- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES OBSERVED DOING OTHER DUTES AND GOING TO PREPARE FOOD WITHOUT FIRST WASHING HANDS. PLEASE EXPRESS TO ALL EMPLOYEES THAT EVEN THOUGH THE GLOVES ARE WORN, HAND WASHING NEEDS TO TAKE PLACE BEFORE THE GLOVES ARE PUT ON.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF SLICED BACON DIRECTLY ON TOP OF TOMATOES.
Location: Back room
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (back)
- 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: MOP HEAD DRYING OVER 3-BAY.
Location: Back room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING. CALL RAY'S SO THEY CAN BRING A DRAIN PLUG TO PUT IN THE DUMPSTER.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Dining room
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS UNDER GRILL.
Location: Kitchen
- 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: BOX OF SAUSAGE PATTIES SITTING OUT THE THAW. SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING.
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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Kitchen
Equipment: Cold top
- 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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Back room
Equipment: Upright cooler
- 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: NOZZLES ON SODA MACHINE SOILED. PLEASE CLEAN NOZZLES AND AROUND THE SODA MACHINE.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
09/05/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES OBSERVED DOING OTHER DUTES AND GOING TO PREPARE FOOD WITHOUT FIRST WASHING HANDS. PLEASE EXPRESS TO ALL EMPLOYEES THAT EVEN THOUGH THE GLOVES ARE WORN, HAND WASHING NEEDS TO TAKE PLACE BEFORE THE GLOVES ARE PUT ON.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF SLICED BACON DIRECTLY ON TOP OF TOMATOES.
Location: Back room
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (back)
- 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: MOP HEAD DRYING OVER 3-BAY.
Location: Back room
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING. CALL RAY'S SO THEY CAN BRING A DRAIN PLUG TO PUT IN THE DUMPSTER.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Dining room
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS UNDER GRILL.
Location: Kitchen
- 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: BOX OF SAUSAGE PATTIES SITTING OUT THE THAW. SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING.
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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Kitchen
Equipment: Cold top
- 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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Back room
Equipment: Upright cooler
- 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: NOZZLES ON SODA MACHINE SOILED. PLEASE CLEAN NOZZLES AND AROUND THE SODA MACHINE.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
08/29/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES OBSERVED DOING OTHER DUTES AND GOING TO PREPARE FOOD WITHOUT FIRST WASHING HANDS. PLEASE EXPRESS TO ALL EMPLOYEES THAT EVEN THOUGH THE GLOVES ARE WORN, HAND WASHING NEEDS TO TAKE PLACE BEFORE THE GLOVES ARE PUT ON.
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: SANITIZER TOO STRONG.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOX OF SLICED BACON DIRECTLY ON TOP OF TOMATOES.
Location: Back room
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (front)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS SOILED. HANDLES ON FRONT HAND SINK SOILED.
Location: Kitchen (back)
- 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: MOP HEAD DRYING OVER 3-BAY.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING. CALL RAY'S SO THEY CAN BRING A DRAIN PLUG TO PUT IN THE DUMPSTER.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. VENTILATION SOILED. STICKER ON HOOD SAYS IT WAS DUE TO BE CLEANED FEB 2014.2. SOME AIR DUCTS IN CEILING IN DINING AREA ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Dining room
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS UNDER GRILL.
Location: Kitchen
- 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: BOX OF SAUSAGE PATTIES SITTING OUT THE THAW. SEE CORRECTIVE ACTION ABOVE FOR PROPER THAWING.
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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Kitchen
Equipment: Cold top
- 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: 1. NO THERMOMETER IN SMALL COLD TOP COOLER 2. NO THERMOMETER IN UPRIGHT COOLER IN BACK ROOM.
Location: Back room
Equipment: Upright cooler
- 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: NOZZLES ON SODA MACHINE SOILED. PLEASE CLEAN NOZZLES AND AROUND THE SODA MACHINE.
Location: Kitchen
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
08/21/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.7/14 -- OK.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
07/14/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
06/02/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
05/07/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
04/17/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
04/08/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
03/26/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
02/07/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RENEW THE FOOD HANDLER'S (SERV SAFE) CERTIFICATE AS IT RECENTLY EXPIRED.
- 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: KEEP A THERMOMETER IN THE PREP. COOLER.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR THE PLASTIC LINER INSIDE THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Three bay area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Three bay area
|
01/23/2014 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE TOWELS FROM RIGHT SIDE OF 2--BAY SINK.
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
06/14/2013 | Routine |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH WATER WAS MIXED AT THIS TIME -- CORRECTED -- OK.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
12/20/2012 | Routine |
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A BAG OF ONIONS HAD TO BE MOVED OFF THE FLOOR -- CORRECTED.
Location: Back room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REPLACE THE SOAP DISPENSER AT FRONT HAND SINK.
Location: Cook line
- No test kit
test kit provided and /or used to measure the concentration of sanitizer--- was affected by water damaged. REPLACE PH TEST STRIPS.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
05/18/2012 | Routine |
Restaurant representatives - add corrected or new information about MR. DAN'S, 5902 N MICHIGAN RD, Indianapolis, IN »