- 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: 2 PANS OF COOKED RIBS SETTING AT ROOM TEMP. --- PLACED IN WALK--IN COOLER.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE 2 CANS OF RAID INSECTICIDE SPRAY THAT IS FOR RESIDENTIAL USE.
Location: Kitchen (back)
- 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: THE WIPNG CLOTH WATER WAS LACKING BLEACH. WAS ADDED -- CORRECTED -- OK'D.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO BREADNG PANS.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL EMPLOYEE RESTROOM HAND SOAP.
Location: Emp restroom
|
10/29/2014 | Recheck |
| No violation noted during this evaluation. | 10/29/2014 | Non-Illness Complaint |
- 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: 2 PANS OF COOKED RIBS SETTING AT ROOM TEMP. --- PLACED IN WALK--IN COOLER.
Location: Kitchen
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: REMOVE 2 CANS OF RAID INSECTICIDE SPRAY THAT IS FOR RESIDENTIAL USE.
Location: Kitchen (back)
- 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: THE WIPNG CLOTH WATER WAS LACKING BLEACH. WAS ADDED -- CORRECTED -- OK'D.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TWO BREADNG PANS.
Location: Kitchen (back)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL EMPLOYEE RESTROOM HAND SOAP.
Location: Emp restroom
|
10/23/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE LARGER CUTTING BOARD IN THE BACK KITCHEN AREA.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE 3--BAY SINK FAUCET SPOUT SHOULD BE EXTENDED IN SOME MANNER SO IT REACHES ALL 3 SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
03/21/2014 | Routine |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ON THE BOTTOM -- OUTSIDE OF THE BACK DOOR.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SURFACE THE WALK--IN COOLER FLOOR SO IT IS SMOOTH, DURABLE, MOISTURE RESISTANT AND EASY--TO--CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOME MOIST WIPING CLOTHS WERE SETTING OUT ON CUTTING BOARDS. KEEP IN BLEACH WATER BETWEEN USE. CORRECTED ON SITE -- OK'D.
Location: Kitchen
|
11/22/2013 | Recheck |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ON THE BOTTOM -- OUTSIDE OF THE BACK DOOR.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SURFACE THE WALK--IN COOLER FLOOR SO IT IS SMOOTH, DURABLE, MOISTURE RESISTANT AND EASY--TO--CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOME MOIST WIPING CLOTHS WERE SETTING OUT ON CUTTING BOARDS. KEEP IN BLEACH WATER BETWEEN USE. CORRECTED ON SITE -- OK'D.
Location: Kitchen
|
11/08/2013 | Recheck |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ON THE BOTTOM -- OUTSIDE OF THE BACK DOOR.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RE--SURFACE THE WALK--IN COOLER FLOOR SO IT IS SMOOTH, DURABLE, MOISTURE RESISTANT AND EASY--TO--CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SOME MOIST WIPING CLOTHS WERE SETTING OUT ON CUTTING BOARDS. KEEP IN BLEACH WATER BETWEEN USE. CORRECTED ON SITE -- OK'D.
Location: Kitchen
|
09/23/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.THE
Comments: THE SOFT SERVE MIX IN RIGHT--HAND BIN/HOPPER MEASURED 47 DEGREES --- KEEP AT OR BELOW 41 F.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOME WORN AND SOILED CARDBOARD FROM THE REAR PREP. TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
|
04/05/2013 | 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.THE
Comments: THE SOFT SERVE MIX IN RIGHT--HAND BIN/HOPPER MEASURED 47 DEGREES --- KEEP AT OR BELOW 41 F.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOME WORN AND SOILED CARDBOARD FROM THE REAR PREP. TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
|
04/01/2013 | Routine |
- 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.THE
Comments: THE SOFT SERVE MIX IN RIGHT--HAND BIN/HOPPER MEASURED 47 DEGREES --- KEEP AT OR BELOW 41 F.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOME WORN AND SOILED CARDBOARD FROM THE REAR PREP. TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
|
04/01/2013 | 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.THE
Comments: THE SOFT SERVE MIX IN RIGHT--HAND BIN/HOPPER MEASURED 47 DEGREES --- KEEP AT OR BELOW 41 F.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOME WORN AND SOILED CARDBOARD FROM THE REAR PREP. TABLE LOWER SHELF.
Location: Kitchen
Equipment: Prep table
|
04/01/2013 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN COOK--LINE EQUIPMENT AND COUNTER TOPS (TABLES, ETC.).
Location: Cook line
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE DAMAGED CEILING LIGHT ON COOK--LINE.
Location: Cook line
- 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: DO NOT USE FRYERS OR GRILL UNTIL THE EXHAUST HOOD IS OPERABLE. REPAIR HOOD AND/OR FILTERS OVER FRYERS. A NEW EXHAUST HOOD MOTOR AND HOUSING WILL HAVE TO BE INSTALLED.
- 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: HAVE EXHAUST HOOD & DUCT CLEANED.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR COOK--LINE CEILING TILE AS NEEDED.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING AND/OR TILE IN COOK--LINE AS NEEDED.
Location: Cook line
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW EXPOSED FOODS HAVE BEEN DISCARDED. (PROVIDE US WITH A LIST AND VALUE OF FOODS).3/7 -- A NUMBER OF FOOD/SANDWICH ITEMS AND MANY TOPPINGS AND CONDIMENTS THAT WERE DISCARDED (GYRO MEAT, HOT DOGS, ITALIAN BEEF, POLISH SAUSAGEAND HAMBURGER MEAT INCLUDING LETTUCE, TOMATOES CHEESE, ONIONS AND SO ON TOTALED APPRX. $800.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
|
03/07/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN COOK--LINE EQUIPMENT AND COUNTER TOPS (TABLES, ETC.).
Location: Cook line
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE DAMAGED CEILING LIGHT ON COOK--LINE.
Location: Cook line
- 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: DO NOT USE FRYERS OR GRILL UNTIL THE EXHAUST HOOD IS OPERABLE. REPAIR HOOD AND/OR FILTERS OVER FRYERS. A NEW EXHAUST HOOD MOTOR AND HOUSING WILL HAVE TO BE INSTALLED.
- 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: HAVE EXHAUST HOOD & DUCT CLEANED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR COOK--LINE CEILING TILE AS NEEDED.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING AND/OR TILE IN COOK--LINE AS NEEDED.
Location: Cook line
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A FEW EXPOSED FOODS HAVE BEEN DISCARDED. (PROVIDE US WITH A LIST AND VALUE OF FOODS).
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
|
03/04/2013 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES MUST WEAR A HAIR RESTRAINT (HAT, VISOR, ETC.) WHEN COOKING, PREPARING, OR HANDLING OPEN FOODS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULB IN CEILING LIGHT BY HAND SINK.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN AND RESURFACE (OR PAINT WITH ENAMEL, ETC.) THE 2 FRONT COUNTER SUPPORT BASES.
Location: Service counter
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: COVER OPEN CAN OF KETCHUP AND/OR TOMATO PASTE --- STORE IN ORIGINAL CANS FOR ONLY A DAY OR TWO --- THEN TRANSFER TO OTHER STORAGE CONTAINERS WITH LIDS.
Location: Walk-in cooler
|
10/17/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.4/25: VIOLATION CONTINUED ON MOST RECENT INSPECTION.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.3/13/12 -- THE CLASS AND TEST IS BEING TAKEN A SECOND TIME TODAY.4/2/12 -- STILL WAITING ON TEST SCORE. CONTACT OUR OFFICE WITH RESULTS.4/18 -- OWNER IS STILL WAITING ON TEST RESULTS.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
06/11/2012 | Recheck |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OWNER TOOK TEST RECENTLY TO RENEW FOOD HANDLER'S CERTIFICATE AND IS WAITING FOR SERV SAFE TO GIVE HIM THE RESULTS AND/OR CERTIFICATE.SERV SAFE TEST WAS RETAKEN. WILL HAVE TO WAIT FOR RESULTS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN A FEW SHELVES IN THE WALK--IN COOLER AS NEEDED.
Location: Walk-in cooler
|
06/08/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OWNER TOOK TEST RECENTLY TO RENEW FOOD HANDLER'S CERTIFICATE AND IS WAITING FOR SERV SAFE TO GIVE HIM THE RESULTS AND/OR CERTIFICATE.SERV SAFE TEST WAS RETAKEN. WILL HAVE TO WAIT FOR RESULTS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN A FEW SHELVES IN THE WALK--IN COOLER AS NEEDED.
Location: Walk-in cooler
|
04/25/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.4/25: VIOLATION CONTINUED ON MOST RECENT INSPECTION.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.3/13/12 -- THE CLASS AND TEST IS BEING TAKEN A SECOND TIME TODAY.4/2/12 -- STILL WAITING ON TEST SCORE. CONTACT OUR OFFICE WITH RESULTS.4/18 -- OWNER IS STILL WAITING ON TEST RESULTS.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
04/25/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.3/13/12 -- THE CLASS AND TEST IS BEING TAKEN A SECOND TIME TODAY.4/2/12 -- STILL WAITING ON TEST SCORE. CONTACT OUR OFFICE WITH RESULTS.4/18 -- OWNER IS STILL WAITING ON TEST RESULTS.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
04/18/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: OWNER TOOK TEST RECENTLY TO RENEW FOOD HANDLER'S CERTIFICATE AND IS WAITING FOR SERV SAFE TO GIVE HIM THE RESULTS AND/OR CERTIFICATE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN A FEW SHELVES IN THE WALK--IN COOLER AS NEEDED.
Location: Walk-in cooler
|
04/18/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.3/13/12 -- THE CLASS AND TEST IS BEING TAKEN A SECOND TIME TODAY.4/2/12 -- STILL WAITING ON TEST SCORE. CONTACT OUR OFFICE WITH RESULTS.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
04/02/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.3/13/12 -- THE CLASS AND TEST IS BEING TAKEN A SECOND TIME TODAY.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
03/13/2012 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
12/07/2011 | 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: MAKE SURE THE PAN OF TOFU IN COLD TOP GETS DOWN TO 41 DEGREES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SET UP A TIME TO TAKE FOOD SAFETY CLASS AND EXAM TO UPDATE THE FOOD HANDLER'S CERTIFICATE.
- 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: CLEAN THE CEILING RETURN AIR VENT ABOVE THE KITCHEN HAND SINK.
- 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: 1) REMOVE THE WORN AND SOILED CARDBOARD FROM REAR PREP. TABLE LOWER SHELF.2) CLEAN ONE SHELF IN WALK--IN COOLER.
|
11/30/2011 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED ON 4/29/11 --- PLAN TO TAKE THE CLASS AND EXAM.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: RE--CAULK AND PAINT WHERE NEEDED ALONG BACK--TOP OF 3--BAY SINK.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAKE SURE MEN'S ROOM URINAL FLUSHES PROPERLY.
Location: Mens restroom
|
11/30/2011 | Recheck |
Restaurant representatives - add corrected or new information about Mr Gyro's, 5358 W 38TH ST, Indianapolis, IN »