- 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 ...
Comments: UNRESTRAINED CO2 TANKS BY SODA MACHINE. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 #10 CAN OF BLACK OLIVES AND 9 SMALL CANS OF PINEAPPLES ARE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS.CANS TO RETURNED. CORRECTED ON SITE.
Location: Kitchen
- 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. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Thermometer, provided
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.
Comments: NO THERMOMETER IN PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER LID GASKET IS LOOSE AND DAMAGED. REPLACE GASKETS.2. WALK IN COOLER DOOR LATCH DOES NOT CATCH AND DOOR GASKET IS DAMAGED. REPAIR DOOR LATCH AND GASKET.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER LID GASKET IS LOOSE AND DAMAGED. REPLACE GASKETS.2. WALK IN COOLER DOOR LATCH DOES NOT CATCH AND DOOR GASKET IS DAMAGED. REPAIR DOOR LATCH AND GASKET.
Location: Kitchen
Equipment: Walk in cooler
- 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: ICE DISPENSER FOR SODA MACHINE IS SOILED. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.2. FAUCET FOR BACK KITCHEN HAND SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: 3-bay
- 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. FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.2. FAUCET FOR BACK KITCHEN HAND SINK IS LEAKING. REPAIR LEAK.
Location: Kitchen
Equipment: Hand sink
|
09/09/2014 | Recheck |
- CO2 tanks unrestrained
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 ...
Comments: UNRESTRAINED CO2 TANKS BY SODA MACHINE. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES AND HOUSE FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 #10 CAN OF BLACK OLIVES AND 9 SMALL CANS OF PINEAPPLES ARE DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS.CANS TO RETURNED. CORRECTED ON SITE.
Location: Kitchen
- 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. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT HAS A SHARED DUMPSTER.
Location: Dumpster area
- Thermometer, provided
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.
Comments: NO THERMOMETER IN PREP TOP COOLER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER LID GASKET IS LOOSE AND DAMAGED. REPLACE GASKETS.2. WALK IN COOLER DOOR LATCH DOES NOT CATCH AND DOOR GASKET IS DAMAGED. REPAIR DOOR LATCH AND GASKET.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER LID GASKET IS LOOSE AND DAMAGED. REPLACE GASKETS.2. WALK IN COOLER DOOR LATCH DOES NOT CATCH AND DOOR GASKET IS DAMAGED. REPAIR DOOR LATCH AND GASKET.
Location: Kitchen
Equipment: Walk in cooler
- 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: ICE DISPENSER FOR SODA MACHINE IS SOILED. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.2. FAUCET FOR BACK KITCHEN HAND SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR 3 BAY SINK IS LEAKING. REPAIR LEAK.2. FAUCET FOR BACK KITCHEN HAND SINK IS LEAKING. REPAIR LEAK.
Location: Kitchen
Equipment: Hand sink
|
08/25/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
|
02/21/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN PREP AREA HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Can opener
- 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: 1. THREE BAY SINK AND IN PLACE SANITIZER CONCENTRATION LOW OR NOT PRESENT.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.CHECK WITH TEST STRIPS AND CHANGE EVERY 4 HOURS AT LEAST.
Location: Three bay area
Equipment: 3-bay
- 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: 1. THREE BAY SINK AND IN PLACE SANITIZER CONCENTRATION LOW OR NOT PRESENT.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.CHECK WITH TEST STRIPS AND CHANGE EVERY 4 HOURS AT LEAST.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: JUNE 21:1. LIGHT SHIELD NEAR WHERE SODA IS KEPT IS CRACKED AND BROKEN.REPLACE.JUNE 24:1. IN PROCESS OF GETTING NEW LIGHT SHIELD.
Location: Kitchen
- 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.
Comments: 1. PROVIDE TEST KIT FOR QUAT SANITIZER. (JUST SWITCHED FROM A CHLORINE BASED SANITIZER)
Location: Three bay area
|
06/25/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER IN PREP AREA HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Can opener
- 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: 1. THREE BAY SINK AND IN PLACE SANITIZER CONCENTRATION LOW OR NOT PRESENT.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.CHECK WITH TEST STRIPS AND CHANGE EVERY 4 HOURS AT LEAST.
Location: Three bay area
Equipment: 3-bay
- 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: 1. THREE BAY SINK AND IN PLACE SANITIZER CONCENTRATION LOW OR NOT PRESENT.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.CHECK WITH TEST STRIPS AND CHANGE EVERY 4 HOURS AT LEAST.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. LIGHT SHIELD NEAR WHERE SODA IS KEPT IS CRACKED AND BROKEN.REPLACE.
Location: Kitchen
- 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.
Comments: 1. PROVIDE TEST KIT FOR QUAT SANITIZER. (JUST SWITCHED FROM A CHLORINE BASED SANITIZER)
Location: Three bay area
|
06/14/2013 | 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 ...
Comments: ONE OF THREE CO2 TANKS UNRESTRAINED.PLEASE RESTRAIN ALL CO2 TANKS WITH A CHAIN OR BUNGEE CORD.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF BLUE CHEMICAL UNLABLED AND STORED ABOVE PIZZA BOXES IN BACK KITCHEN AREA. ALSO OBSERVED OTHER UNLABELED SPRAY BOTTLES UNDER THREE BAY SINK.PLEASE LABEL ALL CHEMICALS AND TOXINS AS TO THEIR CONTENT.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous and toxic chemicals shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service items.
Comments: OBSERVED SPRAY BOTTLE OF UNLABELED BLUE CHEMICAL STORED DIRECLY ON TOP OF PIZZA BOXES. PLEASE STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE MOUNTED CAN OPEN ON PREP TABLE IN BACK KITCHEN AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Can opener
- 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: PAPER TOWELS AND PLASTIC GARBAGE BAGS STORED IN HAND SINK BY PREP TABLE IN BACK OF KITCHEN. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. HAND SINK NEEDS TO BE READILY ACCESSIBLE AND IS DESIGNATED FOR HAND WASHING ONLY.
Location: Kitchen (back)
Equipment: Hand sink
|
12/28/2012 | Recheck |
- CO2 tanks unrestrained
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 ...
Comments: ONE OF THREE CO2 TANKS UNRESTRAINED.PLEASE RESTRAIN ALL CO2 TANKS WITH A CHAIN OR BUNGEE CORD.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF BLUE CHEMICAL UNLABLED AND STORED ABOVE PIZZA BOXES IN BACK KITCHEN AREA. ALSO OBSERVED OTHER UNLABELED SPRAY BOTTLES UNDER THREE BAY SINK.PLEASE LABEL ALL CHEMICALS AND TOXINS AS TO THEIR CONTENT.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous and toxic chemicals shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service items.
Comments: OBSERVED SPRAY BOTTLE OF UNLABELED BLUE CHEMICAL STORED DIRECLY ON TOP OF PIZZA BOXES. PLEASE STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TABLE MOUNTED CAN OPEN ON PREP TABLE IN BACK KITCHEN AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Can opener
- 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: PAPER TOWELS AND PLASTIC GARBAGE BAGS STORED IN HAND SINK BY PREP TABLE IN BACK OF KITCHEN. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. HAND SINK NEEDS TO BE READILY ACCESSIBLE AND IS DESIGNATED FOR HAND WASHING ONLY.
Location: Kitchen (back)
Equipment: Hand sink
|
12/14/2012 | Routine |
| No violation noted during this evaluation. | 12/14/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 11/26/2012 | Non-Illness Complaint |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Single service items stored on flloor in back area. Remove and store on approved shelving.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
05/17/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety
|
03/12/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety
|
02/22/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety
|
01/25/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety
|
12/09/2011 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety
|
11/29/2011 | Routine |
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