- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BACK AROUND THE SODA SYRUP. PLEASE CALL YOUR PEST CONTROL COMPANY TO SERVICE THE ISSUE.7/7/14 WORK ORDER SHOWS THAT ARROW HAS COME TO ADDRESS THE ISSUE AND WILL BE BACK IN A WEEK. THANK YOU!
Location: Back room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SCRUBBER IN HAND SINK. EMPLOYEE STATED THEY USE IT TO SCRUB FOOD OFF OF THE TRAYS.
Location: Service counter
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF PLATES, CUPS, ETC. STORED DIRECTLY ON FLOOR.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED & HAS FOOD & DEBRIS ON FLOOR AND UNDER COOKING EQUIPMENT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Service counter
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WIPING TOWEL WAS STUFFED IN CUP HODER. EMPLOYEE WAS NOT SURE WHY AND WHAT IT WAS USED FOR.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FOOD BEING THAWED SUBMERGED UNDER RUNNING WATER TEMPERATURE OF 80 DEGREES F.
Location: Back room
- 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: NO THERMOMETER IN COOLER.
Location: Service counter
Equipment: Reach in cooler (2 door)
|
07/07/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BACK AROUND THE SODA SYRUP. PLEASE CALL YOUR PEST CONTROL COMPANY TO SERVICE THE ISSUE.
Location: Back room
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SCRUBBER IN HAND SINK. EMPLOYEE STATED THEY USE IT TO SCRUB FOOD OFF OF THE TRAYS.
Location: Service counter
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF PLATES, CUPS, ETC. STORED DIRECTLY ON FLOOR.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED & HAS FOOD & DEBRIS ON FLOOR AND UNDER COOKING EQUIPMENT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Service counter
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WIPING TOWEL WAS STUFFED IN CUP HODER. EMPLOYEE WAS NOT SURE WHY AND WHAT IT WAS USED FOR.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FOOD BEING THAWED SUBMERGED UNDER RUNNING WATER TEMPERATURE OF 80 DEGREES F.
Location: Back room
- 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: NO THERMOMETER IN COOLER.
Location: Service counter
Equipment: Reach in cooler (2 door)
|
06/30/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES IN BACK AROUND THE SODA SYRUP. PLEASE CALL YOUR PEST CONTROL COMPANY TO SERVICE THE ISSUE.
Location: Back room
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SCRUBBER IN HAND SINK. EMPLOYEE STATED THEY USE IT TO SCRUB FOOD OFF OF THE TRAYS.
Location: Service counter
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOXES OF PLATES, CUPS, ETC. STORED DIRECTLY ON FLOOR.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR IS SOILED & HAS FOOD & DEBRIS ON FLOOR AND UNDER COOKING EQUIPMENT. PLEASE CLEAN AND IMPROVE ROUTINE CLEANING.
Location: Service counter
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: WIPING TOWEL WAS STUFFED IN CUP HODER. EMPLOYEE WAS NOT SURE WHY AND WHAT IT WAS USED FOR.
Location: Service counter
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FOOD BEING THAWED SUBMERGED UNDER RUNNING WATER TEMPERATURE OF 80 DEGREES F.
Location: Back room
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER IN COOLER.
Location: Service counter
Equipment: Reach in cooler (2 door)
|
06/23/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener cutting surfaces and also can opener housing.
Location: Prep area
Equipment: Can opener
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager states employee Brittany has current certification, but no copy of certificate present at time of inspection. Please have copy of certificate on site at recheck.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Small amount mold starting on upper interior of ice machine bin, clean and sanitize.
Location: Back room
Equipment: Ice machine
|
12/18/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener cutting surfaces and also can opener housing.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager states employee Brittany has current certification, but no copy of certificate present at time of inspection. Please have copy of certificate on site at recheck.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Small amount mold starting on upper interior of ice machine bin, clean and sanitize.
Location: Back room
Equipment: Ice machine
|
12/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Guacamole holding at 48 degrees F. 2) Corn salsa holding at 50 degrees F.3) Green chilies holding at 47 degrees F. Do not over fill cold top cooler trays. Manager adjusted thermostat on cooler. Check regularly to ensure foods on the cold top are holding at 41 degrees F or lower.
Location: Service counter
Equipment: Cold top
|
05/10/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Guacamole holding at 48 degrees F. 2) Corn salsa holding at 50 degrees F.3) Green chilies holding at 47 degrees F. Do not over fill cold top cooler trays. Manager adjusted thermostat on cooler. Check regularly to ensure foods on the cold top are holding at 41 degrees F or lower.
Location: Service counter
Equipment: Cold top
|
05/03/2013 | Routine |
| No violation noted during this evaluation. | 11/01/2012 | Routine |
| No violation noted during this evaluation. | 04/10/2012 | Routine |
| No violation noted during this evaluation. | 03/07/2012 | Pre-Licensing |
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