- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Invert a few pots and pans on wire rack shelving.
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor around grease trap.
Location: Three bay area
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08/19/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer. (100ppm Quats)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Maintain at 200ppm quats. Corrected during inspection
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: A few pans need to be inverted. Corrected during inspection
Location: Prep area
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04/09/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer, not at proper concentration, manual warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Corrected during inspection
Location: Three bay area
Equipment: 3-bay
- 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: Corrected during inspection
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Prep area
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12/11/2013 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Prep area
- 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.
Location: Sales floor
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08/22/2013 | Routine |
- 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.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE BUILD-UP. PLEASE ASSESS.
Location: Kitchen (back)
Equipment: Upright freezer
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: Prep sink
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03/13/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. PLEASE ENSURE UTENSILS ARE USED CONSISTENTLY.
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11/21/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. PLEASE ENSURE UTENSILS ARE USED CONSISTENTLY.
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11/16/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. ENSURE SPRAY BOTTLE WITH SANITIZER IS MONITORED WITH TEST STRIPS.
Location: Kitchen (back)
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07/19/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. ENSURE SPRAY BOTTLE WITH SANITIZER IS MONITORED WITH TEST STRIPS.
Location: Kitchen (back)
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07/05/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. ENSURE SPRAY BOTTLE WITH SANITIZER IS MONITORED WITH TEST STRIPS.
Location: Kitchen (back)
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07/03/2012 | Routine |
- 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: ex. provide lid and straw for employee drink. (1 can)
Location: Cook line
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03/09/2012 | Routine |
- 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. EGGS ABOVE OTHER FOOD.2. RAW HAMBURGER ABOVE OTHER FOOD.
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GREATER THAN 500PPM. MONITOR WITH TEST STRIPS.
Equipment: 3-bay
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02/10/2012 | Super Bowl 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. EGGS ABOVE OTHER FOOD.2. RAW HAMBURGER ABOVE OTHER FOOD.
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GREATER THAN 500PPM. MONITOR WITH TEST STRIPS.
Equipment: 3-bay
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02/03/2012 | Super Bowl Routine |
- 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: PROVIDE A QUAT PH TEST KIT.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE TAG ON THE FIRE SUPPRESSION SYSTEM IS DATED MARCH 2011. THE FIRE SUPPRESSION SYSTEM MUST BE INSPECTED AND TAGGED EVERY 6 MONTHS. (The owner thinks that the City Market has had it inspected more recently and the tag just isn't on the pull station)SERVICED 3/11
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BURNT OUT LIGHTS UNDER THE HOOD.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL ALL HOLES IN THE CEILING.SEAL HOLES IN THE BULKHEAD.FILL IN THE DEPRESSED AREA IN THE FLOOR AROLUND THE COLUMN.
Location: Kitchen
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01/30/2012 | Pre-Licensing Recheck |
- 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: PROVIDE A QUAT PH TEST KIT.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE TAG ON THE FIRE SUPPRESSION SYSTEM IS DATED MARCH 2011. THE FIRE SUPPRESSION SYSTEM MUST BE INSPECTED AND TAGGED EVERY 6 MONTHS. (The owner thinks that the City Market has had it inspected more recently and the tag just isn't on the pull station)SERVICED 3/11
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BURNT OUT LIGHTS UNDER THE HOOD.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL ALL HOLES IN THE CEILING.SEAL HOLES IN THE BULKHEAD.FILL IN THE DEPRESSED AREA IN THE FLOOR AROLUND THE COLUMN.
Location: Kitchen
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01/30/2012 | Pre-Licensing Recheck |
- 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: PROVIDE A QUAT PH TEST KIT.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE TAG ON THE FIRE SUPPRESSION SYSTEM IS DATED MARCH 2011. THE FIRE SUPPRESSION SYSTEM MUST BE INSPECTED AND TAGGED EVERY 6 MONTHS. (The owner thinks that the City Market has had it inspected more recently and the tag just isn't on the pull station)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BURNT OUT LIGHTS UNDER THE HOOD.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL ALL HOLES IN THE CEILING.SEAL HOLES IN THE BULKHEAD.FILL IN THE DEPRESSED AREA IN THE FLOOR AROLUND THE COLUMN.
Location: Kitchen
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01/25/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BRAD GATES CATERING, 222 E MARKET ST, Indianapolis, IN »