, PRIOR TO OPENING TO ENSURE COOLER IS PROPER TEMPERATURE BEFORE PLACING FOODS IN COLD TOP. @ RECHECK: MANAGER STATED COOLER WAS BELOW 41 DEGREES F PRIOR TO OPENING. OBSERVED SLICED ROAST BEEF, SHREDDED CHEDDAR CHEESE, CHICKEN AND TUNA SALAD TO BE IN TEMPERATURE DANGER ZONE, 57-59 DEGREES F. FOOD DISCARDED
    Location: Kitchen
    Equipment: Cold top
  • 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: TUNA SALAD 68 DEGREES FCHICKEN SALAD 67 DEGREES FSLICED TURKEY 57 DEGREES FSLICED ROAST BEEF 53 DEGREES FALL FOODS DISCARDED. TEMPERATURE OF COLD TOP COOLER IS NOT BEING MONITORED. ENSURE PROPER THERMOMETER IS PROVIDED TO BE EASILY READABLE. TEMPERATURE OF UNIT SHOULD BE CHECKED DAILY, PRIOR TO OPENING TO ENSURE COOLER IS PROPER TEMPERATURE BEFORE PLACING FOODS IN COLD TOP. @ RECHECK: MANAGER STATED COOLER WAS BELOW 41 DEGREES F PRIOR TO OPENING. OBSERVED SLICED ROAST BEEF, SHREDDED CHEDDAR CHEESE, CHICKEN AND TUNA SALAD TO BE IN TEMPERATURE DANGER ZONE, 57-59 DEGREES F. FOOD DISCARDED
  • Plumbing system design/capacity
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. ENSURE ACCORDION PLASTIC TUBING IS REPLACED WITH SMOOTH PLASTIC TUBES. TUBING MUST BE SMOOTH AND EASILY CLEANABLE. 2. PIPES FROM SODA MACHINE DRAINING ARE IN BUCKET. DRAIN PIPES MUST DRAIN INTO FLOOR HUB DRAIN.
    Location: Kitchen
    Equipment: Soda machine
  • Plumbing system design/capacity
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. ENSURE ACCORDION PLASTIC TUBING IS REPLACED WITH SMOOTH PLASTIC TUBES. TUBING MUST BE SMOOTH AND EASILY CLEANABLE. 2. PIPES FROM SODA MACHINE DRAINING ARE IN BUCKET. DRAIN PIPES MUST DRAIN INTO FLOOR HUB DRAIN.
    Location: Kitchen
    Equipment: Soda machine
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPLACE/REPAIR FLOOR IN WALK IN COOLER TO A SMOOTH, EASILY CLEANABLE, NON ABSORBANT SURFACE. REPEAT VIOLATION.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: UNABLE TO LOCATE THERMOMETERS IN:COCA COLA COOLERSIDE BY SIDE REFRIGERATOR
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ENSURE COLD TOP IS HOLDING A TEMPERATURE BELOW 41 DEGREES F. ENSURE EMPLOYEES ARE MONITORING THERMOMETERS AND ARE AWARE OF TEMPERATURE DANGER ZONE. FOOD TEMPERATURES (COLD AND HOT) SHOULD BE TAKEN REGULARLY. @ REHCECK: COLD TOP IS STILL NOT OPERATING PROPERLY.ENSURE TO NOT HOLD ANY MORE POTENTIALLY HAZARDOUS FOODS IN COLD TOP UNTIL REPAIRED. ENSURE COLD TOP IS REPAIRED IMMEDIATELY.
    Location: Kitchen
    Equipment: Cold top
 06/22/2012Recheck
  • 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: STEAK IS NOT HOLDING AT PROPER TEMPERATURE. HOLDING TEMPERATURE OF BACK PAN IS 103-127 DEGREES F. STEAM TABLE IS NOT THE PROPER EQUIPMENT TO HEAT FOODS TO PROPER TEMPERATURE, IT IS FOR HOLDING FOODS AT PROPER TEMPERATURE. ENSURE FOODS ARE HEATED TO 165 DEGREES F AND HELD AT 135 DEGREES F, OR HIGHER. HEAT STEAK AND OTHER ITEMS, PRIOR TO PLACING IN STEAM TABLE.
    Location: Kitchen
    Equipment: Steam table
  • 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: TUNA SALAD 68 DEGREES FCHICKEN SALAD 67 DEGREES FSLICED TURKEY 57 DEGREES FSLICED ROAST BEEF 53 DEGREES FALL FOODS DISCARDED. TEMPERATURE OF COLD TOP COOLER IS NOT BEING MONITORED. ENSURE PROPER THERMOMETER IS PROVIDED TO BE EASILY READABLE. TEMPERATURE OF UNIT SHOULD BE CHECKED DAILY, PRIOR TO OPENING TO ENSURE COOLER IS PROPER TEMPERATURE BEFORE PLACING FOODS IN COLD TOP.
    Location: Kitchen
    Equipment: Cold top
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPLACE/REPAIR FLOOR IN WALK IN COOLER TO A SMOOTH, EASILY CLEANABLE, NON ABSORBANT SURFACE. REPEAT VIOLATION.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: UNABLE TO LOCATE THERMOMETERS IN:COCA COLA COOLERSIDE BY SIDE REFRIGERATOR
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ENSURE COLD TOP IS HOLDING A TEMPERATURE BELOW 41 DEGREES F. ENSURE EMPLOYEES ARE MONITORING THERMOMETERS AND ARE AWARE OF TEMPERATURE DANGER ZONE.
    Location: Kitchen
    Equipment: Cold top
 06/21/2012Routine
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE OWNERS CERTIFIED FOOD HANDLER CERTIFICATE
 03/30/2012Recheck
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OWNERS CERTIFICATE EXPIRED. PROVIDE OWNER OR EMPLOYEES CERTIFIED FOOD HANDLER CERTIFICATE
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: WALK IN COOLER FLOOR IS DETERIORATED AND NO LONGER SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE TO ENSURE SURFACE IS CLEANABLE.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN WALK IN COOLER SHELVES.
 12/28/2011Routine

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