- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: FLAP INSIDE OF ICE MACHINE SOILED. PLEASE CLEAN AND SANITIZE.
Equipment: Ice machine
|
10/15/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ceiling of the ice machine bin observed soiled.
Location: Kitchen
Equipment: Ice machine
|
09/09/2013 | Routine |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
07/18/2013 | Recheck |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
05/13/2013 | Recheck |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
04/08/2013 | Recheck |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
03/21/2013 | Recheck |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
02/21/2013 | Recheck |
- 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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
01/24/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
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.
Comments: EMPLOYEE DRINKS OBSERVED ON THE CANNED FOOD RACK IN THE DRY STORAGE ROOM. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE MARKS OBSERVED ON ANY LEFTOVER FOOD PRODUCTS IN THE UPRIGHT COOLER UNIT (COOKED PORK, RICE, MASHED POTATOES, BEANS, ETC.). CLEARLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE AT FOLLOW-UP INSPECTION.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINER AT THE SELF-SERVICE TABLE. STORE UTENSILS WITH ALL THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- 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: PERSONAL RADIO AND CELL PHONE OBSERVED ON TOP OF THE TILT KETTLE IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- 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: NO THERMOMETER OBSERVED INSIDE THE MILK COOLER IN THE SELF-SERVICE AREA. PROVIDE.
Equipment: Mini-fridge
- 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: NO QUAT SANITIZER TEST STRIPS AVAILABLE FOR USE. PROVIDE.
|
01/17/2013 | Routine |
| No violation noted during this evaluation. | 03/21/2012 | Routine |
Restaurant representatives - add corrected or new information about ALPHA PHI SORORITY, 824 W HAMPTON DR, Indianapolis, IN »