HALAL MARKET, 5768 W Morris ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: HALAL MARKET
Type: Grocery
Address: 5768 W Morris ST, Indianapolis, IN 46241
County: Marion
License #: 200091
Smoking: Smoke Free
Total inspections: 29
Last inspection: 11/10/2014
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Inspection findings

Inspection Date

Type
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of the entrance way signs per state law.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw soiled. Please clean before next use.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor near walls soiled in meat cutting area. Please clean. CORRECTED2. Ceiling over meat saw is soiled. Please clean.
  • 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: 1. Floor near walls soiled in meat cutting area. Please clean. CORRECTED2. Ceiling over meat saw is soiled. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Please provide 2 more drain stops for the dish sink. ORDERED2. Tape on meat saw. Please remove and repair. CORRECTED3. Remove wood around mop sink. Provide metal supports. 4. Chest freezer lid is broken. Please repair or replace.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Please provide 2 more drain stops for the dish sink. ORDERED2. Tape on meat saw. Please remove and repair. CORRECTED3. Remove wood around mop sink. Provide metal supports. 4. Chest freezer lid is broken. Please repair or replace.
  • 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: Provide shelving or dunage racks for supplies in back of store.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for the hand sink in meat cutting area.
 11/10/2014Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of the entrance way signs per state law.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw soiled. Please clean before next use.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor near walls soiled in meat cutting area. Please clean.2. Ceiling over meat saw is soiled. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Please provide 2 more drain stops for the dish sink. 2. Tape on meat saw. Please remove and repair. 3. Remove wood around mop sink. Provide metal supports. 4. Chest freezer lid is broken. Please repair or replace.
  • 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: Provide shelving or dunage racks for supplies in back of store.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for the hand sink in meat cutting area.
 11/03/2014Routine
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance ways signs per state law.
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: Home made food in store. Discontinue. Foods must be made in a retail/commerical kitchen.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Utensils in hand sink. Do not place anything in or on hand sinks.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Provide more weather stripping for back door.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions in kitchen.
  • 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 visible thermometers for both coolers on sales floor.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid breaking. Repair or replace.2. Make sure facility has 3 drain stops for dish sink. CORRECTED3. Remove wood and provide metal supports for mop sink.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid breaking. Repair or replace.2. Make sure facility has 3 drain stops for dish sink. CORRECTED3. Remove wood and provide metal supports for mop 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: Provide shelves or dunage racks for food in back.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Utensils in hand sink unable to wash hands. Make sure employees wash hands in hand sink.
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label spices in front sales area. (Note: Heen not food)
 03/26/2014Recheck
  • Home prepared food (corrected)
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: Home made food in store. Discontinue. Foods must be made in a retail/commerical kitchen.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Utensils in hand sink. Do not place anything in or on hand sinks.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Provide more weather stripping for back door.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions in kitchen.
  • 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 visible thermometers for both coolers on sales floor.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid breaking. Repair or replace.2. Make sure facility has 3 drain stops for dish sink. CORRECTED3. Remove wood and provide metal supports for mop sink.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid breaking. Repair or replace.2. Make sure facility has 3 drain stops for dish sink. CORRECTED3. Remove wood and provide metal supports for mop 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: Provide shelves or dunage racks for food in back.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Utensils in hand sink unable to wash hands. Make sure employees wash hands in hand sink.
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label spices in front sales area. (Note: Heen not food)
 03/19/2014Recheck
  • Home prepared food
    Food from unapproved source(s).
    Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
    Comments: Home made food in store. Discontinue. Foods must be made in a retail/commerical kitchen.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Utensils in hand sink. Do not place anything in or on hand sinks.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Provide more weather stripping for back door.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions in kitchen.
  • 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 visible thermometers for both coolers on sales floor.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid breaking. Repair or replace.2. Make sure facility has 3 drain stops for dish sink. 3. Remove wood and provide metal supports for mop 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: Provide shelves or dunage racks for food in back.
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Utensils in hand sink unable to wash hands. Make sure employees wash hands in hand sink.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Label spices in front sales area.
 03/12/2014Routine
  • 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: Do not remove and then replace same gloves.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Raw meat in container in mop sink. Discontinue. Thaw raw meat in sanitizer bay of three bay sink when not doing dishes. Do not put in mop sink to prevent possible contamination.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knife in hand sink.. Clean and sanitize. Do not store utensils in hand sink. CORRECTED2. Clean bottom prep tables shelves. CORRECTED3. Clean shelf below 3 bay sink. CORRECTED4. Clean meat saw.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Restroom
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not storer anything in or on hand sinks.
  • 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: Make sure employees wash hands in hand sink with soap before putting on gloves.
  • 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: Organize and provide shelving in back storage area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace door with holes in it by 3 bay sink.
  • 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: Clean ceiling, floors and walls in back kitchen.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counters. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning. CORRECTED
  • 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: Organize and provide shelving in back storage area.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean chest freezers. CORRECTED
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
    Location: Restroom
 08/30/2013Recheck
  • 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: Do not remove and then replace same gloves.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Raw meat in container in mop sink. Discontinue. Thaw raw meat in sanitizer bay of three bay sink when not doing dishes. Do not put in mop sink to prevent possible contamination.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knife in hand sink.. Clean and sanitize. Do not store utensils in hand sink. CORRECTED2. Clean bottom prep tables shelves. CORRECTED3. Clean shelf below 3 bay sink. CORRECTED4. Clean meat saw.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knife in hand sink.. Clean and sanitize. Do not store utensils in hand sink. CORRECTED2. Clean bottom prep tables shelves. CORRECTED3. Clean shelf below 3 bay sink. CORRECTED4. Clean meat saw.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Restroom
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not storer anything in or on hand sinks.
  • 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: Make sure employees wash hands in hand sink with soap before putting on gloves.
  • 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: Organize and provide shelving in back storage area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace door with holes in it by 3 bay sink.
  • 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: Clean ceiling, floors and walls in back kitchen.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counters. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning. CORRECTED
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning. CORRECTED
  • 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: Organize and provide shelving in back storage area.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean chest freezers. CORRECTED
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
    Location: Restroom
 08/23/2013Recheck
  • 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: Do not remove and then replace same gloves.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Raw meat in container in mop sink. Discontinue. Thaw raw meat in sanitizer bay of three bay sink when not doing dishes. Do not put in mop sink to prevent possible contamination.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knife in hand sink.. Clean and sanitize. Do not store utensils in hand sink. 2. Clean bottom prep tables shelves.3. Clean shelf below 3 bay sink.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Restroom
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not storer anything in or on hand sinks.
  • 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: Make sure employees wash hands in hand sink with soap before putting on gloves.
  • 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: Organize and provide shelving in back storage area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace door with holes in it by 3 bay sink.
  • 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: Clean ceiling, floors and walls in back kitchen.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counters. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning.
  • 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: Organize and provide shelving in back storage area.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean chest freezers. CORRECTED2. Clean meat saw. Finish cleaning meat saw.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean chest freezers. CORRECTED2. Clean meat saw. Finish cleaning meat saw.
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Meat counter
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
    Location: Restroom
 07/26/2013Recheck
  • 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: Do not remove and then replace same gloves.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Raw meat in container in mop sink. Discontinue. Thaw raw meat in sanitizer bay of three bay sink when not doing dishes. Do not put in mop sink to prevent possible contamination.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Knife in hand sink.. Clean and sanitize. Do not store utensils in hand sink. 2. Clean meat saw. 3. Clean bottom prep tables shelves.4. Clean shelf below 3 bay sink.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Meat counter
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink in meat cutting area is soiled. Clean.2. Hand sink in bathroom is soiled, Clean.
    Location: Restroom
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not storer anything in or on hand sinks.
  • 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: Make sure employees wash hands in hand sink with soap before putting on gloves.
  • 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: Organize and provide shelving in back storage area.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair or replace door with holes in it by 3 bay sink.
  • 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: Clean ceiling and floors in back kitchen.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counters. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Chest freezer lid is broken. Repair or replace.2. Remove wood and provide heavy plastic or metal supports for mop sink. 3. Thaw chest freezers for easier cleaning.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean chest freezers.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Meat counter
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Provide soap for bathroom hand sink.2. Provide soap for meat area hand sink.
    Location: Restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for bathroom hand sink.
    Location: Restroom
 07/19/2013Routine
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013Note: passed test but have not received certificate at this time.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 06/06/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013Note: passed test but have not received certificate at this time.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 06/04/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013Note: passed test but have not received certificate at this time.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 05/30/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013Note: passed test but have not received certificate at this time.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 05/23/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 05/03/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: USed gloves at meat saw. Dispose of after use and provide new gloves when needed. Do not re-use gloves.
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.Note: rescheduled for exam May 2 2013
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 04/26/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • 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: Make sure to wash hands with soap and warm water for 20 seconds. Dry hands with paper towel before putting on gloves.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw. CORRECTED2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED5. Clean and sanitize knife in hand sink.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat area.
    Location: Meat counter
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Knife in hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.Note: individual sis not pass exam. Out of the state at this time. Please reschedule exam.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 04/19/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 04/12/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking examNew individual did not pass exam. Rescheduled for March 28, 2013.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 02/11/2013Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012Note Rescheduled for Jan 21, 2013 - Son taking exam
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.CORRECTED3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 01/04/2013Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat saw.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in meat area is soiled. Clean.
    Location: Meat counter
    Equipment: Hand sink
  • 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: Clean floors in meat area and kitchen.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood cabinet from mop sink. Provide metal legs/ supports.2. Two chest freezers with broken lids. Repair/replace. Note replacing this month. CORRECTED3. Thaw chest freezers for eaier cleaning. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood cabinet from mop sink. Provide metal legs/ supports.2. Two chest freezers with broken lids. Repair/replace. Note replacing this month. CORRECTED3. Thaw chest freezers for eaier cleaning. CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure/ seal hand sink to wall with silicone caulk.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Please provide soap for hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in meat area.
    Location: Meat counter
    Equipment: Hand sink
 01/03/2013Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat saw.
    Location: Meat counter
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in meat area is soiled. Clean.
    Location: Meat counter
    Equipment: Hand sink
  • 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: Clean floors in meat area and kitchen.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood cabinet from mop sink. Provide metal legs/ supports.2. Two chest freezers with broken lids. Repair/replace. Note replacing this month.3. Thaw chest freezers for eaier cleaning.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure/ seal hand sink to wall with silicone caulk.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Please provide soap for hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in meat area. CORRECTED
    Location: Meat counter
    Equipment: Hand sink
 12/18/2012Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat saw.
    Location: Meat counter
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in meat area is soiled. Clean.
    Location: Meat counter
    Equipment: Hand sink
  • 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: Clean floors in meat area and kitchen.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Remove wood cabinet from mop sink. Provide metal legs/ supports.2. Two chest freezers with broken lids. Repair/replace. Note replacing this month.3. Thaw chest freezers for eaier cleaning.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Secure/ seal hand sink to wall with silicone caulk.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Please provide soap for hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in meat area. CORRECTED
    Location: Meat counter
    Equipment: Hand sink
 12/10/2012Routine
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.Note: individual did not pass exam. Rescheduled for December 17, 2012
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 11/12/2012Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test. Had to reschedule exam for Oct 22, 2012.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 10/17/2012Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012Had to reschedule serv safe class for 9-26-2012. Will follow up after class/test.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 08/13/2012Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training. Note: Scheduled for test on July 12, 2012
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 06/12/2012Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 06/06/2012Recheck
  • Toxic material(s) separation (corrected)
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .CORRECTED3. Clean tops of chest freezers. CORRECTED4. Clean 3 bay sink CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. CORRECTED2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area not on mop sink.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 05/30/2012Recheck
  • Toxic material(s) separation
    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: Remove peroxide from meat area.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .3. Clean tops of chest freezers. 4. Clean 3 bay sink
    Location: Meat counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean meat saw.2. Clean prep table tops .3. Clean tops of chest freezers. 4. Clean 3 bay sink
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in kitchen
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean floor in meat area. 2. Clean floor -wall junctions in back kitchen.3. Clean wall in meat area.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Thaw chest freezers. 2. Repair lids or provide new freezers.3. Remove wood around mop sink. Provide heavy plastic or metal supports.
    Location: Kitchen
  • 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: Provide shelving for stock in back area. Do not use wood. Use metal or heavy plastic.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean and organize bottom of prep tables and shelves below 3 bay sink.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Store soap at hand sink in meat area not on mop sink.
    Location: Meat counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sinks in meat area and bathroom.
    Location: Restroom
 05/22/2012Routine

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