RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

ELKHART COUNTY HEALTH DEPARTMENT Telephone: (574) 875-3391 Fax (574) 875-3376 Phone: 574-296-1742 Date: 10/18/2012

Name: 17 CUISINE LLC Address: 54595 CR 17 ELKHART, IN 46516 Owner: 17 CUISINE LLC Person In Charge (PIC): Darren and Rebecca Est. Id: 1111C3 Purpose: Routine Inspection Follow Up: 12/30/1899

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

Yes Yes No No No No No Yes Yes

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 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

Critical / Non-crit

Repeat Violation Description/Remarks/Correction Schedule

Correct By

Corrected

Kitchen 133(c) Critical 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. Lesion present on hand Item(s): At Prep sink Location: Problem(s): without a bandage and single use glove Correction(s): Provide appropriate covering and single-use glove. 10/18/2012 Observed a food handler wash lettuce for a salad with bare hands and an uncovered lesion on one finger.
10/30/12 10/30/12

10/30/2012 10/30/2012

171(b) Critical

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. Ready-to-eat food(s) Item(s): At Prep sink Location: Problem(s): handled by employees with bare hands Correction(s): Utilize dispensing equipment/utensils

10/30/2012 10/30/2012

10/18/2012

Observed a food handler wash ready to eat lettuce for a salad with bare hands and an uncovered lesion on one finger.

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

191(a) Critical

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. In house prepared ready-to-eat food(s) Item(s): Inside Reach-in cooler Location: Problem(s): without date of consumption marking Correction(s): Provide proper date marks as stated above.

10/30/12

10/30/2012 10/30/2012

10/18/2012

Noted lack of date label on roast beef, diced egg, baked potatoes

295(a) Critical

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surface(s) equipment slicer Item(s): On Prep table(s) Location: Problem(s): soiled food debris Correction(s): Keep clean.

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344 Critical

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. Handwashing sink(s) Item(s): Problem(s): not easily accessible items stored in in in front of Correction(s): Remove items from handsink. Do not store items at handsink.

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10/18/2012

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.
10/30/12

345 Critical

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. Item(s): Problem(s): Handwashing sink(s) used for culinary purposes cleaning Discontinue use of hand sink for this use and use appropriate sink.

10/30/2012 10/30/2012

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

Correction(s): 10/18/2012 Buffet 187 Critical 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. Cold food item(s) milk Item(s): Problem(s): stored above 41F at 62F Correction(s): Store at or below 41F.
10/18/12

Observed employees dump coffee and drinks down hand sink after busing tables.

10/18/2012 10/18/2012

179 Non-Crit

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. Food on display buffet Item(s): On top of Table(s) Location: Problem(s): lacking protection sneeze guards Correction(s): Provide adequate sneeze protection.

10/30/12

10/30/2012 10/30/2012

10/18/2012 Dishwash area 272 Non-Crit

tortillas and croutons were uncovered at buffet

The wash, rinse, and sanitize solutions shall be maintained clean. Warewashing solutions wash Item(s): Left side 3-compartment sink Location: Problem(s): not clean Correction(s): Keep clean

10/30/12 10/30/2012 10/30/2012

Food service facility 129 Critical (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.
10/30/12

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

(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. Employee(s) Item(s): Employee(s) Location: Problem(s): did not wash hands after handling soiled equipment, surfaces, utensi Correction(s): Hands shall be washed with hot water, soap, and friction for at least 20 seconds after contamination. 10/18/2012 Observed two employees fail to wash their hands after busing tables and handling soiled dishes.
10/30/12 10/30/2012 10/30/2012

291 Non-Crit

A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. Sanitizer test kit chlorine Item(s): Problem(s): not provided Correction(s): Provide.

10/30/2012 10/30/2012

Prep area 136(b) Critical 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. Beverage container Item(s): On top of Cooler- prep Location: Problem(s): not covered ; stored over/with equipment/utensils Correction(s): Keep covered. ; Provide adequate separation to prevent contamination.
10/18/12

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439 Critical

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. Item(s): Location: Poisonous/toxic material(s) On top of Cooler- prep

10/18/12

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

Problem(s): stored over/with equipment/utensils Correction(s): Store toxics below and away from all other items. 10/18/2012 Wait station 243 Non-Crit (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. Single-service/single-use article(s) Item(s): Behind Cooler- dessert Location: Problem(s): stored on floor Correction(s): Store at least 6 inches above the floor.
10/30/12

Noted degreaser and sanitizer bottles stored on top of the prep cooler.

10/30/2012 10/30/2012

Walk in cooler 173(a1) Critical 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. Raw animal food(s) eggs Item(s): Problem(s): stored over/next to ready-to-eat food(s) Correction(s): Store raw animal foods below and away from foods needing little or no further prep. 10/18/2012 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.
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173(a7) Critical

Food shall be protected from cross-contamination by separating fruits and vegetables, before they are washed, from ready-to-eat food. Unwashed fruit(s) and vegetable(s) Item(s): On Shelving Location: Problem(s): stored over/next to ready-to-eat food(s) Correction(s): Store unwashed fruits/vegetables below and away from foods needing little or no further prep.

10/30/2012 10/30/2012

10/18/2012

Unwashed fruits and vegetables stored on wire shelving over ready to eat turkey and open containers of hash browns.

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

191(a) Critical

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. In house prepared ready-to-eat food(s) Item(s): On Shelving Location: Problem(s): without date of consumption marking Correction(s): Provide proper date marks as stated above.

10/30/12

10/30/2012 10/30/2012

10/18/2012

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.
10/30/12

411(b) Non-Crit

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. Light bulb(s) Item(s): Problem(s): burnt out Correction(s): Repair/replace.

10/30/2012 10/30/2012

Walk in freezer 136(b) Critical 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. Beverage container Item(s): On Shelving Location: Problem(s): stored over/with food Correction(s): Provide adequate separation to prevent contamination.
10/30/12

10/30/2012 10/30/2012

177(a1-4) Non-Crit

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

10/30/12

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1111C3 17 CUISINE LLC

Critical / Non-crit Repeat Violation Description/Remarks/Correction Schedule

10/18/2012 3:20:00 PM
Correct By Corrected

above the floor, and in a manner to prevent overcrowding. Food item(s) in storage Item(s): Problem(s): stored less than 6 inches above floor Correction(s): Store at least 6 inches above the floor. 10/18/2012 Boxes of bread stored on the floor.
10/30/2012 10/30/2012

177(a5) Non-Crit

Food shall be protected from contamination by storing the food as follows: in packages, covered containers, or wrappings. Food(s) stored Item(s): Problem(s): uncovered Correction(s): Cover.

10/30/12

10/30/2012 10/30/2012

10/18/2012

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

Certified Managers: 20741491 REBECCA REESE 05/09/2012 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.

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