- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet doors.
|
06/24/2014 | Routine |
- 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 foodborne illness prevention training. Note: failed last exam, rescheduled.Note: Exam rescheduled for March 24 2014Note: did not pass exam. Rescheduled to take exam 4-8-2014
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Do not store toaster oven on chest freezer. Note: Removing. New oven provided toaster oven no longer needed.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels in 3 bay sink. Please Store in approved Strength sanitizer solution or soiled linen container.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair. Note: Scheduled to be repaired tomorrow 1-15-2014
Location: Kitchen
Equipment: 3-bay
|
04/22/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with foodborne illness prevention training. Note: failed last exam, rescheduled.Note: Exam rescheduled for March 24 2014Note: did not pass exam. Rescheduled to take exam 4-8-2014
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Do not store toaster oven on chest freezer. Note: Removing. New oven provided toaster oven no longer needed.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels in 3 bay sink. Please Store in approved Strength sanitizer solution or soiled linen container.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair. Note: Scheduled to be repaired tomorrow 1-15-2014
Location: Kitchen
Equipment: 3-bay
|
04/07/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with foodborne illness prevention training. Note: failed last exam, rescheduled.Note: Exam rescheduled for March 24 2014
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Do not store toaster oven on chest freezer. Note: Removing. New oven provided toaster oven no longer needed.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels in 3 bay sink. Please Store in approved Strength sanitizer solution or soiled linen container.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair. Note: Scheduled to be repaired tomorrow 1-15-2014
Location: Kitchen
Equipment: 3-bay
|
01/22/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with foodborne illness prevention training. Note: failed last exam, rescheduled.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Do not store toaster oven on chest freezer. Note: Removing. New oven provided toaster oven no longer needed.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels in 3 bay sink. Please Store in approved Strength sanitizer solution or soiled linen container.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair. Note: Scheduled to be repaired tomorrow 1-15-2014
Location: Kitchen
Equipment: 3-bay
|
01/21/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013. Note: did not pass exam. Please reschedule to retake exam.Rescheduled to take exam on December 9, 2013
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
01/14/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with foodborne illness prevention training. Note: failed last exam, rescheduled.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Do not store toaster oven on chest freezer. Note: Removing. New oven provided toaster oven no longer needed.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels in 3 bay sink. Please Store in approved Strength sanitizer solution or soiled linen container.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair. Note: Scheduled to be repaired tomorrow 1-15-2014
Location: Kitchen
Equipment: 3-bay
|
01/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013. Note: did not pass exam. Please reschedule to retake exam.Rescheduled to take exam on December 9, 2013
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
01/10/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013. Note: did not pass exam. Please reschedule to retake exam.Rescheduled to take exam on December 9, 2013
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
01/07/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013. Note: did not pass exam. Please reschedule to retake exam.Rescheduled to take exam on December 9, 2013
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
08/29/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013. Note: did not pass exam. Please reschedule to retake exam.
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
08/22/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training. Scheduled for class July 27, 2013
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
07/05/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training.
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
07/03/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training.
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
07/02/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Provide hot well to keep hot foods at 135 deg F or above.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one individual with food borne illness prevention training.
- 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: Make sure to store all single service items 6 inches off the floor.
- 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: Bag of onions on the floor. Store 6 inches off the floor.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cabinet door. Paint or seal.
|
06/25/2013 | Routine |
| No violation noted during this evaluation. | 12/06/2012 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REPLACE THE WOOD CUTTING BOARD WITH AN APPROVED CUTTING BOARDS (NOT WOOD)
Location: Kitchen
Equipment: -
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: PROVIDE AN APPROVED SANITIZER
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: THE HOT AND COLD ARE ON THE WRONG SIDE MOP SINK. HOT MUST BE ON THE LEFT AND COLD ON THE RIGHT.
Location: Kitchen
Equipment: Mop sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. REPLACE THE PEGBOARD ON THE SHELF ABOVE THE MOP SINK WITH PLASTIC.2. PAINT THE WOOD ON THE INSIDE OF THE FRONT COUNTER WITH A WASHABLE PAINT.
Location: Kitchen (back)
Equipment: Mop sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. REPLACE THE PEGBOARD ON THE SHELF ABOVE THE MOP SINK WITH PLASTIC.2. PAINT THE WOOD ON THE INSIDE OF THE FRONT COUNTER WITH A WASHABLE PAINT.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR SANITIZER. IF YOU WILL BE USING CHLORINE BLEACH THEN GET A CHLORINE TEST KIT. IF YOU WILL BE USING QUAT SANITIZER THEN GET THE QUAT TEST KIT.
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER
Location: Kitchen
Equipment: Reach in cooler
|
10/19/2012 | Pre-Licensing Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: REPLACE THE WOOD CUTTING BOARD WITH AN APPROVED CUTTING BOARDS (NOT WOOD)
Location: Kitchen
Equipment: -
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: PROVIDE AN APPROVED SANITIZER
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: THE HOT AND COLD ARE ON THE WRONG SIDE MOP SINK. HOT MUST BE ON THE LEFT AND COLD ON THE RIGHT.
Location: Kitchen
Equipment: Mop sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. REPLACE THE PEGBOARD ON THE SHELF ABOVE THE MOP SINK WITH PLASTIC.2. PAINT THE WOOD ON THE INSIDE OF THE FRONT COUNTER WITH A WASHABLE PAINT.
Location: Kitchen (back)
Equipment: Mop sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: 1. REPLACE THE PEGBOARD ON THE SHELF ABOVE THE MOP SINK WITH PLASTIC.2. PAINT THE WOOD ON THE INSIDE OF THE FRONT COUNTER WITH A WASHABLE PAINT.
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR SANITIZER. IF YOU WILL BE USING CHLORINE BLEACH THEN GET A CHLORINE TEST KIT. IF YOU WILL BE USING QUAT SANITIZER THEN GET THE QUAT TEST KIT.
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS
Location: Kitchen (back)
- 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 A THERMOMETER
Location: Kitchen
Equipment: Reach in cooler
|
10/18/2012 | Pre-Licensing |
| No violation noted during this evaluation. | 04/03/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HANA MARKET, 4861 W WASHINGTON ST, Indianapolis, IN »