Elkhart County Health Department inspection of 17 Cuisine restaurant

ELKHART COUNTY HEALTH DEPARTMENT

17 CUISINE LLC

10/18/2012Phone:

Name:

574-296-1742

54595 CR 17

ELKHART, IN 46516

Based on an inspection this day, the item(s) marked below are violations of the 410 IAC 7-24, Indiana Retail Food Establishment Sanitation Requirements

and of the Elkhart County Food Service Ordinance. CRITICAL VIOLATIONS ARE MARKED "CRITICAL". Inspection items which are interpreted as critical

violations are indicated in the Bold type. Critical violations are to be corrected immediately. All other items should be corrected as quickly as possible but

no later than the time for correction indicated in the narrative report. Failure to comply may result in the suspension of your LICENSE to operate your food

service establishment. You have a right to make a written response to the inspection. Questions may be directed to the Elkhart County Health

Department, 4230 Goshen IN, (574) 875-3391, fax (574) 875-3376.

Critical /

Non-crit

Repeat Violation Description/Remarks/Correction Schedule Correct By Corrected

CRITICAL ITEMS REQUIRING IMMEDIATE ACTION:

133(c), 171(b), 191(a), 295(a), 344, 345, 136(b), 439, 187, 173(a1), 173(a7),

191(a), 136(b), 129

Manager Certified

License Posted

Using Sulfiting Agents

Occasional Buffet Service

Type II Water Supply

WaterSample(s) Taken

On-site Water/Sewer

Copy of State Code

Copy of Food Ordinance

Routine Inspection

Purpose:

Yes

Yes

No

No

No

No

No

Yes

Yes

Person In Charge (PIC):Darren and Rebecca

Est. Id:

1111C3

Owner: 17 CUISINE LLC

Follow Up:

12/30/1899

Telephone: (574) 875-3391

Fax (574) 875-3376

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

Date:

Address:

Kitchen

133(c) If a lesion is present on the arms or hands, a food employee shall wear an

impermeable covering, such as a bandage and a single-use glove over the lesion, on

the hands or wrist or a long sleeved shirt on other exposed portions of the arm where a

bandaged lesion may be present.

10/30/2012

10/30/2012

Item(s):

Lesion present on hand

At Prep sink

Location:

without a bandage and single use glove

Problem(s):

Provide appropriate covering and single-use glove.

Correction(s):

Observed a food handler wash lettuce for a salad with bare hands and an uncovered lesion on

one finger.

10/18/2012

Critical

10/30/12

171(b) Except when washing fruits and vegetables, shucking oysters and clams, deveining

shrimp and other crustaceans, applying a garnish, or when otherwise approved

through a variance, food employees shall not contact exposed, ready-to-eat food with

hands that have not been washed and shall use suitable utensils, such as the

following: deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

10/30/2012

10/30/2012

Item(s):

Ready-to-eat food(s)

At Prep sink

Location:

handled by employees with bare hands

Problem(s):

Utilize dispensing equipment/utensils

Correction(s):

Observed a food handler wash ready to eat lettuce for a salad with bare hands and an

uncovered lesion on one finger.

10/18/2012

Critical

10/30/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

191(a) Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a retail

food establishment for more than twenty-four (24) hours shall be clearly marked to

indicate the date or day by which the food shall be consumed on the premises, sold, or

discarded, based on one of the temperature and time combinations specified as

follows and the day of preparation shall be counted as day one (1):

(1) Forty-one (41) degrees Fahrenheit or less for a maximum of seven (7) days.

(2) Forty-five (45) degrees Fahrenheit or between forty-one (41) degrees Fahrenheit

and forty-five (45) degrees Fahrenheit for a maximum of four (4) days in existing

refrigeration equipment that is not capable of maintaining the food at forty-one (41)

degrees Fahrenheit or less if:

(A) the equipment is in place and in use in the food establishment, and

(B) the equipment is upgraded or replaced to maintain food at a temperature of

forty-one (41) degrees Fahrenheit or less by April 29, 2010.

10/30/2012

10/30/2012

Item(s):

In house prepared ready-to-eat food(s)

Inside Reach-in cooler

Location:

without date of consumption marking

Problem(s):

Provide proper date marks as stated above.

Correction(s):

Noted lack of date label on roast beef, diced egg, baked potatoes10/18/2012

Critical

10/30/12

295(a) Equipment food-contact surfaces and utensils shall be clean to sight and touch.

10/30/2012

10/30/2012

Item(s):

Food-contact surface(s) equipment slicer

On Prep table(s)

Location:

soiled food debris

Problem(s):

Keep clean.

Correction(s):

Critical

10/30/12

344 A hand washing facility shall be accessible at all times and located to allow convenient

use by employees in food preparation, food dispensing, and warewashing areas, and

in, or immediately adjacent to, toilet rooms, and so as to not contaminate food-contact

and clean warewashing surfaces.

10/18/2012

10/18/2012

10/18/2012

Item(s):

Handwashing sink(s)

not easily accessible items stored in in in front of

Problem(s):

Remove items from handsink. Do not store items at handsink.

Correction(s):

Upon entering facility for inspection dishes were in the hand sink and pan on the floor in front of

the hand sink. Rebecca removed these items so I could wash my hands. Later during the

inspection I noted ice, straws and a lemon wedge in the basin of the hand sink.

10/18/2012

Critical

10/18/12

345 A hand washing facility shall be maintained clean at all times for employee use. A hand

washing facility may not be used for purposes other than hand washing. A hand

washing facility shall be used in accordance with manufacturer's instructions.

10/30/2012

10/30/2012

Item(s):

Handwashing sink(s)

used for culinary purposes cleaning

Problem(s):

Discontinue use of hand sink for this use and use appropriate sink.

Critical

10/30/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

Correction(s):

Observed employees dump coffee and drinks down hand sink after busing tables.10/18/2012

Buffet

187 Except during preparation, cooking, or cooling, or when time is used as the public

health control, potentially hazardous food shall be maintained at one hundred thirty-five

(135) degrees Fahrenheit or above, except that roasts cooked or reheated to a

temperature for a time specified in this rule may be held at a temperature of one

hundred thirty (130) degrees Fahrenheit, or at forty-one (41) degrees Fahrenheit or

less.

10/18/2012

10/18/2012

Item(s):

Cold food item(s) milk

stored above 41°F at 62°F

Problem(s):

Store at or below 41°F.

Correction(s):

Critical

10/18/12

179 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for

hulling, peeling, or washing by the consumer before consumption, food on display shall

be protected from contamination by the use of: packaging; counter, service line, or

salad bar food guards; display cases; or other effective means.

10/30/2012

10/30/2012

Item(s):

Food on display buffet

On top of Table(s)

Location:

lacking protection sneeze guards

Problem(s):

Provide adequate sneeze protection.

Correction(s):

tortillas and croutons were uncovered at buffet10/18/2012

Non-Crit

10/30/12

Dishwash area

272 The wash, rinse, and sanitize solutions shall be maintained clean.

10/30/2012

10/30/2012

Item(s):

Warewashing solutions wash

Left side 3-compartment sink

Location:

not clean

Problem(s):

Keep clean

Correction(s):

Non-Crit

10/30/12

Food service facility

129 (a) Food employees shall clean their hands and exposed portions of their arms as

specified under section 128 of this rule immediately before engaging in food

preparation, including working with exposed food, clean equipment and utensils, and

unwrapped single-service and single-use articles and the following:

(1) After touching bare human body parts other than clean hands and clean,

exposed portions of arms.

(2) After using the toilet room.

Critical

10/30/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

(3) After caring for or handling service animals or aquatic animals

(4) After coughing, sneezing, or using a handkerchief or disposable tissue.

(5) After eating, using tobacco or drinking, other than as specified in section 136(b)

of this rule.

(6) After handling soiled surfaces, equipment, or utensils.

(7) During food preparation, as often as necessary to remove soil and contamination

and to prevent cross-contamination when changing tasks.

(8) When switching between working with raw food and working with ready-to-eat

food.

(9) Before touching food or food-contact surfaces.

(10) Before placing gloves on hands.

(11) After engaging in other activities that contaminate the hands.

10/30/2012

10/30/2012

Item(s):

Employee(s)

Employee(s)

Location:

did not wash hands after handling soiled equipment, surfaces, utensi

Problem(s):

Hands shall be washed with hot water, soap, and friction for at least 20

seconds after contamination.

Correction(s):

Observed two employees fail to wash their hands after busing tables and handling soiled

dishes.

10/18/2012

291 A test kit or other device that accurately measures the concentration in ppm of

sanitizing solutions shall be provided and used.

10/30/2012

10/30/2012

Item(s):

Sanitizer test kit chlorine

not provided

Problem(s):

Provide.

Correction(s):

Non-Crit

10/30/12

Prep area

136(b) A food employee may drink from a closed beverage container if the container is

handled in a manner that prevents contamination of the employee's hands, the

container, exposed food, clean equipment, utensils, and linens, and unwrapped

single-service and single-use articles.

10/18/2012

10/18/2012

10/18/2012

Item(s):

Beverage container

On top of Cooler- prep

Location:

not covered ; stored over/with equipment/utensils

Problem(s):

Keep covered. ; Provide adequate separation to prevent contamination.

Correction(s):

Critical

10/18/12

439 Poisonous or toxic materials shall be stored so they cannot contaminate food,

equipment, utensils, linens, and single-service and single-use articles by:

(1) separating the poisonous or toxic materials by spacing or partitioning; and

(2) locating the poisonous or toxic materials in an area below food, equipment,

utensils, linens, and single-service or single-use articles.

10/18/2012

10/18/2012

Item(s):

Poisonous/toxic material(s)

On top of Cooler- prep

Location:

Critical

10/18/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

stored over/with equipment/utensils

Problem(s):

Store toxics below and away from all other items.

Correction(s):

Noted degreaser and sanitizer bottles stored on top of the prep cooler.10/18/2012

Wait station

243 (a) single-service and single-use articles shall be stored as follows:

(1) In a clean, dry location.

(2) Where they are not exposed to splash, dust, or other contamination.

(3) At least six (6) inches above the floor.

(4) In a manner to prevent overcrowding.

(b) Single-service and single-use articles shall be kept in the original protective

package or stored by using other means that afford protection from contamination until

used.

10/30/2012

10/30/2012

Item(s):

Single-service/single-use article(s)

Behind Cooler- dessert

Location:

stored on floor

Problem(s):

Store at least 6 inches above the floor.

Correction(s):

Non-Crit

10/30/12

Walk in cooler

173(a1) Food shall be protected from cross-contamination by separating raw animal foods

during storage, preparation, holding, and display from: raw ready-to-eat food, including

other raw animal food, such as fish for sushi or molluscan shellfish, or other raw

ready-to-eat food, such as vegetables; and cooked ready-to-eat food.

10/30/2012

10/30/2012

Item(s):

Raw animal food(s) eggs

stored over/next to ready-to-eat food(s)

Problem(s):

Store raw animal foods below and away from foods needing little or no further

prep.

Correction(s):

Noted a box of raw eggs stored on top of a box of deli meat. Also noted a box of raw chicken

stored on top of a box of raw beef.

10/18/2012

Critical

10/30/12

173(a7) Food shall be protected from cross-contamination by separating fruits and vegetables,

before they are washed, from ready-to-eat food.

10/30/2012

10/30/2012

Item(s):

Unwashed fruit(s) and vegetable(s)

On Shelving

Location:

stored over/next to ready-to-eat food(s)

Problem(s):

Store unwashed fruits/vegetables below and away from foods needing little or

no further prep.

Correction(s):

Unwashed fruits and vegetables stored on wire shelving over ready to eat turkey and open

containers of hash browns.

10/18/2012

Critical

10/30/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

191(a) Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a retail

food establishment for more than twenty-four (24) hours shall be clearly marked to

indicate the date or day by which the food shall be consumed on the premises, sold, or

discarded, based on one of the temperature and time combinations specified as

follows and the day of preparation shall be counted as day one (1):

(1) Forty-one (41) degrees Fahrenheit or less for a maximum of seven (7) days.

(2) Forty-five (45) degrees Fahrenheit or between forty-one (41) degrees Fahrenheit

and forty-five (45) degrees Fahrenheit for a maximum of four (4) days in existing

refrigeration equipment that is not capable of maintaining the food at forty-one (41)

degrees Fahrenheit or less if:

(A) the equipment is in place and in use in the food establishment, and

(B) the equipment is upgraded or replaced to maintain food at a temperature of

forty-one (41) degrees Fahrenheit or less by April 29, 2010.

10/30/2012

10/30/2012

Item(s):

In house prepared ready-to-eat food(s)

On Shelving

Location:

without date of consumption marking

Problem(s):

Provide proper date marks as stated above.

Correction(s):

Noted lack of date label on cooked turkey, cooked bean meat dish, cooked pasta, chicken and

rice soup and open containers of hash browns that have been reconstituted.

10/18/2012

Critical

10/30/12

411(b) The light intensity shall be at least twenty (20) foot-candles at a distance of thirty (30)

inches above the floor in the following utensil and equipment storage areas,

sink and toilet areas, walk-in refrigeration units, dry food storage areas, all other areas.

This includes the areas where food is provided for consumer self-service, such as

buffets and salad bars, and rooms during periods of cleaning.

(c) The light intensity shall be at least twenty (20) foot-candles inside equipment, such

as reach-in and under-counter refrigerators.

10/30/2012

10/30/2012

Item(s):

Light bulb(s)

burnt out

Problem(s):

Repair/replace.

Correction(s):

Non-Crit

10/30/12

Walk in freezer

136(b) A food employee may drink from a closed beverage container if the container is

handled in a manner that prevents contamination of the employee's hands, the

container, exposed food, clean equipment, utensils, and linens, and unwrapped

single-service and single-use articles.

10/30/2012

10/30/2012

Item(s):

Beverage container

On Shelving

Location:

stored over/with food

Problem(s):

Provide adequate separation to prevent contamination.

Correction(s):

Critical

10/30/12

177(a1-4) Food shall be protected from contamination by storing the food in a clean, dry location,

where it is not exposed to splash, dust, or other contamination, at least six (6) inches

Non-Crit

10/30/12

of 7

Critical /

Non-crit


10/18/2012 3:20:00 PM1111C3 17 CUISINE LLC

above the floor, and in a manner to prevent overcrowding.

10/30/2012

10/30/2012

Item(s):

Food item(s) in storage

stored less than 6 inches above floor

Problem(s):

Store at least 6 inches above the floor.

Correction(s):

Boxes of bread stored on the floor.10/18/2012

177(a5) Food shall be protected from contamination by storing the food as follows: in

packages, covered containers, or wrappings.

10/30/2012

10/30/2012

Item(s):

Food(s) stored

uncovered

Problem(s):

Cover.

Correction(s):

Noted uncovered packages of risotto, frozen fruit,and tortillas. Keep overwrap closed over food

in storage.

10/18/2012

Non-Crit

10/30/12

Certified Managers:

REBECCA REESE 05/09/201220741491 FSMCE

Closing Comments:

Discussed complaint with Darren and Rebecca.

Notes:

1. Noted an employee shirt hanging on wire shelving containing clean dishes. Ensure employee items are stored

below and away rom items for the facility.

.

I will be back in about 10 days for a reinspection of the above violation(s) to verify correction.

This facility has reached closing status with one or more critical violations not corrected during the inspection

and/or 20 or more non-critical violations during a routine inspection. Please be aware that this status is grounds

for calling an office visit and/or license suspension. Failure to completely correct these violations by the

reinspection date will leave us no option but to seek further enforcement action as mentioned above.

Visit our website www.elkhartcountyhealth.org for copies of rules and ordinances, training and certification

information, applications and other useful forms.

Person in charge (Name and Title) Inspected By (Name and Title)

This signature does not imply agreement or disagreement with any violation noted.

of 7

Elkhart County Health Department inspection of 17 Cuisine restaurant

Documents

Transcript of Elkhart County Health Department inspection of 17 Cuisine restaurant