- 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: 1. THREE SPRAY BOTTLES NOT LABELED IN BACK KITCHEN AREA NEAR THREE BAY SINK.LABEL ALL SPRAY BOTTLES AS TO CONTENTS.
Location: Kitchen (back)
- 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: 1. EXHUAST SYSTEM MARKED AS BEING DUE FOR ROUTINE CLEANING IN OCTOBER 2013.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING BOTTOM SHELF OF PREP TABLE IN BACK KITCHEN.2. FOILD LINING HOOD FILTERS OF UNUSED HOOD IN BACK KITCHEN.3. CARDBOARD USED IN FRONT KITCHEN AREA.REMOVE. CARDBOARD AND FOIL ARE NOT APPROVED.
Location: Kitchen (back)
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING BOTTOM SHELF OF PREP TABLE IN BACK KITCHEN.2. FOILD LINING HOOD FILTERS OF UNUSED HOOD IN BACK KITCHEN.3. CARDBOARD USED IN FRONT KITCHEN AREA.REMOVE. CARDBOARD AND FOIL ARE NOT APPROVED.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IS DRAINING SLOWLY IN BACK KITCHEN AREA.REMOVE BLOCKAGE AND/OR REPAIR ACCORDINGLY TO ALLOW WATER TO DRAIN FREELY.
Location: Kitchen
Equipment: Hand sink
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07/22/2014 | Routine |
- 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: 1. ALL READY TO EAT/COOKED FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LONGER THAN 7 YDAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM HANGS BELOW RIM OF SINK BASIN.ENSURE IT HANGS AT LEAST 2 INCHES ABOVE RIM OF BASIN TO PREVENT BACK FLOW.
Location: Three bay area
Equipment: 3-bay
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. PEST STRIP INSTALLED OVER PREP SURFACE WITH FOOD.STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: 1. BOXES OF PRODUCE STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IS DRAINING VERY SLOWLY.LOCATE SOURCE OF CLOG OR REPAIR ACCORDINGLY TO ENSURE DRAINS FREELY.2. PLUMBING UNDERNEATH FIRST BAY OF THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IS DRAINING VERY SLOWLY.LOCATE SOURCE OF CLOG OR REPAIR ACCORDINGLY TO ENSURE DRAINS FREELY.2. PLUMBING UNDERNEATH FIRST BAY OF THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
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01/29/2014 | Recheck |
- 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: 1. ALL READY TO EAT/COOKED FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LONGER THAN 7 YDAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. SPRAYER ARM HANGS BELOW RIM OF SINK BASIN.ENSURE IT HANGS AT LEAST 2 INCHES ABOVE RIM OF BASIN TO PREVENT BACK FLOW.
Location: Three bay area
Equipment: 3-bay
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. PEST STRIP INSTALLED OVER PREP SURFACE WITH FOOD.STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: 1. BOXES OF PRODUCE STORED ON FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. HAND SINK IS DRAINING VERY SLOWLY.LOCATE SOURCE OF CLOG OR REPAIR ACCORDINGLY TO ENSURE DRAINS FREELY.2. PLUMBING UNDERNEATH FIRST BAY OF THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
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: 1. HAND SINK IS DRAINING VERY SLOWLY.LOCATE SOURCE OF CLOG OR REPAIR ACCORDINGLY TO ENSURE DRAINS FREELY.2. PLUMBING UNDERNEATH FIRST BAY OF THREE BAY SINK IS LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
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01/22/2014 | Routine |
- 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: PREP TOP COOLER AND REACH IN COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GUACAMOLE IN PREP TOP MEASURED 48 DEGREES F.2. SOUR CREAM IN PREP TOP MEASURED 46 DEGREES F.3. SHREDDED CHEESE IN PREP TOP MEASURED 47 DEGREES F.4. RAW BACON IN REACH IN COOLER MEASURED 50 DEGREES F.5. COOKED SHREDDED PORK IN REACH IN COOLER MEASURED 50 DEGREES F.6. THERMOMETER IN REACH IN COOLER MEASURED 49 DEGREES F.7. AIR TEMPERATURE IN REACH IN COOLER MEASURED 51 DEGREES F.REPAIR OR ADJUST ACCORDINGLY TO MAINTAIN POTENTIALLY HAZAROUDS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
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: PREP TOP COOLER AND REACH IN COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GUACAMOLE IN PREP TOP MEASURED 48 DEGREES F.2. SOUR CREAM IN PREP TOP MEASURED 46 DEGREES F.3. SHREDDED CHEESE IN PREP TOP MEASURED 47 DEGREES F.4. RAW BACON IN REACH IN COOLER MEASURED 50 DEGREES F.5. COOKED SHREDDED PORK IN REACH IN COOLER MEASURED 50 DEGREES F.6. THERMOMETER IN REACH IN COOLER MEASURED 49 DEGREES F.7. AIR TEMPERATURE IN REACH IN COOLER MEASURED 51 DEGREES F.REPAIR OR ADJUST ACCORDINGLY TO MAINTAIN POTENTIALLY HAZAROUDS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Toxic labeling (corrected)
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: 1. SPRAY BOTTLES WITH GREEN, YELLOW, AND CLEAR LIQUID HANGING ON SHELVING IN THREE BAY AREA NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Three bay area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BACK KITCHEN OF ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK.DO NOT USE HAND SINK TO DUMP FOOD OR BEVERAGES. USE FOR HAND WASHING ONLY. KEEP CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTHS STORED ON PREP SURFACES AND COOK LINE EQUIPMENT WHEN NOT IN USE.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WOMEN'S RESTROOM.PROVIDE.
Location: Womens restroom
Equipment: Hand sink
|
07/29/2013 | Recheck |
- 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: PREP TOP COOLER AND REACH IN COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GUACAMOLE IN PREP TOP MEASURED 48 DEGREES F.2. SOUR CREAM IN PREP TOP MEASURED 46 DEGREES F.3. SHREDDED CHEESE IN PREP TOP MEASURED 47 DEGREES F.4. RAW BACON IN REACH IN COOLER MEASURED 50 DEGREES F.5. COOKED SHREDDED PORK IN REACH IN COOLER MEASURED 50 DEGREES F.6. THERMOMETER IN REACH IN COOLER MEASURED 49 DEGREES F.7. AIR TEMPERATURE IN REACH IN COOLER MEASURED 51 DEGREES F.REPAIR OR ADJUST ACCORDINGLY TO MAINTAIN POTENTIALLY HAZAROUDS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
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: PREP TOP COOLER AND REACH IN COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE.1. GUACAMOLE IN PREP TOP MEASURED 48 DEGREES F.2. SOUR CREAM IN PREP TOP MEASURED 46 DEGREES F.3. SHREDDED CHEESE IN PREP TOP MEASURED 47 DEGREES F.4. RAW BACON IN REACH IN COOLER MEASURED 50 DEGREES F.5. COOKED SHREDDED PORK IN REACH IN COOLER MEASURED 50 DEGREES F.6. THERMOMETER IN REACH IN COOLER MEASURED 49 DEGREES F.7. AIR TEMPERATURE IN REACH IN COOLER MEASURED 51 DEGREES F.REPAIR OR ADJUST ACCORDINGLY TO MAINTAIN POTENTIALLY HAZAROUDS FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Toxic labeling
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: 1. SPRAY BOTTLES WITH GREEN, YELLOW, AND CLEAR LIQUID HANGING ON SHELVING IN THREE BAY AREA NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BACK KITCHEN OF ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. FOOD DEBRIS IN HAND SINK.DO NOT USE HAND SINK TO DUMP FOOD OR BEVERAGES. USE FOR HAND WASHING ONLY. KEEP CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. DAMP WIPING CLOTHS STORED ON PREP SURFACES AND COOK LINE EQUIPMENT WHEN NOT IN USE.STORE IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN COOLER BROKE A COUPLE DAYS AGO. ADJUSTED TEMPERATURE OF WALK IN FREEZER (TO 38 DEGREES F) TO ACCOMODATE ALL WALK IN COOLER FOOD. WALK IN COOLER IS DUE TO BE REPAIRED BY END OF NEXT WEEK.REPAIR ACCORDINGLY TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.2. PREP TOP COOLER AND REACH IN COOLER ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE. THERMOMETER INSIDE MEASURED 49 DEGREES F.ADJUST AND/OR REPAIR TO MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN WOMEN'S RESTROOM.PROVIDE.
Location: Womens restroom
Equipment: Hand sink
|
07/22/2013 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Any wood shelving will need close cleaning attention as it is not what is deemed easily cleanable2. FRP Walls that have caulking and are uneven will require extra cleaning until replaced
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink on cookline on back and sides
Location: Cook line
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please purchase NSF approved sneeze protection at salsa stationEnsure a five foot mouth height for proper food protection
Location: Dining room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Clean dead bugs fron light guards near ice machine
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide plumbing rings to drain lines under sinks
Location: Kitchen
|
05/17/2013 | Pre-Licensing Recheck |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Any wood shelving will need close cleaning attention as it is not what is deemed easily cleanable2. FRP Walls that have caulking and are uneven will require extra cleaning until replaced
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink on cookline on back and sides
Location: Cook line
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please purchase NSF approved sneeze protection at salsa stationEnsure a five foot mouth height for proper food protection
Location: Dining room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Clean dead bugs fron light guards near ice machine
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Remove all painted tape from walk in cooler/freezerensure smooth, and easily cleanable.2. Ensure soda lines have a six inch clearance from floor to allow for effective cleaning
Location: Walk-in cooler
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Remove all painted tape from walk in cooler/freezerensure smooth, and easily cleanable.2. Ensure soda lines have a six inch clearance from floor to allow for effective cleaning
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide plumbing rings to drain lines under sinks
Location: Kitchen
|
05/09/2013 | Pre-Licensing |
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