- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Stained ceiling tiles in dinning area. Repair any leaks and replace.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cups on cloth towel in server area. Please store on rubber washable mat.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in sanitizer bucket with cloth towels. Disconitnue. Store on clean and sanitized surface. CORRECTED
Location: Cook line
|
10/01/2014 | 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. Raw bacon at room temperature at 80.3 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Prep top cooler at 50 deg F below and holding sausage at 53.7 deg F on top. Sausage disposed of. Repair to hold foods at 41 deg F or below.3. Three door cooler at 50 deg F (52.2 deg F). Move cottage cheese, sour cream, pies, and butter all at 41-45 deg F to walk-in cooler. Repair.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Hot potatoes in old cottage cheese container on steam well. Discontinue. Use hot holding equipment.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Did not pass exam. Reschedule.Note: test rescheduled for APril 21 2014.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
- 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: Hot chicken wrapped and stacked in walk in cooler at 191.8 deg F. Cool in approved manner. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at right faucet of three bay sink. Repair.
|
05/05/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw bacon at room temperature at 80.3 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Prep top cooler at 50 deg F below and holding sausage at 53.7 deg F on top. Sausage disposed of. Repair to hold foods at 41 deg F or below.3. Three door cooler at 50 deg F (52.2 deg F). Move cottage cheese, sour cream, pies, and butter all at 41-45 deg F to walk-in cooler. Repair.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Hot potatoes in old cottage cheese container on steam well. Discontinue. Use hot holding equipment.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Did not pass exam. Reschedule.Note: test rescheduled for APril 21 2014.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
- 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: Hot chicken wrapped and stacked in walk in cooler at 191.8 deg F. Cool in approved manner. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at right faucet of three bay sink. Repair.
|
04/10/2014 | Recheck |
- 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. Raw bacon at room temperature at 80.3 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Prep top cooler at 50 deg F below and holding sausage at 53.7 deg F on top. Sausage disposed of. Repair to hold foods at 41 deg F or below.3. Three door cooler at 50 deg F (52.2 deg F). Move cottage cheese, sour cream, pies, and butter all at 41-45 deg F to walk-in cooler. Repair.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Hot potatoes in old cottage cheese container on steam well. Discontinue. Use hot holding equipment.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Did not pass exam. Reschedule.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed.
- Cooling methods (corrected on site)
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: Hot chicken wrapped and stacked in walk in cooler at 191.8 deg F. Cool in approved manner. CORRECTED
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at right faucet of three bay sink. Repair.
|
04/03/2014 | Routine |
- 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: Several gnats. Pest control out 2 weeks ago. Left product to treat drains and for extermination of gnats. Scheduled to return in 2 weeks. Very few gnats from last inspection. Continue to exterminate.
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: Several gnats. Pest control out 2 weeks ago. Left product to treat drains and for extermination of gnats. Scheduled to return in 2 weeks. Very few gnats from last inspection. Continue to exterminate.
Location: Service counter
|
12/04/2013 | Non-Illness Complaint 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: Several gnats. Pest control out 2 weeks ago. Left product to treat drains and for extermination of gnats. Scheduled to return in 2 weeks. Very few gnats from last inspection. Continue to exterminate.
|
12/03/2013 | Non-Illness Complaint 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: Several gnats. Pest control out 2 weeks ago. Left product to treat drains and for extermination of gnats. Scheduled to return in 2 weeks. Very few gnats from last inspection. Continue to exterminate.
|
11/25/2013 | Non-Illness Complaint 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: Several gnats. Pest control out 2 weeks ago. Left product to treat drains and for extermination of gnats. Scheduled to return in 2 weeks. Very few gnats from last inspection. Continue to exterminate.
|
11/14/2013 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats. Exterminate.No signs of gnats at this time, exterminator scheduled today 10-23-2013
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws. CORRECTED
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer not reading. Change frequently enough to maintain bleach at 50-100 ppm. CORRECTED
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Re-using egg crates. Discontinue. CORRECTED
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Front hand sink draining slowly. Repair. CORRECTED2. Duct tape on plumbing of 3 bay sink. Repair. CORRECTED3. Garbage disposal leaking. Repair. May remove. Note: Finish plumbing where garbage disposal was.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Front hand sink draining slowly. Repair. CORRECTED2. Duct tape on plumbing of 3 bay sink. Repair. CORRECTED3. Garbage disposal leaking. Repair. May remove. Note: Finish plumbing where garbage disposal was.
- 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: Scoop in standing water. Discontinue. Keep on cleaned and sainitized surface. Wash-rinse-sanitize- air dry every 4 hours while in use. CORRECTED
Location: Service counter
|
10/23/2013 | 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: Gnats. Exterminate.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid and straw. Please provide lids and straws. CORRECTED
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer not reading. Change frequently enough to maintain bleach at 50-100 ppm. CORRECTED
Location: Cook line
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Re-using egg crates. Discontinue. CORRECTED
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Front hand sink draining slowly. Repair2. Duct tape on plumbing of 3 bay sink. Repair. 3. Garbage disposal leaking. Repair. May remove.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water. Discontinue. Keep on cleaned and sainitized surface. Wash-rinse-sanitize- air dry every 4 hours while in use. CORRECTED
Location: Service counter
|
10/16/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: One piece of cooked sausage at room temperature at 78 degrees F. Disposed of at time of inspection. Hold at 135 degrees F or above or may cool and hold at 41 degrees F or below. * Un pedazo de salchicha cocida a temperatura ambiente a 78 grados F. desecharse en momento de la inspección. Se mantiene a 135 grados F o más o puede enfriar y mantener a 41 grados F o menos.
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Take temperatures. Products must cool from 135 degrees F to 70 degrees F in 2 hours. If it's not known when product reaches 135 degrees F cooling begins immediately. Than cool foods from 70 degrees F to 41 degrees F or below in an additional 4 hours. If foods do not make these cooling times and temperatures the food must be disposed of. * Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Tome la temperatura. Los productos deben enfriarse de 135 grados F a 70 grados F en 2 horas. Si no se sabe cuando el producto llega a 135 grados F de enfriamiento se inicia inmediatamente. Que los alimentos frescos de 70 grados F a 41 grados F o menos en 4 horas adicionales. Si los alimentos no hacen estos tiempos y las temperaturas de refrigeración de la comida debe ser desechado.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without a lid or straw. Provide lids and straws for employee drinks. * Bebida Empleado sin tapa o paja. Proporcionar tapas y pajitas para bebidas empleados.
Location: Kitchen
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. * No es la fecha que marca. Conocer marcar todo listo para comer alimentos potencialmente peligrosos con 7 días fecha de enajenación.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer. Break down and clean and sanitizer every 4 hours while in use. * Limpie la máquina de cortar. Analice y limpie y desinfectante cada 4 horas mientras está en uso.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink is clogged. Repair. * Lavamanos frontal está obstruido. Reparar.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Do not reuse cold food containers for hot foods. Use NSF approved containers. * No vuelva a utilizar los envases de alimentos en frío para los alimentos calientes. Utilice recipientes aprobados NSF.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in sanitizer solution. * Paño mojado en mostrador. Almacenar en la solución desinfectante.
Location: Kitchen
|
06/06/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: One piece of cooked sausage at room temperature at 78 degrees F. Disposed of at time of inspection. Hold at 135 degrees F or above or may cool and hold at 41 degrees F or below. * Un pedazo de salchicha cocida a temperatura ambiente a 78 grados F. desecharse en momento de la inspección. Se mantiene a 135 grados F o más o puede enfriar y mantener a 41 grados F o menos.
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Take temperatures. Products must cool from 135 degrees F to 70 degrees F in 2 hours. If it's not known when product reaches 135 degrees F cooling begins immediately. Than cool foods from 70 degrees F to 41 degrees F or below in an additional 4 hours. If foods do not make these cooling times and temperatures the food must be disposed of. * Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Tome la temperatura. Los productos deben enfriarse de 135 grados F a 70 grados F en 2 horas. Si no se sabe cuando el producto llega a 135 grados F de enfriamiento se inicia inmediatamente. Que los alimentos frescos de 70 grados F a 41 grados F o menos en 4 horas adicionales. Si los alimentos no hacen estos tiempos y las temperaturas de refrigeración de la comida debe ser desechado.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without a lid or straw. Provide lids and straws for employee drinks. * Bebida Empleado sin tapa o paja. Proporcionar tapas y pajitas para bebidas empleados.
Location: Kitchen
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. * No es la fecha que marca. Conocer marcar todo listo para comer alimentos potencialmente peligrosos con 7 días fecha de enajenación.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer. Break down and clean and sanitizer every 4 hours while in use. * Limpie la máquina de cortar. Analice y limpie y desinfectante cada 4 horas mientras está en uso.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink is clogged. Repair. * Lavamanos frontal está obstruido. Reparar.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Do not reuse cold food containers for hot foods. Use NSF approved containers. * No vuelva a utilizar los envases de alimentos en frío para los alimentos calientes. Utilice recipientes aprobados NSF.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in sanitizer solution. * Paño mojado en mostrador. Almacenar en la solución desinfectante.
Location: Kitchen
|
06/04/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: One piece of cooked sausage at room temperature at 78 degrees F. Disposed of at time of inspection. Hold at 135 degrees F or above or may cool and hold at 41 degrees F or below. * Un pedazo de salchicha cocida a temperatura ambiente a 78 grados F. desecharse en momento de la inspección. Se mantiene a 135 grados F o más o puede enfriar y mantener a 41 grados F o menos.
Location: Kitchen
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Take temperatures. Products must cool from 135 degrees F to 70 degrees F in 2 hours. If it's not known when product reaches 135 degrees F cooling begins immediately. Than cool foods from 70 degrees F to 41 degrees F or below in an additional 4 hours. If foods do not make these cooling times and temperatures the food must be disposed of. * Make sure to cool all foods in shallow containers (2 inches or less) in walk in cooler uncovered. May cool with ice bath and stir stick or by adding ice to product. Tome la temperatura. Los productos deben enfriarse de 135 grados F a 70 grados F en 2 horas. Si no se sabe cuando el producto llega a 135 grados F de enfriamiento se inicia inmediatamente. Que los alimentos frescos de 70 grados F a 41 grados F o menos en 4 horas adicionales. Si los alimentos no hacen estos tiempos y las temperaturas de refrigeración de la comida debe ser desechado.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without a lid or straw. Provide lids and straws for employee drinks. * Bebida Empleado sin tapa o paja. Proporcionar tapas y pajitas para bebidas empleados.
Location: Kitchen
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. * No es la fecha que marca. Conocer marcar todo listo para comer alimentos potencialmente peligrosos con 7 días fecha de enajenación.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the slicer. Break down and clean and sanitizer every 4 hours while in use. * Limpie la máquina de cortar. Analice y limpie y desinfectante cada 4 horas mientras está en uso.
Location: Kitchen
Equipment: Slicer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Front hand sink is clogged. Repair. * Lavamanos frontal está obstruido. Reparar.
Location: Service counter
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Do not reuse cold food containers for hot foods. Use NSF approved containers. * No vuelva a utilizar los envases de alimentos en frío para los alimentos calientes. Utilice recipientes aprobados NSF.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in sanitizer solution. * Paño mojado en mostrador. Almacenar en la solución desinfectante.
Location: Kitchen
|
05/29/2013 | Routine |
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: SPRAY ARMS ARE HANGING BELOW THE FLOOD RIM OF THE SINK. SHORTEN THE SPRAY ARMS OR INSTALL A BACKFLOW PREVENTION DEVICE.
Location: Kitchen
Equipment: 3-bay
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: SPRAY ARMS ARE HANGING BELOW THE FLOOD RIM OF THE SINK. SHORTEN THE SPRAY ARMS OR INSTALL A BACKFLOW PREVENTION DEVICE.
Location: Kitchen
Equipment: Dishmachine
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE WOOD AND LAMINATED SURFACE UNDER THE STAINLESS STEEL PREP TABLES.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Emp restroom
Equipment: Hand sink
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES ARE THE PERFORATED TYPE. INSTALL VINYL COATED, SMOOTH WASHABLE CEILING TILES. Given Till Oct 28, 2013 with check one routine inspection in Nov along with certification
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
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: REPAIR WALL TILES WHERE DAMAGED BEHIND DISHMACHINE.REGROUT FLOOR TILES WHERE NEEDED IN DISHMACHINE AREA.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR WALL TILES WHERE DAMAGED BEHIND DISHMACHINE.REGROUT FLOOR TILES WHERE NEEDED IN DISHMACHINE AREA.
Location: Dish machine area
|
05/09/2013 | Pre-Licensing Recheck |
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: SPRAY ARMS ARE HANGING BELOW THE FLOOD RIM OF THE SINK. SHORTEN THE SPRAY ARMS OR INSTALL A BACKFLOW PREVENTION DEVICE.
Location: Kitchen
Equipment: 3-bay
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: SPRAY ARMS ARE HANGING BELOW THE FLOOD RIM OF THE SINK. SHORTEN THE SPRAY ARMS OR INSTALL A BACKFLOW PREVENTION DEVICE.
Location: Kitchen
Equipment: Dishmachine
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: REMOVE WOOD AND LAMINATED SURFACE UNDER THE STAINLESS STEEL PREP TABLES.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL TO THE WALL: HAND SINKS IN THE BATHROOMS AND SEAL THE DISHWASHER DRAIN TABLES TO THE WALL.
Location: Emp restroom
Equipment: Hand sink
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES ARE THE PERFORATED TYPE. INSTALL VINYL COATED, SMOOTH WASHABLE CEILING TILES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR WALL TILES WHERE DAMAGED BEHIND DISHMACHINE.REGROUT FLOOR TILES WHERE NEEDED IN DISHMACHINE AREA.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR WALL TILES WHERE DAMAGED BEHIND DISHMACHINE.REGROUT FLOOR TILES WHERE NEEDED IN DISHMACHINE AREA.
Location: Dish machine area
|
04/26/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MOTHER'S TABLE, 1301 S HIGH SCHOOL RD, Indianapolis, IN »