| No violation noted during this evaluation. | 06/12/2014 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMP. OF DISHMACHINE ONLY MEASURED ABOUT 123 F. MUST BE AT LEAST 160 F AT DISH LEVEL. DISHMACHINE IS NOT CYCLING PROPERLY, NOR DRAINING PROPERLY. HAVE MACHINE SERVICED AS NEEDED.
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) DISHMACHINE CYCLES FROM WASH TO RINSE BUT WILL NOT COMPLETELY TURN OFF AT END OF WHAT IS THE FINAL RINSE. IT DID NOT DRAIN CORRECTLY --- HAVE MACHINE REPAIRED.IN THE MEAN TIME USE THE 3--BAY SINK --- WASH/RINSE/SANITIZE.2) REPAIR HAND SINK FAUCETS AND USE THE HAND SINK AS REQUIRED BY CODE.
Location: Dish machine area
|
10/16/2013 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMP. OF DISHMACHINE ONLY MEASURED ABOUT 123 F. MUST BE AT LEAST 160 F AT DISH LEVEL. DISHMACHINE IS NOT CYCLING PROPERLY, NOR DRAINING PROPERLY. HAVE MACHINE SERVICED AS NEEDED.
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) DISHMACHINE CYCLES FROM WASH TO RINSE BUT WILL NOT COMPLETELY TURN OFF AT END OF WHAT IS THE FINAL RINSE. IT DID NOT DRAIN CORRECTLY --- HAVE MACHINE REPAIRED.IN THE MEAN TIME USE THE 3--BAY SINK --- WASH/RINSE/SANITIZE.2) REPAIR HAND SINK FAUCETS AND USE THE HAND SINK AS REQUIRED BY CODE.
Location: Dish machine area
|
10/08/2013 | Routine |
| No violation noted during this evaluation. | 03/12/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE ON THE INTERIOR OF THE DISH MACHINE AT PLATE LEVEL READ 119 DEGREES F. FINAL RINSE TEMPERATURE MUST READ A MINIMUM OF 160 DEGREES F AT DISH LEVEL. FINAL RINSE TEMPERATURE ON THE GAUGE OF THE DISHMACHINE READ 126 DEGREES F. FINAL RINSE TEMPERATURE MUST READ A MINIMUM OF 180 DEGREES F. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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 CERTIFICATES AVAILABLE FOR REVIEW. PROVIDE COPIES OF THE CERTIFICATES.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP (LIME-SCALE) OBSERVED ON THE INTERIOR OF THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND DISHWARE CONTAMINATION.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLES FOR THE HAND SINK AND THE DISH SPRAY SINK OBSERVED LEAKING. REPAIR.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLES FOR THE HAND SINK AND THE DISH SPRAY SINK OBSERVED LEAKING. REPAIR.
Equipment: -
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
09/11/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE ON THE INTERIOR OF THE DISH MACHINE AT PLATE LEVEL READ 119 DEGREES F. FINAL RINSE TEMPERATURE MUST READ A MINIMUM OF 160 DEGREES F AT DISH LEVEL. FINAL RINSE TEMPERATURE ON THE GAUGE OF THE DISHMACHINE READ 126 DEGREES F. FINAL RINSE TEMPERATURE MUST READ A MINIMUM OF 180 DEGREES F. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATES AVAILABLE FOR REVIEW. PROVIDE COPIES OF THE CERTIFICATES.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: EXCESSIVE BUILD-UP (LIME-SCALE) OBSERVED ON THE INTERIOR OF THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND DISHWARE CONTAMINATION.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLES FOR THE HAND SINK AND THE DISH SPRAY SINK OBSERVED LEAKING. REPAIR.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HANDLES FOR THE HAND SINK AND THE DISH SPRAY SINK OBSERVED LEAKING. REPAIR.
Equipment: -
- 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: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
|
09/04/2012 | Routine |
- Temperature abuse / received foods (corrected)
Potentially hazardous food received with signs of temperature abuse.
Correction: Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
|
06/19/2012 | Pre-Licensing Recheck |
- Temperature abuse / received foods
Potentially hazardous food received with signs of temperature abuse.
Correction: Upon receipt, potentially hazardous food shall be free of evidence of previous temperature abuse.
|
06/13/2012 | Pre-Licensing |
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