MAXIM PLACE, 8101 E WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MAXIM PLACE
Type: Restaurant
Address: 8101 E WASHINGTON ST, Indianapolis, IN 46219
County: Marion
License #: 200421
Smoking: Smoke Free
Total inspections: 21
Last inspection: 10/06/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 9/24/2014: MAINTAIN RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. RAW EGGS SITTING ON CART AT ROOM TEMPERATURE. DISCARDED. CORRECTED DURING INSPECTION.
    Location: Kitchen
    Equipment: Cold top
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: 9/23/2014: STORE PERSONAL MEDICATIONS AWAY FROM FOOD AND FOOD RELATED ITEMS. SUGGEST A CONTAINER WITH LID BE USED TO HOLD MEDICATIONS.
    Location: Wait staff area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014. 10/6/2014: DID NOT WITNESS ANY ROACHES DURING INSPECTION. FACILITY TREATED ON 9/27/2014, RECHECK SET FOR 10/7/2014. MONTHLY SERVICE BEGINS 11/7/2014. RECEIPT AND CONTRACT REVIEWED ON SITE.
    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: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014. 10/6/2014: DID NOT WITNESS ANY ROACHES DURING INSPECTION. FACILITY TREATED ON 9/27/2014, RECHECK SET FOR 10/7/2014. MONTHLY SERVICE BEGINS 11/7/2014. RECEIPT AND CONTRACT REVIEWED ON SITE.
    Location: Back room
  • 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: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014. 10/6/2014: DID NOT WITNESS ANY ROACHES DURING INSPECTION. FACILITY TREATED ON 9/27/2014, RECHECK SET FOR 10/7/2014. MONTHLY SERVICE BEGINS 11/7/2014. RECEIPT AND CONTRACT REVIEWED ON SITE.
    Location: Wait staff area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014. 10/6/2014: DID NOT WITNESS ANY ROACHES DURING INSPECTION. FACILITY TREATED ON 9/27/2014, RECHECK SET FOR 10/7/2014. MONTHLY SERVICE BEGINS 11/7/2014. RECEIPT AND CONTRACT REVIEWED ON SITE.
    Location: Dining room
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 9/24/2014: WASH HANDS AT HAND SINK WHEN STARTING WORK, WHEN ENTERING KITCHEN, BEFORE PREPARING FOODS AND BEFORE PUTTING ON GLOVES.
  • 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: 9/24/2014: MAKE BLEACH SOLUTION AND WIPE TABLES AND COOLERS DOWN BEFORE STARTING WORK IN THE KITCHEN. USE BLEACH SOLUTION THROUGH OUT THE DAY TO WIPE TABLES AND COOLERS. USE BLEACH SOLUTION TO SANITIZE HAND SINK, 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 9/24/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. OWNER PROVIDED CERTIFICATE FOR SOMEONE WHO DOES NOT WORK IN THE ESTABLISHMENT. OWNER WAS NOT AWARE HE OR HIS COOK NEEDED TO TAKE THE EXAM. FINAL 3 MONTH EXTENSION TO COMPLETE CERTIFICATE. FAILURE TO COMPLETE BY DUE DATE WILL RESULT IN A CITATION.
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: 9/23/2014: MAINTAIN ALL SPOONS IN CANISTERS WITH HANDLES UP. DO NOT TOUCH LIP/MOUTH CONTACT SURFACE WITH HANDS.
  • 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: 10/7/2014: ELEVATE EQUIPMENT ON FLOOR IN BACK ROOM AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Back room
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 9/24/2014: DO NOT STORE PLASTIC CUTTING BOARD BEHIND FAUCET AT 3-BAY SINK. STORE PLASTIC CUTTING BOARD ON SHELVES FOR CLEAN EQUIPMENT.
    Location: Three bay area
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: 9/24/2014: PLACE MOP AND BUCKET IN MOP ROOM WHEN FINISHED USING. DO NOT STORE NEXT TO SHELVES WITH SANITARY EQUIPMENT AND FOOD ITEMS. 10/6/2014: KEEP MOP SINK FREE AND CLEAR FOR DAILY USE.
    Location: Three bay area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 9/24/2014: REPLACE LIGHT BULBS IN BACK ROOM. INSUFFICIENT LIGHTING. 10/7/2014: REPLACE SINGLE LIGHT BULB IN BACK ROOM.
    Location: Back room
  • Sponges (corrected on site)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: 9/24/2014: DO NOT USE SPONGES IN KITCHEN AND RELATED AREAS. CORRECTED DURING INSPECTION.
    Location: Kitchen
  • Protected outer openings (corrected on site)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN. 10/6/2014: KEEP SIDE DOOR IN DINING ROOM CLOSED IF NOT GOING TO PROVIDE A SCREEN. FINISHING SEALING SMALL OPEN AREAS AT BACK DOOR IN KITCHEN.
    Location: Dining room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN. 10/6/2014: KEEP SIDE DOOR IN DINING ROOM CLOSED IF NOT GOING TO PROVIDE A SCREEN. FINISHING SEALING SMALL OPEN AREAS AT BACK DOOR IN KITCHEN.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE. 10/6/2014: MAINTAIN FACILITY AS IS. DO NOT BRING IN AND STORE ANY MORE ITEMS OR EQUIPMENT. IF PEST ISSUE ARISES, MORE EQUIPMENT WILL NEED REMOVED AND STORED OFF SITE.
    Location: Utility room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE. 10/6/2014: MAINTAIN FACILITY AS IS. DO NOT BRING IN AND STORE ANY MORE ITEMS OR EQUIPMENT. IF PEST ISSUE ARISES, MORE EQUIPMENT WILL NEED REMOVED AND STORED OFF SITE.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE. 10/6/2014: MAINTAIN FACILITY AS IS. DO NOT BRING IN AND STORE ANY MORE ITEMS OR EQUIPMENT. IF PEST ISSUE ARISES, MORE EQUIPMENT WILL NEED REMOVED AND STORED OFF SITE.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE. 10/6/2014: MAINTAIN FACILITY AS IS. DO NOT BRING IN AND STORE ANY MORE ITEMS OR EQUIPMENT. IF PEST ISSUE ARISES, MORE EQUIPMENT WILL NEED REMOVED AND STORED OFF SITE.
    Location: Wait staff area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 9/24/2014: STORE SOILED WIPING CLOTHS IN CONTAINER WITH LID WHILE STORING BEFORE WASHING. 10/7/2014: MAINTAIN SANITIZER IN KITCHEN AND WAIT STAFF AREA.
    Location: Kitchen
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/24/2014: REMOVE RUBBER COATED WIRE SHELF FROM DRAIN BOARD AT 3-BAY SINK. RUBBER IS DETERIORATING.
    Location: Three bay area
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 9/24/2014: DISCARD WOOD CUTTING BOARD.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 9/24/2014: (1) CLEAN AND SANITIZE WIRE SHELVING IN WAIT STAFF AREA. KEEP CLEAN. (2) CLEAN AND SANITIZE WIRE CART NEXT TO COLD-TOP COOLER. 10/7/2014: SHELF IN WAIT STATION AREA NEEDS FURTHER CLEANING.
    Location: Wait staff area
    Equipment: Wire shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 9/24/2014: DO NOT USE 2-BAY SINK FOR HAND WASHING. ALWAYS USE HAND SINK.
    Location: Kitchen
    Equipment: 2-bay
 10/06/2014Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 9/24/2014: MAINTAIN RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. RAW EGGS SITTING ON CART AT ROOM TEMPERATURE. DISCARDED. CORRECTED DURING INSPECTION.
    Location: Kitchen
    Equipment: Cold top
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: 9/23/2014: STORE PERSONAL MEDICATIONS AWAY FROM FOOD AND FOOD RELATED ITEMS. SUGGEST A CONTAINER WITH LID BE USED TO HOLD MEDICATIONS.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014.
    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: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014.
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE INSECT ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014. REMOVE ALL CLUTTER AND UNUSED ITEMS. REMOVE ALL PERSONAL ITEMS. CLEAN AND SANITIZE ALL EQUIPMENT, WALLS AND FLOOR WITH BLEACH WATER SOLUTION. SEAL ALL HOLES THROUGH OUT BUILDING. REPLACE BACK DOOR IN KITCHEN. 9/25/2014: PEST CONTROL SERVICE SCHEDULED FOR 9/26/2014.
    Location: Dining room
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 9/24/2014: WASH HANDS AT HAND SINK WHEN STARTING WORK, WHEN ENTERING KITCHEN, BEFORE PREPARING FOODS AND BEFORE PUTTING ON GLOVES.
  • 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: 9/24/2014: MAKE BLEACH SOLUTION AND WIPE TABLES AND COOLERS DOWN BEFORE STARTING WORK IN THE KITCHEN. USE BLEACH SOLUTION THROUGH OUT THE DAY TO WIPE TABLES AND COOLERS. USE BLEACH SOLUTION TO SANITIZE HAND SINK, 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 9/24/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. OWNER PROVIDED CERTIFICATE FOR SOMEONE WHO DOES NOT WORK IN THE ESTABLISHMENT. OWNER WAS NOT AWARE HE OR HIS COOK NEEDED TO TAKE THE EXAM. FINAL 3 MONTH EXTENSION TO COMPLETE CERTIFICATE. FAILURE TO COMPLETE BY DUE DATE WILL RESULT IN A CITATION.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: 9/23/2014: MAINTAIN ALL SPOONS IN CANISTERS WITH HANDLES UP. DO NOT TOUCH LIP/MOUTH CONTACT SURFACE WITH HANDS.
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 9/24/2014: DO NOT STORE PLASTIC CUTTING BOARD BEHIND FAUCET AT 3-BAY SINK. STORE PLASTIC CUTTING BOARD ON SHELVES FOR CLEAN EQUIPMENT.
    Location: Three bay area
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: 9/24/2014: PLACE MOP AND BUCKET IN MOP ROOM WHEN FINISHED USING. DO NOT STORE NEXT TO SHELVES WITH SANITARY EQUIPMENT AND FOOD ITEMS.
    Location: Three bay area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 9/24/2014: REPLACE LIGHT BULBS IN BACK ROOM. INSUFFICIENT LIGHTING.
    Location: Back room
  • Sponges (corrected on site)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: 9/24/2014: DO NOT USE SPONGES IN KITCHEN AND RELATED AREAS. CORRECTED DURING INSPECTION.
    Location: Kitchen
  • Protected outer openings (corrected on site)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN.
    Location: Dining room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Utility room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Wait staff area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 9/24/2014: STORE SOILED WIPING CLOTHS IN CONTAINER WITH LID WHILE STORING BEFORE WASHING.
    Location: Kitchen
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/24/2014: REMOVE RUBBER COATED WIRE SHELF FROM DRAIN BOARD AT 3-BAY SINK. RUBBER IS DETERIORATING.
    Location: Three bay area
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 9/24/2014: DISCARD WOOD CUTTING BOARD.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 9/24/2014: (1) CLEAN AND SANITIZE WIRE SHELVING IN WAIT STAFF AREA. KEEP CLEAN. (2) CLEAN AND SANITIZE WIRE CART NEXT TO COLD-TOP COOLER.
    Location: Wait staff area
    Equipment: Wire shelving
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 9/24/2014: DO NOT USE 2-BAY SINK FOR HAND WASHING. ALWAYS USE HAND SINK.
    Location: Kitchen
    Equipment: 2-bay
 09/25/2014Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: 3/26/2014: REMOVE CIGARETTE ASHTRAY AND CIGARETTE BUTTS FROM FACILITY. NO SMOKING IS ALLOWED IN ANY AREA OF THE FACILITY. SMOKING MUST OCCUR OUTSIDE THE FACILITY, AT LEAST 8 FEET FROM THE ENTRANCE.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 3/26/2014: STORE BUTANE GAS IN CHEMICAL STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY BUTANE GAS IS STORED ON LOWER SHELF OF PREP TABLE IN WAIT STAFF AREA WITH FOOD AND FOOD CONTACT ITEMS. BUTANE GAS IS A FOOD CONTAMINATE IF NOT STORED AND HANDLED PROPERLY.
    Location: Wait staff area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 3/26/2014: PROVIDE MONTHLY PEST CONTROL SERVICES AS PEST/RODENT PREVENTION. CURRENTLY DEAD PESTS FOUND IN FACILITY. LICENSED PEST CONTROL SERVICES ARE NEEDED TO ELIMINATE PEST/RODENT ISSUES. WEEKLY PEST CONTROL SERVICES MAY BE NEEDED TO GET CONTROL OF PEST/RODENT POPULATION. 3/28/2014: NO EVIDENCE OF PESTS/RODENTS AT THIS TIME. OWNER IS IN PROCESS OF HIRING PEST CONTROL SERVICES. WILL RECHECK IN 10 DAYS. 4/9/2014: PEST CONTROL SERVICES CONTRACTED. 3 TREATMENTS SINCE 3/28/2014. CONTINUING SERVICE.
    Location: Kitchen
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 3/26/2014: USE MOP SINK FOR DISPOSING OF MOP WATER FROM MOP BUCKET. CURRENTLY MOP SINK IS BLOCKED BY BICYCLE AND OTHER ITEMS. SINK IS UNABLE TO BE USED AT THIS TIME.
    Location: Utility room
  • 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.
    Comments: 3/26/2014: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CURRENTLY EMPLOYEE PLACING READY TO EAT FOODS INTO BOWLS WITH BARE HANDS AT COLD-TOP COOLER. BARE HANDS CONTAMINATE FOOD AND SPREAD FOOD BORNE ILLNESS. USE UTENSILS FOR EACH CONTAINER OF FOOD AT COLD-TOP INSTEAD OF BARE HANDS.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 3/26/2014: (1) USE METAL OR RIGID PLASTIC STRAINER FOR MAKING TEA IN WAIT STAFF AREA. CURRENTLY A CLOTH STRAINER IS BEING USED. CLOTH IS NOT ALLOWED TO BE USED AS A FOOD CONTACT SURFACE IN ANY AREA OF FOOD HANDLING AND PREPERATION. (2) USE PLASTIC WRAP OR LIDS TO COVER CONTAINERS HOLDING FOOD ITEMS. CURRENTLY A CLOTH TOWEL IS BEING USED TO COVER BASIL IN A COLANDER IN THE 2-DOOR REACH-IN COOLER.
    Location: Wait staff area
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 3/26/2014: ARRANGE FOOD ITEMS IN REACH-IN COOLER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN AND RAW BEEF ARE STORED ABOVE RAW SEAFOOD. INPROPER STORAGE OF POTENTIALLY HAZARDOUS RAW FOODS CAUSES CROSS CONTAMINATION OF FOOD ITEMS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/26/2014: PROVIDE COLD WATER AT FAUCET AT 1-BAY PREP SINK FOR PROPER MIXING OF WATER. CURRENTLY NO COLD WATER PROVIDED AT 1-BAY SINK.
    Location: Kitchen
    Equipment: Prep sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 3/26/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE AND TAKE EXAM WITHIN 3 MONTHS. FAILURE TO MEET COMPLIANCE WITHIN 3 MONTHS WILL RESULT IN A $100.00 CITATION. CONTINUAL NON-COMPLIANCE WILL RESULT IN FURTHER CITATIONS. 6/26/2014: CITATION ISSUED. FAILURE TO COMPLETE CERTIFIED FOOD HANDLER CERTIFICATE WITHIN 3 MONTHS. TEST MUST BE SCHEDULED WITHIN THE NEXT MONTH. RECHECK SET FOR 7/28/2014. FAILURE TO HAVE EXAM SCHEDULED WITHIN NEXT MONTH WILL RESULT IN ANOTHER CITATION.
  • Removable hood filters (corrected)
    Ventilation hood filters not easily removable.
    Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
    Comments: 3/26/2014: CLEAN AND SANITIZE EXHAUST HOOD FILTERS AS OFTEN AS NEEDED TO MAINTAINED IN SANITARY CONDITION. CURRENTLY HOOD FILTERS ARE HEAVILY SOILED. BUILD UP OF GREASE AND FOOD DEBRIS IN HOOD FILTERS CAUSES IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND CONTRIBUTES TO FIRES.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/26/2014: HAVE EXHAUST HOOD SYSTEM SERVICED BY OUTSIDE CONTRACTOR. HAVE CONTRACTOR APPLY STICKER WITH DATE OF SERVICE. DO NOT CLEAN STICKER AND REMOVE DATE OF SERVICE. EXHAUSTS HOODS NEED REGULARLY SERVICED TO PREVENT IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND FIRES.
  • 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: 3/26/2014: STORE FOOD CONTACT ITEMS AT LEAST 6 INCHES OFF OF KITCHEN FLOOR. CURRENTLY POTS AND PANS STACKED AND STORED DIRECTLY ON FLOOR.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 3/26/2014: STORE CUTTING BOARDS IN PROPER LOCATION TO PREVENT CONTAMINATION. CURRENTLY CUTTING BOARDS STORED BEHIND FAUCET HANDLES AT 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3/26/2014: MAINTAIN CUTTING BOARDS IN CLEAN AND SANITIZED CONDITION. CURRENTLY CUTTING BOARDS ARE HEAVILY SCORED AND DISCOLORED. DISCARD CUTTING BOARDS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Wait staff area
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 3/26/2014: (1) PROVIDE SCREEN DOOR FOR BACK DOOR. CURRENTLY BACK DOOR IS OPENED TO ALLOW FRESH AIR IN WITH NO SCREEN. (2) SEAL ALL HOLES AND GAPS AROUND BACK DOOR FOR A TIGHT SEAL AGAINST ENTRY OF PEST/RODENTS. 3/28/2014: 10 DAYS TO SEAL HOLES AND GAPS AT BACK DOOR. DOOR WILL NOT BE OPENED UNTIL SUMMER TIME. SCREEN DOOR WILL BE INSTALLED AT THAT TIME.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 3/26/2014: (1) REMOVE DEAD PESTS AND RODENTS FROM FACILITY. MONITOR FACILITY DAILY FOR PRESCENCE OF PESTS AND RODENTS. DEAD MOUSE FOUND IN PLASTIC TUB SITTING ON FLOOR UNDERNEATH WIRE SHELVING NEXT TO 2-BAY SINK. (2) REMOVE DEAD INSECTS FROM KITCHEN. CURRENTLY DEAD INSECT DEBRIS IS LINING A FOAM COVERING WRAPPED AROUND DRYING RACK AT 3-COMPARTMENT SINK. INSECT DEBRIS IS AN INDICATION OF INFESTATION.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Utility room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 3/26/2014: CLEAN AND SANITIZE FLOOR AND WALL UNDERNEATH AND BEHIND EQUIPMENT ON COOKLINE. CURRENTLY FLOOR AND WALL ARE HEAVILY SOILED AND BUILT UP WITH FOOD DEBRIS. FOOD DEBRIS IS A FOOD SOURCE FOR PESTS/INSECTS/RODENTS.
    Location: Cook line
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 3/26/2014: USE METAL OR RIGID PLASTIC DRAIN STOPPERS AT 3-BAY SINK FOR PLUGGING SINKS. CURRENTLY SMALL PLASTIC BOWLS BEING USED AS DRAIN STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 3/26/2014: REPLACE GASKETS ON DOORS OF 2-DOOR REACH-IN COOLER. GASKETS PROVIDE A TIGHT SEAL FOR TEMPERATURE MAINTAINCE INSIDE COOLER. 3/28/2014: GASKETS HAVE BEEN ORDERED.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Cold top
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT MAIN HAND SINK. CURRENTLY SOAP IS NOT AVAILABLE FROM HAND SOAP DISPENSER. HANDS CAN NOT BE PROPERLY WASHED WITH NO AVAILABLE SOAP.
    Location: Kitchen
    Equipment: Hand sink
 09/24/2014Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 9/24/2014: MAINTAIN RAW EGGS AT 41 DEGREES FAHRENHEIT OR BELOW. RAW EGGS SITTING ON CART AT ROOM TEMPERATURE. DISCARDED. CORRECTED DURING INSPECTION.
    Location: Kitchen
    Equipment: Cold top
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: 9/23/2014: STORE PERSONAL MEDICATIONS AWAY FROM FOOD AND FOOD RELATED ITEMS. SUGGEST A CONTAINER WITH LID BE USED TO HOLD MEDICATIONS.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE ROACH ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014.
    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: 9/24/2014: ACTIVE ROACH ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014.
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE ROACH ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 9/24/2014: ACTIVE ROACH ISSUE. HAVE ENTIRE FACILITY TREATED AND DEVELOP PLAN WITH PEST CONTROL CONTRACTOR. TREAT AGGRESSIVELY AND MAINTAIN MONTHLY SERVICE. RECHECK SET FOR 9/25/2014.
    Location: Dining room
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 9/24/2014: WASH HANDS AT HAND SINK WHEN STARTING WORK, WHEN ENTERING KITCHEN, BEFORE PREPARING FOODS AND BEFORE PUTTING ON GLOVES.
  • 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: 9/24/2014: MAKE BLEACH SOLUTION AND WIPE TABLES AND COOLERS DOWN BEFORE STARTING WORK IN THE KITCHEN. USE BLEACH SOLUTION THROUGH OUT THE DAY TO WIPE TABLES AND COOLERS. USE BLEACH SOLUTION TO SANITIZE HAND SINK, 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 9/24/2014: PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE. OWNER PROVIDED CERTIFICATE FOR SOMEONE WHO DOES NOT WORK IN THE ESTABLISHMENT. OWNER WAS NOT AWARE HE OR HIS COOK NEEDED TO TAKE THE EXAM. DUE IN 3 MONTHS.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: 9/23/2014: MAINTAIN ALL SPOONS IN CANISTERS WITH HANDLES UP. DO NOT TOUCH LIP/MOUTH CONTACT SURFACE WITH HANDS.
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 9/24/2014: DO NOT STORE PLASTIC CUTTING BOARD BEHIND FAUCET AT 3-BAY SINK. STORE PLASTIC CUTTING BOARD ON SHELVES FOR CLEAN EQUIPMENT.
    Location: Three bay area
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: 9/24/2014: PLACE MOP AND BUCKET IN MOP ROOM WHEN FINISHED USING. DO NOT STORE NEXT TO SHELVES WITH SANITARY EQUIPMENT AND FOOD ITEMS.
    Location: Three bay area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 9/24/2014: REPLACE LIGHT BULBS IN BACK ROOM. INSUFFICIENT LIGHTING.
    Location: Back room
  • Sponges (corrected on site)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: 9/24/2014: DO NOT USE SPONGES IN KITCHEN AND RELATED AREAS. CORRECTED DURING INSPECTION.
    Location: Kitchen
  • Protected outer openings (corrected on site)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN.
    Location: Dining room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 9/24/2014: (1) PROVIDE SCREEN FOR SIDE DOOR IN DINING ROOM. (2) REPLACE BACK DOOR IN KITCHEN.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Utility room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 9/24/2014: (1) REMOVE ALL UNUSED AND PERSONAL ITEMS FROM FACILITY. (2) EMPTY MOP SINK AND CLEAR AREA FOR MOP STORAGE.
    Location: Wait staff area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 9/24/2014: STORE SOILED WIPING CLOTHS IN CONTAINER WITH LID WHILE STORING BEFORE WASHING.
    Location: Kitchen
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 9/24/2014: REMOVE RUBBER COATED WIRE SHELF FROM DRAIN BOARD AT 3-BAY SINK. RUBBER IS DETERIORATING.
    Location: Three bay area
  • Wood (corrected on site)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 9/24/2014: DISCARD WOOD CUTTING BOARD.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 9/24/2014: (1) CLEAN AND SANITIZE WIRE SHELVING IN WAIT STAFF AREA. KEEP CLEAN. (2) CLEAN AND SANITIZE WIRE CART NEXT TO COLD-TOP COOLER.
    Location: Wait staff area
    Equipment: Wire shelving
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 9/24/2014: DO NOT USE 2-BAY SINK FOR HAND WASHING. ALWAYS USE HAND SINK.
    Location: Kitchen
    Equipment: 2-bay
 09/24/2014Routine
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: 3/26/2014: REMOVE CIGARETTE ASHTRAY AND CIGARETTE BUTTS FROM FACILITY. NO SMOKING IS ALLOWED IN ANY AREA OF THE FACILITY. SMOKING MUST OCCUR OUTSIDE THE FACILITY, AT LEAST 8 FEET FROM THE ENTRANCE.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 3/26/2014: STORE BUTANE GAS IN CHEMICAL STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY BUTANE GAS IS STORED ON LOWER SHELF OF PREP TABLE IN WAIT STAFF AREA WITH FOOD AND FOOD CONTACT ITEMS. BUTANE GAS IS A FOOD CONTAMINATE IF NOT STORED AND HANDLED PROPERLY.
    Location: Wait staff area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 3/26/2014: PROVIDE MONTHLY PEST CONTROL SERVICES AS PEST/RODENT PREVENTION. CURRENTLY DEAD PESTS FOUND IN FACILITY. LICENSED PEST CONTROL SERVICES ARE NEEDED TO ELIMINATE PEST/RODENT ISSUES. WEEKLY PEST CONTROL SERVICES MAY BE NEEDED TO GET CONTROL OF PEST/RODENT POPULATION. 3/28/2014: NO EVIDENCE OF PESTS/RODENTS AT THIS TIME. OWNER IS IN PROCESS OF HIRING PEST CONTROL SERVICES. WILL RECHECK IN 10 DAYS. 4/9/2014: PEST CONTROL SERVICES CONTRACTED. 3 TREATMENTS SINCE 3/28/2014. CONTINUING SERVICE.
    Location: Kitchen
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 3/26/2014: USE MOP SINK FOR DISPOSING OF MOP WATER FROM MOP BUCKET. CURRENTLY MOP SINK IS BLOCKED BY BICYCLE AND OTHER ITEMS. SINK IS UNABLE TO BE USED AT THIS TIME.
    Location: Utility room
  • 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.
    Comments: 3/26/2014: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CURRENTLY EMPLOYEE PLACING READY TO EAT FOODS INTO BOWLS WITH BARE HANDS AT COLD-TOP COOLER. BARE HANDS CONTAMINATE FOOD AND SPREAD FOOD BORNE ILLNESS. USE UTENSILS FOR EACH CONTAINER OF FOOD AT COLD-TOP INSTEAD OF BARE HANDS.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 3/26/2014: (1) USE METAL OR RIGID PLASTIC STRAINER FOR MAKING TEA IN WAIT STAFF AREA. CURRENTLY A CLOTH STRAINER IS BEING USED. CLOTH IS NOT ALLOWED TO BE USED AS A FOOD CONTACT SURFACE IN ANY AREA OF FOOD HANDLING AND PREPERATION. (2) USE PLASTIC WRAP OR LIDS TO COVER CONTAINERS HOLDING FOOD ITEMS. CURRENTLY A CLOTH TOWEL IS BEING USED TO COVER BASIL IN A COLANDER IN THE 2-DOOR REACH-IN COOLER.
    Location: Wait staff area
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 3/26/2014: ARRANGE FOOD ITEMS IN REACH-IN COOLER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN AND RAW BEEF ARE STORED ABOVE RAW SEAFOOD. INPROPER STORAGE OF POTENTIALLY HAZARDOUS RAW FOODS CAUSES CROSS CONTAMINATION OF FOOD ITEMS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/26/2014: PROVIDE COLD WATER AT FAUCET AT 1-BAY PREP SINK FOR PROPER MIXING OF WATER. CURRENTLY NO COLD WATER PROVIDED AT 1-BAY SINK.
    Location: Kitchen
    Equipment: Prep sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 3/26/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE AND TAKE EXAM WITHIN 3 MONTHS. FAILURE TO MEET COMPLIANCE WITHIN 3 MONTHS WILL RESULT IN A $100.00 CITATION. CONTINUAL NON-COMPLIANCE WILL RESULT IN FURTHER CITATIONS. 6/26/2014: CITATION ISSUED. FAILURE TO COMPLETE CERTIFIED FOOD HANDLER CERTIFICATE WITHIN 3 MONTHS. TEST MUST BE SCHEDULED WITHIN THE NEXT MONTH. RECHECK SET FOR 7/28/2014. FAILURE TO HAVE EXAM SCHEDULED WITHIN NEXT MONTH WILL RESULT IN ANOTHER CITATION.
  • Removable hood filters (corrected)
    Ventilation hood filters not easily removable.
    Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
    Comments: 3/26/2014: CLEAN AND SANITIZE EXHAUST HOOD FILTERS AS OFTEN AS NEEDED TO MAINTAINED IN SANITARY CONDITION. CURRENTLY HOOD FILTERS ARE HEAVILY SOILED. BUILD UP OF GREASE AND FOOD DEBRIS IN HOOD FILTERS CAUSES IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND CONTRIBUTES TO FIRES.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/26/2014: HAVE EXHAUST HOOD SYSTEM SERVICED BY OUTSIDE CONTRACTOR. HAVE CONTRACTOR APPLY STICKER WITH DATE OF SERVICE. DO NOT CLEAN STICKER AND REMOVE DATE OF SERVICE. EXHAUSTS HOODS NEED REGULARLY SERVICED TO PREVENT IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND FIRES.
  • 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: 3/26/2014: STORE FOOD CONTACT ITEMS AT LEAST 6 INCHES OFF OF KITCHEN FLOOR. CURRENTLY POTS AND PANS STACKED AND STORED DIRECTLY ON FLOOR.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 3/26/2014: STORE CUTTING BOARDS IN PROPER LOCATION TO PREVENT CONTAMINATION. CURRENTLY CUTTING BOARDS STORED BEHIND FAUCET HANDLES AT 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3/26/2014: MAINTAIN CUTTING BOARDS IN CLEAN AND SANITIZED CONDITION. CURRENTLY CUTTING BOARDS ARE HEAVILY SCORED AND DISCOLORED. DISCARD CUTTING BOARDS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Wait staff area
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 3/26/2014: (1) PROVIDE SCREEN DOOR FOR BACK DOOR. CURRENTLY BACK DOOR IS OPENED TO ALLOW FRESH AIR IN WITH NO SCREEN. (2) SEAL ALL HOLES AND GAPS AROUND BACK DOOR FOR A TIGHT SEAL AGAINST ENTRY OF PEST/RODENTS. 3/28/2014: 10 DAYS TO SEAL HOLES AND GAPS AT BACK DOOR. DOOR WILL NOT BE OPENED UNTIL SUMMER TIME. SCREEN DOOR WILL BE INSTALLED AT THAT TIME.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 3/26/2014: (1) REMOVE DEAD PESTS AND RODENTS FROM FACILITY. MONITOR FACILITY DAILY FOR PRESCENCE OF PESTS AND RODENTS. DEAD MOUSE FOUND IN PLASTIC TUB SITTING ON FLOOR UNDERNEATH WIRE SHELVING NEXT TO 2-BAY SINK. (2) REMOVE DEAD INSECTS FROM KITCHEN. CURRENTLY DEAD INSECT DEBRIS IS LINING A FOAM COVERING WRAPPED AROUND DRYING RACK AT 3-COMPARTMENT SINK. INSECT DEBRIS IS AN INDICATION OF INFESTATION.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Utility room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 3/26/2014: CLEAN AND SANITIZE FLOOR AND WALL UNDERNEATH AND BEHIND EQUIPMENT ON COOKLINE. CURRENTLY FLOOR AND WALL ARE HEAVILY SOILED AND BUILT UP WITH FOOD DEBRIS. FOOD DEBRIS IS A FOOD SOURCE FOR PESTS/INSECTS/RODENTS.
    Location: Cook line
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 3/26/2014: USE METAL OR RIGID PLASTIC DRAIN STOPPERS AT 3-BAY SINK FOR PLUGGING SINKS. CURRENTLY SMALL PLASTIC BOWLS BEING USED AS DRAIN STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 3/26/2014: REPLACE GASKETS ON DOORS OF 2-DOOR REACH-IN COOLER. GASKETS PROVIDE A TIGHT SEAL FOR TEMPERATURE MAINTAINCE INSIDE COOLER. 3/28/2014: GASKETS HAVE BEEN ORDERED.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Cold top
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT MAIN HAND SINK. CURRENTLY SOAP IS NOT AVAILABLE FROM HAND SOAP DISPENSER. HANDS CAN NOT BE PROPERLY WASHED WITH NO AVAILABLE SOAP.
    Location: Kitchen
    Equipment: Hand sink
 06/26/2014Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: 3/26/2014: REMOVE CIGARETTE ASHTRAY AND CIGARETTE BUTTS FROM FACILITY. NO SMOKING IS ALLOWED IN ANY AREA OF THE FACILITY. SMOKING MUST OCCUR OUTSIDE THE FACILITY, AT LEAST 8 FEET FROM THE ENTRANCE.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 3/26/2014: STORE BUTANE GAS IN CHEMICAL STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY BUTANE GAS IS STORED ON LOWER SHELF OF PREP TABLE IN WAIT STAFF AREA WITH FOOD AND FOOD CONTACT ITEMS. BUTANE GAS IS A FOOD CONTAMINATE IF NOT STORED AND HANDLED PROPERLY.
    Location: Wait staff area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 3/26/2014: PROVIDE MONTHLY PEST CONTROL SERVICES AS PEST/RODENT PREVENTION. CURRENTLY DEAD PESTS FOUND IN FACILITY. LICENSED PEST CONTROL SERVICES ARE NEEDED TO ELIMINATE PEST/RODENT ISSUES. WEEKLY PEST CONTROL SERVICES MAY BE NEEDED TO GET CONTROL OF PEST/RODENT POPULATION. 3/28/2014: NO EVIDENCE OF PESTS/RODENTS AT THIS TIME. OWNER IS IN PROCESS OF HIRING PEST CONTROL SERVICES. WILL RECHECK IN 10 DAYS. 4/9/2014: PEST CONTROL SERVICES CONTRACTED. 3 TREATMENTS SINCE 3/28/2014. CONTINUING SERVICE.
    Location: Kitchen
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 3/26/2014: USE MOP SINK FOR DISPOSING OF MOP WATER FROM MOP BUCKET. CURRENTLY MOP SINK IS BLOCKED BY BICYCLE AND OTHER ITEMS. SINK IS UNABLE TO BE USED AT THIS TIME.
    Location: Utility room
  • 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.
    Comments: 3/26/2014: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CURRENTLY EMPLOYEE PLACING READY TO EAT FOODS INTO BOWLS WITH BARE HANDS AT COLD-TOP COOLER. BARE HANDS CONTAMINATE FOOD AND SPREAD FOOD BORNE ILLNESS. USE UTENSILS FOR EACH CONTAINER OF FOOD AT COLD-TOP INSTEAD OF BARE HANDS.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 3/26/2014: (1) USE METAL OR RIGID PLASTIC STRAINER FOR MAKING TEA IN WAIT STAFF AREA. CURRENTLY A CLOTH STRAINER IS BEING USED. CLOTH IS NOT ALLOWED TO BE USED AS A FOOD CONTACT SURFACE IN ANY AREA OF FOOD HANDLING AND PREPERATION. (2) USE PLASTIC WRAP OR LIDS TO COVER CONTAINERS HOLDING FOOD ITEMS. CURRENTLY A CLOTH TOWEL IS BEING USED TO COVER BASIL IN A COLANDER IN THE 2-DOOR REACH-IN COOLER.
    Location: Wait staff area
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 3/26/2014: ARRANGE FOOD ITEMS IN REACH-IN COOLER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN AND RAW BEEF ARE STORED ABOVE RAW SEAFOOD. INPROPER STORAGE OF POTENTIALLY HAZARDOUS RAW FOODS CAUSES CROSS CONTAMINATION OF FOOD ITEMS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/26/2014: PROVIDE COLD WATER AT FAUCET AT 1-BAY PREP SINK FOR PROPER MIXING OF WATER. CURRENTLY NO COLD WATER PROVIDED AT 1-BAY SINK.
    Location: Kitchen
    Equipment: Prep sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 3/26/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE AND TAKE EXAM WITHIN 3 MONTHS. FAILURE TO MEET COMPLIANCE WITHIN 3 MONTHS WILL RESULT IN A $100.00 CITATION. CONTINUAL NON-COMPLIANCE WILL RESULT IN FURTHER CITATIONS.
  • Removable hood filters (corrected)
    Ventilation hood filters not easily removable.
    Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
    Comments: 3/26/2014: CLEAN AND SANITIZE EXHAUST HOOD FILTERS AS OFTEN AS NEEDED TO MAINTAINED IN SANITARY CONDITION. CURRENTLY HOOD FILTERS ARE HEAVILY SOILED. BUILD UP OF GREASE AND FOOD DEBRIS IN HOOD FILTERS CAUSES IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND CONTRIBUTES TO FIRES.
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/26/2014: HAVE EXHAUST HOOD SYSTEM SERVICED BY OUTSIDE CONTRACTOR. HAVE CONTRACTOR APPLY STICKER WITH DATE OF SERVICE. DO NOT CLEAN STICKER AND REMOVE DATE OF SERVICE. EXHAUSTS HOODS NEED REGULARLY SERVICED TO PREVENT IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND FIRES.
  • 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: 3/26/2014: STORE FOOD CONTACT ITEMS AT LEAST 6 INCHES OFF OF KITCHEN FLOOR. CURRENTLY POTS AND PANS STACKED AND STORED DIRECTLY ON FLOOR.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 3/26/2014: STORE CUTTING BOARDS IN PROPER LOCATION TO PREVENT CONTAMINATION. CURRENTLY CUTTING BOARDS STORED BEHIND FAUCET HANDLES AT 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3/26/2014: MAINTAIN CUTTING BOARDS IN CLEAN AND SANITIZED CONDITION. CURRENTLY CUTTING BOARDS ARE HEAVILY SCORED AND DISCOLORED. DISCARD CUTTING BOARDS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Wait staff area
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 3/26/2014: (1) PROVIDE SCREEN DOOR FOR BACK DOOR. CURRENTLY BACK DOOR IS OPENED TO ALLOW FRESH AIR IN WITH NO SCREEN. (2) SEAL ALL HOLES AND GAPS AROUND BACK DOOR FOR A TIGHT SEAL AGAINST ENTRY OF PEST/RODENTS. 3/28/2014: 10 DAYS TO SEAL HOLES AND GAPS AT BACK DOOR. DOOR WILL NOT BE OPENED UNTIL SUMMER TIME. SCREEN DOOR WILL BE INSTALLED AT THAT TIME.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 3/26/2014: (1) REMOVE DEAD PESTS AND RODENTS FROM FACILITY. MONITOR FACILITY DAILY FOR PRESCENCE OF PESTS AND RODENTS. DEAD MOUSE FOUND IN PLASTIC TUB SITTING ON FLOOR UNDERNEATH WIRE SHELVING NEXT TO 2-BAY SINK. (2) REMOVE DEAD INSECTS FROM KITCHEN. CURRENTLY DEAD INSECT DEBRIS IS LINING A FOAM COVERING WRAPPED AROUND DRYING RACK AT 3-COMPARTMENT SINK. INSECT DEBRIS IS AN INDICATION OF INFESTATION.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Utility room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 3/26/2014: CLEAN AND SANITIZE FLOOR AND WALL UNDERNEATH AND BEHIND EQUIPMENT ON COOKLINE. CURRENTLY FLOOR AND WALL ARE HEAVILY SOILED AND BUILT UP WITH FOOD DEBRIS. FOOD DEBRIS IS A FOOD SOURCE FOR PESTS/INSECTS/RODENTS.
    Location: Cook line
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 3/26/2014: USE METAL OR RIGID PLASTIC DRAIN STOPPERS AT 3-BAY SINK FOR PLUGGING SINKS. CURRENTLY SMALL PLASTIC BOWLS BEING USED AS DRAIN STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 3/26/2014: REPLACE GASKETS ON DOORS OF 2-DOOR REACH-IN COOLER. GASKETS PROVIDE A TIGHT SEAL FOR TEMPERATURE MAINTAINCE INSIDE COOLER. 3/28/2014: GASKETS HAVE BEEN ORDERED.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Cold top
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT MAIN HAND SINK. CURRENTLY SOAP IS NOT AVAILABLE FROM HAND SOAP DISPENSER. HANDS CAN NOT BE PROPERLY WASHED WITH NO AVAILABLE SOAP.
    Location: Kitchen
    Equipment: Hand sink
 04/09/2014Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: 3/26/2014: REMOVE CIGARETTE ASHTRAY AND CIGARETTE BUTTS FROM FACILITY. NO SMOKING IS ALLOWED IN ANY AREA OF THE FACILITY. SMOKING MUST OCCUR OUTSIDE THE FACILITY, AT LEAST 8 FEET FROM THE ENTRANCE.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 3/26/2014: STORE BUTANE GAS IN CHEMICAL STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY BUTANE GAS IS STORED ON LOWER SHELF OF PREP TABLE IN WAIT STAFF AREA WITH FOOD AND FOOD CONTACT ITEMS. BUTANE GAS IS A FOOD CONTAMINATE IF NOT STORED AND HANDLED PROPERLY.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 3/26/2014: PROVIDE MONTHLY PEST CONTROL SERVICES AS PEST/RODENT PREVENTION. CURRENTLY DEAD PESTS FOUND IN FACILITY. LICENSED PEST CONTROL SERVICES ARE NEEDED TO ELIMINATE PEST/RODENT ISSUES. WEEKLY PEST CONTROL SERVICES MAY BE NEEDED TO GET CONTROL OF PEST/RODENT POPULATION. 3/28/2014: NO EVIDENCE OF PESTS/RODENTS AT THIS TIME. OWNER IS IN PROCESS OF HIRING PEST CONTROL SERVICES. WILL RECHECK IN 10 DAYS.
    Location: Kitchen
  • Sewage removal (corrected)
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 3/26/2014: USE MOP SINK FOR DISPOSING OF MOP WATER FROM MOP BUCKET. CURRENTLY MOP SINK IS BLOCKED BY BICYCLE AND OTHER ITEMS. SINK IS UNABLE TO BE USED AT THIS TIME.
    Location: Utility room
  • 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.
    Comments: 3/26/2014: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CURRENTLY EMPLOYEE PLACING READY TO EAT FOODS INTO BOWLS WITH BARE HANDS AT COLD-TOP COOLER. BARE HANDS CONTAMINATE FOOD AND SPREAD FOOD BORNE ILLNESS. USE UTENSILS FOR EACH CONTAINER OF FOOD AT COLD-TOP INSTEAD OF BARE HANDS.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 3/26/2014: (1) USE METAL OR RIGID PLASTIC STRAINER FOR MAKING TEA IN WAIT STAFF AREA. CURRENTLY A CLOTH STRAINER IS BEING USED. CLOTH IS NOT ALLOWED TO BE USED AS A FOOD CONTACT SURFACE IN ANY AREA OF FOOD HANDLING AND PREPERATION. (2) USE PLASTIC WRAP OR LIDS TO COVER CONTAINERS HOLDING FOOD ITEMS. CURRENTLY A CLOTH TOWEL IS BEING USED TO COVER BASIL IN A COLANDER IN THE 2-DOOR REACH-IN COOLER.
    Location: Wait staff area
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 3/26/2014: ARRANGE FOOD ITEMS IN REACH-IN COOLER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN AND RAW BEEF ARE STORED ABOVE RAW SEAFOOD. INPROPER STORAGE OF POTENTIALLY HAZARDOUS RAW FOODS CAUSES CROSS CONTAMINATION OF FOOD ITEMS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/26/2014: PROVIDE COLD WATER AT FAUCET AT 1-BAY PREP SINK FOR PROPER MIXING OF WATER. CURRENTLY NO COLD WATER PROVIDED AT 1-BAY SINK.
    Location: Kitchen
    Equipment: Prep sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 3/26/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE AND TAKE EXAM WITHIN 3 MONTHS. FAILURE TO MEET COMPLIANCE WITHIN 3 MONTHS WILL RESULT IN A $100.00 CITATION. CONTINUAL NON-COMPLIANCE WILL RESULT IN FURTHER CITATIONS.
  • Removable hood filters (corrected)
    Ventilation hood filters not easily removable.
    Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
    Comments: 3/26/2014: CLEAN AND SANITIZE EXHAUST HOOD FILTERS AS OFTEN AS NEEDED TO MAINTAINED IN SANITARY CONDITION. CURRENTLY HOOD FILTERS ARE HEAVILY SOILED. BUILD UP OF GREASE AND FOOD DEBRIS IN HOOD FILTERS CAUSES IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND CONTRIBUTES TO FIRES.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/26/2014: HAVE EXHAUST HOOD SYSTEM SERVICED BY OUTSIDE CONTRACTOR. HAVE CONTRACTOR APPLY STICKER WITH DATE OF SERVICE. DO NOT CLEAN STICKER AND REMOVE DATE OF SERVICE. EXHAUSTS HOODS NEED REGULARLY SERVICED TO PREVENT IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND FIRES.
  • 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: 3/26/2014: STORE FOOD CONTACT ITEMS AT LEAST 6 INCHES OFF OF KITCHEN FLOOR. CURRENTLY POTS AND PANS STACKED AND STORED DIRECTLY ON FLOOR.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 3/26/2014: STORE CUTTING BOARDS IN PROPER LOCATION TO PREVENT CONTAMINATION. CURRENTLY CUTTING BOARDS STORED BEHIND FAUCET HANDLES AT 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3/26/2014: MAINTAIN CUTTING BOARDS IN CLEAN AND SANITIZED CONDITION. CURRENTLY CUTTING BOARDS ARE HEAVILY SCORED AND DISCOLORED. DISCARD CUTTING BOARDS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES. 3/28/2014: 10 DAYS TO REPAIR/REPLACE LIGHTS.
    Location: Wait staff area
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 3/26/2014: (1) PROVIDE SCREEN DOOR FOR BACK DOOR. CURRENTLY BACK DOOR IS OPENED TO ALLOW FRESH AIR IN WITH NO SCREEN. (2) SEAL ALL HOLES AND GAPS AROUND BACK DOOR FOR A TIGHT SEAL AGAINST ENTRY OF PEST/RODENTS. 3/28/2014: 10 DAYS TO SEAL HOLES AND GAPS AT BACK DOOR. DOOR WILL NOT BE OPENED UNTIL SUMMER TIME. SCREEN DOOR WILL BE INSTALLED AT THAT TIME.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 3/26/2014: (1) REMOVE DEAD PESTS AND RODENTS FROM FACILITY. MONITOR FACILITY DAILY FOR PRESCENCE OF PESTS AND RODENTS. DEAD MOUSE FOUND IN PLASTIC TUB SITTING ON FLOOR UNDERNEATH WIRE SHELVING NEXT TO 2-BAY SINK. (2) REMOVE DEAD INSECTS FROM KITCHEN. CURRENTLY DEAD INSECT DEBRIS IS LINING A FOAM COVERING WRAPPED AROUND DRYING RACK AT 3-COMPARTMENT SINK. INSECT DEBRIS IS AN INDICATION OF INFESTATION.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Utility room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 3/26/2014: CLEAN AND SANITIZE FLOOR AND WALL UNDERNEATH AND BEHIND EQUIPMENT ON COOKLINE. CURRENTLY FLOOR AND WALL ARE HEAVILY SOILED AND BUILT UP WITH FOOD DEBRIS. FOOD DEBRIS IS A FOOD SOURCE FOR PESTS/INSECTS/RODENTS.
    Location: Cook line
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 3/26/2014: USE METAL OR RIGID PLASTIC DRAIN STOPPERS AT 3-BAY SINK FOR PLUGGING SINKS. CURRENTLY SMALL PLASTIC BOWLS BEING USED AS DRAIN STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Nonfood contact surface design (corrected)
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 3/26/2014: REPLACE GASKETS ON DOORS OF 2-DOOR REACH-IN COOLER. GASKETS PROVIDE A TIGHT SEAL FOR TEMPERATURE MAINTAINCE INSIDE COOLER. 3/28/2014: GASKETS HAVE BEEN ORDERED.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Cold top
  • 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: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT MAIN HAND SINK. CURRENTLY SOAP IS NOT AVAILABLE FROM HAND SOAP DISPENSER. HANDS CAN NOT BE PROPERLY WASHED WITH NO AVAILABLE SOAP.
    Location: Kitchen
    Equipment: Hand sink
 03/28/2014Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: 3/26/2014: REMOVE CIGARETTE ASHTRAY AND CIGARETTE BUTTS FROM FACILITY. NO SMOKING IS ALLOWED IN ANY AREA OF THE FACILITY. SMOKING MUST OCCUR OUTSIDE THE FACILITY, AT LEAST 8 FEET FROM THE ENTRANCE.
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 3/26/2014: STORE BUTANE GAS IN CHEMICAL STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS. CURRENTLY BUTANE GAS IS STORED ON LOWER SHELF OF PREP TABLE IN WAIT STAFF AREA WITH FOOD AND FOOD CONTACT ITEMS. BUTANE GAS IS A FOOD CONTAMINATE IF NOT STORED AND HANDLED PROPERLY.
    Location: Wait staff area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 3/26/2014: PROVIDE MONTHLY PEST CONTROL SERVICES AS PEST/RODENT PREVENTION. CURRENTLY DEAD PESTS FOUND IN FACILITY. LICENSED PEST CONTROL SERVICES ARE NEEDED TO ELIMINATE PEST/RODENT ISSUES. WEEKLY PEST CONTROL SERVICES MAY BE NEEDED TO GET CONTROL OF PEST/RODENT POPULATION.
    Location: Kitchen
  • Sewage removal
    Sewage being conveyed in an unapproved manner.
    Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
    Comments: 3/26/2014: USE MOP SINK FOR DISPOSING OF MOP WATER FROM MOP BUCKET. CURRENTLY MOP SINK IS BLOCKED BY BICYCLE AND OTHER ITEMS. SINK IS UNABLE TO BE USED AT THIS TIME.
    Location: Utility room
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 3/26/2014: NO BARE HAND CONTACT WITH READY TO EAT FOODS. CURRENTLY EMPLOYEE PLACING READY TO EAT FOODS INTO BOWLS WITH BARE HANDS AT COLD-TOP COOLER. BARE HANDS CONTAMINATE FOOD AND SPREAD FOOD BORNE ILLNESS. USE UTENSILS FOR EACH CONTAINER OF FOOD AT COLD-TOP INSTEAD OF BARE HANDS.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 3/26/2014: (1) USE METAL OR RIGID PLASTIC STRAINER FOR MAKING TEA IN WAIT STAFF AREA. CURRENTLY A CLOTH STRAINER IS BEING USED. CLOTH IS NOT ALLOWED TO BE USED AS A FOOD CONTACT SURFACE IN ANY AREA OF FOOD HANDLING AND PREPERATION. (2) USE PLASTIC WRAP OR LIDS TO COVER CONTAINERS HOLDING FOOD ITEMS. CURRENTLY A CLOTH TOWEL IS BEING USED TO COVER BASIL IN A COLANDER IN THE 2-DOOR REACH-IN COOLER.
    Location: Wait staff area
    Equipment: Reach in cooler (2 door)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 3/26/2014: ARRANGE FOOD ITEMS IN REACH-IN COOLER ACCORDING TO POTENTIAL HAZARD. CURRENTLY, RAW CHICKEN AND RAW BEEF ARE STORED ABOVE RAW SEAFOOD. INPROPER STORAGE OF POTENTIALLY HAZARDOUS RAW FOODS CAUSES CROSS CONTAMINATION OF FOOD ITEMS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 3/26/2014: PROVIDE COLD WATER AT FAUCET AT 1-BAY PREP SINK FOR PROPER MIXING OF WATER. CURRENTLY NO COLD WATER PROVIDED AT 1-BAY SINK.
    Location: Kitchen
    Equipment: Prep sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: 3/26/2014: UPDATE CERTIFIED FOOD HANDLER CERTIFICATE. SCHEDULE AND TAKE EXAM WITHIN 3 MONTHS. FAILURE TO MEET COMPLIANCE WITHIN 3 MONTHS WILL RESULT IN A $100.00 CITATION. CONTINUAL NON-COMPLIANCE WILL RESULT IN FURTHER CITATIONS.
  • Removable hood filters
    Ventilation hood filters not easily removable.
    Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
    Comments: 3/26/2014: CLEAN AND SANITIZE EXHAUST HOOD FILTERS AS OFTEN AS NEEDED TO MAINTAINED IN SANITARY CONDITION. CURRENTLY HOOD FILTERS ARE HEAVILY SOILED. BUILD UP OF GREASE AND FOOD DEBRIS IN HOOD FILTERS CAUSES IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND CONTRIBUTES TO FIRES.
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 3/26/2014: HAVE EXHAUST HOOD SYSTEM SERVICED BY OUTSIDE CONTRACTOR. HAVE CONTRACTOR APPLY STICKER WITH DATE OF SERVICE. DO NOT CLEAN STICKER AND REMOVE DATE OF SERVICE. EXHAUSTS HOODS NEED REGULARLY SERVICED TO PREVENT IMPROPER VENTILATION OF INDOOR AIR CONTAMINATES AND FIRES.
  • 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: 3/26/2014: STORE FOOD CONTACT ITEMS AT LEAST 6 INCHES OFF OF KITCHEN FLOOR. CURRENTLY POTS AND PANS STACKED AND STORED DIRECTLY ON FLOOR.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 3/26/2014: STORE CUTTING BOARDS IN PROPER LOCATION TO PREVENT CONTAMINATION. CURRENTLY CUTTING BOARDS STORED BEHIND FAUCET HANDLES AT 2-BAY SINK AND 3-BAY SINK.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 3/26/2014: MAINTAIN CUTTING BOARDS IN CLEAN AND SANITIZED CONDITION. CURRENTLY CUTTING BOARDS ARE HEAVILY SCORED AND DISCOLORED. DISCARD CUTTING BOARDS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3/26/2014: REPLACE LIGHTS IN KITCHEN AND WAIT STAFF AREA. CURRENTLY MULTIPLE LIGHT BULBS OUT AND NONFUNCTIONING. LIGHTS ARE NEED TO MAKE FOOD HANDLING AND STORAGE AREAS VISIBLE FOR SANITIATION AND FOOD SAFETY ISSUES.
    Location: Wait staff area
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 3/26/2014: (1) PROVIDE SCREEN DOOR FOR BACK DOOR. CURRENTLY BACK DOOR IS OPENED TO ALLOW FRESH AIR IN WITH NO SCREEN. (2) SEAL ALL HOLES AND GAPS AROUND BACK DOOR FOR A TIGHT SEAL AGAINST ENTRY OF PEST/RODENTS.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 3/26/2014: (1) REMOVE DEAD PESTS AND RODENTS FROM FACILITY. MONITOR FACILITY DAILY FOR PRESCENCE OF PESTS AND RODENTS. DEAD MOUSE FOUND IN PLASTIC TUB SITTING ON FLOOR UNDERNEATH WIRE SHELVING NEXT TO 2-BAY SINK. (2) REMOVE DEAD INSECTS FROM KITCHEN. CURRENTLY DEAD INSECT DEBRIS IS LINING A FOAM COVERING WRAPPED AROUND DRYING RACK AT 3-COMPARTMENT SINK. INSECT DEBRIS IS AN INDICATION OF INFESTATION.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Back room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Utility room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 3/26/2014: REMOVE ALL PERSONAL ITEMS FROM KITCHEN AND ALL ROOMS ASSOCIATED WITH KITCHEN. STORAGE OF BICYCLES, MOTORIZED VEHICLES, LAWN CHAIRS, RECREATIONAL EQUIPMENT AND CHILDREN'S TOYS ARE NOT APPROVED IN FOOD AND FOOD EQUIPMENT STORAGE, HANDLING AND PREPERATION AREAS.
    Location: Wait staff area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 3/26/2014: CLEAN AND SANITIZE FLOOR AND WALL UNDERNEATH AND BEHIND EQUIPMENT ON COOKLINE. CURRENTLY FLOOR AND WALL ARE HEAVILY SOILED AND BUILT UP WITH FOOD DEBRIS. FOOD DEBRIS IS A FOOD SOURCE FOR PESTS/INSECTS/RODENTS.
    Location: Cook line
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 3/26/2014: USE METAL OR RIGID PLASTIC DRAIN STOPPERS AT 3-BAY SINK FOR PLUGGING SINKS. CURRENTLY SMALL PLASTIC BOWLS BEING USED AS DRAIN STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: 3/26/2014: REMOVE WOOD NON-FOOD CONTACT SURFACES FROM KITCHEN AND FOOD HANDLING, STORAGE AND PREPERATION AREAS. CURRENTLY ROLLING CART NEXT TO 1-BAY SINK IS DETERIORATING AND PARTICLE BOARD AT WIRE ROLLING CART BY COLD-TOP IS DETERIORATING. WOOD IS NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Kitchen
    Equipment: Rolling cart
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 3/26/2014: REPLACE GASKETS ON DOORS OF 2-DOOR REACH-IN COOLER. GASKETS PROVIDE A TIGHT SEAL FOR TEMPERATURE MAINTAINCE INSIDE COOLER.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Cold top
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 3/26/2014: COVER FOOD ITEMS WHEN PLACED IN STORAGE. CURRENTLY FOOD ITEMS BEING STORED UNCOVERED. UNCOVERED FOODS ARE SUSCEPTIBLE TO CONTAMINANTS.
    Location: Kitchen
    Equipment: Prep table
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 3/26/2014: PROVIDE SOAP AT MAIN HAND SINK. CURRENTLY SOAP IS NOT AVAILABLE FROM HAND SOAP DISPENSER. HANDS CAN NOT BE PROPERLY WASHED WITH NO AVAILABLE SOAP.
    Location: Kitchen
    Equipment: Hand sink
 03/26/2014Routine
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED ABOVE RAW SHRIMP IN COLD-TOP COOLER ON COOK LINE. STORE FOOD ACCORDING TO HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS PROPERLY AT HAND SINK AND THEN WIPED HANDS ON APRON FOR DRYING. USE HAND TOWELS TO DRY HANDS. APRON IS CONTAMINATED AND SHOULD NOT BE USED FOR HAND DRYING.
    Location: Kitchen
    Equipment: Hand sink
  • No warewashing equipment (corrected on site)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE 3 DURABLE DRAIN STOPPERS FOR MANUAL WAREWASH AT 3-BAY SINK. FACILITY MUST CLOSE UNTIL DRAIN STOPPERS OBTAINED.
    Location: Kitchen
    Equipment: 3-bay
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: RAW BROCCOLI NOT WASHED BEFORE OR AFTER CUTTING. PLACED IN STORAGE CONTAINER AND PUT IN WALK-IN COOLER. ALWAYS WASH VEGETABLES AND FRUIT BEFORE PREPARING AND SERVING.
    Location: Prep area
    Equipment: Prep table
 10/25/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED ABOVE RAW SHRIMP IN COLD-TOP COOLER ON COOK LINE. STORE FOOD ACCORDING TO HAZARD.
    Location: Cook line
    Equipment: Cold top
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: EMPLOYEE WASHED HANDS PROPERLY AT HAND SINK AND THEN WIPED HANDS ON APRON FOR DRYING. USE HAND TOWELS TO DRY HANDS. APRON IS CONTAMINATED AND SHOULD NOT BE USED FOR HAND DRYING.
    Location: Kitchen
    Equipment: Hand sink
  • No warewashing equipment (corrected on site)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE 3 DURABLE DRAIN STOPPERS FOR MANUAL WAREWASH AT 3-BAY SINK. FACILITY MUST CLOSE UNTIL DRAIN STOPPERS OBTAINED.
    Location: Kitchen
    Equipment: 3-bay
  • Fruit and/or vegetable washing
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: RAW BROCCOLI NOT WASHED BEFORE OR AFTER CUTTING. PLACED IN STORAGE CONTAINER AND PUT IN WALK-IN COOLER. ALWAYS WASH VEGETABLES AND FRUIT BEFORE PREPARING AND SERVING.
    Location: Prep area
    Equipment: Prep table
 10/18/2013Routine
  • 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 AND RAW BEEF TESTING AT 53 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT. KEEP LID ON COLD-TOP CLOSED WHEN NOT IN USE.
    Location: Cook line
    Equipment: Cold top
  • 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: FRYER BASKETS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Cook line
    Equipment: Deep fryer
  • 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: FLOORS AND WALLS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS.
    Location: Kitchen
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: DO NOT USE PLASTIC MILK JUGS AS SCOOPS FOR DRY GOODS. USE RIGID METAL OR PLASTIC SCOOPS WITH HANDLES.
    Location: Dry storage
 06/14/2013Recheck
  • 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 AND RAW BEEF TESTING AT 53 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT. KEEP LID ON COLD-TOP CLOSED WHEN NOT IN USE.
    Location: Cook line
    Equipment: Cold top
  • 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: FRYER BASKETS ARE HEAVILY SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Cook line
    Equipment: Deep fryer
  • 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: FLOORS AND WALLS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS.
    Location: Kitchen
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: DO NOT USE PLASTIC MILK JUGS AS SCOOPS FOR DRY GOODS. USE RIGID METAL OR PLASTIC SCOOPS WITH HANDLES.
    Location: Dry storage
 06/07/2013Routine
  • Disposal into ground waters (corrected)
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: GREASE DUMPSTER AND AREA AROUND IT ARE SOILED WITH GREASE. POTENTIAL FOR DRAINING TO SURFACE OR GROUND WATERS. CLEAN DUMPSTER AND GROUND AROUND DUMPSTER. CONTRACT PROFESSIONAL FOR SERVICE.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED ABOVE RAW VEGETABLES. STORE FOOD ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. DISCONTINUE USING TOWELS AS STOPPERS.
    Location: Three bay area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALLS AND FLOORS SOILED IN COOK LINE AREA. REMOVE GREASE AND FOOD DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: Three bay area
 02/28/2013Recheck
  • Disposal into ground waters
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: GREASE DUMPSTER AND AREA AROUND IT ARE SOILED WITH GREASE. POTENTIAL FOR DRAINING TO SURFACE OR GROUND WATERS. CLEAN DUMPSTER AND GROUND AROUND DUMPSTER. CONTRACT PROFESSIONAL FOR SERVICE.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED ABOVE RAW VEGETABLES. STORE FOOD ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. DISCONTINUE USING TOWELS AS STOPPERS.
    Location: Three bay area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALLS AND FLOORS SOILED IN COOK LINE AREA. REMOVE GREASE AND FOOD DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: Three bay area
 02/05/2013Routine
  • Disposal into ground waters
    Organic or inorganic matter disposed into surface waters or ground waters.
    Correction: Unless a permit is obtained, no person shall dispose organic or inorganic matters into surface waters or groundwater.
    Comments: GREASE DUMPSTER AND AREA AROUND IT ARE SOILED WITH GREASE. POTENTIAL FOR DRAINING TO SURFACE OR GROUND WATERS. CLEAN DUMPSTER AND GROUND AROUND DUMPSTER. CONTRACT PROFESSIONAL FOR SERVICE.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED ABOVE RAW VEGETABLES. STORE FOOD ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK. DISCONTINUE USING TOWELS AS STOPPERS.
    Location: Three bay area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: WALLS AND FLOORS SOILED IN COOK LINE AREA. REMOVE GREASE AND FOOD DEBRIS. CLEAN, SANITIZE AND MAINTAIN.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • 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: Three bay area
 02/05/2013Recheck
  • Medicines storage and labeling (corrected on site)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Comments: STORE MEDICATION AWAY FROM FOOD STORAGE AND PREPERATION AREAS.
    Location: Kitchen
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
  • 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: IN-PLACE SANITIZER TESTING AT 200+PPM. MAINTAIN BETWEEN 50-100 PPM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: LIGHT BULBS OUT IN KITCHEN. REPLACE.
    Location: Kitchen
  • 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: MAINTAIN THERMOMETERS IN ALL COOLING EQUIPMENT.
    Location: Kitchen
    Equipment: Upright cooler
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: REMOVE CARDBOARD FROM SHELVES IN KITCHEN.
    Location: Kitchen
 09/19/2012Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: PLEASE DO NOT STORE RAW EGGS ABOVE COOKED FOODS AND VEGETABLES. STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
    Location: Kitchen
    Equipment: Upright cooler
  • Refrigerated medicines (corrected)
    Refrigerated medications stored improperly.
    Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
    Comments: MEDICINES IN COOLER MUST BE KEPT IN A COVERED AND LABELED CONTAINER
    Location: Kitchen (front)
  • 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: SANITIZER CONCENTRATION WAS TOO LOW
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOORS KEPT OPEN FOR VENTILATION MUST HAVE A SEEN INSTALLED TO PREVENT THE ENTRY OF PESTS
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CHEST FREEZER LID IS IN SEVERE DISREPAIR. REPAIR OR REPLACE FREEZER AS SOON AS POSSIBLE.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Kitchen
 06/07/2012Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: PLEASE DO NOT STORE RAW EGGS ABOVE COOKED FOODS AND VEGETABLES. STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODS
    Location: Kitchen
    Equipment: Upright cooler
  • Refrigerated medicines
    Refrigerated medications stored improperly.
    Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
    Comments: MEDICINES IN COOLER MUST BE KEPT IN A COVERED AND LABELED CONTAINER
    Location: Kitchen (front)
  • 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: SANITIZER CONCENTRATION WAS TOO LOW
    Location: Kitchen
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOORS KEPT OPEN FOR VENTILATION MUST HAVE A SEEN INSTALLED TO PREVENT THE ENTRY OF PESTS
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CHEST FREEZER LID IS IN SEVERE DISREPAIR. REPAIR OR REPLACE FREEZER AS SOON AS POSSIBLE.
    Location: Back room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: PLEASE CLEAN:1: COLD TOP LID AND CONTAINERS2: TOPS OF THE TABLES NEAR THE COOK LINE3: FAN GRATES OF UPRIGHT COOLER ACCROSS FROM STOVE
    Location: Kitchen
 05/31/2012Routine
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: DISHES WERE BEING WASHED WITHOUT BEING SANITIZED AFTER RINSING. PLEASE SET UP 3-BAY SINK TO WASH, RINSE, AND SANITIZE DISHES PROPERLY*2/20: Violation repeated. Education given on site.
    Location: Kitchen
    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: SANITIZER CONCENTRATION OF BOTH IN-PLACE AND SINK SANITIZER WAS TOO LOW. PLEASE USE TEST STRIPS WHEN MIXING SANITIZER TO ENSURE THAT IT IS AT THE RIGHT CONCENTRATION*2/20: In-place sanitizer concentration was too high.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OWNER IS TAKING TEST IN APRIL
  • 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: PURSE HANGING FROM DRY STORAGE SHELF. PLEASE STORE EMPLOYEE ITEMS IN A SEPARATE LOCATION
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CHEST FREEZER LID IS IN SERIOUS DISREPAIR. PLEASE REPLACE.
    Location: Kitchen (back)
    Equipment: Chest freezer
 02/27/2012Recheck
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: DISHES WERE BEING WASHED WITHOUT BEING SANITIZED AFTER RINSING. PLEASE SET UP 3-BAY SINK TO WASH, RINSE, AND SANITIZE DISHES PROPERLY*2/20: Violation repeated. Education given on site.
    Location: Kitchen
    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: SANITIZER CONCENTRATION OF BOTH IN-PLACE AND SINK SANITIZER WAS TOO LOW. PLEASE USE TEST STRIPS WHEN MIXING SANITIZER TO ENSURE THAT IT IS AT THE RIGHT CONCENTRATION*2/20: In-place sanitizer concentration was too high.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OWNER IS TAKING TEST IN APRIL
  • 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: PURSE HANGING FROM DRY STORAGE SHELF. PLEASE STORE EMPLOYEE ITEMS IN A SEPARATE LOCATION
    Location: Dry storage
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CHEST FREEZER LID IS IN SERIOUS DISREPAIR. PLEASE REPLACE.
    Location: Kitchen (back)
    Equipment: Chest freezer
 02/20/2012Recheck
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: DISHES WERE BEING WASHED WITHOUT BEING SANITIZED AFTER RINSING. PLEASE SET UP 3-BAY SINK TO WASH, RINSE, AND SANITIZE DISHES PROPERLY
    Location: Kitchen
    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: SANITIZER CONCENTRATION OF BOTH IN-PLACE AND SINK SANITIZER WAS TOO LOW. PLEASE USE TEST STRIPS WHEN MIXING SANITIZER TO ENSURE THAT IT IS AT THE RIGHT CONCENTRATION
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: OWNER IS TAKING TEST IN APRIL
  • 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: PURSE HANGING FROM DRY STORAGE SHELF. PLEASE STORE EMPLOYEE ITEMS IN A SEPARATE LOCATION
    Location: Dry storage
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: CHEST FREEZER LID IS IN SERIOUS DISREPAIR. PLEASE REPLACE.
    Location: Kitchen (back)
    Equipment: Chest freezer
 02/13/2012Routine

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