- 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: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife rack soiled. Please clean and sanitize knife rack.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked with utensils inside of it.
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.
Location: Kitchen (back)
- 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.
Location: Back room
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please do not store clean utensils on the floor.
Location: Back room
|
04/21/2014 | Recheck |
- 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: Dry storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife rack soiled. Please clean and sanitize knife rack.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked with utensils inside of it.
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.
Location: Kitchen (back)
- 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.
Location: Back room
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please do not store clean utensils on the floor.
Location: Back room
|
04/14/2014 | Routine |
- 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: 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: Roaches cited in kitchen area. Please provide a license pest control service to eliminate conditions.
- 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: Please store eggs on bottom shelf of refrigeration units.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food stored in thank you bags. Food should be stored in food grade items to prevent contamination.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knife rack soiled. Please clean and sanitize knife rack.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair hole in wall in mens restroom.
Location: Mens 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: Floor soiled under mop sink. Please clean and sanitize floor.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
|
10/11/2013 | Recheck |
- 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: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches cited in kitchen area. Please provide a license pest control service to eliminate conditions.
- 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: Please store eggs on bottom shelf of refrigeration units.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food stored in thank you bags. Food should be stored in food grade items to prevent contamination.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Knife rack soiled. Please clean and sanitize knife rack.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair hole in wall in mens restroom.
Location: Mens 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: Floor soiled under mop sink. Please clean and sanitize floor.
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
|
10/03/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Beef, chorizo, and cheese being held at 48 degrees F in deli meat cooler. Remove food from cooler and repair to good working condition.
Location: Deli area
Equipment: Reach 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: 1) No thermometer provided in true reach in cooler containing milk.2) No thermometer provided in seafood deli cooler.
Location: Sales floor
Equipment: True 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: 1) No thermometer provided in true reach in cooler containing milk.2) No thermometer provided in seafood deli cooler.
Location: Deli area
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Seal on chest freezer detached. Repair seal to good working condition,
Location: Deli area
Equipment: Chest freezer
- 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: Drain in bottom of meat cooler in deli area clogged causing water/condensation to pool in the bottom of the cooler, and ice build up on vent. Clear drain, and remove water and ice.
Location: Deli area
Equipment: Reach in cooler
- 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: Boxes of soda and chips stored on the floor in dry storage area. Store items at least 6 inches above the floor.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of display cooler containing chorizo, beef, and cheese soiled. Clean and sanitize bottom of display cooler.
Location: Deli area
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in both mens and womens restrooms.
Location: Restroom
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Unlabeled salsa (made in house) on sales floor in reach in cooler. Salsa moved to behind deli case. Either properly label packaged foods or serve to customers from behind the deli case.
Location: Sales floor
|
04/29/2013 | Recheck |
- 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: Beef, chorizo, and cheese being held at 48 degrees F in deli meat cooler. Remove food from cooler and repair to good working condition.
Location: Deli area
Equipment: Reach 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: 1) No thermometer provided in true reach in cooler containing milk.2) No thermometer provided in seafood deli cooler.
Location: Sales floor
Equipment: True 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: 1) No thermometer provided in true reach in cooler containing milk.2) No thermometer provided in seafood deli cooler.
Location: Deli area
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Seal on chest freezer detached. Repair seal to good working condition,
Location: Deli area
Equipment: Chest freezer
- 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: Drain in bottom of meat cooler in deli area clogged causing water/condensation to pool in the bottom of the cooler, and ice build up on vent. Clear drain, and remove water and ice.
Location: Deli area
Equipment: Reach in cooler
- 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: Boxes of soda and chips stored on the floor in dry storage area. Store items at least 6 inches above the floor.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of display cooler containing chorizo, beef, and cheese soiled. Clean and sanitize bottom of display cooler.
Location: Deli area
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in both mens and womens restrooms.
Location: Restroom
- In store label information (corrected on site)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Unlabeled salsa (made in house) on sales floor in reach in cooler. Salsa moved to behind deli case. Either properly label packaged foods or serve to customers from behind the deli case.
Location: Sales floor
|
04/22/2013 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: USE PLAIN BLEACH, FREE OF DYES AND PERFUMES FOR SANITIZING. CHECK LABEL ON PRODUCT TO VERIFY IN MAY BE USED AROUND FOOD.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE IS MARCH 22ND, 2013.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON CUTTING TABLE IN MEAT ROOM. STORE WET CLOTHS IN SANITIZER SOLUTION OR SOILED LINEN STORAGE WHEN NOT IN USE.
Location: Meat room
|
03/22/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - compressed gas tanks unrestrained.
Correction: Restrain compressed gas tank(s) with bungee cord, chain, etc ...
Comments: HELIUM TANK MUST BE RESTRAINED.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. BREAKER BOXES ARE OPEN AND BEING WORKED ON. ENSURE THAT ELECTRIC WORK HAS BEEN APPROVED BY THE BUILDING INSPECTOR.2. INSTALL AN OUTLET COVERPLATE ON THE LIGHT SWITCH JUST INSIDE THE DOOR OF THE MOP SINK ROOM.
- Home prepared food (corrected)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: HOMEMADE SALSA VERDE IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDHOMEMADE GELATIN PARFAIT IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDALL FOOD SOLD MUST BE FROM AN APPROVED, LICENSED COMMERCIAL SOURCE
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: PROVIDE AN APPROVED SANITIZER. REGULAR BLEACH WITH NO ADDITIVES IS APPROVED.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOT FOOD HOLDING UNIT IS INSTALLED ON TOP OF WIRE RACK SHELVING. WIRE RACK SHELVING IS NOT STRONG ENOUGH. REPLACE WITH A STAINLESS STEEL PREP TABLE OR EQUIPMENT STAND.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE PEGBOARD NOT APPROVED IN COMMERCIAL KITCHENS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Sales floor
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL. DO NOT USE WOOD.
Location: Kitchen
Equipment: 3-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: IN THE BACK STORAGE ROOM, ENSURE THAT FOOD IS UP OFF THE FLOOR AT LEAST 6" AND THAT FOOD AND OTHER ITEMS LIKE LIGHT BULBS AND CHEMICALS ARE STORED SEPARATELY.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN OUT ALL THE DEBRIS UNDER THE MEAT DISPLAY CASE WITH A SHOP VAC
Location: Kitchen
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat counter
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat room
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: STOPPERS ARE MISSING SO THE 3-BAY SINK CANNOT BE USED PROPERLY. PROVIDE STOPPERS FOR ALL 3 COMPARTMENTS.
Location: Kitchen
Equipment: 3-bay
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: THE 3-BAY SINK ONLY HAS ONE DRAINIBOARD. PROVIDE ADEQUATE SPACE FOR AIR DRYING OF UTENSILS - A WIRE RACK SHELF WOULD WORK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER IS NOT WORKING ON THE MOP SINK. REPAIR.
Location: Back room
Equipment: Mop sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Meat room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Meat room
|
01/03/2013 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: USE PLAIN BLEACH, FREE OF DYES AND PERFUMES FOR SANITIZING. CHECK LABEL ON PRODUCT TO VERIFY IN MAY BE USED AROUND FOOD.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE IS MARCH 22ND, 2013.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON CUTTING TABLE IN MEAT ROOM. STORE WET CLOTHS IN SANITIZER SOLUTION OR SOILED LINEN STORAGE WHEN NOT IN USE.
Location: Meat room
|
10/10/2012 | Recheck |
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: USE PLAIN BLEACH, FREE OF DYES AND PERFUMES FOR SANITIZING. CHECK LABEL ON PRODUCT TO VERIFY IN MAY BE USED AROUND FOOD.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER CERTIFICATE IS MARCH 22ND, 2013.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS LAYING ON CUTTING TABLE IN MEAT ROOM. STORE WET CLOTHS IN SANITIZER SOLUTION OR SOILED LINEN STORAGE WHEN NOT IN USE.
Location: Meat room
|
10/01/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - compressed gas tanks unrestrained.
Correction: Restrain compressed gas tank(s) with bungee cord, chain, etc ...
Comments: HELIUM TANK MUST BE RESTRAINED.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. BREAKER BOXES ARE OPEN AND BEING WORKED ON. ENSURE THAT ELECTRIC WORK HAS BEEN APPROVED BY THE BUILDING INSPECTOR.2. INSTALL AN OUTLET COVERPLATE ON THE LIGHT SWITCH JUST INSIDE THE DOOR OF THE MOP SINK ROOM.
- Home prepared food (corrected)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: HOMEMADE SALSA VERDE IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDHOMEMADE GELATIN PARFAIT IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDALL FOOD SOLD MUST BE FROM AN APPROVED, LICENSED COMMERCIAL SOURCE
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: PROVIDE AN APPROVED SANITIZER. REGULAR BLEACH WITH NO ADDITIVES IS APPROVED.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOT FOOD HOLDING UNIT IS INSTALLED ON TOP OF WIRE RACK SHELVING. WIRE RACK SHELVING IS NOT STRONG ENOUGH. REPLACE WITH A STAINLESS STEEL PREP TABLE OR EQUIPMENT STAND.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE PEGBOARD NOT APPROVED IN COMMERCIAL KITCHENS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Sales floor
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL. DO NOT USE WOOD.
Location: Kitchen
Equipment: 3-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: IN THE BACK STORAGE ROOM, ENSURE THAT FOOD IS UP OFF THE FLOOR AT LEAST 6" AND THAT FOOD AND OTHER ITEMS LIKE LIGHT BULBS AND CHEMICALS ARE STORED SEPARATELY.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN OUT ALL THE DEBRIS UNDER THE MEAT DISPLAY CASE WITH A SHOP VAC
Location: Kitchen
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat counter
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat room
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: STOPPERS ARE MISSING SO THE 3-BAY SINK CANNOT BE USED PROPERLY. PROVIDE STOPPERS FOR ALL 3 COMPARTMENTS.
Location: Kitchen
Equipment: 3-bay
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: THE 3-BAY SINK ONLY HAS ONE DRAINIBOARD. PROVIDE ADEQUATE SPACE FOR AIR DRYING OF UTENSILS - A WIRE RACK SHELF WOULD WORK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER IS NOT WORKING ON THE MOP SINK. REPAIR.
Location: Back room
Equipment: Mop sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Meat room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Meat room
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09/24/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - compressed gas tanks unrestrained.
Correction: Restrain compressed gas tank(s) with bungee cord, chain, etc ...
Comments: HELIUM TANK MUST BE RESTRAINED.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. BREAKER BOXES ARE OPEN AND BEING WORKED ON. ENSURE THAT ELECTRIC WORK HAS BEEN APPROVED BY THE BUILDING INSPECTOR.2. INSTALL AN OUTLET COVERPLATE ON THE LIGHT SWITCH JUST INSIDE THE DOOR OF THE MOP SINK ROOM.
- Home prepared food
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: HOMEMADE SALSA VERDE IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDHOMEMADE GELATIN PARFAIT IN THE DISPLAY COOLER REMOVE FROM SHELF CANNOT BE SOLDALL FOOD SOLD MUST BE FROM AN APPROVED, LICENSED COMMERCIAL SOURCE
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
Equipment: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE CUTTING BOARDS. THEY NEED TO BE SOAKED IN BLEACH WATER TO REMOVE SOILCLEAN THE SAW AND GRINDER
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: PROVIDE AN APPROVED SANITIZER. REGULAR BLEACH WITH NO ADDITIVES IS APPROVED.
Location: Kitchen
Equipment: 3-bay
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOT FOOD HOLDING UNIT IS INSTALLED ON TOP OF WIRE RACK SHELVING. WIRE RACK SHELVING IS NOT STRONG ENOUGH. REPLACE WITH A STAINLESS STEEL PREP TABLE OR EQUIPMENT STAND.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE PEGBOARD NOT APPROVED IN COMMERCIAL KITCHENS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Sales floor
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLASTIC NETTING USED TO HOLD SHELVING UP INSIDE "TRUE" 3 DOOR COOLER. PROVIDE APPROPRIATE CLIPS OR RACKS.2. BROKEN GLASS ON THE MEAT DISPLAY COOLER SLIDING DOOR. REPLACE GLASS.3. DRAIN FROM MEAT DISPLAY CASE GOING INTO A SMALL BUCKET. REPLACE EVAPORATOR.
Location: Meat counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL. DO NOT USE WOOD.
Location: Kitchen
Equipment: 3-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: IN THE BACK STORAGE ROOM, ENSURE THAT FOOD IS UP OFF THE FLOOR AT LEAST 6" AND THAT FOOD AND OTHER ITEMS LIKE LIGHT BULBS AND CHEMICALS ARE STORED SEPARATELY.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN OUT ALL THE DEBRIS UNDER THE MEAT DISPLAY CASE WITH A SHOP VAC
Location: Kitchen
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat counter
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: ALL LIGHT BULBS IN THE MEAT DISPLAY COOLERS MUST HAVE PLASTIC GUARDSALL LIGHTS ABOVE FOOD PREP MUST BE SHATTERPROOF OR HAVE PLASTIC GUARDS
Location: Meat room
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: STOPPERS ARE MISSING SO THE 3-BAY SINK CANNOT BE USED PROPERLY. PROVIDE STOPPERS FOR ALL 3 COMPARTMENTS.
Location: Kitchen
Equipment: 3-bay
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: THE 3-BAY SINK ONLY HAS ONE DRAINIBOARD. PROVIDE ADEQUATE SPACE FOR AIR DRYING OF UTENSILS - A WIRE RACK SHELF WOULD WORK.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE HOT WATER IS NOT WORKING ON THE MOP SINK. REPAIR.
Location: Back room
Equipment: Mop sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 70 FOOTCANDLES OF LIGHT ABOVE 3-BAY SINKPROVIDE 70 FOOTCANDLES OF LIGHT IN THE MEAT CUTTING ROOMPROVIDE 20 FOOTCANDLES OF LIGHT IN THE MOP SINK ROOM A PERMANENT LIGHT.
Location: Meat room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE THE PERFORATED, ACOUSTIC CEILING TILES WITH WASHABLE VINYL COATED LIGHT COLORED CEILING TILES IN THE KITCHEN AREAS.FINISH PAINTING THE CEILING IN THE MEAT ROOM (OLD BANK VAULT)
Location: Meat room
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09/20/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Tienda Mexisana Inc, 3215 ENGLISH AVE, Indianapolis, IN »