- 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: SMOKING DISTANCE SIGNAGE MISSING ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED SPRAY BOTTLED CONTAINING CLEANING AGENT STORED IN DISH MACHINE. CHEMICAL UNKNOWN.ENSURE ALL BOTTLES ARE PROPERLY LABELED WITH CONTENTS. CHEMICAL DISCARDED.
Location: Dish machine area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SIDE OF BLADE AND BEHIND BLADE GUARD. NOT CLEANED FROM THE NIGHT BEFORE.ENSURE SLICER IS DISMANTELED AND CLEANED AND SANITIZED AFTER EACH USE TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.2. KNIFE BLADES STORED ON SOILED MAGNETIC STRIP ON COOK LINE.ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SIDE OF BLADE AND BEHIND BLADE GUARD. NOT CLEANED FROM THE NIGHT BEFORE.ENSURE SLICER IS DISMANTELED AND CLEANED AND SANITIZED AFTER EACH USE TO PREVENT THE GROWTH OF DISEASE CAUSING BACTERIA.2. KNIFE BLADES STORED ON SOILED MAGNETIC STRIP ON COOK LINE.ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Knife/utensil rack
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES WORKING ON COOK LINE AND PREP AREA PREPARING AND HANDLING FOOD WITHOUT WEARING HAIR RESTRAINT.
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: DICER STORED WITH FOOD DEBRIS ON AND BETWEEN BLADES.ENSURE EQUIPMENT IS THOROUGHLY WASHED TO REMOVE ALL FOOD DEBRIS.
Location: Kitchen (back)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC ICE SCOOP CRACKED ON SURFACE AND CHIPPED ON ENDS LOCATED IN WAIT STAFF AREA.2. FOOD STORAGE CONTAINER LIDS CRACKED AND OR DAMAGED STORED IN BACK KITCHEN AREA.REPLACE DAMAGED EQUIPMENT.
Location: Wait staff area
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC ICE SCOOP CRACKED ON SURFACE AND CHIPPED ON ENDS LOCATED IN WAIT STAFF AREA.2. FOOD STORAGE CONTAINER LIDS CRACKED AND OR DAMAGED STORED IN BACK KITCHEN AREA.REPLACE DAMAGED EQUIPMENT.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEALANT SOILED WITH BUILD UP AND MILDEW LOCATED IN DISH MACHINE ROOM.PROVIDE FRESH SEALANT.
Location: Dish machine area
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08/14/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHORIZO AND CHICKEN SALAD HOLDING AT 46 DEGREES ON COLD TOP COOLER LOCATED ON COOK LINE.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. CONTAINERS MOVED TO BACK ROW OF COLD TOP.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON TOP OF DISH MACHINE AREA. PROVIDE A LID AND STRAW TO ALL EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION OF EQUIPMENT.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANTIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST.CLEAN MAGNETIC STRIP THOROUGHLY TO REMOVE ALL RUST RESIDUE.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EDGES OF TWO STORAGE CONTAINERS BROKEN OFF AND DAMAGED ON RIMS.DISCONTINUE USE OF DAMAGED CONTAINERS. REPLACE OR DISCARD.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA USED TO CLEAN GRILL STORED IN CREVICE BETWEEN COLD TOP COOLERS ON COOK LINE.STORE UTENSIL ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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02/10/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHORIZO AND CHICKEN SALAD HOLDING AT 46 DEGREES ON COLD TOP COOLER LOCATED ON COOK LINE.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. CONTAINERS MOVED TO BACK ROW OF COLD TOP.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON TOP OF DISH MACHINE AREA. PROVIDE A LID AND STRAW TO ALL EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION OF EQUIPMENT.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANTIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST.CLEAN MAGNETIC STRIP THOROUGHLY TO REMOVE ALL RUST RESIDUE.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EDGES OF TWO STORAGE CONTAINERS BROKEN OFF AND DAMAGED ON RIMS.DISCONTINUE USE OF DAMAGED CONTAINERS. REPLACE OR DISCARD.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA USED TO CLEAN GRILL STORED IN CREVICE BETWEEN COLD TOP COOLERS ON COOK LINE.STORE UTENSIL ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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02/07/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CHORIZO AND CHICKEN SALAD HOLDING AT 46 DEGREES ON COLD TOP COOLER LOCATED ON COOK LINE.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. CONTAINERS MOVED TO BACK ROW OF COLD TOP.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON TOP OF DISH MACHINE AREA. PROVIDE A LID AND STRAW TO ALL EMPLOYEE BEVERAGE CUPS TO PREVENT CONTAMINATION OF EQUIPMENT.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANTIZED KNIFE BLADES STORED ON A MAGNETIC STRIP SOILED WITH RUST.CLEAN MAGNETIC STRIP THOROUGHLY TO REMOVE ALL RUST RESIDUE.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EDGES OF TWO STORAGE CONTAINERS BROKEN OFF AND DAMAGED ON RIMS.DISCONTINUE USE OF DAMAGED CONTAINERS. REPLACE OR DISCARD.
Location: Kitchen (back)
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA USED TO CLEAN GRILL STORED IN CREVICE BETWEEN COLD TOP COOLERS ON COOK LINE.STORE UTENSIL ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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01/31/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TURKEY AND OTHER FOOD ITEMS WERE HOLDING BETWEEN 52 AND 59 DEGREES F ON ICE.CONTAINERS OF FOOD WERE STORED ON TOP OF THE ICE. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO ENSURE ALL FOOD MAINTAINS 41 DEGREES F.PRODUCT IS BEING STORED TEMPORARILY ON ICE UNTIL COOK LINE COOLER HAS BEEN REPAIRED.
Location: Cook line
- Date marking (corrected on site)
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: TWO CONTAINERS OF HOLLINDAISE SAUCE WERE NOT MARKED WITH THE PROPER EXPIRATION DATE DATE STORED INSIDE WALK IN COOLER.ENSURE THE PRODUCT IS MARKED WITH THE PROPER EXPIRATION DATE. NOTE: PRODUCT INSIDE COOLER WAS MARKED WITH THE PREPARATION DATE. DISCARD DATE SHOULD BE LISTED ON THE CONTAINER WHICH IS SEVEN DAYS FROM THE DATE THE FOOD ITEM WAS PREPARED.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO COVERED CONTAINERS OF CHICKEN POT PIE WERE HOLDING AT 96 AND 77 DEGREES F INSIDE WALK IN COOLER PREPARED HOUR PRIOR.ENSURE PROPER GUILD LINES ARE USED TO COOL FOODS. HOT FOODS MUST COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHING FOUR MORE HOURS.PRODUCT AS PUT IN ICE BATH TO REACH REQUIRED TEMPERATURE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOK LINE COLD TOP COOLER DOWN. PROVIDE REPAIR. PUT OUT OF SERVICE UNTIL REPAIR HAS BEEN MADE.RECHECK: FOOD REMAINS ON ICE BATHS. COLD TOP COOLER SHOULD ARRIVE NEXT BUSINESS DAY ACCORDING TO MANAGER. ENSURE COOLER HOLDS AT 41 DEGREES F BEFORE USE.
Location: Cook line
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07/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TURKEY AND OTHER FOOD ITEMS WERE HOLDING BETWEEN 52 AND 59 DEGREES F ON ICE.CONTAINERS OF FOOD WERE STORED ON TOP OF THE ICE. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO ENSURE ALL FOOD MAINTAINS 41 DEGREES F.PRODUCT IS BEING STORED TEMPORARILY ON ICE UNTIL COOK LINE COOLER HAS BEEN REPAIRED.
Location: Cook line
- Date marking (corrected on site)
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: TWO CONTAINERS OF HOLLINDAISE SAUCE WERE NOT MARKED WITH THE PROPER EXPIRATION DATE DATE STORED INSIDE WALK IN COOLER.ENSURE THE PRODUCT IS MARKED WITH THE PROPER EXPIRATION DATE. NOTE: PRODUCT INSIDE COOLER WAS MARKED WITH THE PREPARATION DATE. DISCARD DATE SHOULD BE LISTED ON THE CONTAINER WHICH IS SEVEN DAYS FROM THE DATE THE FOOD ITEM WAS PREPARED.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO COVERED CONTAINERS OF CHICKEN POT PIE WERE HOLDING AT 96 AND 77 DEGREES F INSIDE WALK IN COOLER PREPARED HOUR PRIOR.ENSURE PROPER GUILD LINES ARE USED TO COOL FOODS. HOT FOODS MUST COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHING FOUR MORE HOURS.PRODUCT AS PUT IN ICE BATH TO REACH REQUIRED TEMPERATURE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOK LINE COLD TOP COOLER DOWN. PROVIDE REPAIR. PUT OUT OF SERVICE UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
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06/24/2013 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING INSIDE WALK IN COOLER SOILED WITH BUILD UP AND MOLD IN SOME AREAS.2. DICER STORED WITH FOOD DEBRIS ON SURFACE OF BLADES.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING INSIDE WALK IN COOLER SOILED WITH BUILD UP AND MOLD IN SOME AREAS.2. DICER STORED WITH FOOD DEBRIS ON SURFACE OF BLADES.CLEAN AND SANITIZE THOROUGHLY.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZED LIDS STORED IN CONTAINERS SOILED WITH DRIED FOOD RESUDE ON BOTTOM SURFACE LOCATED ON STORAGE SHELF. CLEAN AND SANITIZE CONTAINERS THOROUGHLY.
Location: Dry storage
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02/01/2013 | Routine |
- 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: SOME AREAS AGAINST THE BACK WALL IN DISH MACHINE AREA SOILED WITH MILDEW. CLEAN THOROUGHY.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: THREE PANS OF CHIPOTLE SAUCE STORED COVERED WITH PLASTIC WRAP HOLDING AT 73 DEGREES. ENSURE HOT FOODS ARE VENTED DURING COOLING PROCESS TO ENSURE FOODS ARE COOLED IN THE APPROPRIATE TIME LINE.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MILDEW GROWTH ON GASKET DOOR SEAL LOCATED ON REACH IN PREP TOP COOLER ON COOK LINE. CLEAN THOROUGHLY.
Location: Cook line
Equipment: Reach in cooler
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08/23/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ALL MANAGEMENT FOOD SAFETY CERTIFICATIONS EXPIRED. ALL ARE SCHEDULED MARCH 13TH, 2012. FAX COPY OF CERTIFICATE UPON RECEIPT TO 221-3070, ATTN: BONITA
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE CART CONTAINING CLEAN EQUIPMENT SOILED WITH FOOD DEBRIS AND BUILD UP. CLEAN THOROUGHLY.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON A FEW SAUTE PANS LOCATED ON COOK LINE. REMOVE CARBON BUILD UP.
Location: Cook line
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05/09/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ALL MANAGEMENT FOOD SAFETY CERTIFICATIONS EXPIRED. ALL ARE SCHEDULED MARCH 13TH, 2012. FAX COPY OF CERTIFICATE UPON RECEIPT TO 221-3070, ATTN: BONITA
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE CART CONTAINING CLEAN EQUIPMENT SOILED WITH FOOD DEBRIS AND BUILD UP. CLEAN THOROUGHLY.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON A FEW SAUTE PANS LOCATED ON COOK LINE. REMOVE CARBON BUILD UP.
Location: Cook line
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02/09/2012 | Routine |
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