- 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: EX. CHICKEN NOODLE SOUP
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1) NO SANITIZER PRESENT ON-SITE.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN OPEN/EXPOSED UNTENSILS STORED AND INVERTED PROPERLY. STORE WITH HANDLES UP.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2011)
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.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
05/27/2014 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD--DISCONITINUE THIS BEHAVIOR.
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: NO SANITIZER PRESENT ON-SITE--PROVIDE.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Dry storage
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Service counter
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HOT-HOLDING CHICKEN WARMER SO THAT IT IS NOT LEANING AND STABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM SHELVING (DUSTY).
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM SHELVING (DUSTY).
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS OR SHATTER-PROOF BULBS AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
|
05/27/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS AND FOOD--DISCONITINUE THIS BEHAVIOR.
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: NO SANITIZER PRESENT ON-SITE--PROVIDE.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD, CELL PHONE, CIGARETTES, ETC.
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HOT-HOLDING CHICKEN WARMER SO THAT IT IS NOT LEANING AND STABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM SHELVING (DUSTY).
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM SHELVING (DUSTY).
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS OR SHATTER-PROOF BULBS AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
|
05/19/2014 | Routine |
- 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: EX. CHICKEN NOODLE SOUP
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1) NO SANITIZER PRESENT ON-SITE.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Back room
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE, FOOD, DRINKS, CIGARETTES). ALSO ITEMS STORED ON SINGLE-SERVICE USE ITEMS.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN OPEN/EXPOSED UNTENSILS STORED AND INVERTED PROPERLY. STORE WITH HANDLES UP.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2011)
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.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
05/19/2014 | Recheck |
- 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: EX. CHICKEN NOODLE SOUP
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIME DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE).
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE).
Location: Back room
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC. (EX. CELL PHONE).
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN OPEN/EXPOSED UNTENSILS STORED AND INVERTED PROPERLY. STORE WITH HANDLES UP.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2011)
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.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING--CORRECTED.
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING--CORRECTED.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING--CORRECTED.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK--CORRECTED.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING--CORRECTED.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
12/23/2013 | Recheck |
- 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: EX. CHICKEN NOODLE SOUP
Location: Kitchen
Equipment: Reach in cooler
- 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIME DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC.
Location: Back room
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS AND FOOD, ETC.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN OPEN/EXPOSED UNTENSILS STORED AND INVERTED PROPERLY. STORE WITH HANDLES UP.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN SEPTEMBER OF 2011)
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.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM AND AT REACH-IN-COOLER RUSTED SHELVING WHERE NEEDED WHERE RAW MEAT IS STORED.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM AND AT REACH-IN-COOLER RUSTED SHELVING WHERE NEEDED WHERE RAW MEAT IS STORED.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM AND AT REACH-IN-COOLER RUSTED SHELVING WHERE NEEDED WHERE RAW MEAT IS STORED.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Kitchen (back)
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE AND/OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE ROOM AND AT REACH-IN-COOLER RUSTED SHELVING WHERE NEEDED WHERE RAW MEAT IS STORED.2) PROVIDE PROPER 3 STOPPERS FOR 3-BAY SINK.3) HAVE WARMER UNIT WHERE FRIED CHICKEN IS STORED REPAIR SO THAT IT IS NOT TILTING AND/OR LEANING.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
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11/18/2013 | Routine |
- Smoking distance signage (corrected on site)
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: Provided to manager.
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04/23/2013 | Routine |
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. RESEAL RESTROOM HAND SINK TO WALL.
Location: Restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE METAL SHELVING BELOW PREP TABLE.
Location: Cook line
Equipment: Metal shelving
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12/19/2012 | Routine |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: FOOD HANDLER TAKING COLD CHICKEN NOODLE SOUP FROM REFRIGERATOR AND PLACING CONTAINER OF SOUP DIRECTLY INTO WARMER UNIT. FOOD HANDLER HAS BEEN INSTURCTED TO PROPERLY HEAT-UP FOODS TO 165 F BEFORE PLACING IT INTO HOT-HOLDING WARMER UNIT WHEN COMING FOR A COLD-HOLDING STATE.
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 PERSONAL FOOD AND DRINKS STORED IN VARIOUS REFRIGERATION UNIT LOCATIONS--DISCONTINUE.DO NOT STORE PERSONAL FOOD/DRINKS WITH CUSTOMER FOOD STORAGE.
Equipment: Reach in cooler
- Improper hand washing (corrected)
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.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK TOO QUICK AND NOT PROPERLY--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER FOR CHLORINE TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE (USE TEST STRIPS).
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT OPEN/EXPOSED UTENSILS AND EQUIPMENT PROPERLY WHERE NEEDED.UTENSILS SHOULD BE STORED WITH HANDLES UP AND OUT AND NOT THE HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF SODA STORAGE REFRIGERATION UNIT.
- 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: CONTINUE TO WORK ON DETAILED CLEANING:IMPROVE ROUTINE CLEANING AND SANITIZING OF HOOD SYSTEM FILTERS AND SURROUNDING SURFACES.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ESTABLISHMENT.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF STORAGE SHELVING AND AT RAW CHICKEN STORAGE REFRIGERATION UNIT SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF STORAGE SHELVING AND AT RAW CHICKEN STORAGE REFRIGERATION UNIT SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED IN ESTABLISHMENT.
Location: Cook line
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK--DISCONTINUE.
Location: Kitchen
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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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03/19/2012 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: FOOD HANDLER TAKING COLD CHICKEN NOODLE SOUP FROM REFRIGERATOR AND PLACING CONTAINER OF SOUP DIRECTLY INTO WARMER UNIT. FOOD HANDLER HAS BEEN INSTURCTED TO PROPERLY HEAT-UP FOODS TO 165 F BEFORE PLACING IT INTO HOT-HOLDING WARMER UNIT WHEN COMING FOR A COLD-HOLDING STATE.
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 PERSONAL FOOD AND DRINKS STORED IN VARIOUS REFRIGERATION UNIT LOCATIONS--DISCONTINUE.DO NOT STORE PERSONAL FOOD/DRINKS WITH CUSTOMER FOOD STORAGE.
Equipment: Reach in cooler
- 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.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK TOO QUICK AND NOT PROPERLY--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER FOR CHLORINE TOO STRONG; MAINTAIN AT 50 - 100 PPM FOR CHLORINE (USE TEST STRIPS).
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT OPEN/EXPOSED UTENSILS AND EQUIPMENT PROPERLY WHERE NEEDED.UTENSILS SHOULD BE STORED WITH HANDLES UP AND OUT AND NOT THE HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF SODA STORAGE REFRIGERATION UNIT.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF HOOD SYSTEM FILTERS AND SURROUNDING SURFACES.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT ESTABLISHMENT.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER FAN PROTECTIVE COVER FOR SODA STORAGE REFRIGERATION UNIT.REPLACE OR RESURFACE RUSTED SHELVING AT RAW CHICKEN STORAGE REFRIGERATION UNIT AND AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER FAN PROTECTIVE COVER FOR SODA STORAGE REFRIGERATION UNIT.REPLACE OR RESURFACE RUSTED SHELVING AT RAW CHICKEN STORAGE REFRIGERATION UNIT AND AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER FAN PROTECTIVE COVER FOR SODA STORAGE REFRIGERATION UNIT.REPLACE OR RESURFACE RUSTED SHELVING AT RAW CHICKEN STORAGE REFRIGERATION UNIT AND AT KITCHEN AND/OR DRY STORAGE SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF STORAGE SHELVING AND AT RAW CHICKEN STORAGE REFRIGERATION UNIT SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF STORAGE SHELVING AND AT RAW CHICKEN STORAGE REFRIGERATION UNIT SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED IN ESTABLISHMENT.PROVIDE LIGHT GUARD SHIELD OR SHATTER-PROOF BULB FOR EXPOSED LIGHT BULB AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED IN ESTABLISHMENT.PROVIDE LIGHT GUARD SHIELD OR SHATTER-PROOF BULB FOR EXPOSED LIGHT BULB AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT 3-BAY SINK--DISCONTINUE.
Location: Kitchen
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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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02/28/2012 | Routine |
Restaurant representatives - add corrected or new information about MUG N BUN PIZZA, 5209 W 10TH ST, Indianapolis, IN »