SALVATION ARMY, 711 E WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SALVATION ARMY
Type: Restaurant
Address: 711 E WASHINGTON ST, Indianapolis, IN 46202
County: Marion
License #: 57083
Smoking: Smoke Free
Total inspections: 22
Last inspection: 11/11/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Dining room
    Equipment: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: -
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Dry storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Dish machine area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: IN PROGRESS: 2 PARTICIPANTS HAVE TAKEN SERV SAFE FOOD HANDLER CERTIFICATION EXAM. CURRENTLY AWAITING RESULTS.CONTACT YOUR DISTRICT INSPECTOR ONCE RESULTS ARE KNOWN VIA PHONE, FAX OR EMAIL.PROVIDE A COPY OF THE ACTUAL EXAM RESULTS AND CERTIFICATE FOR YOUR DISTRICT INSPECTOR ONCE RECEIVED.
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING WATCH AND BRACELETS--REMOVE. DISCONTINUE THIS BEHAVIOR.
  • Thermometer not calibrated (corrected)
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, ETC.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Dry storage
  • Protected outer openings (corrected)
    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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: Kitchen (back)
  • 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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: -
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Emp restroom
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WERE NEEDED OR PROVIDE WHERE MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES WERE NEEDED OR PROVIDE WHERE MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS WHERE MICE DROPPINGS ARE LOCATED.RODENT DROPPINGS ARE PRESENT AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS AND AT KITCHEN DRY STORAGE ROOM WHERE WATER HEATER IS LOCATED. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS. LOG PEST ACTIVITY AND EVIDENCE IN LOG BOOK AND CONTACT YOURE PEST CONTROL PROVIDER TO COMMUNICATE WHERE NEW DROPPINGS ARE BEING FOUND. PROVIDE PROOF OF PEST CONTROL INSPECTION DOCUMENTATION ON THE RECHECK INSPECTION DATE.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Dry storage
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Kitchen
 11/11/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Dining room
    Equipment: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Pests/rodents (corrected on site)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: RECENT PEST CONTROL REPORTS WERE SCANNED AND EMAILED TO DISTRICT INSPECTOR.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: -
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Dry storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Dish machine area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: IN PROGRESS: 2 PARTICIPANTS HAVE TAKEN SERV SAFE FOOD HANDLER CERTIFICATION EXAM. CURRENTLY AWAITING RESULTS.CONTACT YOUR DISTRICT INSPECTOR ONCE RESULTS ARE KNOWN VIA PHONE, FAX OR EMAIL.PROVIDE A COPY OF THE ACTUAL EXAM RESULTS AND CERTIFICATE FOR YOUR DISTRICT INSPECTOR ONCE RECEIVED.
  • Thermometer not calibrated (corrected)
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, ETC.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Dry storage
  • Protected outer openings (corrected)
    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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: Kitchen (back)
  • 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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: -
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Dry storage
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
 11/06/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Dining room
    Equipment: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: -
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Dry storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Dish machine area
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: IN PROGRESS: 2 PARTICIPANTS ARE REGISTERED FOR A FOOD HANDLER CERTIFICATON CLASS/EXAM THROUGH SERV SAFE ON NOVEMBER 6, 2014.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT.HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME PROOF OF THE REGISTRATION (EX. RECEIPT) OR PROVIDE INFORMATION ON THE RECHECK INSPECTION DATE.*FOOD HANDLER CONTACT INFORMATION WAS GIVEN TO ESTABLISHMENT MANAGEMENT.
  • Thermometer not calibrated (corrected)
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, ETC.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Dry storage
  • Protected outer openings (corrected)
    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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: Kitchen (back)
  • 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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: -
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE--CORRECTED.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE--CONTINUE TO WORK ON AND MONITOR TO ENSURE FOODS REMAIN FROZEN. SOME FOODS CURRENTLY IN WALK-IN-FREEZER (EX.FROZEN PIZZA, ICE CREM (MELTED/LEAKING OUT OF CONTAINER), SPINACH DIP, ETC. ARE SOFT AND NOT AT A FROZEN STATE).*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Dry storage
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN CLOTH TOWELS OUT OF KITCHEN DRY STORAGE ROOM DELFIELD COOLERS THAT ARE USED AS SHELF LINERS--DISCONTINUE THIS BEHAVIOR.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR PROPER FOOD GRADE SHELVING ONLY.
    Location: Dry storage
    Equipment: Delfield cooler
 10/30/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: -
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) ENSURE PROPER ICE BATH OF POTENTIALLY HAZARDOUS FOODS AT DINING ROOM SALAD BAR. ALL FOOD CONTAINERS MUST BE SUBMERGED PROPERLY IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW (EX. SALAD DRESSINGS, PASTA SALADS, ETC.)--COS.*ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW--CORRECTED.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE--CORRECTED.
    Location: Dining room
    Equipment: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. THE NEXT SCHEDULED PEST CONTROL INSPECTION WILL BE CONDUCTED ON 11/3/14 AT 6:30 AM. PLEASE PROVIDE ALL DOCUMENTATION ON THE RECHECK INSPECTION DATE. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--CORRECTED.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: -
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Dry storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.*DISTRICT INSPECTOR HAS INSTUCTED KITCHEN STAFF TO TEMPORARILY USE A KITCHEN 1-BAY PREP SINK (THAT IS RARELY NOT USED FOR KITCHEN PREP) AS THE HANDWASHING STATION UNTIL ALL HANDSINKS ARE REPAIRED PROPERLY. SOAP AND PAPERTOWELS WHERE PROVIDED AT THE TEMPORARY HANDWASHING STATION.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.*DISTRICT INSPECTOR HAS INSTUCTED KITCHEN STAFF TO TEMPORARILY USE A KITCHEN 1-BAY PREP SINK (THAT IS RARELY NOT USED FOR KITCHEN PREP) AS THE HANDWASHING STATION UNTIL ALL HANDSINKS ARE REPAIRED PROPERLY. SOAP AND PAPERTOWELS WHERE PROVIDED AT THE TEMPORARY HANDWASHING STATION.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Dish machine area
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.*DISTRICT INSPECTOR HAS INSTUCTED KITCHEN STAFF TO TEMPORARILY USE A KITCHEN 1-BAY PREP SINK (THAT IS RARELY NOT USED FOR KITCHEN PREP) AS THE HANDWASHING STATION UNTIL ALL HANDSINKS ARE REPAIRED PROPERLY. SOAP AND PAPERTOWELS WHERE PROVIDED AT THE TEMPORARY HANDWASHING STATION.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.*DISTRICT INSPECTOR HAS INSTUCTED KITCHEN STAFF TO TEMPORARILY USE A KITCHEN 1-BAY PREP SINK (THAT IS RARELY NOT USED FOR KITCHEN PREP) AS THE HANDWASHING STATION UNTIL ALL HANDSINKS ARE REPAIRED PROPERLY. SOAP AND PAPERTOWELS WHERE PROVIDED AT THE TEMPORARY HANDWASHING STATION.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN HANDSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.*DISTRICT INSPECTOR HAS INSTUCTED KITCHEN STAFF TO TEMPORARILY USE A KITCHEN 1-BAY PREP SINK (THAT IS RARELY NOT USED FOR KITCHEN PREP) AS THE HANDWASHING STATION UNTIL ALL HANDSINKS ARE REPAIRED PROPERLY. SOAP AND PAPERTOWELS WHERE PROVIDED AT THE TEMPORARY HANDWASHING STATION.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CORRECTED.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED. CONTINUE TO WORK ON WHERE NEEDED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: IN PROGRESS: 2 PARTICIPANTS ARE REGISTERED FOR A FOOD HANDLER CERTIFICATON CLASS/EXAM THROUGH SERV SAFE ON NOVEMBER 6, 2014.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT.HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME PROOF OF THE REGISTRATION (EX. RECEIPT) OR PROVIDE INFORMATION ON THE RECHECK INSPECTION DATE.*FOOD HANDLER CONTACT INFORMATION WAS GIVEN TO ESTABLISHMENT MANAGEMENT.
  • Thermometer not calibrated (corrected)
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.DO NOT STORE JACKETS ON EQUIPMENT, CHEST FREEZERS, ETC.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Dry storage
  • Protected outer openings (corrected)
    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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: Kitchen (back)
  • 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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: -
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1) REMOVE TIN CANS FROM UNDER CHEST FREEZERS AT KITCHEN DRY STORAGE ROOM.GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.REMOVE TOWELS OUT OF UNIT.
    Location: Dry storage
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    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 DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION--CORRECTED.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD--CORRECTED.4) SOILED KITCHEN DRY STORAGE ROOM FANGUARDS AT DELFIELD COOLER--CONTINUE TO WORK ON.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN CLOTH TOWELS OUT OF KITCHEN DRY STORAGE ROOM DELFIELD COOLERS THAT ARE USED AS SHELF LINERS--DISCONTINUE THIS BEHAVIOR.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR PROPER FOOD GRADE SHELVING ONLY.
    Location: Dry storage
    Equipment: Delfield cooler
 10/28/2014Recheck
  • 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: ***CONTINUE TO WORK ON DISCARDING FOODS AT WALK-IN-COOLER THAT ARE POTENTIALLY HAZARDOUS THAT WAS NOT DISCARDED ON 10/17/14.****ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: ***CONTINUE TO WORK ON DISCARDING FOODS AT WALK-IN-COOLER THAT ARE POTENTIALLY HAZARDOUS THAT WAS NOT DISCARDED ON 10/17/14.****ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: -
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.
    Location: Dry storage
  • Pests/rodents (corrected on site)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.
    Location: Emp restroom
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE--CORRECTED.
    Location: Dry storage
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Dish machine area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Chemical room
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: IN PROGRESS: 2 PARTICIPANTS ARE REGISTERED FOR A FOOD HANDLER CERTIFICATON CLASS/EXAM THROUGH SERV SAFE ON NOVEMBER 6, 2014.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT.HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME PROOF OF THE REGISTRATION (EX. RECEIPT) OR PROVIDE INFORMATION ON THE RECHECK INSPECTION DATE.*FOOD HANDLER CONTACT INFORMATION WAS GIVEN TO ESTABLISHMENT MANAGEMENT.
  • Thermometer not calibrated (corrected)
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.
    Location: Dry storage
  • Protected outer openings (corrected)
    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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: Kitchen (back)
  • 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: IN PROGRESS: ADMINISTRATOR STATED THAT ALL OPENINGS SHOULD BE CORRECTED WITHIN 2 WEEKS.DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.*CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.
    Location: -
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Dry storage
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:IN PROGRESS:DIAMOND PEST CONTROL CONDUCTED PEST CONTROL INSPECTIONS AT ESTABLISHMENT ON 10/20/14 & 10/21/14. ESTABLISHMENT HAS REACHED AN CONTRACT AGREEMENT WITH DIAMOND PEST CONTROL. INVOICE, INSPECTION REPORTS AND CONTRACT SERVICE AGREEMENT DOCUMENTATION WAS PROVIDED FOR DISTRICT INSPECTOR AND WILL REMAIN ON FILE AT ESTABLISHMENT IN PEST CONTROL PROVIDERS BINDER ON-SITE AT ALL TIMES. DIAMOND PEST CONTROL PROVIDERS WILL CONDUCT FREQUENT INSPECTIONS INITIALLY TO RAPIDLY CONTROL THE PEST ISSUES AND THEREAFTER CONDUCT ROUTINE PEST CONTROL INSPECTIONS TWICE A MONTH.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT. 1 LIVE MICE IN EMPLOYEE RESTROOM. MICE WAS RETRIVED AND DISCARDED PROPERLY--COS.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS--CORRECTED.
    Location: Emp restroom
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Dry storage
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN CLOTH TOWELS OUT OF KITCHEN DRY STORAGE ROOM DELFIELD COOLERS THAT ARE USED AS SHELF LINERS--DISCONTINUE THIS BEHAVIOR.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR PROPER FOOD GRADE SHELVING ONLY.
    Location: Dry storage
    Equipment: Delfield cooler
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Kitchen
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Dish machine area
 10/21/2014Recheck
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PAN OF POTATOES THAT HAD BEEN PREPPED THAT NIGHT SITTING ON COUNTER. (CUT POTAOES IN WATER) THERE WAS A FIRE IN THE KITCHEN SO THE POTATOES WERE EXPOSED TO ALL CONTAMINANTS.NOTE: PLEASE TELL KITCHEN STAFF TO NEVER LEAVE AN OPEN PAN OF FOOD SITTING OUT. ONCE POTAOTES ARE CUT THEY SHOULD PLACE THEM IN THE COOLER IF THEY ARE NOT COOKING THEM RIGHT AWAY.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:PREP TOPS, COUNTERS, DISHES, UTENSILS, STOVE ETC. PLEASE CLEAN AND SANITIZE ENITIRE OPEN AREA AND ALL UTENSIL, DISHES AND EPUIPMENT THAT IS EXPOSED IN KITCHEN.
    Location: Kitchen
  • Floors, walls, ceilings design (corrected)
    Surface characteristics of material(s) used for indoor construction and repair not approved.
    Correction: Use only approved materials for construction and repair.
    Comments: CONTINUE TO WORK ON:FLOOR HAS RESIDUE FROM FIRE. CLEAN AND SANITIZE.
    Location: Kitchen
 10/21/2014Recheck
  • 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: ***CONTINUE TO WORK ON DISCARDING FOODS AT WALK-IN-COOLER THAT ARE POTENTIALLY HAZARDOUS THAT WAS NOT DISCARDED ON 10/17/14.****ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: ***CONTINUE TO WORK ON DISCARDING FOODS AT WALK-IN-COOLER THAT ARE POTENTIALLY HAZARDOUS THAT WAS NOT DISCARDED ON 10/17/14.****ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: -
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: ARAB PEST CONTROL IS SCHEDULED TO CONDUCT AN INSPECTION AT ESTABLISHMENT ON 10/20/14.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: IN PROGRESS: ARAB PEST CONTROL IS SCHEDULED TO CONDUCT AN INSPECTION AT ESTABLISHMENT ON 10/20/14.1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Ceasing operations
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Dish machine area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.--CORRECTED.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.--CONTINUE TO WORK ON.
    Location: Chemical room
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: IN PROGRESS: NEW FOOD GRADE CONTAINERS HAVE BEEN PURCHASED.DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT.HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME PROOF OF THE REGISTRATION (EX. RECEIPT) OR PROVIDE INFORMATION ON THE RECHECK INSPECTION DATE.*FOOD HANDLER CONTACT INFORMATION WAS GIVEN TO ESTABLISHMENT MANAGEMENT.
  • Thermometer not calibrated
    Thermometer(s) are not calibrated.
    Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS: ARAB PEST CONTROL IS SCHEDULED TO CONDUCT AN INSPECTION ON 10/20/14.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE. FLY STRIPS OR BUG LIGHT ZAPPERS ARE NOT ALLOWED.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: IN PROGRESS: ARAB PEST CONTROL IS SCHEDULED TO CONDUCT AN INSPECTION ON 10/20/14.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE. FLY STRIPS OR BUG LIGHT ZAPPERS ARE NOT ALLOWED.
    Location: Dry storage
  • 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: *CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND TO ALSO CHECK THE OUTSIDE EXTERIOR PARAMETERS OF THE BUILDING AS WELL AS THE INSIDE OF THE BUILDING AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: CONTINUE TO WORK ON:1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING OFFICE FLOORS, WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dish machine area
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Warewashing No detergent
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Dry storage
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: CONTINUE TO WORK ON:SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • Food storage (corrected)
    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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Outdoor storage
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dumpster area
  • 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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dry storage
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • 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 PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN CLOTH TOWELS OUT OF KITCHEN DRY STORAGE ROOM DELFIELD COOLERS THAT ARE USED AS SHELF LINERS--DISCONTINUE THIS BEHAVIOR.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR PROPER FOOD GRADE SHELVING ONLY.
    Location: Dry storage
    Equipment: Delfield cooler
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Kitchen
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Dish machine area
 10/18/2014Recheck
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PAN OF POTATOES THAT HAD BEEN PREPPED THAT NIGHT SITTING ON COUNTER. (CUT POTAOES IN WATER) THERE WAS A FIRE IN THE KITCHEN SO THE POTATOES WERE EXPOSED TO ALL CONTAMINANTS.NOTE: PLEASE TELL KITCHEN STAFF TO NEVER LEAVE AN OPEN PAN OF FOOD SITTING OUT. ONCE POTAOTES ARE CUT THEY SHOULD PLACE THEM IN THE COOLER IF THEY ARE NOT COOKING THEM RIGHT AWAY.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:PREP TOPS, COUNTERS, DISHES, UTENSILS, STOVE ETC. PLEASE CLEAN AND SANITIZE ENITIRE OPEN AREA AND ALL UTENSIL, DISHES AND EPUIPMENT THAT IS EXPOSED IN KITCHEN.
    Location: Kitchen
  • Floors, walls, ceilings design
    Surface characteristics of material(s) used for indoor construction and repair not approved.
    Correction: Use only approved materials for construction and repair.
    Comments: CONTINUE TO WORK ON:FLOOR HAS RESIDUE FROM FIRE. CLEAN AND SANITIZE.
    Location: Kitchen
 10/18/2014Recheck
  • 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: *ALL POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN-COOLER WAS DISCARDED*DO NOT USE THE WALK-IN-COOLER TO STORE POTENTIALLY HAZARDOUS UNTIL WALK-IN-UNIT IS REPAIRED PROPERLY AND MAINTAINING AT TEMPERATURE OF 41 F OR BELOW.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: FLY STRIPS ARE PRESENT AT KITCHEN LOCATION--REMOVE.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Ceasing operations
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: PROVIDE PROPER APPROVED SANITIZER FOR ESTABLISHMENT.(EX. QUAT, CHLORINE AND/OR IODINE)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING (INTERIOR AND EXTERIOR SURFACES):1) SOILED KITCHEN, DRY STORAGE AND OUTSIDE STORAGE LOCATION REFRIGERATION AND FREEZER UNITS; INCLUDING KITCHEN WALK-IN-FREEZER/COOLER UNITS. DEFROST ALL FREEZERS/CHEST FREEZERS THAT ARE NEEDED.2) SOILED WALK-IN-COOLER SHELVING.3) SOILED KITCHEN MIXERS.
    Location: Kitchen
    Equipment: Mixer
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: ALSO KEEP SOAP DISPENSERS AND PAPERTOWEL DISPENSER CLEANED AND SANITIZED TO PREVENT CROSS-CONTAMINATION AT HANDSINK AND HANDWASHING STATIONS.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.
    Location: Dish machine area
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) KITCHEN, DISHMACHINE AREA, MOPSINK AND KITCHEN EMPLOYEE RESTROOMS CONTAIN NO HOT WATER DUE TO FIRE THAT OCCURED AT ESTABLISHMENT ON 10/16/14. RESTORE ALL HOT AND COLD RUNNING WATER PROPERLY AT ESTABLISHMENT. ALL HOT WATER AT ALL ESTABLISHMENT HANDSINKS MUST REACH AT LEAST 100 F AND ALL SERVICE SINKS (INCLUDING MOP SINK) MUST BE ABLE TO REACH AT HOT WATER TEMPERATURE OF 120 F.2) REPAIR KITCHEN MOP SINK. MOP SINK IS NOT DRAINING PROPERLY. CLEAN AND REPAIR TO ENSURE MOP SINK CAN BE USED AND TO ENSURE PROPER DRAINAGE.
    Location: Chemical room
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: SOME CLEAN OPEN/EXPOSED FOOD UTENSILS IN KITCHEN THAT IS STORED HANGING IS CONTAMINATED AND STILL CONTAIN FOOD RESIDUE.RE-CLEAN AND SANITIZE ALL DISHES, UTENSILS, EQUIPMENT, ETC. THAT WAS NOT WASHED /RINSED AND SANITIZED PROPERLY AT KITCHEN DISHMACHINE AND/OR AT KITCHEN 3-BAY SINK THAT HAS A PROPER WAREWASHING SET-UP OF WASH/RINSE/SANITIZE WITH PROPER WATER TEMPERATURES AND DETERGENT/SANITIZER CHEMICAL SOLUTIONS.ALSO PLEASE ENSURE THAT DISHMACHINE IS PROPERLY FUNCTION AT PROPER WATER TEMPERATURES FOR ALL CYCLES ACCORDING TO DATA PLATE BEFORE USE. PLEASE ENSURE THAT DISHMACHINE IS READY FOR USE AND READY TO BE TESTED ON THE RECHECK INSPECTION DATE IF FUNCTIONING PROPERLY. IF REPAIRS TO DISHMACHINE ARE NEEDED DO NOT USE UNTIL REPAIRED PROPERLY AND ONLY USE THE 3-BAY SINK WASH/RINSE/SANITIZE METHOD TO MANUALLY WASH DISHES.*RE-LABEL KITCHEN 3-BAY SINK PROPERLY AND PROVIDE WAREWASHING ILLUSTRATED EDUCATION DOCUMENTATION FOR ALL FOOD SERVICE STAFF AT DISHMACHINE AREA.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND TRASH BAGS TO COVER OR STORE FOODS. USE ONLY APPROVED FOOD GRADE (EX. NSF APPROVED) CONTAINERS OR WRAPPINGS TO STORE ALL FOODS.
    Location: Kitchen
    Equipment: Walk in cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYEED AT ESTABLISHMENT.HAVE AN EMPLOYEE AT ESTABLISHMENT BECOME REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME PROOF OF THE REGISTRATION (EX. RECEIPT) OR PROVIDE INFORMATION ON THE RECHECK INSPECTION DATE.*FOOD HANDLER CONTACT INFORMATION WAS GIVEN TO ESTABLISHMENT MANAGEMENT.
  • 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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    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: EX. JACKETS, HATS, ETC.--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS AND AT DRY STORAGE ROOM.
    Location: Dry storage
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: *CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE. FLY STRIPS OR BUG LIGHT ZAPPERS ARE NOT ALLOWED.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: *CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE. FLY STRIPS OR BUG LIGHT ZAPPERS ARE NOT ALLOWED.
    Location: Dry storage
  • 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: *CHECK ENTIRE ESTABLISHMENT AT ALL EXITS AND ENTRANCES THAT LEAD TO OUTSIDE*PROVIDE PROPER DOOR SWEEPS/SEALS ETC FOR ALL DOORS THAT ARE NEEDED THAT CONTAIN ANY OPENINGS OR EXPOSED GAPS AT THE BOTTOM OR AROUND ENTIRE DOOR TO PREVENT ENTRY OF PEST/RODENTS. ALSO SEAL ANY OPENINGS AT ESTABLISHMENT WALLS/FLOORS/CEILING ETC. THAT MAY PROVIDE ENTRY WAY AND ACCESS FOR PEST/RODENTS TO GET INSIDE THE FACILITY.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY FOR OPTIONS AND TO ALSO CHECK THE OUTSIDE EXTERIOR PARAMETERS OF THE BUILDING AS WELL AS THE INSIDE OF THE BUILDING AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1) LIVE & DEAD BUGS/ROACHES PRESENT AT KITCHEN AND DRY STORAGE LOCATIONS OF ESTABLISHMENT.2) THERE IS A LARGE AMOUNT OF RODENT DROPPINGS AT KITCHEN LOCATION DRY STORAGE ROOM ON FLOORS, PALLETS AND FOOD PRODUCTS. DISCARD ALL FOOD THAT HAS BEEN CONTAMINATED WITH RODENT DROPPINGS.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER IMMEDIATELY AND PROVIDE ALL DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE OR RE-OPENING APPROVAL DATE.
    Location: Dry storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Outdoor storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: INCLUDING OUTSIDE DOCK/TRASH LOCATION.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: GET RID OF ANY TRASH, JUNK, ITEMS, EQUIPMENT, ETC. THAT YOU DO NOT WANT, NEED, USE OR DONATE; INCLUDING DAMAGED, OLD OR BAD QUALITY FOODS.
    Location: Dumpster area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND DAMAGED/SOILED CEILING TILES WERE NEEDED OR MISSING AT KITCHEN FACILITY AND DRY STORAGE LOCATIONS.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS, WALLS AND CEILING SURFACES WHERE NEEDED; INCLUDING WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Emp restroom
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Dry storage
    Equipment: reach in freezer
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: 1) REACH-IN-FREEZER UNIT AT KITCHEN DRY STORAGE LOCATION IS NOT AT PROPER FREEZER TEMPERATURES (SOFT FOOD INSIDE)--REPAIR OR REPLACE.2) ENSURE THAT KITCHEN WALK-IN-FREEZER UNIT TEMPERATURES ARE MAINTAINED AT 0 F WHEN NOT IN DEFROST MODE.*PROVIDE DEFROST CYCLE TIMES AND SCHEDULES ON THE RECHECK INSPECTION DATE. ALSO PROVIDE HOW LONG THE DEFROST CYCLES LAST.*CREATE AND PROVIDE DAILY TEMPERATURE DOCUMENTATION LOGS ON THE RECHECK INSPECTION DATE.
    Location: Walk-in freezer
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Dry storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Outdoor storage
    Equipment: ---------------- Freezers ---------------
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT AND AT OUTSIDE STORAGE FREEZER UNITS WHERE MISSING.
    Location: Kitchen
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dish machine area
    Equipment: Prep sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Dry storage
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    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) REPAIR ALL 3-BAY SINK STOPPER DRAINS TO ENSURE THAT WATER AND CHEMICAL SOLUTIONS ARE CONTAINED WITHIN ALL BAYS WHEN FILLED AND USED FOR WAREWASHING OPERATIONS.2) PROVIDE AT LEAST 3 PROPER DRAIN STOPPERS FOR USE AT THE KITCHEN 3-BAY SINK TO CONDUCT PROPER MANUAL WAREWASHING WHEN NEEDED.3) PROVIDE AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR SPRAYER HEAD SINK LOCATED AT KITCHEN DISHMACHINE ROOM.4) REPAIR & RESURFACE OR REPLACE DAMAGED FREEZER AND CHEST FREEZER UNITS THAT CONTAINED EXPOSED INSULATION AND WIRES.5) REPAIR KITCHEN HANDSINK WATER FLOOR TIMER SO THAT WATER IS RUNNING FOR AT LEAST 30 SECONDS OR REMOVE TIMER OFF HANDSINK TO ALLOW FOR BOTH HOT AND COLD RUNNING WATER TO BE CONTROLLED MANUALLY.6) REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING AT KITCHEN, KITCHEN DRY STORAGE ROOMS AND AT KITCHEN WALK-IN-COOLER WHERE NEEDED.7) REPAIR AND INSTALL PROPER HOT AND COLD WATER KNOB HANDLES FOR KITCHEN MOP SINK.
    Location: Kitchen
    Equipment: Mop sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Kitchen
    Equipment: Delfield cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS AT KITCHEN DRY STORAGE ROOM DELFIELD REFRIGERATION UNIT.DO NOT STORE FOOD NEAR OR DIRECTLY UNDER LEAKS UNTIL REPAIRED PROPERLY.
    Location: Dry storage
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL KITCHEN 2- BAY PREP SINK FAUCET ATTACHMENT HEAD PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • 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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Walk-in freezer
  • 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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Outdoor storage
  • 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: 1) KEEP FOOD STORED OFF THE FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) REMOVE ALL FOOD STORAGE THAT IS STORED OUT ON OUTSIDE DOCK LOCATION THAT LEADS TO OUTSIDE DUMPSTER LOCATION. DISCARD FOODS THAT HAVE BEEN CONTAMINATED OR THAT HAS BROKEN TAMPER PROOF SEALS OR CONTAINER/PACKAGING DAMAGE. KEEP ALL FOOD STORED PROPERLY INSIDE ESTABLISHMENT OFF THE FLOOR/GROUND AT LEAST 6 INCHES.
    Location: Dumpster area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Outdoor storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dumpster area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    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 THE FOLLOWING:1) SOILED WALK-IN-COOLER FANGUARDS.2) CLEAN AND ORGANIZE OUTSIDE STORAGE AREA DOCK LOCATION THAT LEADS TO DUMPSTER LOCATION.3) SOILED KITCHEN DRY STORAGE FAN. PLEASE ENSURE THAT KITCHEN IS CLEANED AND SANITIZED BEFORE USE AND PROVIDE PROPER FANGUARD SHIELD OR NEW FAN WITH PROPER SHIELD.
    Location: Dry storage
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dish machine area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    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: PROVIDE PROPER LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN DISHMACHINE ROOM AND KITCHEN/HALLWAY DRY STORAGE ROOMS WHERE MISSING.
    Location: Dry storage
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN CLOTH TOWELS OUT OF KITCHEN DRY STORAGE ROOM DELFIELD COOLERS THAT ARE USED AS SHELF LINERS--DISCONTINUE THIS BEHAVIOR.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR PROPER FOOD GRADE SHELVING ONLY.
    Location: Dry storage
    Equipment: Delfield cooler
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Kitchen
  • 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 SANTIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
    Location: Dish machine area
 10/17/2014Routine
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PAN OF POTATOES THAT HAD BEEN PREPPED THAT NIGHT SITTING ON COUNTER. (CUT POTAOES IN WATER) THERE WAS A FIRE IN THE KITCHEN SO THE POTATOES WERE EXPOSED TO ALL CONTAMINANTS.NOTE: PLEASE TELL KITCHEN STAFF TO NEVER LEAVE AN OPEN PAN OF FOOD SITTING OUT. ONCE POTAOTES ARE CUT THEY SHOULD PLACE THEM IN THE COOLER IF THEY ARE NOT COOKING THEM RIGHT AWAY.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:PREP TOPS, COUNTERS, DISHES, UTENSILS, STOVE ETC. PLEASE CLEAN AND SANITIZE ENITIRE OPEN AREA AND ALL UTENSIL, DISHES AND EPUIPMENT THAT IS EXPOSED IN KITCHEN.
    Location: Kitchen
  • Floors, walls, ceilings design
    Surface characteristics of material(s) used for indoor construction and repair not approved.
    Correction: Use only approved materials for construction and repair.
    Comments: CONTINUE TO WORK ON:FLOOR HAS RESIDUE FROM FIRE. CLEAN AND SANITIZE.
    Location: Kitchen
 10/17/2014Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach issues much improved from last visit, thank you, however two live roaches found in dish area. Inform pest control contractor.
    Location: Dish machine area
  • 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: Downstairs canteen: raw chicken wings stored over Reeses and next to bread and canned pop. Make sure raw meat is never over ready to eat food, and far enough from ready to eat food that it can't be accidently contaminated.
    Location: Basement
    Equipment: Reach in cooler
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Some dented cans throughout dry storage area; please cull all dented cans.**Note: this organization uses mostly donated food and is occasionally overwhelmed by the amount of donated items in kitchen. Kitchen manager ensures that dented cans are never actually used in kitchen.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Back room of downstairs canteen: several light bulbs missing, replace to increase light to this area.
    Location: Basement
  • 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: Downstairs canteen: Vent hood removable filters show excessive grease build-up, clean. No tag showing date of last professional cleaning, please check on this and have serviced if it has not been cleaned in last six months.
    Location: Basement
  • 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: Apppears to be more than today's amount of soilage under appliances etc in kitchen and dish area. Sweep and mop, especially under and around appliances, prep tables, etc.
    Location: Kitchen
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: Upright freezer in back hallway (# 13) door not sealing, ambient temp 46, veggies in doorway starting to thaw. Manager states it was rotated a few hours earlier; once items were removed from door shelves, it sealed OK and was back down to 28 within a half hour. Two bags thawing spinach were thrown out, several bags squash prepared for tonight's dinner, rest of veggies were still in cases and were still frozen. CORRECTED ON SITE, thanks.
    Location: Back room
    Equipment: reach in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Downstairs canteen. CORRECTED ON SITE, thanks.
    Location: Basement
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Downstairs canteen. CORRECTED ON SITE, thanks.
    Location: Basement
    Equipment: Hand sink
 03/20/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach issues much improved from last visit, thank you, however two live roaches found in dish area. Inform pest control contractor.
    Location: Dish machine area
  • 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: Downstairs canteen: raw chicken wings stored over Reeses and next to bread and canned pop. Make sure raw meat is never over ready to eat food, and far enough from ready to eat food that it can't be accidently contaminated.
    Location: Basement
    Equipment: Reach in cooler
  • Unsafe food (Critical)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Some dented cans throughout dry storage area; please cull all dented cans.**Note: this organization uses mostly donated food and is occasionally overwhelmed by the amount of donated items in kitchen. Kitchen manager ensures that dented cans are never actually used in kitchen.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Back room of downstairs canteen: several light bulbs missing, replace to increase light to this area.
    Location: Basement
  • 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: Downstairs canteen: Vent hood removable filters show excessive grease build-up, clean. No tag showing date of last professional cleaning, please check on this and have serviced if it has not been cleaned in last six months.
    Location: Basement
  • 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: Apppears to be more than today's amount of soilage under appliances etc in kitchen and dish area. Sweep and mop, especially under and around appliances, prep tables, etc.
    Location: Kitchen
  • Frozen temperatures (corrected on site)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: Upright freezer in back hallway (# 13) door not sealing, ambient temp 46, veggies in doorway starting to thaw. Manager states it was rotated a few hours earlier; once items were removed from door shelves, it sealed OK and was back down to 28 within a half hour. Two bags thawing spinach were thrown out, several bags squash prepared for tonight's dinner, rest of veggies were still in cases and were still frozen. CORRECTED ON SITE, thanks.
    Location: Back room
    Equipment: reach in freezer
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Downstairs canteen. CORRECTED ON SITE, thanks.
    Location: Basement
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Downstairs canteen. CORRECTED ON SITE, thanks.
    Location: Basement
    Equipment: Hand sink
 03/06/2014Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Employees report roach issues in all areas of kitchen; inspector did not see live roaches but did see dead ones on strips behind ice machine, under serving line, under kitchen prep tables etc. Also report presence of mice; inspector did see droppings in one corner behind ice machine, nowhere else on premises.ARAB pest control was out 4 times in November per invoices presented to inspector: 11/6, 11/15, 11/18 (came out twice in one week at kitchen managers request), and 11/26. Entire building is treated each visit, not just kitchen. Presence of numerous dead roaches and mouse droppings indicate that current existing pest control efforts are not sufficient to control infestation. Inspector recommends discussing this issue with existing pest control provider and asking what needs to be done differently on the part of both the provider and the on-site kitchen staff to control infestation. Inspector also recommends "deep clean" of kitchen as cited elsewhere on this report.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Numerous dented cans in dry storage. Inspector pulled about 24 large and 6 small dented cans from shelves. Go through dry storage and discard all remaining dented cans, paying extra attention to House Recipe catsup, most of those are dented and unusable. 2. Walk-in cooler: found capaccollo ham with 2012 date and 5 cases Amy's Organic frozen pizzas that are supposed to be stored frozen. These were discarded. Ensure all items in walk-in are wholesome, and ensure that all frozen items are kept frozen until thawed for preparation,
    Location: Dry storage
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Numerous dented cans in dry storage. Inspector pulled about 24 large and 6 small dented cans from shelves. Go through dry storage and discard all remaining dented cans, paying extra attention to House Recipe catsup, most of those are dented and unusable. 2. Walk-in cooler: found capaccollo ham with 2012 date and 5 cases Amy's Organic frozen pizzas that are supposed to be stored frozen. These were discarded. Ensure all items in walk-in are wholesome, and ensure that all frozen items are kept frozen until thawed for preparation,
    Location: Walk-in cooler
  • 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: Floors in kitchen and dish area show some soiling underneath prep tables, serving line, equipment, etc. Thoroughly clean all floors throughout kitchen and dish area, paying extra attention to all areas underneath fixtures. Develop schedule for regular "deep clean" of facility to eliminate food sources for pests.Recheck 1/3/14: Excellent improvement in kitchen, thank you; however some soiling remains under deep fryer at this time. Please clean under deep fryer and ensure it is cleaned frequently so there is no grease build-up around it, as this attrects pests.
    Location: Kitchen
  • 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: Floors in kitchen and dish area show some soiling underneath prep tables, serving line, equipment, etc. Thoroughly clean all floors throughout kitchen and dish area, paying extra attention to all areas underneath fixtures. Develop schedule for regular "deep clean" of facility to eliminate food sources for pests.Recheck 1/3/14: Excellent improvement in kitchen, thank you; however some soiling remains under deep fryer at this time. Please clean under deep fryer and ensure it is cleaned frequently so there is no grease build-up around it, as this attrects pests.
    Location: Dish machine area
 01/03/2014Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Employees report roach issues in all areas of kitchen; inspector did not see live roaches but did see dead ones on strips behind ice machine, under serving line, under kitchen prep tables etc. Also report presence of mice; inspector did see droppings in one corner behind ice machine, nowhere else on premises.ARAB pest control was out 4 times in November per invoices presented to inspector: 11/6, 11/15, 11/18 (came out twice in one week at kitchen managers request), and 11/26. Entire building is treated each visit, not just kitchen. Presence of numerous dead roaches and mouse droppings indicate that current existing pest control efforts are not sufficient to control infestation. Inspector recommends discussing this issue with existing pest control provider and asking what needs to be done differently on the part of both the provider and the on-site kitchen staff to control infestation. Inspector also recommends "deep clean" of kitchen as cited elsewhere on this report.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Numerous dented cans in dry storage. Inspector pulled about 24 large and 6 small dented cans from shelves. Go through dry storage and discard all remaining dented cans, paying extra attention to House Recipe catsup, most of those are dented and unusable. 2. Walk-in cooler: found capaccollo ham with 2012 date and 5 cases Amy's Organic frozen pizzas that are supposed to be stored frozen. These were discarded. Ensure all items in walk-in are wholesome, and ensure that all frozen items are kept frozen until thawed for preparation,
    Location: Dry storage
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Numerous dented cans in dry storage. Inspector pulled about 24 large and 6 small dented cans from shelves. Go through dry storage and discard all remaining dented cans, paying extra attention to House Recipe catsup, most of those are dented and unusable. 2. Walk-in cooler: found capaccollo ham with 2012 date and 5 cases Amy's Organic frozen pizzas that are supposed to be stored frozen. These were discarded. Ensure all items in walk-in are wholesome, and ensure that all frozen items are kept frozen until thawed for preparation,
    Location: Walk-in cooler
  • 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: Floors in kitchen and dish area show some soiling underneath prep tables, serving line, equipment, etc. Thoroughly clean all floors throughout kitchen and dish area, paying extra attention to all areas underneath fixtures. Develop schedule for regular "deep clean" of facility to eliminate food sources for pests.
    Location: Kitchen
  • 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: Floors in kitchen and dish area show some soiling underneath prep tables, serving line, equipment, etc. Thoroughly clean all floors throughout kitchen and dish area, paying extra attention to all areas underneath fixtures. Develop schedule for regular "deep clean" of facility to eliminate food sources for pests.
    Location: Dish machine area
 12/10/2013Non-Illness Complaint
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition. (Observed a few badly dented cans on shelving in dry storage room)
    Location: Dry storage
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Location: Emp restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not at proper concentration, for in-place sanitizer. (Over 200ppm bleach water)
    Location: Kitchen
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying. (A few pots/bowls on shelving)
    Comments: Corrected during inspection
    Location: Kitchen
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Location: Dumpster area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. (Routine floor cleaning in the walk in freezer)
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. (Routine floor cleaning in the walk in freezer)
    Location: Walk-in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Location: Kitchen
    Equipment: Hand sink
 08/28/2013Recheck
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition. (Observed a few badly dented cans on shelving in dry storage room)
    Correction: Do not use/discard cans that are dented on the rim or seam of can.
    Location: Dry storage
  • Improper hand washing (corrected on site)
    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: Need soap and hand towels at employee restroom hand sink, and hand towels at kitchen hand sink. Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    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: Need soap and hand towels at employee restroom hand sink, and hand towels at kitchen hand sink. Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not at proper concentration, for in-place sanitizer. (Over 200ppm bleach water)
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (50 to 100ppm bleach water)
    Comments: Corrected during inspection
    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. (A few pots/bowls on shelving)
    Location: Kitchen
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter. (Clean/tidy up dock area and dumpster area at back of kitchen/building)
    Location: Dumpster area
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. (Routine floor cleaning in the walk in cooler and walk in freezer)
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. (Routine floor cleaning in the walk in cooler and walk in freezer)
    Location: Walk-in freezer
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap. Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
 08/21/2013Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, soiled.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, soiled.
    Location: Walk-in freezer
  • Food unsafe(Non-Critical) (corrected)
    Some donated canned goods in dry storage room are dented.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Kitchen
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Dry storage
    Equipment: Delfield cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Dry storage
    Equipment: reach in freezer
 04/30/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored on shelving in the walk in cooler above other foods... Store raw eggs below other foods.... Corrected during inspection
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall area around dish machine and dish machine drain board; and under shelving as needed in the walk in freezer.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall area around dish machine and dish machine drain board; and under shelving as needed in the walk in freezer.
    Location: Walk-in freezer
  • Food unsafe(Non-Critical)
    Some donated canned goods in dry storage room are dented.
    Correction: Food shall be safe, unadulterated.
    Comments: Check cans before use... Do not use any canned goods that are swollen, or leaking.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean rolling transport carts as needed; Clean splash guard of deep fry unit under hood in kitchen; Clean interior floor area of the Delfield upright reach in cooler in side storage room; Clean interior floor of the reach in freezers in side hallway storage area as needed.
    Location: Kitchen
    Equipment: Rolling cart
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean rolling transport carts as needed; Clean splash guard of deep fry unit under hood in kitchen; Clean interior floor area of the Delfield upright reach in cooler in side storage room; Clean interior floor of the reach in freezers in side hallway storage area as needed.
    Location: Cook line
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean rolling transport carts as needed; Clean splash guard of deep fry unit under hood in kitchen; Clean interior floor area of the Delfield upright reach in cooler in side storage room; Clean interior floor of the reach in freezers in side hallway storage area as needed.
    Location: Dry storage
    Equipment: Delfield cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean rolling transport carts as needed; Clean splash guard of deep fry unit under hood in kitchen; Clean interior floor area of the Delfield upright reach in cooler in side storage room; Clean interior floor of the reach in freezers in side hallway storage area as needed.
    Location: Dry storage
    Equipment: reach in freezer
 04/15/2013Routine
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing. (Equipment/utensils in handsink)
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Condition of inner door liners of several reach in chest freezers... Exposed insullation on freezer doors; Surface rust on floor surface vof walk in cooler.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Condition of inner door liners of several reach in chest freezers... Exposed insullation on freezer doors; Surface rust on floor surface vof walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food unsafe(Non-Critical) (corrected)
    Food is in an unsound condition.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Location: Kitchen
    Equipment: Hand sink
 12/27/2012Recheck
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Condition of inner door liners of several reach in chest freezers... Exposed insullation on freezer doors; Surface rust on floor surface vof walk in cooler.
    Location: Dry storage
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Condition of inner door liners of several reach in chest freezers... Exposed insullation on freezer doors; Surface rust on floor surface vof walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food unsafe(Non-Critical)
    Food is in an unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: A few cans of food on shelving in the dry storage room in back kitchen area are dented on the rim or seam of the cans.... Do not use cans that have been badly dented on the can rim or seam.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean dust from area around fan assembly unit in the walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Conduct plumbing repairs to kitchen hand sink so that hand sink is operational for hand washing needs as required.... Employee restroom hand sink in side kitchen area is available for use as needed at this time.
    Location: Kitchen
    Equipment: Hand sink
 12/17/2012Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) drinking, in food service, prep or storage area(s). (Open drink container)
    Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Corrected during inspection
    Location: Kitchen
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures. (No single use hand towels at hand sinks)
    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: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures. (No single use hand towels at hand sinks)
    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: Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
  • Walls, floors, etc/soiled
    Physical structure, floors soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Utility room
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: No inner door liners on doors of several chest freezers. (Exposed insulation)
    Location: Dry storage
    Equipment: Chest freezer
  • Food on display
    Food on display unprotected. (Open food on buffet self service table)
    Correction: Food on display shall be protected from contamination.
    Location: Dining room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Use coated bulbs or reinstall covers on bulbs in hood.
    Location: Cook line
 08/07/2012Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, 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: Corrected during inspection
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, floors, walls soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Routine floor cleaning in the utility room/mop sink room as needed, and wall cleaning around spray arm of dish machine.
    Location: Utility room
  • Walls, floors, etc/soiled
    Physical structure, floors, walls soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Routine floor cleaning in the utility room/mop sink room as needed, and wall cleaning around spray arm of dish machine.
    Location: Dish machine area
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: A couple of the older chest freezers are missing the inner door liner on interior door surface.
    Location: Dry storage
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair. Leak at drain line of hand sink.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Location: Emp restroom
    Equipment: Hand sink
 03/12/2012Routine

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