- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Please reseal floor in kitchen for easier cleaning.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter in kitchen. Please store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Comments: 1. Rusted shelf in walk in cooler. Please recoat, replate or replace. 2. Worn shelf in bar holding clean dishes. Please seal or paint.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing over cans in stock hallway. Please provide.
|
10/15/2014 | 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: Large prep top cooler at 49 deg F on top. Repair to hold at 41 deg F or below on top. (Bottom at 40 deg F)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Take foil off baked potatoes. Do not stack on top of each other. and take temperatures of food when cooling. Always cool to 70 deg F in 2 hours and cool to 41 deg F or below in additional 4 hours.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Large prep top cooler is broken. All potentially hazardous foods not used in 4 hours must be disposed of (approximately one hour left for cottage cheese, 2 shredded cheeses, coleslaw, mayonnaise , pepperoni and sauage)
- 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: Hand soap and sanitizer on ice well at bar. Remove. Store cheimcals away from food.
- 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: Home use RAID in facility. Remove. Use only approved pest control.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Out of bleach. Provide chemical. Check dish machine frequently to make sure it is sanitizing. Note: this is a chronic repeat violation. CORRECTED AT TIME OF INSPECTION.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Ice build up from walk in freezer on open pizza doughs. Dispose of product.
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean 3 bay prep sink. 2. Inside of dish machine is heavily soiled. Please clean.3. Mold on outside of large dill pickle cooler in walk in cooler. Clean.4. Small black shelf in walk in cooler is heavily soiled. Clean. 5. Clean inside of 2 door keg cooler. 6. Pooling fluid inside 3 door keg cooler. Remove fluid and clean inside of cooler.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at kitchen hand sink. Facility kitchen is closed until repair is complete. Note: repaired at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Rusted prep table by dish machine. Recoat, replate or replace. CORRECTED2. Rusted shelf in walk in cooler. Recoat, replate or replace. 3. Excessive ice build up in walk in freezer. Remove ice and repair. Do not keep open foods in freezer that can be contaminated by ice. CORRECTED4. Pooling fluid inside 3 door keg cooler. Repair or replace cooler. CORRECTED5. Worn wooden shelving at bar with dishes. Re-seal/ paint to prevent deterioration. 6. Water pooling in 6 door McCray cooler at bar. Repair. Make sure unit is smooth, non absorbent and easily cleanable. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Rusted prep table by dish machine. Recoat, replate or replace. CORRECTED2. Rusted shelf in walk in cooler. Recoat, replate or replace. 3. Excessive ice build up in walk in freezer. Remove ice and repair. Do not keep open foods in freezer that can be contaminated by ice. CORRECTED4. Pooling fluid inside 3 door keg cooler. Repair or replace cooler. CORRECTED5. Worn wooden shelving at bar with dishes. Re-seal/ paint to prevent deterioration. 6. Water pooling in 6 door McCray cooler at bar. Repair. Make sure unit is smooth, non absorbent and easily cleanable. CORRECTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can rack is soiled. Please clean.2. Clean lamiante shelving over 3 bay dish and prep sinks. 3. Shelf microwave is in is soiled. Clean.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Inside of fryers heavily soiled. Clean. 2. Clean microwave.3. Side of fryer is soiled. Clean.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cokes crates used to support shelving or store stock. Discontinue. Use NSF approved shelving or dunage racks. 2. Wood shelf by kitchen entrance. Remove. Provide only metal or heavy plastic easily cleanable shelving in kitchen and bar areas. 3. Broken lexon container in walk in cooler. Discard. Replace equipment at it breaks to prevent possible contamination. 4. Wooden shelving inside 6 door MCcray cooler at bar is molding. Replace.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza boxes on floor in back stock area. Make sure to store 6 inches off the floor.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove or repair any unused or broken equipment.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop rack for mops to air dry.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding loose below 3 bay prep sink and dish machine drain board. Secure to wall.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Re-seal floor in kitchen for easier cleaning.
- 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: 1. Floor - wall junctions soiled in kitchen and bar. Please clean.2. Walls in dish area are soiled. Please clean.3. Wall by fryer is soiled. Please clean.4. Clean floor below dish machine.5. Clean floor below equipment at the bar. 6. Clean floor below equipment in the 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: Thawing meat in standing water. Discontinue. Always thaw under running cold water or in refrigeration. Thaw in sanitizer bay of three bay prep sink. Clean and sanitize sink after thawing meats when preparing vegetables. Note: on follow up inspection 10-2-2014 thawing raw chicken in three bay sink without running water. Please thaw under running water. CORRECTED
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10/02/2014 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large prep top cooler at 49 deg F on top. Repair to hold at 41 deg F or below on top. (Bottom at 40 deg F)
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Take foil off baked potatoes. Do not stack on top of each other. and take temperatures of food when cooling. Always cool to 70 deg F in 2 hours and cool to 41 deg F or below in additional 4 hours.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Large prep top cooler is broken. All potentially hazardous foods not used in 4 hours must be disposed of (approximately one hour left for cottage cheese, 2 shredded cheeses, coleslaw, mayonnaise , pepperoni and sauage)
- 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: Hand soap and sanitizer on ice well at bar. Remove. Store cheimcals away from food.
- 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: Home use RAID in facility. Remove. Use only approved pest control.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Out of bleach. Provide chemical. Check dish machine frequently to make sure it is sanitizing. Note: this is a chronic repeat violation. CORRECTED AT TIME OF INSPECTION.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ce build up from walk in freezer on open pizza doughs. Dispose of product.
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean 3 bay prep sink. 2. Inside of dish machine is heavily soiled. Please clean.3. Mold on outside of large dill pickle cooler in walk in cooler. Clean.4. Small black shelf in walk in cooler is heavily soiled. Clean. 5. Clean inside of 2 door keg cooler. 6. Pooling fluid inside 3 door keg cooler. Remove fluid and clean inside of cooler.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at kitchen hand sink. Facility kitchen is closed until repair is complete. Note: repaired at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Rusted prep table by dish machine. Recoat, replate or replace. CORRECTED2. Rusted shelf in walk in cooler. Recoat, replate or replace. 3. Excessive ice build up in walk in freezer. Remove ice and repair. Do not keep open foods in freezer that can be contaminated by ice. CORRECTED4. Pooling fluid inside 3 door keg cooler. Repair or replace cooler. CORRECTED5. Worn wooden shelving at bar with dishes. Re-seal/ paint to prevent deterioration. 6. Water pooling in 6 door McCray cooler at bar. Repair. Make sure unit is smooth, non absorbent and easily cleanable. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Rusted prep table by dish machine. Recoat, replate or replace. CORRECTED2. Rusted shelf in walk in cooler. Recoat, replate or replace. 3. Excessive ice build up in walk in freezer. Remove ice and repair. Do not keep open foods in freezer that can be contaminated by ice. CORRECTED4. Pooling fluid inside 3 door keg cooler. Repair or replace cooler. CORRECTED5. Worn wooden shelving at bar with dishes. Re-seal/ paint to prevent deterioration. 6. Water pooling in 6 door McCray cooler at bar. Repair. Make sure unit is smooth, non absorbent and easily cleanable. CORRECTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can rack is soiled. Please clean.2. Clean lamiante shelving over 3 bay dish and prep sinks. 3. Shelf microwave is in is soiled. Clean.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Inside of fryers heavily soiled. Clean. 2. Clean microwave.3. Side of fryer is soiled. Clean.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cokes crates used to support shelving or store stock. Discontinue. Use NSF approved shelving or dunage racks. 2. Wood shelf by kitchen entrance. Remove. Provide only metal or heavy plastic easily cleanable shelving in kitchen and bar areas. 3. Broken lexon container in walk in cooler. Discard. Replace equipment at it breaks to prevent possible contamination. 4. Wooden shelving inside 6 door MCcray cooler at bar is molding. Replace.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza boxes on floor in back stock area. Make sure to store 6 inches off the floor.
- Unnecessary litter (corrected)
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove or repair any unused or broken equipment.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop rack for mops to air dry.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding loose below 3 bay prep sink and dish machine drain board. Secure to wall.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Re-seal floor in kitchen for easier cleaning.
- 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: 1. Floor - wall junctions soiled in kitchen and bar. Please clean.2. Walls in dish area are soiled. Please clean.3. Wall by fryer is soiled. Please clean.4. Clean floor below dish machine.5. Clean floor below equipment at the bar. 6. Clean floor below equipment in the 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: Thawing meat in standing water. Discontinue. Always thaw under running cold water or in refrigeration. Thaw in sanitizer bay of three bay prep sink. Clean and sanitize sink after thawing meats when preparing vegetables.
|
09/26/2014 | Pre-Licensing Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Take foil off baked potatoes. Do not stack on top of each other. and take temperatures of food when cooling. Always cool to 70 deg F in 2 hours and cool to 41 deg F or below in additional 4 hours.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Large prep top cooler is broken. All potentially hazardous foods not used in 4 hours must be disposed of (approximately one hour left for cottage cheese, 2 shredded cheeses, coleslaw, mayonnaise , pepperoni and sauage)
- 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).
Comments: Hand soap and sanitizer on ice well at bar. Remove. Store cheimcals away from food.
- Toxic restrictions
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: Home use RAID in facility. Remove. Use only approved pest control.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Out of bleach. Provide chemical. Check dish machine frequently to make sure it is sanitizing. Note: this is a chronic repeat violation. CORRECTED AT TIME OF INSPECTION.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: ce build up from walk in freezer on open pizza doughs. Dispose of product.
- 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: Not date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean 3 bay prep sink. 2. Inside of dish machine is heavily soiled. Please clean.3. Mold on outside of large dill pickle cooler in walk in cooler. Clean.4. Small black shelf in walk in cooler is heavily soiled. Clean. 5. Clean inside of 2 door keg cooler. 6. Pooling fluid inside 3 door keg cooler. Remove fluid and clean inside of cooler.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at kitchen hand sink. Facility kitchen is closed until repair is complete. Note: repaired at time of inspection.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Rusted prep table by dish machine. Recoat, replate or replace. 2. Rusted shelf in walk in cooler. Recoat, replate or replace. 3. Excessive ice build up in walk in freezer. Remove ice and repair. Do not keep open foods in freezer that can be contaminated by ice. 4. Pooling fluid inside 3 door keg cooler. Repair or replace cooler. 5. Worn wooden shelving at bar with dishes. Re-seal/ paint to prevent deterioration. 6. Water pooling in 6 door McCray cooler at bar. Repair. Make sure unit is smooth, non absorbent and easily cleanable.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can rack is soiled. Please clean.2. Clean lamiante shelving over 3 bay dish and prep sinks. 3. Shelf microwave is in is soiled. Clean.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Inside of fryers heavily soiled. Clean. 2. Clean microwave.3. Side of fryer is soiled. Clean.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cokes crates used to support shelving or store stock. Discontinue. Use NSF approved shelving or dunage racks. 2. Wood shelf by kitchen entrance. Remove. Provide only metal or heavy plastic easily cleanable shelving in kitchen and bar areas. 3. Broken lexon container in walk in cooler. Discard. Replace equipment at it breaks to prevent possible contamination. 4. Wooden shelving inside 6 door MCcray cooler at bar is molding. Replace.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Pizza boxes on floor in back stock area. Make sure to store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove or repair any unused or broken equipment.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop rack for mops to air dry.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding loose below 3 bay prep sink and dish machine drain board. Secure to wall.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Re-seal floor in kitchen for easier cleaning.
- 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: 1. Floor - wall junctions soiled in kitchen and bar. Please clean.2. Walls in dish area are soiled. Please clean.3. Wall by fryer is soiled. Please clean.4. Clean floor below dish machine.5. Clean floor below equipment at the bar. 6. Clean floor below equipment in the 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: Thawing meat in standing water. Discontinue. Always thaw under running cold water or in refrigeration. Thaw in sanitizer bay of three bay prep sink. Clean and sanitize sink after thawing meats when preparing vegetables.
|
09/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BILLY O NEAL'S, 7445 W 10TH ST, Indianapolis, IN »