- Hot holding (corrected)
1. Potentially hazardous foods like chicken being held hot must be maintained at 135 degrees F or higher. Monitor internal temperatures and adjust holding temperature as needed. Place oven thermometer at same level as product. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink located in restroom.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
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07/31/2014 | Recheck |
- Hot holding
1. Potentially hazardous foods like chicken being held hot must be maintained at 135 degrees F or higher. Monitor internal temperatures and adjust holding temperature as needed. Place oven thermometer at same level as product. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hand sink/towels (corrected on site)
1. No hand drying provisions at hand sink located in restroom.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
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07/24/2014 | Routine |
- Hot holding (corrected)
1. Pizza and chicken strips not being held hot enough. Provide thermometers in hot holding equipment food compartments and a probe thermometer to check internal temperatures frequently. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding (corrected)
1. Pizza and chicken strips not being held hot enough. Provide thermometers in hot holding equipment food compartments and a probe thermometer to check internal temperatures frequently. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Thermometer, provided (corrected)
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Nonfood contact surface design (corrected)
1. Seal all raw wood located in kitchen. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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12/26/2013 | Recheck |
- Hot holding
1. Pizza and chicken strips not being held hot enough. Provide thermometers in hot holding equipment food compartments and a probe thermometer to check internal temperatures frequently. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Hot holding
1. Pizza and chicken strips not being held hot enough. Provide thermometers in hot holding equipment food compartments and a probe thermometer to check internal temperatures frequently. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Probe thermometer
1. Provide a probe thermometer. No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Thermometer, provided
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Thermometer, provided
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Thermometer, provided
1. Provide a thermometer in 2 door rreach-in refrigerator located in kitchen. 2. Provide a thermometer in pizza hot holding unit. 3. Provide a thermometer in the chicken hot holding unit. 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.
- Nonfood contact surface design
1. Seal all raw wood located in kitchen. Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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12/18/2013 | Routine |
- Toxic material(s) separation (corrected)
Window cleaner stored above food contact materials. 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).
- Thermometer, provided (corrected)
The refrigerators located in kitchen area need thermometers. 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.
- Thermometer, provided (corrected)
The refrigerators located in kitchen area need thermometers. 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.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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06/12/2013 | Recheck |
- Toxic material(s) separation
Window cleaner stored above food contact materials. 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).
- Thermometer, provided
The refrigerators located in kitchen area need thermometers. 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.
- Thermometer, provided
The refrigerators located in kitchen area need thermometers. 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.
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06/05/2013 | Routine |
- Plan requirements
Insufficient plan and specification information.
Correction: Plans shall have all required information for submittal.
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01/11/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Clean the kitchen door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the clear plastic ice chute on patron drink dispenser of soil. 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.
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01/08/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
Clean the kitchen door where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
Clean the clear plastic ice chute on patron drink dispenser of soil. 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.
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12/17/2012 | Routine |
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