| No violation noted during this evaluation. | 06/21/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/13/2014 | Non-Illness Complaint |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- 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: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- 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: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.JULY 12:ENROLLED IN AUGUST 20TH CLASS. FAX COPY OF CERTIFICATE TO 221-3070 (ATTN: TORI THORN) WHEN RECEIVED.SEPTEMBER 9:HAD TO RESCHEDULE CLASS. WILL CALL OR EMAIL WITH NEW CLASS/EXAM DATE. FOLLOW UP WILL BE DONE AT NEXT ROUTINE INSPECTION. PLEASE PROVIDE PROOF OF ENROLLMENT IN CERTIFYING CLASS/EXAM OR COPY OF CERTIFICATE AT NEXT ROUTINE INSPECTION.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
|
09/09/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- 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: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- 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: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.JULY 12:ENROLLED IN AUGUST 20TH CLASS. FAX COPY OF CERTIFICATE TO 221-3070 (ATTN: TORI THORN) WHEN RECEIVED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
|
08/02/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.JULY 12:ENROLLED IN AUGUST 20TH CLASS. FAX COPY OF CERTIFICATE TO 221-3070 (ATTN: TORI THORN) WHEN RECEIVED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
|
07/26/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.JULY 12:ENROLLED IN AUGUST 20TH CLASS. FAX COPY OF CERTIFICATE TO 221-3070 (ATTN: TORI THORN) WHEN RECEIVED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
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07/19/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FLIES AND GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.JULY 12:ENROLLED IN AUGUST 20TH CLASS. FAX COPY OF CERTIFICATE TO 221-3070 (ATTN: TORI THORN) WHEN RECEIVED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used (corrected)
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
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07/12/2013 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1. CIGARETTE BUTT TRASH CAN LOCATED AT ENTRY TO CONCESSIONS AREA,MOVE AT LEAST 8 FEET AWAY FROM ENTRACE.
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SEE ABOVE.PROVIDED WITH THREE SIGNS.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. INTERNAL TEMPERATURE OF COOLER FOR COOLER/FREEZER COMBO IN DRY STORAGE ROOM MEASURED 64 DEGREES F. (TEMPERATURE WAS SET IN THE MIDDLE OF THE WARM TO COLD DIAL)ENSURE COOLER CAN MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dry storage
Equipment: Cooler/freezer combo
- 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: 1. SPRAY BOTTLE ON SHELVING IN DRY STORAGE NOT LABELED.LABEL AS TO CONTENTS.
Location: Dry storage
- 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: 1. BOTTLE OF GOO GONE AND DEGREASER STORED ON SHELF OVER THREE BAY.STORE WITH OTHER CHEMICALS AWAY FROM FOOD CONTACT SURFACES.
Location: Three bay area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FRUIT FLIES/GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FRUIT FLIES/GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FRUIT FLIES/GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. FRUIT FLIES/GNATS OBSERVED THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP IN UPRIGHT FREEZER HOLDING ICE CREAM.REMOVE ICE AND CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Upright freezer
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. NO HANDWASHING FACILITY PROVIDED OUTSIDE WHERE FOOD IS BEING GRILLED.PROVIDE.
- 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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Bar
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.
Comments: 1. CHILI MEAT IN UPRIGHT COOLER IN BAR AREA NOT DATE MARKED,2. COOKED CHICKEN IN COOLER/FREEZER COMBO NOT DATE MARKED.3. PORK IN COOLER/FREEZER COMBO NOT DATE MARKED.4. CHILI MEAT IN COOLER/FREEZER COMBO NOT DATE MARKED.ALL FOODS BEING HELD MORE THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Three bay area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.2. NO SANITIZER FOUND IN BAR AREA AT THREE BAY.PROVIDE.
Location: Bar
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF CERTIFIED FOOD HANDLER. NOTE: ATTEMPTED TO OBTAIN FROM MANAGEMENT MULTIPLE TIMES.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPORKS STORED INCORRECTING IN BAR AREA.STORE WITH ALL HANDLES FACING THE SAME WAY.
- 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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
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.
Comments: 1. MOPS STORED IN WATER IN BUCKET IN KITCHEN AND BAR AREA,STORE IN A WAY THAT FACILITATES DRYING SUCH AS ON A MOP RACK.
Location: Bar
- 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: 1. SEVERAL OPEN DOORS TO CONCESSIONS AREA.KEEP DOORS CLOSED OR PROVIDE SCREEN MESH TO PREVENT PEST ENTRY.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Bar
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Service counter
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD FRUIT FLIES IN TRACK OF SLIDING GLASS UPRIGHT COOLER IN CONCESSION STAND AREA.2. DEAD BUGS ON FLOOR AROUND CHEST FREEZER.3. DEAD ROACH ON FLOOR IN CONCESSION STAND AREA.4. DEAD FRUIT FLIES IN UPSTAIRS KITCHEN.5. DEAD BUGS IN LIGHT SHIELDS IN CONCESSIONS AREA.REMOVE ALL DEAD PESTS AND THOROUGHLY CLEAN AND SANITIZE CONTACT AREAS.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ROOF LEAKING INTO TUB IN DRY STORAGE AREA.LOCATE SOURCE OF LEAK AND REPAIR ACCORINGLY.2. LIGHT SHIELD IN KITCHEN OR BAR AREA IS CRACKED,REPLACE.3. CEILING TILE HEAVILY WATER DAMAGED IN DRY STORAGE AREA.REPLACE.
Location: Bar
- 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: 1. FLOORS THROUGHOUT ESTABLISHMENT SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. 1. COOKED CHICKEN MEASURED 120 DEGREES F. AND COOKED PORK MEASURED 146 DEGREES F, FOOD BEGAN COOLING PROCESS AT 3:30. COOLED COVERED IN FOIL AND STACKED INSIDE OF UPRIGHT COOLER. COOLING METHODS UTILIZE IS TO LEAVE FOOD OUT AT ROOM TEMPERATURE WITH FOIL COVERING CONTAINERS UNTIL PAN IS COOL TO THE TOUCH THEN PUT IN COOLER OVERNIGHT. DO NOT HAVE THERMOMETERS AND DO NOT MONITOR TEMPERATURE.SEE ABOVE FOR APPROVED COOLING METHODS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING IN THE FOLLOWING AREAS:1. UPRIGHT SLIDING DOOR COOLER IN CONCESSIONS.2. HOMESTYLE REACH IN FREEZER HOLDING ICE CREAM,3. CHEST FREEZER.4. HOMESTYLE COOLER/FREEZER.5. GLASS UPRIGHT COOLER IN BAR AREA.PROVIDE.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID OF CHEST FREEZER IN BACK KITCHEN AREA OF CONCESSIONS IS BROKEN AND BEING HELD TOGETHER WITH DUCT TAPE. FIBERGLASS INSULATION IN INTERIOR OF LID IS FALLING OUT.REPLACE CHEST FREEZER WITH A COMMERCIAL GRADE FREEZER. DO NOT USE A HOMESTYLE CHEST FREEZER. IT IS NOT APPROVED.
Location: Kitchen (back)
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL HAND SINK TO WALL IN EMPLOYEE RESTROOM.
Location: Emp restroom
Equipment: Hand sink
- 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. BOX OF CHIPS STORED ON FLOOR IN KITCHEN.SEE ABOVE.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. TWO LIGHT SHIELDS MISSING IN CONCESSIONS AREA.2. ONE LIGHT SHIELD MISSING IN DRY STORAGE AREA WHERE COOLER/FREEZER COMBO IS LOCATED.PROVIDE.
Location: Dry storage
- Detergent-sanitizer improperly used
Improper use of detergent - sanitizer.
Correction: Use detergent - sanitizer in approved manner.
Comments: 1. EMPLOYEE WASHING DISHES WITH A BLEACH/SOAP SOLUTION THEN RINSING AND AIR DRYING.DISCONTINUE BEHAVIOR. MUST FOLLOW PROPER WAREWASHING PROCEDURE: REMOVE EXCESS FOOD, WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND AIR DRY.
Location: Three bay area
Equipment: 3-bay
- 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 CHLORINE BLEACH TEST KIT.
Location: Three bay area
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE BIN IN CONCESSIONS.STORE OUTSIDE OF ICE BIN OR IN ICE WITH HANDLE UPWARDS.
Location: Service counter
Equipment: Ice bin
|
06/28/2013 | Routine |
| No violation noted during this evaluation. | 06/05/2012 | Routine |
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