- 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: 3 TRAYS OF CHICKEN SALAD AT 53 DEGREES F. CHICKEN SALAD WAS MOVED TO OTHER COOLER DUE TO THE CURRENT IS NOT AT TEMPERATURE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER MAINTAINING 45 DEGREES F. REPAIR TO MAINTAIN 41 DEGREES F OR LOWER.
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10/24/2014 | Recheck |
- 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: 3 TRAYS OF CHICKEN SALAD AT 53 DEGREES F. CHICKEN SALAD WAS MOVED TO OTHER COOLER DUE TO THE CURRENT IS NOT AT TEMPERATURE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER MAINTAINING 45 DEGREES F. REPAIR TO MAINTAIN 41 DEGREES F OR LOWER.
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10/18/2014 | Routine |
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsink will not turn on at all the time. repair to working order.
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02/14/2014 | Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsink will not turn on at all the time. repair to working order.
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01/25/2014 | Routine |
- 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: SUITE 208- HOT DOGS AT 99 TO 96 DEGREES FSUITE 219 AND 224 ARE OKSUITE 246 - HOT DOGS 107 TO 110 DEGRESS F, BAKED BEANS AT 122 DEGREES F.ALL PRODUCT WAS REHEATED AND PLACED BACK IN THE HOT BOX.
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11/10/2013 | 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: DETERGENT AND SANITIZER NOT YET ON SITE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE WALK IN COOLER TO THE WALL ON BOTH SIDES
Location: Walk-in cooler
- Three bay size requirement (corrected)
Compartments of the utensil washing sink are not large enough to accommodate dishware.
Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
Comments: THE FAUCET ON THE 3-BAY SINK DOES NOT REACH ALL 3 COMPARTMENTS (LONGER FAUCET IS ON ORDER)
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ENSURE THAT THE HOOD AND FIRE SUPPRESSION SYSTEM ARE APPROVED BY THE FIRE MARSHAL.
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11/10/2013 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 09/08/2013 | Routine |
- 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: DETERGENT AND SANITIZER NOT YET ON SITE.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE WALK IN COOLER TO THE WALL ON BOTH SIDES
Location: Walk-in cooler
- Three bay size requirement
Compartments of the utensil washing sink are not large enough to accommodate dishware.
Correction: Sink compartments shall be large enough to immerse the largest equipment and utensils.
Comments: THE FAUCET ON THE 3-BAY SINK DOES NOT REACH ALL 3 COMPARTMENTS (LONGER FAUCET IS ON ORDER)
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ENSURE THAT THE HOOD AND FIRE SUPPRESSION SYSTEM ARE APPROVED BY THE FIRE MARSHAL.
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09/05/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 01/26/2013 | Routine |
| No violation noted during this evaluation. | 11/04/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Suite 224- Chicken at 126- sternos were added to the boxSuite 208 Pulled Pork 126, chili 130 sternos were added to the box
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Salad dressing has spilled all over the bottom of the victory reach in cooler. Please clean.
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09/16/2012 | Routine |
| No violation noted during this evaluation. | 02/05/2012 | Routine |
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