MEXICAN BAKERY, 2001 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MEXICAN BAKERY
Type: Bakery
Address: 2001 W WASHINGTON ST, Indianapolis, IN 46222
County: Marion
License #: 200758
Smoking: Smoke Free
Total inspections: 26
Last inspection: 10/01/2014
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Inspection findings

Inspection Date

Type
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED ABOVE KITCHEN MOP SINK.
    Location: Kitchen (back)
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Kitchen
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Prep area
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Service counter
  • 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 EGGS STORED ABOVE EXPOSED BUTTER LOCATED AT KITCHEN CONTINENTAL COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AND COVER BUTTER PROPERLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Restroom
    Equipment: Hand sink
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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.
    Location: Kitchen
  • 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.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: CONTINUE TO WORK ON. MUST IMPROVE!
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CONTINUE TO WORK ON. MUST IMPROVE!
    Location: Dumpster area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: LARGE POT STORED ON KITCHEN TRASH CAN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT FRONT SALES FLOOR AND KITCHEN CEILINGS.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR RESTROOM SOAP DISPENSER--ATTACH PROPERLY TO WALL.
    Location: Restroom
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR EXTERIOR LEAKS AT KITCHEN PROOFER.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: 1) BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN--COS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.2) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN--COS.
    Location: Kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 10/01/2014Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED ABOVE KITCHEN MOP SINK.
    Location: Kitchen (back)
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Kitchen
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Prep area
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Service counter
  • 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 EGGS STORED ABOVE EXPOSED BUTTER LOCATED AT KITCHEN CONTINENTAL COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AND COVER BUTTER PROPERLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
  • 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.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: LARGE POT STORED ON KITCHEN TRASH CAN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT FRONT SALES FLOOR AND KITCHEN CEILINGS.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR RESTROOM SOAP DISPENSER--ATTACH PROPERLY TO WALL.
    Location: Restroom
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR EXTERIOR LEAKS AT KITCHEN PROOFER.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 09/24/2014Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED ABOVE KITCHEN MOP SINK.
    Location: Kitchen (back)
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Kitchen
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Prep area
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Service counter
  • 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 EGGS STORED ABOVE EXPOSED BUTTER LOCATED AT KITCHEN CONTINENTAL COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AND COVER BUTTER PROPERLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
  • 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.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: LARGE POT STORED ON KITCHEN TRASH CAN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT FRONT SALES FLOOR AND KITCHEN CEILINGS.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR RESTROOM SOAP DISPENSER--ATTACH PROPERLY TO WALL.
    Location: Restroom
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR EXTERIOR LEAKS AT KITCHEN PROOFER.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 09/16/2014Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED ABOVE KITCHEN MOP SINK.
    Location: Kitchen (back)
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Kitchen
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Prep area
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Service counter
  • 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 EGGS STORED ABOVE EXPOSED BUTTER LOCATED AT KITCHEN CONTINENTAL COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AND COVER BUTTER PROPERLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
  • 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.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: LARGE POT STORED ON KITCHEN TRASH CAN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT FRONT SALES FLOOR AND KITCHEN CEILINGS.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR RESTROOM SOAP DISPENSER--ATTACH PROPERLY TO WALL.
    Location: Restroom
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR EXTERIOR LEAKS AT KITCHEN PROOFER.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
    Location: Kitchen
 09/04/2014Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE LOCATED ABOVE KITCHEN MOP SINK.
    Location: Kitchen (back)
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Kitchen
  • 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: LOCATION: CAKE PREP ROOM.
    Location: Prep area
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS IN KITCHEN AND FRONT SERVICE COUNTER LOCATION.DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND STRAW AND STORE AWAY FROM FOOD PREP LOCATIONS, FOOD AND SINGLE-SERVICE USE ITEMS STORAGE.
    Location: Service counter
  • 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 EGGS STORED ABOVE EXPOSED BUTTER LOCATED AT KITCHEN CONTINENTAL COOLER.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AND COVER BUTTER PROPERLY.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Restroom
    Equipment: Hand sink
  • Storage of Personal Items
    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.
    Location: Kitchen
  • Storage of Personal Items
    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.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: LARGE POT STORED ON KITCHEN TRASH CAN--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WHERE NEEDED AT FRONT SALES FLOOR AND KITCHEN CEILINGS.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR RESTROOM SOAP DISPENSER--ATTACH PROPERLY TO WALL.
    Location: Restroom
  • 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: BUTTER NOT COVERED PROPERLY AT KITCHEN CONTINENTAL COOLER; COVER TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
    Equipment: Reach in cooler
 08/28/2014Routine
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • 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: FOOD HANDLERS HANDLING READY-TO-EAT BAKERY PRODUCTS FOR CUSTOMERS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS:REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: IN PROGRESS:
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN PROGRESS:
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOODEN PALLET FROM UNDER NEW TRUE COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: True cooler
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 04/02/2014Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: REPLACE FIRE-EXTINGUISHERS AT KITCHEN ENTRANCE WALL THAT ARE OUT DATED.(LAST INSPECTED IN JANUARY OF 2013) CONTACT PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR CEILING.
    Location: Sales floor
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PLEASE ENSURE THAT KITCHEN HANDSINK AND 3-BAY SINK IS INSTALLED PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PLEASE ENSURE THAT KITCHEN HANDSINK AND 3-BAY SINK IS INSTALLED PROPERLY.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP EXPOSED BAKED GOODS COVERED PROPERLY.
    Location: Sales floor
 04/02/2014Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: REPLACE FIRE-EXTINGUISHERS AT KITCHEN ENTRANCE WALL THAT ARE OUT DATED.(LAST INSPECTED IN JANUARY OF 2013) CONTACT PROFESSIONAL SERVICE PROVIDER.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR CEILING.
    Location: Sales floor
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PLEASE ENSURE THAT KITCHEN HANDSINK AND 3-BAY SINK IS INSTALLED PROPERLY.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:PLEASE ENSURE THAT KITCHEN HANDSINK AND 3-BAY SINK IS INSTALLED PROPERLY.
    Location: Kitchen
    Equipment: 3-bay
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP EXPOSED BAKED GOODS COVERED PROPERLY.
    Location: Sales floor
 03/20/2014Routine
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • 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: FOOD HANDLERS HANDLING READY-TO-EAT BAKERY PRODUCTS FOR CUSTOMERS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS:REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: IN PROGRESS:
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN PROGRESS:
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOODEN PALLET FROM UNDER NEW TRUE COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: True cooler
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 03/20/2014Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • 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: FOOD HANDLERS HANDLING READY-TO-EAT BAKERY PRODUCTS FOR CUSTOMERS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE WOODEN PALLET FROM UNDER NEW TRUE COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: True cooler
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 03/06/2014Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLERS HANDLING READY-TO-EAT BAKERY PRODUCTS FOR CUSTOMERS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 02/20/2014Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 02/11/2014Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE COVER LID AND CONTAIN A STRAW.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 01/29/2014Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 12/17/2013Recheck
  • 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: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE SHELVING--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SCHEDULED WITH NATIONAL EXHAUST.HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION--CORRECTED.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS--CORRECTED.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 12/02/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 11/15/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS/FLIES PRESENT AT BACK KITCHEN LOCATION.
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE NON-COMMERICAL HOT SHOT FLYING INSECT SPRAY FROM ESTABLISHMENT. YOU MAY ONLY USE COMMERICALLY APRROVED PEST CONTROL SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Restroom
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN BULK INGREDIENT BINS.2) SOILED KITCHEN EQUIPMENT (CLEAN ALL KITCHEN EQUIPMENT).3) SOILED KITCHEN REFRIGERATION/FREEZER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KEEP IN-PLACE SANITIZER BUCKET SET-UP AT ALL TIMES DURING OPERATION HOURS AT KITCHEN PREP AREAS; CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER SALES FLOOR CEILING WHERE OUT.
    Location: Sales floor
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE FLY STRIPS FOR KITCHEN CEILING.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE KITCHEN FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2012)
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Service counter
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND INTERIOR FILTERS. CONTACT A PROFESSIONAL SERVICE PROVIDER TO HAVE HOOD SYSTEM INTERIOR DUCTS PROFESSIONALLY CLEANED. PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Kitchen
    Equipment: Bulk food containers
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Kitchen
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Sales floor
  • 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: 1) KEEP BULK INGREDIENT BINS COVERED PROPERLY WITH LIDS.2) KEEP ALL FOOD AND FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.3) KEEP ALL FOOD COVERED PROPERLY AT SALES FLOOR SERVICE COUNTER LOCATION.
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR SURFACES, DOOR TRACKS, SHELVING ETC OF SALES FLOOR REACH-IN-BEVERAGE COOLERS.2) SOILED KITCHEN DRY AND FOOD STORAGE SHELVING WHERE NEEDED.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT INTERIOR OF SALES FLOOR BEVERAGE STORAGE COOLER.
    Location: Service counter
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 11/06/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. TAMALES IN LARGE POT, NO TEMPERATURE CONTROL AT FRONT COUNTER. DISCONTINUE SALE. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 TAMALES.
    Location: Sales floor
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. LABEL ALL CHEMICAL SPRAY BOTTLES.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS IN PREP AREA. REMOVE.
    Location: Prep area
  • 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. EGGS STORED ON MILK. REMOVE.
    Location: Prep area
    Equipment: Upright cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. LUNCH MEAT.
    Location: Prep area
    Equipment: Upright cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN THE INTERIOR OF THE GREEN WORLD FREEZER AND THE CONTINENTAL COOLER.
    Location: Prep area
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. BAGS STACKED IN FRONT OF HAND SINK.
    Location: Prep area
  • 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. TAG DUE IN MARCH.
  • 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. UTENSILS HANGING OVER AND BY HAND SINK. REMOVE.
    Location: Kitchen (back)
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. BUCKETS OF FOOD AS WELL AS SPRAY BOTTLES.
  • 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.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. BENEATH 3-BAY SINK AREA.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    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. MILK CCOLER ON SALES FLOOR.
    Location: Sales floor
    Equipment: Reach in cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLYWOOD BOARDS ON BUCKETS USED AS SHELVING. PROVIDE DUNNAGE RACKS, ROLLING RACKS, ETC..
    Location: Prep area
    Equipment: Wood shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL 3-BAY SINK TO WALL WITH SILICONE SEALER.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Prep area
    Equipment: Rolling cart
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food. TOWEL LINING MEAT CONTAINER. REMOVE.
    Location: Prep area
    Equipment: Upright cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK AT 3-BAY SINK FAUCET. REPAIR.
    Location: Kitchen (back)
    Equipment: 3-bay
 04/10/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. TAMALES IN LARGE POT, NO TEMPERATURE CONTROL AT FRONT COUNTER. DISCONTINUE SALE. PERSON IN CHARGE DISCARDED APPROXIMATELY 20 TAMALES.
    Location: Sales floor
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. LABEL ALL CHEMICAL SPRAY BOTTLES.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. OPEN DRINKS IN PREP AREA. REMOVE.
    Location: Prep area
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. EGGS STORED ON MILK. REMOVE.
    Location: Prep area
    Equipment: Upright cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. LUNCH MEAT.
    Location: Prep area
    Equipment: Upright cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize. CLEAN THE INTERIOR OF THE GREEN WORLD FREEZER AND THE CONTINENTAL COOLER.
    Location: Prep area
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times. BAGS STACKED IN FRONT OF HAND SINK.
    Location: Prep area
  • 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. TAG DUE IN MARCH.
  • 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. UTENSILS HANGING OVER AND BY HAND SINK. REMOVE.
    Location: Kitchen (back)
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. BUCKETS OF FOOD AS WELL AS SPRAY BOTTLES.
  • Open doors and windows
    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.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. BENEATH 3-BAY SINK AREA.
    Location: Kitchen (back)
  • 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. MILK CCOLER ON SALES FLOOR.
    Location: Sales floor
    Equipment: Reach in cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLYWOOD BOARDS ON BUCKETS USED AS SHELVING. PROVIDE DUNNAGE RACKS, ROLLING RACKS, ETC..
    Location: Prep area
    Equipment: Wood shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RESEAL 3-BAY SINK TO WALL WITH SILICONE SEALER.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Prep area
    Equipment: Rolling cart
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food. TOWEL LINING MEAT CONTAINER. REMOVE.
    Location: Prep area
    Equipment: Upright cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK AT 3-BAY SINK FAUCET. REPAIR.
    Location: Kitchen (back)
    Equipment: 3-bay
 04/02/2013Routine
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DO NOT STORE FLY STRIPS AT KITCHEN CEILING AND AT CAKE PREP ROOM--REMOVE. CONSULT PROFESSIONAL PEST CONTROL PROVIDERS FOR OTHER ALTERNATIVES--COS.RAID PEST SPRAY STORED IN KITCHEN--REMOVE FROM ESTABLISHMENT. USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.(LOCATED IN CAKE PREP ROOM)
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Back room
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (ONE AT FRONT CASHIER LOCATION AND ONE AT KITCHEN LOCATION AND CAKE PREP ROOM WHEN IN USE).
    Location: Kitchen
  • 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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Sales floor
  • 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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BETTER DOOR SWEEP ON BACK DOOR AT KITCHEN; SEAL ALL EXPOSED OPENINGS AT THE BOTTOM AND SIDES OF DOOR. WHEN DOOR IS COMPLETELY CLOSED YOU SHOULD NOT BE ABLE TO SEE OUTSIDE.
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE DOOR OPEN--KEEP CLOSED.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN PROGRESS:MUST IMPROVE! FAILURE WITH COMPLAINCE WILL RESULT WITH CITATIONS. SHARE REPORT WITH ENTIRE BUILDING TENATS AND LANDLORD.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM).
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM).
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM).
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Dry storage
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen (back)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Back room
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT INTERIOR OF BAKERY CABINETS ON SALES FLOOR.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Kitchen
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM FAUCET HEAD LEAKS AT HANDSINK WHEN WATER IS TURNED ON.
    Location: Back room
    Equipment: Hand sink
 12/21/2012Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DO NOT STORE FLY STRIPS AT KITCHEN CEILING AND AT CAKE PREP ROOM--REMOVE. CONSULT PROFESSIONAL PEST CONTROL PROVIDERS FOR OTHER ALTERNATIVES--COS.RAID PEST SPRAY STORED IN KITCHEN--REMOVE FROM ESTABLISHMENT. USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.(LOCATED IN CAKE PREP ROOM)
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Back room
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (ONE AT FRONT CASHIER LOCATION AND ONE AT KITCHEN LOCATION AND CAKE PREP ROOM WHEN IN USE).
    Location: Kitchen
  • 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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Sales floor
  • 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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BETTER DOOR SWEEP ON BACK DOOR AT KITCHEN; SEAL ALL EXPOSED OPENINGS AT THE BOTTOM AND SIDES OF DOOR. WHEN DOOR IS COMPLETELY CLOSED YOU SHOULD NOT BE ABLE TO SEE OUTSIDE.
    Location: Kitchen (back)
  • Open doors and windows
    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: FRONT ENTRANCE DOOR OPEN--KEEP CLOSED.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN PROGRESS:MUST IMPROVE! FAILURE WITH COMPLAINCE WILL RESULT WITH CITATIONS. SHARE REPORT WITH ENTIRE BUILDING TENATS AND LANDLORD.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Dry storage
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen (back)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Back room
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT INTERIOR OF BAKERY CABINETS ON SALES FLOOR.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Kitchen
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM FAUCET HEAD LEAKS AT HANDSINK WHEN WATER IS TURNED ON.
    Location: Back room
    Equipment: Hand sink
 11/20/2012Recheck
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DO NOT STORE FLY STRIPS AT KITCHEN CEILING AND AT CAKE PREP ROOM--REMOVE. CONSULT PROFESSIONAL PEST CONTROL PROVIDERS FOR OTHER ALTERNATIVES--COS.RAID PEST SPRAY STORED IN KITCHEN--REMOVE FROM ESTABLISHMENT. USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.(LOCATED IN CAKE PREP ROOM)
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-CAKE PREP ROOM TRUE COOLER.-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-CAKE PREP ROOM TRUE COOLER.-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Back room
    Equipment: True cooler
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (ONE AT FRONT CASHIER LOCATION AND ONE AT KITCHEN LOCATION AND CAKE PREP ROOM WHEN IN USE).
    Location: Kitchen
  • 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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Sales floor
  • Storage of Personal Items
    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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE--CORRECTED.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BETTER DOOR SWEEP ON BACK DOOR AT KITCHEN; SEAL ALL EXPOSED OPENINGS AT THE BOTTOM AND SIDES OF DOOR. WHEN DOOR IS COMPLETELY CLOSED YOU SHOULD NOT BE ABLE TO SEE OUTSIDE.
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN PROGRESS:MUST IMPROVE! FAILURE WITH COMPLAINCE WILL RESULT WITH CITATIONS. SHARE REPORT WITH ENTIRE BUILDING TENATS AND LANDLORD.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Dry storage
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen (back)
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT CAKE PREP ROOM HANDSINK.
    Location: Back room
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT INTERIOR OF BAKERY CABINETS ON SALES FLOOR.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Kitchen
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM FAUCET HEAD LEAKS AT HANDSINK WHEN WATER IS TURNED ON.
    Location: Back room
    Equipment: Hand sink
 11/08/2012Recheck
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: DO NOT STORE FLY STRIPS AT KITCHEN CEILING--REMOVE. CONSULT PROFESSIONAL PEST CONTROL PROVIDERS FOR OTHER ALTERNATIVES.RAID PEST SPRAY STORED IN KITCHEN--REMOVE FROM ESTABLISHMENT. USE ONLY COMMERICALLY APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-CAKE PREP ROOM TRUE COOLER.-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Kitchen
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTEIROR AND EXTERIOR SURFACES):-CAKE PREP ROOM TRUE COOLER.-KITCHEN GREEN WORLD FREEZER.-KITCHEN CONTINENTAL COOLER.
    Location: Back room
    Equipment: True cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE.MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (ONE AT FRONT CASHIER LOCATION AND ONE AT KITCHEN LOCATION AND CAKE PREP ROOM WHEN IN USE).
    Location: Kitchen
  • Storage of Personal Items
    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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Sales floor
  • Storage of Personal Items
    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: EMPLOYEE DIET COKE STORED AT SALES FLOOR CAKE DISPLAY COOLER--REMOVE.EMPLOYEE PERSONAL JACKET AND PURSE STORE ON FOOD PRODUCT IN KITCHEN--REMOVEDISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BETTER DOOR SWEEP ON BACK DOOR AT KITCHEN; SEAL ALL EXPOSED OPENINGS AT THE BOTTOM AND SIDES OF DOOR. WHEN DOOR IS COMPLETELY CLOSED YOU SHOULD NOT BE ABLE TO SEE OUTSIDE.
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: MUST IMPROVE! FAILURE WITH COMPLAINCE WILL RESULT WITH CITATIONS. SHARE REPORT WITH ENTIRE BUILDING TENATS AND LANDLORD.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE TOWELS AT INTERIOR OF CAKE PREP ROOM CEILING VENT.
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL CEILING VENTS/TILES AT THE ABOVE LOCATIONS (INCLUDING CAKE PREP ROOM); IN ADDITION, KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Sales floor
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT SALES FLOOR AND KITCHEN CEILING.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BACK CAKE PREP ROOM FLOORS.
    Location: Dry storage
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen (back)
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. BOXES OF EVAPORATED MILK).KEEP FOODS COVERED PROPERLY AT CONTINENTAL COOLER IN KITCHEN.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Sales floor
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED COCA-COLA INTERIOR FANGAURD SURFACES AT SALES FLOOR.-SOILED KITCHEN PREP TABLE SHELVING-SOILED KITCHEN DRY CANNED GOOD STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT KITCHEN AND CAKE PREP ROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT KITCHEN AND CAKE PREP ROOM HANDSINKS.
    Location: Back room
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT INTERIOR OF BAKERY CABINETS ON SALES FLOOR.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected on site)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Kitchen
  • Detergent-sanitizer improperly used (corrected on site)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected on site)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT USE DETERGENT FOR SANITIZER BUCKETS OR AT SANITIZER BAY AT 3-BAY SINK; ONLY USE WATER AND SANITIZER FOR SANITIZER BUCKET AND SANITIZER BAY AT 3-BAY SINK.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM FAUCET HEAD LEAKS AT HANDSINK WHEN WATER IS TURNED ON.
    Location: Back room
    Equipment: Hand sink
 11/01/2012Routine
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: HOT SHOT PEST SPRAY STORED IN ESTABLISHMENT KITCHEN--DISCARD.USE ONLY COMMERCIALLY APPROVED PEST SPRAYS OR CONTACT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Prep area
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER AT KITCHEN TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER AT KITCHEN TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BAKERY WATER NOT LABELED IN SPRAY BOTTLE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE BETTER DOOR SWEEP FOR BACK KITCHEN DOOR TO ELIMINATE ANY OPENINGS/GAPS AT BOTTOM OF BACK DOOR.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED).
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF SHELVING; USE ONLY EASILY CLEANABLE LINERS OR EASILY CLEANABLE SURFACES.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING.
    Location: Sales floor
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Bakery 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Service counter
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: REPAIR AND/OR ADJUST TO ENSURE FREEZER TEMPERATURE IS BEING MAINTAINED AT 0 F OR BELOW.
    Location: Kitchen
    Equipment: reach in freezer
  • Thermometer, provided (corrected)
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING UNITS WHERE MISSING:-KITCHEN TRAULSEN REFRIGATION UNIT.-KITCHEN COLD DRINKS REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.
    Location: Sales floor
  • 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: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT SALES FLOOR COLD DRINKS COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM HANDSINK LEAKS AT FAUCET WHEN WATER IS TURNED ON.
    Location: Back room
    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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Sales floor
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Service counter
 04/24/2012Recheck
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: HOT SHOT PEST SPRAY STORED IN ESTABLISHMENT KITCHEN--DISCARD.USE ONLY COMMERCIALLY APPROVED PEST SPRAYS OR CONTACT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING INTERIOR FANGUARDS).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Prep area
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER AT KITCHEN TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Service counter
  • 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 AT KITCHEN TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Kitchen
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BAKERY WATER NOT LABELED IN SPRAY BOTTLE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF SHELVING; USE ONLY EASILY CLEANABLE LINERS OR EASILY CLEANABLE SURFACES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Bakery 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Service counter
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: REPAIR AND/OR ADJUST TO ENSURE FREEZER TEMPERATURE IS BEING MAINTAINED AT 0 F OR BELOW.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING UNITS WHERE MISSING:-KITCHEN TRAULSEN REFRIGATION UNIT.-KITCHEN COLD DRINKS REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED INTERIOR COUNTER-TOP, CABINETS AND INTERIOR CABINET SHELVING AT SALES FLOOR ISLAND (WHITE) WHERE TRAYS AND UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED INTERIOR COUNTER-TOP, CABINETS AND INTERIOR CABINET SHELVING AT SALES FLOOR ISLAND (WHITE) WHERE TRAYS AND UTENSILS ARE STORED ON.
    Location: Sales floor
  • Hand sink/soap
    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: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT SALES FLOOR COLD DRINKS COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Sales floor
  • Detergent-sanitizer improperly used (corrected)
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM HANDSINK LEAKS AT FAUCET WHEN WATER IS TURNED ON.
    Location: Back room
    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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Sales floor
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Service counter
 04/17/2012Recheck
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: HOT SHOT PEST SPRAY STORED IN ESTABLISHMENT KITCHEN--DISCARD.USE ONLY COMMERCIALLY APPROVED PEST SPRAYS OR CONTACT A PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING CAKE DISPLAY CASE, DOOR HANDLES, DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING CAKE DISPLAY CASE, DOOR HANDLES, DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING CAKE DISPLAY CASE, DOOR HANDLES, DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):-ALL KITCHEN AND SALES FLOOR REFRIGERATION AND FREEZER UNITS (INCLUDING CAKE DISPLAY CASE, DOOR HANDLES, DOOR TRACKS, DOOR GASKETS/SEALS, FANGUARDS, SHELVING, ETC).-CLEAN ALL KITCHEN EQUIPMENT/MACHINES (EX. PROOFER, OVENS, MIXERS ETC.)
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN AND SANITIZE KITCHEN AND CAKE ROOM HANDSINKS ROUTINELY.
    Location: Prep area
    Equipment: Hand sink
  • 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 AT CASHIER LOCATION AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Service counter
  • 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 AT CASHIER LOCATION AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.MAINTAIN SANITIZER BUCKETS AT KITCHEN ALSO DURING OPERATION HOURS AT PREP TABLES WHERE FOOD PREP IS OCCURING.
    Location: Kitchen
  • 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Bulk labeling (corrected on site)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: BAKERY WATER NOT LABELED IN SPRAY BOTTLE.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD LINING OFF SHELVING; USE ONLY EASILY CLEANABLE LINERS OR EASILY CLEANABLE SURFACES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Sales floor
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING TILES/VENTS AT SALES FLOOR CEILING AND AT KITCHEN INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED IN ESTABLISHMENT AT KITCHEN AND AT FRONT SALES FLOOR LOCATION.
    Location: Sales floor
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Sales floor
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FLOORS AND CEILING VENTS/TILE SURFACES IN ESTABLISHMENT.
    Location: Service counter
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: REPAIR AND/OR ADJUST TO ENSURE FREEZER TEMPERATURE IS BEING MAINTAINED AT 0 F OR BELOW.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING UNITS WHERE MISSING:-KITCHEN TRAULSEN REFRIGATION UNIT.-KITCHEN COLD DRINKS REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Service counter
  • 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: KEEP ALL FOOD STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED INTERIOR COUNTER-TOP, CABINETS AND INTERIOR CABINET SHELVING AT SALES FLOOR ISLAND (WHITE) WHERE TRAYS AND UTENSILS ARE STORED ON.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN FOOD, DISH, AND DRY STORAGE SHELVING.-SOILED INTERIOR COUNTER-TOP, CABINETS AND INTERIOR CABINET SHELVING AT SALES FLOOR ISLAND (WHITE) WHERE TRAYS AND UTENSILS ARE STORED ON.
    Location: Sales floor
  • 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: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT SALES FLOOR COLD DRINKS COOLER.
    Location: Sales floor
    Equipment: Reach in cooler
  • Detergent-sanitizer improperly used
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Sales floor
  • Detergent-sanitizer improperly used
    Improper use of detergent - sanitizer.
    Correction: Use detergent - sanitizer in approved manner.
    Comments: DO NOT MIX BLEACH AND DETERGENT TOGETHER FOR IN-PLACE SANITIZER BUCKETS; USE ONLY BLEACH AND WATER FOR SANITIZER BUCKETS.
    Location: Service counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR CAKE PREP ROOM HANDSINK LEAKS AT FAUCET WHEN WATER IS TURNED ON.
    Location: Back room
    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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Sales floor
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Service counter
 04/10/2012Routine

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