- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: REPEAT VIOLATION.
- 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: Cheese and pepperoni pizza in warming cabinet on service counter at 112 -113 F. DISCARDED 1/2 CHEESE PIZZA AND 1/2 PEPPERONI PIZZA. Adjust/repair warming unit as needed to hold at 135 or above.
Location: Service counter
Equipment: Warming drawers
- 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: Employee donned new gloves without washing hands first.
- Person-in-charge demonstration of knowledge (corrected)
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: LEAD EMPLOYEE DID NOT KNOW HOW TO USE TEST STRIPS TO ENSURE SANITIZER AT PROPER STRENGTH. INSPECTOR WENT OVER HOW TO USE STRIPS.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Couple of items date marked, however there are several packages of opened deli meat, pepperoni, etc., without date marks. Please date mark all opened deli meats and anything that will not be used in 24 hours.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by cart.
Location: Kitchen
Equipment: Hand sink
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Kitchen
Equipment: 3-bay
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Kitchen
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CFH left; they have a new supervisor scheduled to take test.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Hole in wall above slicer.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust/mold accumulating inside fan guards in walk-in. Remove and clean. Clean regularly to avoid build-up.
Location: Walk-in cooler
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: REPEAT VIOLATION: OUT-TAKES PRE-PACKAGED FOODS NOT LABELED CORRECTLY DESPITE PRIOR VIOLATIONS AND WARNINGS THAT REPEAT VIOLATIONS WOULD RESULT IN A FINE BEING ASSESSED. INSPECTOR HAS PREVIOUSLY GONE OVER PROPER LABELING WITH BOTH STACY BLANTON VIA E-MAIL AND STEVE MAY IN PERSON.Some items properly labeled with ingredient list and "Chartwells, 420 University Blvd, 46202". Others do have ingredient list, however on some the manufacturer is listed as "Chartwells at Campus Center", and others still say simply "Made at IUPUI". DISCARD ALL OLD LABELS. REVISE ALL LABELS TO INCLUDE INGREDIENT LIST AND "CHARTWELLS, 420 UNIVERSITY BLVD, 46202" TO AVOID FUTURE CITATIONS.
Location: Service counter
Equipment: Reach in cooler
|
10/15/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: REPEAT VIOLATION.
- 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: Cheese and pepperoni pizza in warming cabinet on service counter at 112 -113 F. DISCARDED 1/2 CHEESE PIZZA AND 1/2 PEPPERONI PIZZA. Adjust/repair warming unit as needed to hold at 135 or above.
Location: Service counter
Equipment: Warming drawers
- 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: Employee donned new gloves without washing hands first.
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: LEAD EMPLOYEE DID NOT KNOW HOW TO USE TEST STRIPS TO ENSURE SANITIZER AT PROPER STRENGTH. INSPECTOR WENT OVER HOW TO USE STRIPS.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Couple of items date marked, however there are several packages of opened deli meat, pepperoni, etc., without date marks. Please date mark all opened deli meats and anything that will not be used in 24 hours.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by cart.
Location: Kitchen
Equipment: Hand sink
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Kitchen
Equipment: 3-bay
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Kitchen
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.RECHECK 10/13/14: SANITIZER CONCENTRATE BOTTLE NOT HOOKED UP TO DISPENSER; NO SANITIZER READING IN WATER IN 3 BAY. SANI BUCKET READING OVER 500 PPM, WAY TOO STRONG. CLOSED LOCATION SO THAT ALL DISHES IN ESTABLISHMENT CAN BE RE-WASHED AND SANITIZED, AND ALL COUNTERS/PREP AREAS THAT MAY HAVE BEEN CONTAMINATED WITH TOO-STRONG SANITIZER WASHED AND RE0SANITIZED TO PREVENT CONTAMINATION. EMPLOYEES STATE CONTINUOUS PROBLEMS WITH SANITIZER DISPENSER. IT DID DISPENSE AT CORRECT STRENGTH (ABOUT 200 PPM) WHEN I HOOKED IT UP. $500 TICKET BEING ISSUED TODAY. INSPECTOR WENT OVER PROPER USE OF TEST STRIPS WITH EMPLOYEE. ANY FURTHER VIOLATIONS RELATED TO SANITIZER USE AT THIS LOCATION WILL RESULT IN FURTHER FINES UP TO $1500, WHICH CAN BE ASSESSED EACH DAY THIS LOCATION IS OUT OF COMPLIANCE.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CFH left; they have a new supervisor scheduled to take test.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Hole in wall above slicer.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust/mold accumulating inside fan guards in walk-in. Remove and clean. Clean regularly to avoid build-up.
Location: Walk-in cooler
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: REPEAT VIOLATION: OUT-TAKES PRE-PACKAGED FOODS NOT LABELED CORRECTLY DESPITE PRIOR VIOLATIONS AND WARNINGS THAT REPEAT VIOLATIONS WOULD RESULT IN A FINE BEING ASSESSED. INSPECTOR HAS PREVIOUSLY GONE OVER PROPER LABELING WITH BOTH STACY BLANTON VIA E-MAIL AND STEVE MAY IN PERSON.Some items properly labeled with ingredient list and "Chartwells, 420 University Blvd, 46202". Others do have ingredient list, however on some the manufacturer is listed as "Chartwells at Campus Center", and others still say simply "Made at IUPUI". DISCARD ALL OLD LABELS. REVISE ALL LABELS TO INCLUDE INGREDIENT LIST AND "CHARTWELLS, 420 UNIVERSITY BLVD, 46202" TO AVOID FUTURE CITATIONS.
Location: Service counter
Equipment: Reach in cooler
|
10/13/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: REPEAT VIOLATION.
- 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: Cheese and pepperoni pizza in warming cabinet on service counter at 112 -113 F. DISCARDED 1/2 CHEESE PIZZA AND 1/2 PEPPERONI PIZZA. Adjust/repair warming unit as needed to hold at 135 or above.
Location: Service counter
Equipment: Warming drawers
- 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: Employee donned new gloves without washing hands first.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Couple of items date marked, however there are several packages of opened deli meat, pepperoni, etc., without date marks. Please date mark all opened deli meats and anything that will not be used in 24 hours.
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by cart.
Location: Kitchen
Equipment: Hand sink
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Kitchen
Equipment: 3-bay
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Kitchen
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Service counter
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Hole in wall above slicer.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust/mold accumulating inside fan guards in walk-in. Remove and clean. Clean regularly to avoid build-up.
Location: Walk-in cooler
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: REPEAT VIOLATION: OUT-TAKES PRE-PACKAGED FOODS NOT LABELED CORRECTLY DESPITE PRIOR VIOLATIONS AND WARNINGS THAT REPEAT VIOLATIONS WOULD RESULT IN A FINE BEING ASSESSED. INSPECTOR HAS PREVIOUSLY GONE OVER PROPER LABELING WITH BOTH STACY BLANTON VIA E-MAIL AND STEVE MAY IN PERSON.Some items properly labeled with ingredient list and "Chartwells, 420 University Blvd, 46202". Others do have ingredient list, however on some the manufacturer is listed as "Chartwells at Campus Center", and others still say simply "Made at IUPUI". DISCARD ALL OLD LABELS. REVISE ALL LABELS TO INCLUDE INGREDIENT LIST AND "CHARTWELLS, 420 UNIVERSITY BLVD, 46202" TO AVOID FUTURE CITATIONS.
Location: Service counter
Equipment: Reach in cooler
|
05/07/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: REPEAT VIOLATION.
- 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: Cheese and pepperoni pizza in warming cabinet on service counter at 112 -113 F. DISCARDED 1/2 CHEESE PIZZA AND 1/2 PEPPERONI PIZZA. Adjust/repair warming unit as needed to hold at 135 or above.
Location: Service counter
Equipment: Warming drawers
- 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: Employee donned new gloves without washing hands first.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Couple of items date marked, however there are several packages of opened deli meat, pepperoni, etc., without date marks. Please date mark all opened deli meats and anything that will not be used in 24 hours.
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by cart.
Location: Kitchen
Equipment: Hand sink
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Kitchen
Equipment: 3-bay
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Kitchen
- 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: Quat sanitizer concentrate bottle empty. No back-up concentrate available in this building; employee went to get some from another location to avoid having to close. Sani bay of 3 bay sink, buckets in kitchen and at service counter, none of these have any sanitizer in them. CORRECTED ON SITE. ***DO NOT OPERATE A FOOD ESTABLISHMENT WITHOUT SANITIZER IN PLACE. THIS IS A REQUIREMENT FOR OPERATION. $500 FINE IS BEING ASSESSED TODAY, AND A $500 FINE WILL BE ASSESSED EACH TIME THIS SITUATION IS ENCOUNTERED ON CAMPUS IN THE FUTURE.
Location: Service counter
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Hole in wall above slicer.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dust/mold accumulating inside fan guards in walk-in. Remove and clean. Clean regularly to avoid build-up.
Location: Walk-in cooler
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: REPEAT VIOLATION: OUT-TAKES PRE-PACKAGED FOODS NOT LABELED CORRECTLY DESPITE PRIOR VIOLATIONS AND WARNINGS THAT REPEAT VIOLATIONS WOULD RESULT IN A FINE BEING ASSESSED. INSPECTOR HAS PREVIOUSLY GONE OVER PROPER LABELING WITH BOTH STACY BLANTON VIA E-MAIL AND STEVE MAY IN PERSON.Some items properly labeled with ingredient list and "Chartwells, 420 University Blvd, 46202". Others do have ingredient list, however on some the manufacturer is listed as "Chartwells at Campus Center", and others still say simply "Made at IUPUI". DISCARD ALL OLD LABELS. REVISE ALL LABELS TO INCLUDE INGREDIENT LIST AND "CHARTWELLS, 420 UNIVERSITY BLVD, 46202" TO AVOID FUTURE CITATIONS.
Location: Service counter
Equipment: Reach in cooler
|
04/28/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RECHECK 11/13: CO TANK STILL NOT RESTRAINED. PLEASE HAVE RESTRAINED WITH BUNGEE CORD, ETC, BY NEXT ROUTINE INSPECTION.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart blocking access to hand sink. Remove.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in bottom of hand sink. Clean. Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present in facility during inspection. Repair.
- 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: Sanitizer in bucket reading over 500 ppm. Employee corrected on site, using my test strips.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket and bag stored on rack with soft drink syrup.
Location: Back room
- 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: Single use lids stored with dirty linens. Store separately.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall above deli slicer has holes and does not have easily cleanable surface. Repair/repaint/resurface.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep-top/reach-in cooler at service counter is not working, employee states new unit is on order. Ice is being used so that prep top may be used for service. PLEASE ENSURE ICE IS BEING USED CONSISTENTLY AND TEMPS ARE BEING CHECKED TO ENSURE PRODUCT IS HOLDING AT 41 F OR BELOW UNTIL UNIT IS REPLACED.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep-top/reach-in cooler at service counter is not working, employee states new unit is on order. Ice is being used so that prep top may be used for service. PLEASE ENSURE ICE IS BEING USED CONSISTENTLY AND TEMPS ARE BEING CHECKED TO ENSURE PRODUCT IS HOLDING AT 41 F OR BELOW UNTIL UNIT IS REPLACED.
Location: Service counter
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cappucino machine housing (around nozzles) excessively soiled. Clean regularly.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean contact surfaces and housing on sandwich press.***10/21 RECHECK: HOUSING/EXTERIOR OF SANDWICH PRESS CLEAN BUT COOK SURFACES STILL SHOW SOME BAKED-ON SOIL DESPITE EFFORTS TO CLEAN. PLEASE CONTACT MANUFACTURER/PROVIDER FOR CLEANING INSTRUCTIONS.***10/30 RECHECK: NO CHANGES TO SANDWICH PRESS COOK SURFACE. CLEAN. **** 11/13 RECHECK: SANDWICH PRESS COOK SURFACE STILL NOT CLEANED. BAKED-ON GREASE/SOIL IS PRESENT. MONETARY FINE MAY BE ISSUED AT NEXT ROUTINE INSPECTION IF SANDWICH PRESS SURFACES ARE NOT CLEAN.
Location: Service counter
Equipment: Sandwich make table
- 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: Sanitizer dispenser not working and no test strips provided. Contact distributor to fix dispenser. Provide test strips for monitoring.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Plastic forks stored with food contact surfaces exposed. Store utensils for consumer use with handle up to prevent contamination.
Location: Sales floor
|
02/18/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: RECHECK 11/13: CO TANK STILL NOT RESTRAINED. PLEASE HAVE RESTRAINED WITH BUNGEE CORD, ETC, BY NEXT ROUTINE INSPECTION.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart blocking access to hand sink. Remove.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in bottom of hand sink. Clean. Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present in facility during inspection. Repair.
- 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: Sanitizer in bucket reading over 500 ppm. Employee corrected on site, using my test strips.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket and bag stored on rack with soft drink syrup.
Location: Back room
- 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: Single use lids stored with dirty linens. Store separately.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall above deli slicer has holes and does not have easily cleanable surface. Repair/repaint/resurface.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep-top/reach-in cooler at service counter is not working, employee states new unit is on order. Ice is being used so that prep top may be used for service. PLEASE ENSURE ICE IS BEING USED CONSISTENTLY AND TEMPS ARE BEING CHECKED TO ENSURE PRODUCT IS HOLDING AT 41 F OR BELOW UNTIL UNIT IS REPLACED.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep-top/reach-in cooler at service counter is not working, employee states new unit is on order. Ice is being used so that prep top may be used for service. PLEASE ENSURE ICE IS BEING USED CONSISTENTLY AND TEMPS ARE BEING CHECKED TO ENSURE PRODUCT IS HOLDING AT 41 F OR BELOW UNTIL UNIT IS REPLACED.
Location: Service counter
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cappucino machine housing (around nozzles) excessively soiled. Clean regularly.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean contact surfaces and housing on sandwich press.***10/21 RECHECK: HOUSING/EXTERIOR OF SANDWICH PRESS CLEAN BUT COOK SURFACES STILL SHOW SOME BAKED-ON SOIL DESPITE EFFORTS TO CLEAN. PLEASE CONTACT MANUFACTURER/PROVIDER FOR CLEANING INSTRUCTIONS.***10/30 RECHECK: NO CHANGES TO SANDWICH PRESS COOK SURFACE. CLEAN. **** 11/13 RECHECK: SANDWICH PRESS COOK SURFACE STILL NOT CLEANED. BAKED-ON GREASE/SOIL IS PRESENT. MONETARY FINE MAY BE ISSUED AT NEXT ROUTINE INSPECTION IF SANDWICH PRESS SURFACES ARE NOT CLEAN.
Location: Service counter
Equipment: Sandwich make table
- 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: Sanitizer dispenser not working and no test strips provided. Contact distributor to fix dispenser. Provide test strips for monitoring.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Plastic forks stored with food contact surfaces exposed. Store utensils for consumer use with handle up to prevent contamination.
Location: Sales floor
|
11/13/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED****** 10/30 RECHECK: SHREDDED CHEESE IN PREP TOP HOLDING AT 57, SLICED CHEESE HOLDING AT 56, DURING MIDDLE OF LUNCH RUSH. THESE TEMPERATURES ARE UNACCEPTABLE. WRITTEN WARNING WILL BE ISSUED TODAY. A MONETARY FINE WILL BE ISSUED IF TEMPERATURE PROBLEMS REMAIN AT RECHECK.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart blocking access to hand sink. Remove.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in bottom of hand sink. Clean. Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present in facility during inspection. Repair.
- 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: Sanitizer in bucket reading over 500 ppm. Employee corrected on site, using my test strips.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket and bag stored on rack with soft drink syrup.
Location: Back room
- 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: Single use lids stored with dirty linens. Store separately.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall above deli slicer has holes and does not have easily cleanable surface. Repair/repaint/resurface.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cappucino machine housing (around nozzles) excessively soiled. Clean regularly.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean contact surfaces and housing on sandwich press.***10/21 RECHECK: HOUSING/EXTERIOR OF SANDWICH PRESS CLEAN BUT COOK SURFACES STILL SHOW SOME BAKED-ON SOIL DESPITE EFFORTS TO CLEAN. PLEASE CONTACT MANUFACTURER/PROVIDER FOR CLEANING INSTRUCTIONS.***10/30 RECHECK: NO CHANGES TO SANDWICH PRESS COOK SURFACE. CLEAN.
Location: Service counter
Equipment: Sandwich make table
- 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: Sanitizer dispenser not working and no test strips provided. Contact distributor to fix dispenser. Provide test strips for monitoring.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Plastic forks stored with food contact surfaces exposed. Store utensils for consumer use with handle up to prevent contamination.
Location: Sales floor
|
10/30/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED***
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.***10/21 RECHECK: TEMPS OF LUNCH MEAT IN REACH-IN ARE GOOD, BUT TEMPS REMAIN HIGH ON ATTACHED PREP TOP: LUNCH MEAT 48, SLICED CHEESE 49, CREAM CHEESE 49. TRY COVERING PREP TOP, IF THIS DOES NOT WORK HAVE UNIT SERVICED***
Location: Service counter
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart blocking access to hand sink. Remove.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in bottom of hand sink. Clean. Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present in facility during inspection. Repair.
- 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: Sanitizer in bucket reading over 500 ppm. Employee corrected on site, using my test strips.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket and bag stored on rack with soft drink syrup.
Location: Back room
- 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: Single use lids stored with dirty linens. Store separately.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall above deli slicer has holes and does not have easily cleanable surface. Repair/repaint/resurface.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cappucino machine housing (around nozzles) excessively soiled. Clean regularly.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean contact surfaces and housing on sandwich press.***10/21 RECHECK: HOUSING/EXTERIOR OF SANDWICH PRESS CLEAN BUT COOK SURFACES STILL SHOW SOME BAKED-ON SOIL DESPITE EFFORTS TO CLEAN. PLEASE CONTACT MANUFACTURER/PROVIDER FOR CLEANING INSTRUCTIONS.
Location: Service counter
Equipment: Sandwich make table
- 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: Sanitizer dispenser not working and no test strips provided. Contact distributor to fix dispenser. Provide test strips for monitoring.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Plastic forks stored with food contact surfaces exposed. Store utensils for consumer use with handle up to prevent contamination.
Location: Sales floor
|
10/21/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Temps too high in prep top cooler: Cheese 52, sausage 48, egg 45.2. Reach-in cooler under prep top holding turkey at 48.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart blocking access to hand sink. Remove.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Food debris in bottom of hand sink. Clean. Do not use hand sink for any purpose other than hand washing.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present in facility during inspection. Repair.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer in bucket reading over 500 ppm. Employee corrected on site, using my test strips.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Jacket and bag stored on rack with soft drink syrup.
Location: Back room
- Single Service/Equipment storage (corrected on site)
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: Single use lids stored with dirty linens. Store separately.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Wall above deli slicer has holes and does not have easily cleanable surface. Repair/repaint/resurface.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cappucino machine housing (around nozzles) excessively soiled. Clean regularly.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean contact surfaces and housing on sandwich press.
Location: Service counter
Equipment: Sandwich make table
- 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: Sanitizer dispenser not working and no test strips provided. Contact distributor to fix dispenser. Provide test strips for monitoring.
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Plastic forks stored with food contact surfaces exposed. Store utensils for consumer use with handle up to prevent contamination.
Location: Sales floor
|
09/30/2013 | Routine |
| No violation noted during this evaluation. | 03/07/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Service counter
Equipment: Prep Top Cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Donuts out in the open
Location: Sales floor
|
08/30/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Service counter
Equipment: Prep Top Cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Donuts out in the open
Location: Sales floor
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08/21/2012 | Routine |
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