- 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: Potentially hazardous foods were not held at 41 degree and are being stores at room temp. Beans, tomates, apples pineapples, and mayo. Please keep all potentially hazadous foods at 41 degrees.
Location: Dining room
Equipment: Buffet
- Glove Use (Critical) (corrected on site)
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: Observed gloves being reused. When gloves are remove from you hands you must get a new pair of glove
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fry Master exterior surface is soiled. Please keep equipment clean.
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: The upright refrigerator is soiled in the freezer section.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven is soiled in the interior cavity. Please clean at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
|
11/11/2014 | 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: Potentially hazardous foods were not held at 41 degree and are being stores at room temp. Beans, tomates, apples pineapples, and mayo. Please keep all potentially hazadous foods at 41 degrees.
Location: Dining room
Equipment: Buffet
- Glove Use (Critical) (corrected on site)
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: Observed gloves being reused. When gloves are remove from you hands you must get a new pair of glove
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fry Master exterior surface is soiled. Please keep equipment clean.
Location: Kitchen
Equipment: Deep fryer
- 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: The upright refrigerator is soiled in the freezer section.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven is soiled in the interior cavity. Please clean at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
|
10/27/2014 | 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: Potentially hazardous foods were not held at 41 degree and are being stores at room temp. Beans, tomates, apples pineapples, and mayo. Please keep all potentially hazadous foods at 41 degrees.
Location: Dining room
Equipment: Buffet
- Glove Use (Critical) (corrected on site)
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: Observed gloves being reused. When gloves are remove from you hands you must get a new pair of glove
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fry Master exterior surface is soiled. Please keep equipment clean.
Location: Kitchen
Equipment: Deep fryer
- 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: The upright refrigerator is soiled in the freezer section.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven is soiled in the interior cavity. Please clean at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
|
10/27/2014 | Routine |
| No violation noted during this evaluation. | 01/13/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
12/02/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/28/2013 | Routine |
- 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: Chemical sanitizer was not at the proper concentration. Call service provider to repair dishmachine sanitizer dispenser.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket in the kitchen, Hang mops to dry over the mop sink.
Location: Kitchen
- 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: Boxes of single service containers stored on the floor near the dry storage room. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- 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: Boxes of chips and cereal stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small faucet leaks on the 3-bay sink. Repair both faucets on the 3-bay sink to good working condition.
Location: Kitchen
Equipment: 3-bay
|
05/21/2013 | Recheck |
- 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: Chemical sanitizer was not at the proper concentration. Call service provider to repair dishmachine sanitizer dispenser.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket in the kitchen, Hang mops to dry over the mop sink.
Location: Kitchen
- 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: Boxes of single service containers stored on the floor near the dry storage room. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- 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: Boxes of chips and cereal stored on the floor in the dry storage room. Store all food items at least 6 inches above the floor.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Small faucet leaks on the 3-bay sink. Repair both faucets on the 3-bay sink to good working condition.
Location: Kitchen
Equipment: 3-bay
|
05/14/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 lights are out in the hood system. Rerplace lighting.
Location: Kitchen
|
12/13/2012 | Routine |
| No violation noted during this evaluation. | 02/10/2012 | Routine |
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