- 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. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Bug spray intended for home use found in kitchen. REPEAT VIOLATION. Only use pesticides intended for use around food; professional application is recommended.ANY FUTURE INSTANCE OF PESTICIDES NOT APPROVED FOR FOOD USE BEING FOUND ON PREMISES WILL RESULT IN AN IMMEDIATE AND HEFTY FINE. WARNING TICKET ISSUED TODAY.
Location: Kitchen
- 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: Roaches seen in kitchen; employ professional pest control. DO NOT USE STORE-BOUGHT BUG SPRAY, IT IS NOT MEANT TO BE USED AROUND FOOD. A SUBSTANTIAL FINE WILL BE ASSESSED IF STORE BOUGHT BUG SPRAY IS FOUND ON THESE PREMISES AGAIN. RECHECK 5/12/14: TERMINEX IS SCHEDULED TO BE OUT TOMORROW, PER OWNER. WILL REINSPECT IN ONE WEEK TO MAKE SURE THEY HAVE BEEN OUT TO PERFORM PEST CONTROL.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Litter on ground in and around dunpster area. Clean.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right-hand door on thsi unit does not seal properly. REPEAT VIOLATION. WARNING TICKET BEING ISSUED TODAY. FAILURE TO REPAIR THIS DOOR TO SEAL PROPERLY AT RECHECK WILL RESULT IN A MONETARY FINE. RECHECK 5/12/14: THIS COOLER IS NO LONGER BEING USED.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
10/01/2014 | 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: 1. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Bug spray intended for home use found in kitchen. REPEAT VIOLATION. Only use pesticides intended for use around food; professional application is recommended.ANY FUTURE INSTANCE OF PESTICIDES NOT APPROVED FOR FOOD USE BEING FOUND ON PREMISES WILL RESULT IN AN IMMEDIATE AND HEFTY FINE. WARNING TICKET ISSUED TODAY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches seen in kitchen; employ professional pest control. DO NOT USE STORE-BOUGHT BUG SPRAY, IT IS NOT MEANT TO BE USED AROUND FOOD. A SUBSTANTIAL FINE WILL BE ASSESSED IF STORE BOUGHT BUG SPRAY IS FOUND ON THESE PREMISES AGAIN. RECHECK 5/12/14: TERMINEX IS SCHEDULED TO BE OUT TOMORROW, PER OWNER. WILL REINSPECT IN ONE WEEK TO MAKE SURE THEY HAVE BEEN OUT TO PERFORM PEST CONTROL.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Litter on ground in and around dunpster area. Clean.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right-hand door on thsi unit does not seal properly. REPEAT VIOLATION. WARNING TICKET BEING ISSUED TODAY. FAILURE TO REPAIR THIS DOOR TO SEAL PROPERLY AT RECHECK WILL RESULT IN A MONETARY FINE. RECHECK 5/12/14: THIS COOLER IS NO LONGER BEING USED.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
05/12/2014 | 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: 1. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. Three door reach in: buckets of chicken wings at 48-50 F. Intact packages of chicken holding at 45 F. Repair cooler.door seal as needed to ensure all cold foods are held at 41 or below. REPEAT VIOLATION WITH THIS UNIT. WARNING TICKET BEING ISSUED. A SUBSTANTIAL MONETARY FINE WILL BE ASSESSED IF TEMPS ARE NOT 41 OR BELOW IN THIS UNIT AT RECHECK.2. Two door reach-in: raw chicken holding at 48. Repair to hold at 41 or below.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Bug spray intended for home use found in kitchen. REPEAT VIOLATION. Only use pesticides intended for use around food; professional application is recommended.ANY FUTURE INSTANCE OF PESTICIDES NOT APPROVED FOR FOOD USE BEING FOUND ON PREMISES WILL RESULT IN AN IMMEDIATE AND HEFTY FINE. WARNING TICKET ISSUED TODAY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches seen in kitchen; employ professional pest control. DO NOT USE STORE-BOUGHT BUG SPRAY, IT IS NOT MEANT TO BE USED AROUND FOOD. A SUBSTANTIAL FINE WILL BE ASSESSED IF STORE BOUGHT BUG SPRAY IS FOUND ON THESE PREMISES AGAIN.
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Litter on ground in and around dunpster area. Clean.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Right-hand door on thsi unit does not seal properly. REPEAT VIOLATION. WARNING TICKET BEING ISSUED TODAY. FAILURE TO REPAIR THIS DOOR TO SEAL PROPERLY AT RECHECK WILL RESULT IN A MONETARY FINE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
|
04/29/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. RECHECK 1/29/14: NO CERTIFICATION PRESENT ON SITE. AGAIN, PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. A TICKET WILL BE ISSUED AT RECHECK IF NEITHER OF THE ABOVE HAVE BEEN DONE. RECHECK 2.11.14: MANAGER STATES THAT SARABJIT SINGH HAS TAKEN TEST AND PASSED, BUT THEY DO NOT HAVE CERTIFICATE YET. ALLOWING TWO WEEKS FOR CERTIFICATE TO BE SUBMITTED.RECHECK 3/4/14: SPOKE TO SARABAJIT SINGH, WHO STATES HE HAS PASSED TEST AND HAS NUMBER BUT HAS NOT RECEIVED CERTIFICATE. ALLOWING ONE MORE WEEK TO EITHER GET ME A COPY OF THE CERTIFICATE, OR A RECEIPT FROM THE TESTING AUTHORITY SHOWING HE HAS TAKEN THE TEST. A TICKET WILL BE ISSUED IF NEITHER OF THESE HAS BEEN SUBMITTED BY END OF BUSINESS DAY 3/11/14. CAN FAX TO 317-221-3070 ATTN: JESSICA, OR E-MAIL A SCANNED COPY TO JWELCH@HHCORP.ORG3/11/14: Jonathan Warren from Indy Food Safety called to confirm that Mr Singh had indeed taken his exam a few weeks ago and passed, and that he is still waiting on his certificate. Setting out 3 weeks for certificate to arrive.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.RECHECK 1/29/14: NO INVOICE OR STICKER FOR VENT CLEANING PRESENT. MANAGER STATES VENT SYSTEM WAS RECENTLY CLEANED. CONTACT VENDOR FOR RECEIPT/INVOICE TO PRESENT TO INSPECTOR. A TICKET WILL BE ISSUED AT RECHECK IF THIS IS NOT DONE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
04/07/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. RECHECK 1/29/14: NO CERTIFICATION PRESENT ON SITE. AGAIN, PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. A TICKET WILL BE ISSUED AT RECHECK IF NEITHER OF THE ABOVE HAVE BEEN DONE. RECHECK 2.11.14: MANAGER STATES THAT SARABJIT SINGH HAS TAKEN TEST AND PASSED, BUT THEY DO NOT HAVE CERTIFICATE YET. ALLOWING TWO WEEKS FOR CERTIFICATE TO BE SUBMITTED.RECHECK 3/4/14: SPOKE TO SARABAJIT SINGH, WHO STATES HE HAS PASSED TEST AND HAS NUMBER BUT HAS NOT RECEIVED CERTIFICATE. ALLOWING ONE MORE WEEK TO EITHER GET ME A COPY OF THE CERTIFICATE, OR A RECEIPT FROM THE TESTING AUTHORITY SHOWING HE HAS TAKEN THE TEST. A TICKET WILL BE ISSUED IF NEITHER OF THESE HAS BEEN SUBMITTED BY END OF BUSINESS DAY 3/11/14. CAN FAX TO 317-221-3070 ATTN: JESSICA, OR E-MAIL A SCANNED COPY TO JWELCH@HHCORP.ORG3/11/14: Jonathan Warren from Indy Food Safety called to confirm that Mr Singh had indeed taken his exam a few weeks ago and passed, and that he is still waiting on his certificate. Setting out 3 weeks for certificate to arrive.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.RECHECK 1/29/14: NO INVOICE OR STICKER FOR VENT CLEANING PRESENT. MANAGER STATES VENT SYSTEM WAS RECENTLY CLEANED. CONTACT VENDOR FOR RECEIPT/INVOICE TO PRESENT TO INSPECTOR. A TICKET WILL BE ISSUED AT RECHECK IF THIS IS NOT DONE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
03/11/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. RECHECK 1/29/14: NO CERTIFICATION PRESENT ON SITE. AGAIN, PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. A TICKET WILL BE ISSUED AT RECHECK IF NEITHER OF THE ABOVE HAVE BEEN DONE. RECHECK 2.11.14: MANAGER STATES THAT SARABJIT SINGH HAS TAKEN TEST AND PASSED, BUT THEY DO NOT HAVE CERTIFICATE YET. ALLOWING TWO WEEKS FOR CERTIFICATE TO BE SUBMITTED.RECHECK 3/4/14: SPOKE TO SARABAJIT SINGH, WHO STATES HE HAS PASSED TEST AND HAS NUMBER BUT HAS NOT RECEIVED CERTIFICATE. ALLOWING ONE MORE WEEK TO EITHER GET ME A COPY OF THE CERTIFICATE, OR A RECEIPT FROM THE TESTING AUTHORITY SHOWING HE HAS TAKEN THE TEST. A TICKET WILL BE ISSUED IF NEITHER OF THESE HAS BEEN SUBMITTED BY END OF BUSINESS DAY 3/11/14. CAN FAX TO 317-221-3070 ATTN: JESSICA, OR E-MAIL A SCANNED COPY TO JWELCH@HHCORP.ORG
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.RECHECK 1/29/14: NO INVOICE OR STICKER FOR VENT CLEANING PRESENT. MANAGER STATES VENT SYSTEM WAS RECENTLY CLEANED. CONTACT VENDOR FOR RECEIPT/INVOICE TO PRESENT TO INSPECTOR. A TICKET WILL BE ISSUED AT RECHECK IF THIS IS NOT DONE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
03/04/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. RECHECK 1/29/14: NO CERTIFICATION PRESENT ON SITE. AGAIN, PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. A TICKET WILL BE ISSUED AT RECHECK IF NEITHER OF THE ABOVE HAVE BEEN DONE. RECHECK 2.11.14: MANAGER STATES THAT SARABJIT SINGH HAS TAKEN TEST AND PASSED, BUT THEY DO NOT HAVE CERTIFICATE YET. ALLOWING TWO WEEKS FOR CERTIFICATE TO BE SUBMITTED.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.RECHECK 1/29/14: NO INVOICE OR STICKER FOR VENT CLEANING PRESENT. MANAGER STATES VENT SYSTEM WAS RECENTLY CLEANED. CONTACT VENDOR FOR RECEIPT/INVOICE TO PRESENT TO INSPECTOR. A TICKET WILL BE ISSUED AT RECHECK IF THIS IS NOT DONE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
02/11/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. RECHECK 1/29/14: NO CERTIFICATION PRESENT ON SITE. AGAIN, PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN. A TICKET WILL BE ISSUED AT RECHECK IF NEITHER OF THE ABOVE HAVE BEEN DONE.
- 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: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.RECHECK 1/29/14: NO INVOICE OR STICKER FOR VENT CLEANING PRESENT. MANAGER STATES VENT SYSTEM WAS RECENTLY CLEANED. CONTACT VENDOR FOR RECEIPT/INVOICE TO PRESENT TO INSPECTOR. A TICKET WILL BE ISSUED AT RECHECK IF THIS IS NOT DONE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
01/29/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***RECHECK 1/10/14: SERV SAFE CERTIFICATE PRESENTED, HOWEVER IT IS CERTIFICATE FOR "GURGIT S". THERE IS A NOTE FROM SUPERVISOR ON THIS ACCOUNT NOT TO USE THIS PERSON'S CERTIFICATE AT THIS LOCATION, AS THE SAME PERSON IS LISTED AS THE CERTIFIED FOOD HANDLER AT ANOTHER LOCATION, AND THE SAME PERSON CANNOT BE THE CERTIFIED FOOD HANDLER AT MORE THAN ONE LOCATION AT A TIME. PLEASE PROVIDE CERTIFICATION FOR A CURRENT STORE EMPLOYEE, OR SCHEDULE TESTING FOR EMPLOYEE AND LET INSPECTOR KNOW WHEN IT IS SCHEDULED TO BE TAKEN.
- 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: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck. RECHECK 1/10/14: VENT HOOD FILTERS HAVE BEEN CLEANED, PLEASE CONTINUE TO CLEAN REGULARLY SO SOIL DOES NOT ACCUMULATE.EMPLOYEE STATES UPPER PORTION OF VENT SYSTEM WAS CLEANED, HOWEVER THERE IS NOT STICKER, RECEIPT, OR INVOICE PRESENT ON SITE TO DOCUMENT WHO CLEANED IT AND WHEN. PLEASE HAVE INVOICE ON SITE FOR INSPECTOR AT RECHECK. IF UPPER VENT SYSTEM HAS NOT BEEN CLEANED YET, SCHEDULE CLEANING IMMEDIATELY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: 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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
01/10/2014 | 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: Raw chicken breasts holding at 45, raw chicken wings at 44.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches and gnats present in kitchen area. ***DISCONTINUE USE OF ORTHO HOME DEFENSE PRODUCT, IT IS CLEARLY MARKED FOR RESIDENTIAL USE ONLY AND IT NOT MEANT TO BE USED IN COMMERCIAL KITCHENS.*** Fix plumbing leaks and clean kitchen as cited elsewhere on this report to eliminate food and water sources. ***HIRE PROFESSIONAL PEST CONTROL AND HAVE INVOICES PRESENT FOR INSPECTOR AT RECHECK.
Location: Kitchen
- 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: No sanitizer present for sanitizing cooking equipment after washing; employee states they "just ran out". Provide sanitizer.**SANITIZER SHOULD ALWAYS BE PRESENT AND IN USE DURING FOOD SERVICE OPERATIONS. MONETARY FINE WILL BE ASSESSED IF THERE IS NO SANITIZER ON PREMISES AT RECHECK.***
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler present on site; employees are not aware of one working at this location. Have certificate for current food handler present at recheck, or schedule test for current employee and let inspector know when test will be taken.***ALL ESTABLISHMENTS WHERE FOOD PREP TAKES PLACE MUST HAVE A CERTIFIED FOOD HANDLER WHO IS REGULARLY SCHEDULED TO BE PRESENT AT THE STORE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER WILL RESULT IN A SUBSTANTIAL MONETARY PENALTY.***
- 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: 1. Visible dust/soil has accumulated on vent hood filters. Clean.2. Tag for cleaning upper portion of ventilation system says cleaning due in 2008. Have ventilation system professionally cleaned and present invoice to inspector. If system has been cleaned in past 6 months, have invoice on hand for inspector at recheck.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Gasket deteriorated on right hand door and it is not sealing properly. Believe this is leading to temp issues for raw chicken.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Mount kitchen hand sink securely to wall, and then caulk around edges to seal to wall.2. Mount customer resatroom hand sink securely to wall, and then caulk around edges to seal to wall.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
Location: Restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize bottom of prep table next to fryer.2. Clean and sanitize walls behind three bay sink, hand sink, prep table next to fryer.3. Clean exterior of grease trap, and clean accumulated soil from all plumbing pipes etc.4. Clean all wire shelves in kitchen: breading mix, etc, has accumulated on them. 5. Clean public restroom: sink, floor, exterior of hand dryer, toilet.6. Clean plastic shelf inserts for drinks in walk-in cooler: several are accumulating visible dust.soil.7. Clean all fan housings throughout walk-in cooler: accumulated dust is building up.
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. Hand sink drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
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 drain plumbing leaking. Repair.2. Mop sink tap leaking. Repair.
Location: Kitchen
Equipment: Mop sink
- 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: Ice scoop stored directly on shelf next to ice machine. Provide container for storage of ice scoop.
Location: Back room
Equipment: Ice machine
|
12/09/2013 | 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: 1) Chicken strips observed being held at 117 degrees F. Manager discarded. 2) Fried mushrooms observed being held at 108 degrees F. Manager discarded. Two sets of heat lamps were out/missing. Keep hot ready to eat foods only in trays directly under working heat lamps.
Location: Service counter
Equipment: Steam table
- 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: 1) Chicken strips observed being held at 117 degrees F. Manager discarded. 2) Fried mushrooms observed being held at 108 degrees F. Manager discarded. Two sets of heat lamps were out/missing. Keep hot ready to eat foods only in trays directly under working heat lamps.
Location: Service counter
Equipment: Steam table
- 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: In place sanitizer was not at the proper concentration.
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: Ice scoop observed stored on shelf next to ice machine. Store ice scoop on hanger inside the ice machine.
Location: Back room
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used as supports for splash guards on 3-bay sink. Use steel supports for 3-bay sink.
Location: Kitchen
Equipment: 3-bay
- 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 observed stored on the floor in back room. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
04/23/2013 | 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: 1) Chicken strips observed being held at 117 degrees F. Manager discarded. 2) Fried mushrooms observed being held at 108 degrees F. Manager discarded. Two sets of heat lamps were out/missing. Keep hot ready to eat foods only in trays directly under working heat lamps.
Location: Service counter
Equipment: Steam table
- 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: 1) Chicken strips observed being held at 117 degrees F. Manager discarded. 2) Fried mushrooms observed being held at 108 degrees F. Manager discarded. Two sets of heat lamps were out/missing. Keep hot ready to eat foods only in trays directly under working heat lamps.
Location: Service counter
Equipment: Steam table
- Chemical sanitizer concentration (corrected on site)
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: In place sanitizer was not at the proper concentration.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: Ice scoop observed stored on shelf next to ice machine. Store ice scoop on hanger inside the ice machine.
Location: Back room
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used as supports for splash guards on 3-bay sink. Use steel supports for 3-bay sink.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
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 observed stored on the floor in back room. Store all food items at least 6 inches above the floor.
Location: Dry storage
|
04/16/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
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: No sani bucket set up
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Must be enrolled in a food handler class by reinspection or a fine may be imposed. due 10/25/12
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Cell phone
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood Vent soiled.
Location: Kitchen
- 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: Floor and walls were soiled in back kitchen area. Also behide the cooking equipment.
Location: Kitchen
- 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: Floor and walls were soiled in back kitchen area. Also behide the cooking equipment.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Metal shelving
- 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: Icee machine plastic dispensing handle was soiled Clean more frequently.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide a sheild for lighting in hood .
Location: Kitchen
|
10/19/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
Equipment: Deep fryer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Deep frier and batter station heavily soiled
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
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: No sani bucket set up
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Must be enrolled in a food handler class by reinspection or a fine may be imposed.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Cell phone
Location: Kitchen
- 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: Hood Vent soiled.
Location: Kitchen
- 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: Floor and walls were soiled in back kitchen area. Also behide the cooking equipment.
Location: Kitchen
- 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: Floor and walls were soiled in back kitchen area. Also behide the cooking equipment.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door and door handles were heavily soiled Please clean more frequently2. Pepsi glass door cooler soiled.3.Metal shelves in kitchen area were soiled.
Location: Kitchen
Equipment: Metal shelving
- 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: Icee machine plastic dispensing handle was soiled Clean more frequently.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide a sheild for lighting in hood .
Location: Kitchen
|
10/09/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
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.
Location: Kitchen (back)
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from 3 bay sink.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep table soiled. Please clean.
Location: Kitchen (back)
- 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
|
07/03/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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.
Location: Kitchen (back)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from 3 bay sink.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep table soiled. Please clean.
Location: Kitchen (back)
- 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
|
06/25/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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.
Location: Kitchen (back)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from 3 bay sink.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep table soiled. Please clean.
Location: Kitchen (back)
- 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
|
06/18/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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.
Location: Kitchen (back)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from 3 bay sink.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep table soiled. Please clean.
Location: Kitchen (back)
- 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
|
03/19/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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.
Location: Kitchen (back)
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove wood from 3 bay sink.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Prep table soiled. Please clean.
Location: Kitchen (back)
- 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
|
03/09/2012 | Routine |
Restaurant representatives - add corrected or new information about MARATHON, 2910 DR M L KING JR ST, Indianapolis, IN »