- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK AT BAR DOES NOT HAVE HOT WATER. ACCORDING TO RECORDS, THE RESTAURANT WAS APPROVED FOR 2 HAND SINKS. BOTH HAND SINKS SHOULD FUNCTION PROPERLY.
Location: Bar
Equipment: Hand sink
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: RINSE AND PREPPED MUSHROOMS STORED IN ORIGINAL BOX. PLEASE DO NOT RE USE BOX TO AVOID CROSS CONTAMINATION.
- Storage of Personal Items (corrected on site)
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: CELL PHONE PLUGGED IN WALL AND LAYING ON PREP COUNTER.
Location: Prep area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS NOT STORED INVERTED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDLE MISSING ON 2-DOOR COOLER. PLEASE REPLACE HANDLE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPOON AND HANDLE INSIDE OF CHEESE SAUCE. IF THE UTENSIL WILL BE STORED INSIDE THE FOOD, THE HANDLE HAS TO NOT BE SUBMERGED.
Location: Kitchen
|
09/29/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roach observed on the dish machine. Contact a licensed pest control operator for removal of pests.
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored on top of a container of cheese in the cooler drawers on the cook line. Store raw meats below all other ready to eat foods.
Location: Cook line
Equipment: Cooler drawers
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish thawing in a pan on the cook line. Thaw foods using an approved method.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet on the kitchen hand sink is loose. Resecure and/or repair faucet to good working condition.
Location: Kitchen
Equipment: Hand sink
|
02/03/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roach observed on the dish machine. Contact a licensed pest control operator for removal of pests.
Location: Dish machine area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored on top of a container of cheese in the cooler drawers on the cook line. Store raw meats below all other ready to eat foods.
Location: Cook line
Equipment: Cooler drawers
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish thawing in a pan on the cook line. Thaw foods using an approved method.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet on the kitchen hand sink is loose. Resecure and/or repair faucet to good working condition.
Location: Kitchen
Equipment: Hand sink
|
01/27/2014 | Routine |
- 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: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Kitchen
Equipment: Cold top
- 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: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Kitchen
Equipment: Cooler drawers
- 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: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Cook line
Equipment: Cold top
- 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: Lasagnia stored in the reach in cooler without a date mark.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee observed cooking with out a hair restraint.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board prep table observed scored and soiled. Resurface or replace cutting board.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chicken observed thawing in standing water in the 2-bay sink. Thaw raw meat under running water.
Location: Kitchen
Equipment: 2-bay
- 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: Bare wood blocks being used to prop up the cutting board prep table. Paint or seal wooden blocks to allow for easy cleaning.
Location: Kitchen
Equipment: Prep table
|
08/07/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Kitchen
Equipment: Cooler drawers
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw mussels stored over potatoes in the kitchen cold top.Store Raw meats below all other ready to eat foods.2) Raw chicken stored over beef in the cook line cooler drawers.Store raw chicken below all other raw meats3) Raw shrimp stored behind garlic on the cook line cold top.Store raw meat in front of ready to eat foods on the cold top.
Location: Cook line
Equipment: Cold top
- 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: Lasagnia stored in the reach in cooler without a date mark.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee observed cooking with out a hair restraint.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board prep table observed scored and soiled. Resurface or replace cutting board.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chicken observed thawing in standing water in the 2-bay sink. Thaw raw meat under running water.
Location: Kitchen
Equipment: 2-bay
- 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: Bare wood blocks being used to prop up the cutting board prep table. Paint or seal wooden blocks to allow for easy cleaning.
Location: Kitchen
Equipment: Prep table
|
07/31/2013 | 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).
Comments: THERE IS A CAN OF GRILL CLEANER STORED ON SHELVINNG WITH COOKING PANS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THE MEASURING BOWL FOR THE FLOUR IS STORED IN THE BULK CONTAINER WITH THE FLOUR. PLEASE STORE ELSEWHERE.THE MEASURING BOWL IS NO LONGER STORED IN THE FLOUR.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE FOLLOWING BULK CONTAINERS ARE NOT LABELED:(1) FLOUR(2) SUGARPLEASE LABEL BULK CONTAINERS.ALL BULK CONTAINERS HAVE LABELS.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE ARE DEAD PESTS IN THE FOLLOWING AREAS:(1) DEAD ROACHES IN BACK CORNER OF KITCHEN NEAR COOLER AND GRILL.(2) DEAD FRUIT FLIES IN EMPTY BOTTLE OF LIQUOR BEHIND BAR.PLEASE REMOVE DEAD PESTS.ALL DEAD PESTS HAVE BEEN REMOVED.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE ARE DEAD PESTS IN THE FOLLOWING AREAS:(1) DEAD ROACHES IN BACK CORNER OF KITCHEN NEAR COOLER AND GRILL.(2) DEAD FRUIT FLIES IN EMPTY BOTTLE OF LIQUOR BEHIND BAR.PLEASE REMOVE DEAD PESTS.ALL DEAD PESTS HAVE BEEN REMOVED.
Location: Bar
- 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: THERE IS FOOD DEBRIS BUILD-UP UNDER ALL THE EQUIPMENT IN THE KITCHEN. PLEASE ROLL EQUIPMENT AWAY FROM WALLS AND CLEAN UNDER ALL EQUIPMENT.THE FLOOR HAS BEEN CLEANED OF ALL FOOD DEBRIS UNDER THE EQUIPMENT.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE SCOOP IN THE BULK CONTAINER OF FLOUUR IS BROKEN (NO HANDLE). PLEASE REPLACE.
Location: Kitchen
|
01/15/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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).
Comments: THERE IS A CAN OF GRILL CLEANER STORED ON SHELVINNG WITH COOKING PANS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: THE MEASURING BOWL FOR THE FLOUR IS STORED IN THE BULK CONTAINER WITH THE FLOUR. PLEASE STORE ELSEWHERE.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THE FOLLOWING BULK CONTAINERS ARE NOT LABELED:(1) FLOUR(2) SUGARPLEASE LABEL BULK CONTAINERS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE ARE DEAD PESTS IN THE FOLLOWING AREAS:(1) DEAD ROACHES IN BACK CORNER OF KITCHEN NEAR COOLER AND GRILL.(2) DEAD FRUIT FLIES IN EMPTY BOTTLE OF LIQUOR BEHIND BAR.PLEASE REMOVE DEAD PESTS.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: THERE ARE DEAD PESTS IN THE FOLLOWING AREAS:(1) DEAD ROACHES IN BACK CORNER OF KITCHEN NEAR COOLER AND GRILL.(2) DEAD FRUIT FLIES IN EMPTY BOTTLE OF LIQUOR BEHIND BAR.PLEASE REMOVE DEAD PESTS.
Location: Bar
- 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: THERE IS FOOD DEBRIS BUILD-UP UNDER ALL THE EQUIPMENT IN THE KITCHEN. PLEASE ROLL EQUIPMENT AWAY FROM WALLS AND CLEAN UNDER ALL EQUIPMENT.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE SCOOP IN THE BULK CONTAINER OF FLOUUR IS BROKEN (NO HANDLE). PLEASE REPLACE.
Location: Kitchen
|
01/08/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Remove home use pesticide on stand mixer. CORRECTED
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live roach seen in facility. Continue exterminating.
Location: Kitchen
- 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: Make sure to date mark all ready to eat potentially foods with 7 day disposal date.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair cove molding by back door.
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 wood blocks from metal table with wood cutting board.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide soap dispenser for hand sink.
Location: Kitchen
- 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 line in bar hand sink. Remove.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of ice machine kick plate.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar hand sink.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar hand sink.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards for lights in dish machine area.
Location: Kitchen
|
04/25/2012 | Recheck |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Remove home use pesticide on stand mixer. CORRECTED
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live roach seen in facility. Continue exterminating.
Location: Kitchen
- 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: Make sure to date mark all ready to eat potentially foods with 7 day disposal date.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair cove molding by back door.
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 wood blocks from metal table with wood cutting board.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide soap dispenser for hand sink.
Location: Kitchen
- 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 line in bar hand sink. Remove.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of ice machine kick plate.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for bar hand sink.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for bar hand sink.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide light guards for lights in dish machine area.
Location: Kitchen
|
04/18/2012 | Routine |
Restaurant representatives - add corrected or new information about Amalfi Restaurant, 1351 W 86TH ST, Indianapolis, IN »