- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Hat, scarf, or visor.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Keep single use hand towels stored at hand sink. Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service plastic forks stored in basket need to be stored so that handles of utensils are presented to employess for proper handling/distribution of utensils to customers. Corrected during inspection
Location: Service counter
|
09/25/2014 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Some items stored in hand sink)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize storage metal shelf under prep table.
Location: Prep area
Equipment: Metal shelving
|
03/21/2014 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
09/12/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. PREPARING SALAD.
- 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. SANITIZER NOT PRESENT. PROVIDE AT ALL TIMES.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit (corrected on site)
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.
|
03/19/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EX. PREPARING SALAD.
- 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. SANITIZER NOT PRESENT. PROVIDE AT ALL TIMES.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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.
|
03/12/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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.
|
01/11/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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.
|
12/27/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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.
|
10/23/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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.
|
09/18/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD ON TOP OF MAKE TABLE COOLER AND INSIDE - PERSON IN CHARGE DISCARDED PASTA AND EGGS.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DO NOT USE TO STORE FOOD UNTIL REPAIRED TO 41 DEGREES f AND BELOW. IN ADDITION, THE BOTTOM OF THE COOLER IS PEELING UP. REPAIR. 4/18 cooler not in use.
Equipment: Make table cooler
|
04/18/2012 | 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. FOOD ON TOP OF MAKE TABLE COOLER AND INSIDE - PERSON IN CHARGE DISCARDED PASTA AND EGGS.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DO NOT USE TO STORE FOOD UNTIL REPAIRED TO 41 DEGREES f AND BELOW. IN ADDITION, THE BOTTOM OF THE COOLER IS PEELING UP. REPAIR.
Equipment: Make table cooler
|
04/10/2012 | 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. FOOD ON TOP OF MAKE TABLE COOLER AND INSIDE - PERSON IN CHARGE DISCARDED PASTA AND EGGS.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DO NOT USE TO STORE FOOD UNTIL REPAIRED TO 41 DEGREES f AND BELOW. IN ADDITION, THE BOTTOM OF THE COOLER IS PEELING UP. REPAIR.
Equipment: Make table cooler
|
04/06/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD ON TOP OF MAKE TABLE COOLER AND INSIDE - PERSON IN CHARGE DISCARDED PASTA AND EGGS.
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DO NOT USE TO STORE FOOD UNTIL REPAIRED TO 41 DEGREES f AND BELOW. IN ADDITION, THE BOTTOM OF THE COOLER IS PEELING UP. REPAIR.
Equipment: Make table cooler
|
03/27/2012 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXTENSION CORDS CANNOT BE USED AS PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS WHERE NEEDED. REMOVE EXTENSION CORDS.
- Food unapproved sources (corrected)
Food from unapproved sources.
Correction: Food shall be obtained from sources that comply with law.
Comments: BREADS ARE BEING BAKED AT A BED AND BREAKFAST INN WHICH IS NOT AN APPROVED SOURCE.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK IS NOT EASILY ACCESSIBLE. PROVIDE AT LEAST 30" OF CLEAR SPACE IN FRONT OF HAND SINK SO THAT IT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PROVIDE A MINIMUM OF A 30 GALLON CAPACITY WATER HEATER. AT PRESENT, ONLY TWO 8 GALLON WATER HEATERS ARE INSTALLED.
Location: Kitchen (back)
- 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. PROVIDE AN APPROVED SANITIZER BEFORE OPENING ON FRIDAY.
Location: Kitchen
Equipment: 3-bay
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: THE HOMESTYLE REFRIGERATOR/FREEZER IS NOT APPROVED FOR COMMERCIAL USE. REMOVE AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
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.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Veg. Sink
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: PRODUCE TABLES NEED 6 INCH CLEARANCE FROM THE FLOOR TO THE UNDERSIDE OF THE LOWEST SHELF. RAISE SHELVES.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE ANY PLANTS IN SOIL AND THE LARGE ARTIFICIAL TREE FROM THE KITCHEN AREAS.
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Service counter
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: IF YOU WILL BE USING CHLORINE YOU WILL NEED THE PH TEST KIT FOR CHLORINEIF YOU WILL BE USING QUAT YOU WILL NEED THE PH TEST KIT FOR QUAT
Location: Kitchen
Equipment: 3-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: ANY WOOD TRIM PIECES ON THE WALLS MUST BE PAINTED WITH A WASHABLE PAINT OR COATED WITH POLYEURETHENE.
Location: Service counter
|
03/02/2012 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXTENSION CORDS CANNOT BE USED AS PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS WHERE NEEDED. REMOVE EXTENSION CORDS.
- Food unapproved sources (corrected)
Food from unapproved sources.
Correction: Food shall be obtained from sources that comply with law.
Comments: BREADS ARE BEING BAKED AT A BED AND BREAKFAST INN WHICH IS NOT AN APPROVED SOURCE.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK IS NOT EASILY ACCESSIBLE. PROVIDE AT LEAST 30" OF CLEAR SPACE IN FRONT OF HAND SINK SO THAT IT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PROVIDE A MINIMUM OF A 30 GALLON CAPACITY WATER HEATER. AT PRESENT, ONLY TWO 8 GALLON WATER HEATERS ARE INSTALLED.
Location: Kitchen (back)
- 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. PROVIDE AN APPROVED SANITIZER BEFORE OPENING ON FRIDAY.
Location: Kitchen
Equipment: 3-bay
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: THE HOMESTYLE REFRIGERATOR/FREEZER IS NOT APPROVED FOR COMMERCIAL USE. REMOVE AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
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.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Veg. Sink
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: PRODUCE TABLES NEED 6 INCH CLEARANCE FROM THE FLOOR TO THE UNDERSIDE OF THE LOWEST SHELF. RAISE SHELVES.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE ANY PLANTS IN SOIL AND THE LARGE ARTIFICIAL TREE FROM THE KITCHEN AREAS.
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Service counter
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: IF YOU WILL BE USING CHLORINE YOU WILL NEED THE PH TEST KIT FOR CHLORINEIF YOU WILL BE USING QUAT YOU WILL NEED THE PH TEST KIT FOR QUAT
Location: Kitchen
Equipment: 3-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: ANY WOOD TRIM PIECES ON THE WALLS MUST BE PAINTED WITH A WASHABLE PAINT OR COATED WITH POLYEURETHENE.
Location: Service counter
|
01/12/2012 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXTENSION CORDS CANNOT BE USED AS PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS WHERE NEEDED. REMOVE EXTENSION CORDS.
- Food unapproved sources (corrected)
Food from unapproved sources.
Correction: Food shall be obtained from sources that comply with law.
Comments: BREADS ARE BEING BAKED AT A BED AND BREAKFAST INN WHICH IS NOT AN APPROVED SOURCE.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK IS NOT EASILY ACCESSIBLE. PROVIDE AT LEAST 30" OF CLEAR SPACE IN FRONT OF HAND SINK SO THAT IT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PROVIDE A MINIMUM OF A 30 GALLON CAPACITY WATER HEATER. AT PRESENT, ONLY TWO 8 GALLON WATER HEATERS ARE INSTALLED.
Location: Kitchen (back)
- 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. PROVIDE AN APPROVED SANITIZER BEFORE OPENING ON FRIDAY.
Location: Kitchen
Equipment: 3-bay
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: THE HOMESTYLE REFRIGERATOR/FREEZER IS NOT APPROVED FOR COMMERCIAL USE. REMOVE AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
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.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Veg. Sink
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: PRODUCE TABLES NEED 6 INCH CLEARANCE FROM THE FLOOR TO THE UNDERSIDE OF THE LOWEST SHELF. RAISE SHELVES.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE ANY PLANTS IN SOIL AND THE LARGE ARTIFICIAL TREE FROM THE KITCHEN AREAS.
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Service counter
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: IF YOU WILL BE USING CHLORINE YOU WILL NEED THE PH TEST KIT FOR CHLORINEIF YOU WILL BE USING QUAT YOU WILL NEED THE PH TEST KIT FOR QUAT
Location: Kitchen
Equipment: 3-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: ANY WOOD TRIM PIECES ON THE WALLS MUST BE PAINTED WITH A WASHABLE PAINT OR COATED WITH POLYEURETHENE.
Location: Service counter
|
12/16/2011 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXTENSION CORDS CANNOT BE USED AS PERMANENT WIRING. INSTALL ELECTRICAL OUTLETS WHERE NEEDED. REMOVE EXTENSION CORDS.
- Food unapproved sources (corrected)
Food from unapproved sources.
Correction: Food shall be obtained from sources that comply with law.
Comments: BREADS ARE BEING BAKED AT A BED AND BREAKFAST INN WHICH IS NOT AN APPROVED SOURCE.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK IS NOT EASILY ACCESSIBLE. PROVIDE AT LEAST 30" OF CLEAR SPACE IN FRONT OF HAND SINK SO THAT IT IS EASILY ACCESSIBLE.
Location: Kitchen
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: PROVIDE A MINIMUM OF A 30 GALLON CAPACITY WATER HEATER. AT PRESENT, ONLY TWO 8 GALLON WATER HEATERS ARE INSTALLED.
Location: Kitchen (back)
- 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. PROVIDE AN APPROVED SANITIZER BEFORE OPENING ON FRIDAY.
Location: Kitchen
Equipment: 3-bay
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: THE HOMESTYLE REFRIGERATOR/FREEZER IS NOT APPROVED FOR COMMERCIAL USE. REMOVE AND REPLACE WITH APPROVED COMMERCIAL EQUIPMENT.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
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.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Veg. Sink
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: PRODUCE TABLES NEED 6 INCH CLEARANCE FROM THE FLOOR TO THE UNDERSIDE OF THE LOWEST SHELF. RAISE SHELVES.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE ANY PLANTS IN SOIL AND THE LARGE ARTIFICIAL TREE FROM THE KITCHEN AREAS.
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Service counter
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: ANY GRAB AND GO TYPE FOOD ITEMS THAT THE CUSTOMER CAN GET THEMSELVES MUST BE PROPERLY LABELED. (SALSA & CHIPS, PEANUT BUTTER SANDWICHES WITH COOKIE, SALADS, WRAPS, ETC.)10/21 Granola mix.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: IF YOU WILL BE USING CHLORINE YOU WILL NEED THE PH TEST KIT FOR CHLORINEIF YOU WILL BE USING QUAT YOU WILL NEED THE PH TEST KIT FOR QUAT
Location: Kitchen
Equipment: 3-bay
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: ANY WOOD TRIM PIECES ON THE WALLS MUST BE PAINTED WITH A WASHABLE PAINT OR COATED WITH POLYEURETHENE.
Location: Service counter
|
12/02/2011 | Pre-Licensing Recheck |
Restaurant representatives - add corrected or new information about MARKET STREET PRODUCE, 222 E MARKET ST, Indianapolis, IN »