- 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: DISH MACHINE SANITIZER SOLUTION BELOW REQUIRED CONCENTRATION. SERVICE DISH MACHINE TO PROVIDE PROPER SANITIZER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- 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Comments: VENT HOOD FIRE SUPPRESION SYSTEM IS OUTDATED. SYSTEM SHOULD BE INSPECTED AND LABELED EVERY 6 MONTHS. LAST INSPECTION JUNE 2013.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON FAN GRATES, SHELVES AND FOOD PRODUCT IN WALK IN FREEZER. KEEP FREEZER DOOR CLOSED, CLEAN AND SANITIZE EQUIPMENT.DOOR CLOSURE NEEDS REPAIRED.
Location: Walk-in freezer
- 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. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Back room
- 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. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Dish machine area
|
05/20/2014 | 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: SHREDDED CHEDDAR AT 56.5, ITALIAN SAUSAGE AT 55, FETA CHEESE AT 47.8, CHORIZO AT 60, CRUMBELED CHEESE AT 52.4, GYRO MEAT AT 46, CANADAIAN BACON AT 49, HAM AT 50, SAUSAGE LINK AT 49, BBQ PORK AT 53, CORN BEEF HASH AT 48, BURGER PATTIES AT 52.4, RAW STEAK AT 54. COOLER READING AT 50 DEGREES F AND ALL THESE ITEMS WERE DISCARDED.OWNER CALLED REPAIR PERSON FOR SERVICING.AT RECHECK THE HAM AND MOZZARELLA IN THE COLD TOP WERE 50 DEGREES F AND 56 DEGREES F. BOTH WERE DISCARDED. COOLER IS ON LOWEST SETTING. FANS HAVE BEEN CLEANED AND MANAGER STATED REPAIR PERSON IS TO INSTALL A NEW THERMOSTAT. DO NOT PLACE ANY POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL COOLER HAS BEEN REPAIRED AND HOLDING TEMPERTURE OF 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: SHREDDED CHEDDAR AT 56.5, ITALIAN SAUSAGE AT 55, FETA CHEESE AT 47.8, CHORIZO AT 60, CRUMBELED CHEESE AT 52.4, GYRO MEAT AT 46, CANADAIAN BACON AT 49, HAM AT 50, SAUSAGE LINK AT 49, BBQ PORK AT 53, CORN BEEF HASH AT 48, BURGER PATTIES AT 52.4, RAW STEAK AT 54. COOLER READING AT 50 DEGREES F AND ALL THESE ITEMS WERE DISCARDED.OWNER CALLED REPAIR PERSON FOR SERVICING.AT RECHECK THE HAM AND MOZZARELLA IN THE COLD TOP WERE 50 DEGREES F AND 56 DEGREES F. BOTH WERE DISCARDED. COOLER IS ON LOWEST SETTING. FANS HAVE BEEN CLEANED AND MANAGER STATED REPAIR PERSON IS TO INSTALL A NEW THERMOSTAT. DO NOT PLACE ANY POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL COOLER HAS BEEN REPAIRED AND HOLDING TEMPERTURE OF 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: DISH MACHINE SANITIZER SOLUTION BELOW REQUIRED CONCENTRATION. SERVICE DISH MACHINE TO PROVIDE PROPER SANITIZER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EMPLOYEE ON COOK LINE TOUCHING CUSTOMER PLATES WITH SOILED TOWEL.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH NOTED IN ICE DISPENSING AREA. MOLD NOTED INSIDE ICE MACHINE. CLEAN AND MSANITIZE ICE MACHINE.
Location: Back room
Equipment: Ice bin
- 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: VENT HOOD FIRE SUPPRESION SYSTEM IS OUTDATED. SYSTEM SHOULD BE INSPECTED AND LABELED EVERY 6 MONTHS. LAST INSPECTION JUNE 2013.
- Bulk milk dispenser (corrected)
Bulk milk dispenser tub improperlyy cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: milk tube dispenser not cut diagonaly
Location: Wait staff area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS ARE NOT LABELED (SUGAR, FLOUR, ETC). LABEL ALL BULK FOOD CONTAINERS TO PREVENT FOOD CONTAMINATION.
Location: Prep area
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP ALONG BOTTOM OF BACK DOORS AND HOLES IN BACK DOOR. REPAIR BACK DOORS TO PREVENT PEST ENTRY.
Location: Back room
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FLY PAPER WITH DEAD FLIES IN BACK ROOM. REMOVE FLY STRIP AND STORE AWAY FROM SINGLE USE ITEMS AND FOOD PREP AREAS.
Location: Back room
- Solid waste disposal (corrected)
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: GREASE BIN HAS GARBAGE AND FOOD DEBRIS ON TOP OF BIN. CLEAN GREASE BIN TOP.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP DUMPSTER LOIDS CLOSED AT ALL TIMES
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: DUMPSTER FULL AND OVERFLOWING WITH GARBAGE. EMPTY DUMPSTER MORE FREQUENTLY.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LITTER, TRASH AAND JUNK IN DUMPSTER AREA. REMOVE ALL LITTER FROM AREA.
Location: Dumpster area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- 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: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON FAN GRATES, SHELVES AND FOOD PRODUCT IN WALK IN FREEZER. KEEP FREEZER DOOR CLOSED, CLEAN AND SANITIZE EQUIPMENT.DOOR CLOSURE NEEDS REPAIRED.
Location: Walk-in freezer
- 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: VEGETABLES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF FLOOR.
Location: 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. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Dish machine area
|
05/14/2014 | 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: SHREDDED CHEDDAR AT 56.5, ITALIAN SAUSAGE AT 55, FETA CHEESE AT 47.8, CHORIZO AT 60, CRUMBELED CHEESE AT 52.4, GYRO MEAT AT 46, CANADAIAN BACON AT 49, HAM AT 50, SAUSAGE LINK AT 49, BBQ PORK AT 53, CORN BEEF HASH AT 48, BURGER PATTIES AT 52.4, RAW STEAK AT 54. COOLER READING AT 50 DEGREES F AND ALL THESE ITEMS WERE DISCARDED.OWNER CALLED REPAIR PERSON FOR SERVICING.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: IN PLACE SANITIZER SOLUTION AT COOK LINE WAS 200 PPM OR MORE. SANITIZER SHOULD BE USED AT 50-100 PPM. CORRECTED ON SITE
Location: Cook line
- 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: DISH MACHINE SANITIZER SOLUTION BELOW REQUIRED CONCENTRATION. SERVICE DISH MACHINE TO PROVIDE PROPER SANITIZER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- 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 DRINKS AT SALAD COLD TOP AND EMPLOYEE FOOD STORED ABOVE COLD TOP. OPEN DRINK ON CUTTING BOARD IN PREP AREA. REPEAT VIOLATION, CITATION ISSUED.
Location: Prep area
- 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 DRINKS AT SALAD COLD TOP AND EMPLOYEE FOOD STORED ABOVE COLD TOP. OPEN DRINK ON CUTTING BOARD IN PREP AREA. REPEAT VIOLATION, CITATION ISSUED.
Location: Wait staff area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EMPLOYEE ON COOK LINE TOUCHING CUSTOMER PLATES WITH SOILED TOWEL.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD GROWTH NOTED IN ICE DISPENSING AREA. MOLD NOTED INSIDE ICE MACHINE. CLEAN AND MSANITIZE ICE MACHINE.
Location: Back room
Equipment: Ice bin
- 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: VENT HOOD FIRE SUPPRESION SYSTEM IS OUTDATED. SYSTEM SHOULD BE INSPECTED AND LABELED EVERY 6 MONTHS. LAST INSPECTION JUNE 2013.
- Bulk milk dispenser
Bulk milk dispenser tub improperlyy cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: milk tube dispenser not cut diagonaly
Location: Wait staff area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS ARE NOT LABELED (SUGAR, FLOUR, ETC). LABEL ALL BULK FOOD CONTAINERS TO PREVENT FOOD CONTAMINATION.
Location: Prep area
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP ALONG BOTTOM OF BACK DOORS AND HOLES IN BACK DOOR. REPAIR BACK DOORS TO PREVENT PEST ENTRY.
Location: Back room
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: FLY PAPER WITH DEAD FLIES IN BACK ROOM. REMOVE FLY STRIP AND STORE AWAY FROM SINGLE USE ITEMS AND FOOD PREP AREAS.
Location: Back room
- Solid waste disposal
Solid waste disposed of improperly.
Correction: Solid waste must be disposed of in approved manner.
Comments: GREASE BIN HAS GARBAGE AND FOOD DEBRIS ON TOP OF BIN. CLEAN GREASE BIN TOP.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP DUMPSTER LOIDS CLOSED AT ALL TIMES
Location: Dumpster area
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: DUMPSTER FULL AND OVERFLOWING WITH GARBAGE. EMPTY DUMPSTER MORE FREQUENTLY.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: LITTER, TRASH AAND JUNK IN DUMPSTER AREA. REMOVE ALL LITTER FROM AREA.
Location: Dumpster area
- 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: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- 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: 1. HEAVY SOILING AND FOOD DEBRIS ON FLOOR UNDERNEATH COOK LINE. CLEAN AND SANITIZE AREA.2. CEILING TILE SOILED ABOVE COOK LINE. CLEAN AND SANITIZE OR REPLACE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HEAVY ICE BUILD UP ON FAN GRATES, SHELVES AND FOOD PRODUCT IN WALK IN FREEZER. KEEP FREEZER DOOR CLOSED, CLEAN AND SANITIZE EQUIPMENT.
Location: Walk-in freezer
- 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: VEGETABLES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCT AT LEAST 6 INCHES OFF OF FLOOR.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED CONTAINER OF COOKED BACON IN PREP AREA. COVER ALL FOODS TO PROTECT FROM CONTAMINATION. CORRECTED ON SITE
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. OPEN/ UNCAPPED DRAIN IN BACK ROOM BELOW METAL SHELVING. CAP DRAIN.2. STRING HOLDING UP DRAIN LINE IN DISH MACHINE AREA. PROPERLY ATTACH DRAIN.
Location: Dish machine area
|
05/07/2014 | Routine |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: DISCONTINUE USING HOT SHOT AND RAID PRODUCTS. OWNER REMOVED. ENSURE PEST CONTROL IS CONTACTED AND A LICENSED TECHNICIAN TREATS THE RESTAURANT FOR PESTS.
- 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: DRINK STORED ABOVE COLD TOP IN KITCHEN. PLACE DRINKS ON LOWER SHELVES. DO NOT STORE WHERE FOODS COULD BECOME CONTAMINATED. DRINK IN BACK STORAGE AREA WITHOUT A LID OR STRAW. ALL DRINKS MUST HAVE LIDS AND STRAWS. DO NOT STORE DRINKS ABOVE FOODS, ON TOP OF COLD TOP COOLERS WHERE FOOD IS EXPOSED.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED IN CONTAINER, PLACED INSIDE OF ANOTHER CONTAINER HOLDING RAW BEEF. DO NOT STORE CHICKEN WITH BEEF.
Location: Walk-in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK ON COOKS LINE CONTAINED FOOD DEBRIS. ENSURE EMPLOYEES ARE NOT USING FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 360 SERVICES IS SCHEDULED TO CLEAN 11/15/13.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: SODA NOZZLES SOILED. ENSURE TO CLEAN NOZZLES MORE FREQUENTLY.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HAND SINK. PROVIDE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
|
11/08/2013 | Routine |
| No violation noted during this evaluation. | 10/08/2013 | Non-Illness Complaint |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. Food handler not using approved hair restraint on cooks line. Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
10/01/2013 | Non-Illness Complaint Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. Food handler not using approved hair restraint on cooks line. Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
09/24/2013 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: JUNE 13 2013 EMPLOYEES ARE SCHEDULED TO TAKE TEST.
|
08/05/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: JUNE 13 2013 EMPLOYEES ARE SCHEDULED TO TAKE TEST.
|
07/17/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: JUNE 13 2013 EMPLOYEES ARE SCHEDULED TO TAKE TEST.
|
07/09/2013 | Recheck |
- 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: SAUSAGE PATTIES AND SAUSAGE LINKS HELD AT 123 DEGREES F. LID PLACED ON PAN.
Location: Kitchen
Equipment: Steam table
- 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 DRINK WITHOUT LID OR STRAW. EMPLOYEE PLACED BEVERAGE ON SHELF ON FRONT OF GRILL. ENSURE ALL DRINKS HAVE LIDS AND STRAWS AND DO NOT PLACE ON FOOD EQUIPMENT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: JUNE 13 2013 EMPLOYEES ARE SCHEDULED TO TAKE TEST.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: TUBING WAS NOT CUT SHORT ENOUGH. ENSURE NO LONGER THAN ONE INCH.
Location: Wait staff area
- Unapproved non-food contact (corrected)
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: REMOVE SINGLE SERVINGS OF SOUR CREAM, SALSA AND TZAZIKI SAUCE FROM CARDBOARD BOXES. DO NOT USE CARDBOARD FOR FOOD STORAGE. STORE IN PLASTIC OR METAL. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: LARGE PANS OF BACON ON LOWER SHELF IN KITCHEN. STORE COVERED. EMPLOYEE WAS SWEEPING KITCHEN DURING INSPECTION. BACON CANNOT BE STORED IN THE CURRENT LOCATION WITHOUT BEING COVERED.
Location: Kitchen
Equipment: Steam table
|
06/04/2013 | Recheck |
- 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: SAUSAGE PATTIES AND SAUSAGE LINKS HELD AT 123 DEGREES F. LID PLACED ON PAN.
Location: Kitchen
Equipment: Steam table
- 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 DRINK WITHOUT LID OR STRAW. EMPLOYEE PLACED BEVERAGE ON SHELF ON FRONT OF GRILL. ENSURE ALL DRINKS HAVE LIDS AND STRAWS AND DO NOT PLACE ON FOOD EQUIPMENT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ENSURE EITHER CERTIFICATE OR PROOF OF REGISTRATION IS PROVIDED AT RECHECK.CERTIFICATE EXPIRED FEBRUARY 19, 2013.
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: TUBING WAS NOT CUT SHORT ENOUGH. ENSURE NO LONGER THAN ONE INCH.
Location: Wait staff area
- 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: REMOVE SINGLE SERVINGS OF SOUR CREAM, SALSA AND TZAZIKI SAUCE FROM CARDBOARD BOXES. DO NOT USE CARDBOARD FOR FOOD STORAGE. STORE IN PLASTIC OR METAL. CARDBOARD CANNOT BE WASHED, RINSED AND SANITIZED.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: LARGE PANS OF BACON ON LOWER SHELF IN KITCHEN. STORE COVERED. EMPLOYEE WAS SWEEPING KITCHEN DURING INSPECTION. BACON CANNOT BE STORED IN THE CURRENT LOCATION WITHOUT BEING COVERED.
Location: Kitchen
Equipment: Steam table
|
05/28/2013 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK REMOVED SCRAMBLED EGGS FROM PLATE AND PLACED ON ANOTHER PLATE, WITH BARE HANDS.EGGS DISCARDED. ENSURE TO USE EITHER UTENSILS OR GLOVES.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHTS IN BACK OF KITCHEN.
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE DOOR SWEEPS FOR BACK DOORS
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: COOK USING WIPING CLOTH FOR EGGS, STORED ON TOP OF CANS. STORE IN SANITIZER BUCKET.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
|
01/14/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK REMOVED SCRAMBLED EGGS FROM PLATE AND PLACED ON ANOTHER PLATE, WITH BARE HANDS.EGGS DISCARDED. ENSURE TO USE EITHER UTENSILS OR GLOVES.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHTS IN BACK OF KITCHEN.
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE DOOR SWEEPS FOR BACK DOORS
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: COOK USING WIPING CLOTH FOR EGGS, STORED ON TOP OF CANS. STORE IN SANITIZER BUCKET.
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Cold top
|
01/03/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup at 123 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Service counter
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.Note: on follow up inspection 8-14-2012 Ham in prep top cooler at 45 deg F and cooked sausage at 46.5 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.Note: on follow up inspection 8-14-2012 Ham in prep top cooler at 45 deg F and cooked sausage at 46.5 deg F. Repair to hold foods at 41 deg F or below.
Location: Service counter
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Soup at 123 deg F. Reheat to 165 deg F.
Location: Service counter
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods from 135 deg F to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F in an additional 4 hours.
Location: Kitchen
- Glove Use (Critical) (corrected)
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: Employee on cooks line wearing only one glove. Discontinue. Wash hands before putting on gloves. Put gloves on both hands. Use gloves as utensil to handle ready to eat foods. If cooking food after handling do not need to wear gloves. Note: on follow up inspection 8-14-2012 Employees not using gloves correctly. Wearing one glove and one bare hand cracking raw eggs and then handling ready to eat foods (cooked or make sandwiches). Discontinue. Wash hands and change gloves when handling raw eggs/raw meat and then going to ready to eat foods. Do not wear one glove.
- Eating, drinking, smoking (corrected)
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: Three employee drinks without lids on the cooks line. Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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: Container in back hand sink. Remove. Do not place anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water knob missing from cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towel on employee apron. Discontinue..
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old egg crate being re-used on cooks line. Dispose after eggs are removed.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored between prep tops. Discontinue. Store on cleaned and sanitized surface. 2. Utensils stored in stagnant water. Discontinue.
Location: Kitchen
|
08/21/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup at 123 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Service counter
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.Note: on follow up inspection 8-14-2012 Ham in prep top cooler at 45 deg F and cooked sausage at 46.5 deg F. Repair to hold foods at 41 deg F or below.
Location: Kitchen
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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.Note: on follow up inspection 8-14-2012 Ham in prep top cooler at 45 deg F and cooked sausage at 46.5 deg F. Repair to hold foods at 41 deg F or below.
Location: Service counter
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Soup at 123 deg F. Reheat to 165 deg F.
Location: Service counter
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods from 135 deg F to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F in an additional 4 hours.
Location: Kitchen
- Glove Use (Critical)
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: Employee on cooks line wearing only one glove. Discontinue. Wash hands before putting on gloves. Put gloves on both hands. Use gloves as utensil to handle ready to eat foods. If cooking food after handling do not need to wear gloves. Note: on follow up inspection 8-14-2012 Employees not using gloves correctly. Wearing one glove and one bare hand cracking raw eggs and then handling ready to eat foods (cooked or make sandwiches). Discontinue. Wash hands and change gloves when handling raw eggs/raw meat and then going to ready to eat foods. Do not wear one glove.
- Eating, drinking, smoking (corrected)
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: Three employee drinks without lids on the cooks line. Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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: Container in back hand sink. Remove. Do not place anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water knob missing from cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towel on employee apron. Discontinue..
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old egg crate being re-used on cooks line. Dispose after eggs are removed.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored between prep tops. Discontinue. Store on cleaned and sanitized surface. 2. Utensils stored in stagnant water. Discontinue.
Location: Kitchen
|
08/14/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup at 123 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Service counter
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.
Location: Kitchen
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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below. Note: on follow up inspection 8-7-2012 cooked sausage at 50 deg F. Thermometer not calibrated. Off by 10 deg F. Went over calibrating a thermometer and proper cooling.
Location: Service counter
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Soup at 123 deg F. Reheat to 165 deg F.
Location: Service counter
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Cool foods from 135 deg F to 70 deg F in 2 hours and cool from 70 deg F to 41 deg F in an additional 4 hours.
Location: Kitchen
- Glove Use (Critical) (corrected)
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: Employee on cooks line wearing only one glove. Discontinue. Wash hands before putting on gloves. Put gloves on both hands. Use gloves as utensil to handle ready to eat foods. If cooking food after handling do not need to wear gloves.
- Eating, drinking, smoking (corrected)
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: Three employee drinks without lids on the cooks line. Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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: Container in back hand sink. Remove. Do not place anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water knob missing from cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old egg crate being re-used on cooks line. Dispose after eggs are removed.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored between prep tops. Discontinue. Store on cleaned and sanitized surface. 2. Utensils stored in stagnant water. Discontinue.
Location: Kitchen
|
08/07/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup at 123 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Service counter
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler. Prep top cooler holding at 44 deg F on follow up inspection 7-31-2012. Please repair to hold foods at 41 deg F or below.
Location: Service counter
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Soup at 123 deg F. Reheat to 165 deg F.
Location: Service counter
- Glove Use (Critical) (corrected)
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: Employee on cooks line wearing only one glove. Discontinue. Wash hands before putting on gloves. Put gloves on both hands. Use gloves as utensil to handle ready to eat foods. If cooking food after handling do not need to wear gloves.
- Eating, drinking, smoking (corrected)
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: Three employee drinks without lids on the cooks line. Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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: Container in back hand sink. Remove. Do not place anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water knob missing from cooks line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old egg crate being re-used on cooks line. Dispose after eggs are removed.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored between prep tops. Discontinue. Store on cleaned and sanitized surface. 2. Utensils stored in stagnant water. Discontinue.
Location: Kitchen
|
07/31/2012 | Recheck |
- 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: Soup at 123 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Service counter
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. Whipped cream and butter placed on ice in server area. Surround product with ice if using as a coolant. CORRECTED2. Cooked sausage in prep top cooler at 45.5 deg F. Cool to 41 deg F or below before putting in prep top cooler.
Location: Service counter
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Soup at 123 deg F. Reheat to 165 deg F.
Location: Service counter
- Glove Use (Critical)
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: Employee on cooks line wearing only one glove. Discontinue. Wash hands before putting on gloves. Put gloves on both hands. Use gloves as utensil to handle ready to eat foods. If cooking food after handling do not need to wear gloves.
- Eating, drinking, smoking
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: Three employee drinks without lids on the cooks line. Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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: Container in back hand sink. Remove. Do not place anything in or on hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old egg crate being re-used on cooks line. Dispose after eggs are removed.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored between prep tops. Discontinue. Store on cleaned and sanitized surface. 2. Utensils stored in stagnant water. Discontinue.
Location: Kitchen
|
07/24/2012 | 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: Server prep top cooler holding suffle cups at 49 deg F. Hold at 41 deg F or below.Note: on follow up inspection 3-16-2012 prep top cooler was at 46 deg F on top. Please repair to hold foods at 41 deg F or below.Note: on follow up inspection 3-23-2012 prep top cooler holding sour cream and taziki sauce at 50-51 deg F. Disposed of at time of inspection. Discontinue using suffle cups to hold potentially hazardous foods in prep top cooler.
Location: Kitchen (front)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beef Au jus at room temperature at 98 deg F from around 12:00nn. Disposed of at time of inspection.Cool foods from 135 deg F to 70 deg F in 2 hours of dispose of; cooling begins immediately if it is not known when 135 deg F is reached.Cool from 70 deg F to 41 deg F or below in an additional 4 hours. Cool with shallow pans, in walk in cooler, small portions, ice baths, etc
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution or in soiled linen container.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not line equipment with foil. Clean as needed.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use old egg crates. Dispose of when eggs are used. 2. Do not re-use sour cream/cottage cheese containers for hot foods.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store knives between prep table and prep top cooler. Store on cleaned and sanitized surface.
Location: Kitchen
|
03/30/2012 | 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: Server prep top cooler holding suffle cups at 49 deg F. Hold at 41 deg F or below.Note: on follow up inspection 3-16-2012 prep top cooler was at 46 deg F on top. Please repair to hold foods at 41 deg F or below.Note: on follow up inspection 3-23-2012 prep top cooler holding sour cream and taziki sauce at 50-51 deg F. Disposed of at time of inspection. Discontinue using suffle cups to hold potentially hazardous foods in prep top cooler.
Location: Kitchen (front)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beef Au jus at room temperature at 98 deg F from around 12:00nn. Disposed of at time of inspection.Cool foods from 135 deg F to 70 deg F in 2 hours of dispose of; cooling begins immediately if it is not known when 135 deg F is reached.Cool from 70 deg F to 41 deg F or below in an additional 4 hours. Cool with shallow pans, in walk in cooler, small portions, ice baths, etc
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution or in soiled linen container.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not line equipment with foil. Clean as needed.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use old egg crates. Dispose of when eggs are used. 2. Do not re-use sour cream/cottage cheese containers for hot foods.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store knives between prep table and prep top cooler. Store on cleaned and sanitized surface.
Location: Kitchen
|
03/23/2012 | 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: Server prep top cooler holding suffle cups at 49 deg F. Hold at 41 deg F or below.Note: on follow up inspection 3-16-2012 prep top cooler was at 46 deg F on top. Please repair to hold foods at 41 deg F or below.
Location: Kitchen (front)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beef Au jus at room temperature at 98 deg F from around 12:00nn. Disposed of at time of inspection.Cool foods from 135 deg F to 70 deg F in 2 hours of dispose of; cooling begins immediately if it is not known when 135 deg F is reached.Cool from 70 deg F to 41 deg F or below in an additional 4 hours. Cool with shallow pans, in walk in cooler, small portions, ice baths, etc
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution or in soiled linen container.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not line equipment with foil. Clean as needed.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use old egg crates. Dispose of when eggs are used. 2. Do not re-use sour cream/cottage cheese containers for hot foods.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store knives between prep table and prep top cooler. Store on cleaned and sanitized surface.
Location: Kitchen
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03/16/2012 | 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: Server prep top cooler holding suffle cups at 49 deg F. Hold at 41 deg F or below.
Location: Kitchen (front)
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beef Au jus at room temperature at 98 deg F from around 12:00nn. Disposed of at time of inspection.Cool foods from 135 deg F to 70 deg F in 2 hours of dispose of; cooling begins immediately if it is not known when 135 deg F is reached.Cool from 70 deg F to 41 deg F or below in an additional 4 hours. Cool with shallow pans, in walk in cooler, small portions, ice baths, etc
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters. Please store in approved strength sanitizer solution or in soiled linen container.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do not line equipment with foil. Clean as needed.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Do not re-use old egg crates. Dispose of when eggs are used. 2. Do not re-use sour cream/cottage cheese containers for hot foods.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Do not store knives between prep table and prep top cooler. Store on cleaned and sanitized surface.
Location: Kitchen
|
03/09/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RUST ON THE OUTSIDE BELOW THE DOOR TO THE ICE MACHINE. REPAINT WITH PAINT APPROVED FOR INDIRECT FOOD CONTACT TO SMOOTH, EASILY CLEANABLE CONDITION.
Location: Kitchen (back)
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen (back)
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Cook line
Equipment: Hand sink
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL LARGE BUCKETS OF DISHWASHING CHEMICALS ON ROLLERS OR METAL RACK 6" ABOVE THE FLOOR.
Location: Dish machine area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: EMPLOYEE RESTROOM
Location: Emp restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON THE EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL ADDITIONAL LIGHT IN THE WALK IN COOLER (20 FOOTCANDLES MEASURED AT 30" ABOVE THE FLOOR) YOU SHOULD BE ABLE TO READ LABELS ON FOOD ITEMS INSIDE THE WALK IN COOLER.
Location: Walk-in cooler
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02/14/2012 | Pre-Licensing |
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