- Eating, drinking, smoking (corrected on site)
Employee eating, in food service, prep or storage area(s).
Correction: Employees shall eat, in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: One employee observed eating food near cook line area of kitchen. Corrected during inspection
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Re-install ceiling tiles in ceiling when repair work is complete.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around/behind dish machine.
Location: Dish machine area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Unwrapped slices of cheese stored next to raw meat in the reach in cooler/cold top unit in kitchen prep area... Cheese wrapped and moved to a suitable location. Corrected during inspection
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior splash guard of ice machine as needed.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore cold water service to hand sink.
Location: Wait staff area
Equipment: Hand sink
|
08/05/2014 | Routine |
| No violation noted during this evaluation. | 04/04/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink)
Correction: Employees shall eat, drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Prep area
- Walls, floors, etc/soiled
Physical structure,, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor area under storage rack located under water heater.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Food setting in container of cold water)
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: Corrected during inspection
Location: Prep area
Equipment: 2-bay
- Food storage (corrected on site)
Food stored in unprotected manner. (Two containers of food on floor)
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Corrected during inspection
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal shelving of small stainless steel table.
Location: Cook line
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair. (Cold water service)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water service restored to hand sink at the time of this inspection. Corrected during inspection
Location: Bar
Equipment: Hand sink
|
03/26/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: When using dishmachine when you first start up the machine , make sure dishmachine sanitizer is operating in the correct manner, so that utensils/equipment are properly sanitized. (At time of inspection, dishmachine sanitizer tube had an air gap and sanitizer did not appear to be moving through the line properly) Corrected during inspection
Location: Kitchen
Equipment: Dishmachine
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean visible dust from wall area around ice machine in kitchen.
Location: Three bay area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Cold water service)
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Bar
Equipment: Hand sink
- 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.
Location: Dish machine area
Equipment: Dishmachine
|
11/22/2013 | Routine |
| No violation noted during this evaluation. | 10/15/2013 | Illness Complaint |
- Bulk labeling (corrected on site)
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: White bulk food container of sugar. Corrected during inspection
Location: Basement
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. (Under warm running water)
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: Corrected during inspection
Location: Prep area
Equipment: Prep sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
|
07/22/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests (flies) in facility.
Correction: .
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3 bay sink faucet plumbing leak.
Location: Dish machine area
Equipment: 3-bay
|
07/02/2013 | Illness Complaint Recheck |
- Pests/rodents
Presence of pests (flies) in facility.
Correction: Exterminate flies using approved methods and elimination harborage conditions.
Comments: Small flies/gnats observed around soft drink dispenser area at wait staff area off of the kitchen/bar.
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3 bay sink faucet plumbing leak.
Location: Dish machine area
Equipment: 3-bay
|
06/25/2013 | Illness Complaint |
- Bulk labeling (corrected on site)
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: White bulk food containers in basement storage. Corrected during inspection
Location: Basement
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in draft beer cooler. Basement
Location: Walk-in cooler
- Pressure gauge: dish machine
Pressure measuring device not accurate or properly scaled.
Correction: Provide accurate properly sealed measuring device.
Comments: Pressure measuring device is broken. Repair/replace
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected on site)
Food stored in unprotected manner. (Plastic container of food is on the floor)
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
|
03/19/2013 | Routine |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks located in basement by walk in cooler.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Large tub container of food setting in way of sink access. Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Peeling paint on wall in basement above some storage racks.
Location: Basement
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: One wiping towels observed on work surface in cook line area of kitchen. Corrected during inspection
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior splash guard of ice machine as needed.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Cook line
Equipment: Hand sink
|
11/13/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Kitchen (back)
Equipment: Walk in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Kitchen (front)
Equipment: Make table cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Location: Wait staff area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Location: Kitchen (back)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Location: Kitchen (front)
Equipment: Walk in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Kitchen (back)
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Cook line
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Equipment: Dishmachine
|
07/10/2012 | 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. SALAD COOLER AND WALK IN COOLER - FOOD AT 45-46 DEGREES F. KEEP FOOD 41 AND BELOW.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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. SALAD COOLER AND WALK IN COOLER - FOOD AT 45-46 DEGREES F. KEEP FOOD 41 AND BELOW.
Location: Kitchen (front)
Equipment: Make table cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES.
Location: Wait staff area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES.
Location: Kitchen (back)
- 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. OPEN EMPLOYEE DRINK.
Location: Dish machine area
- 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. CLEAN SOILED WALL AREAS.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE COOLER - SALAD COOLER - FOOD AT 45 DEGREES F; WALK IN COOLER FOOD TEMPERATURES AT 45-46. MONITOR AND REPAIR UNITS TO HOLD FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Kitchen (front)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 1) MAKE TABLE COOLER - SALAD COOLER - FOOD AT 45 DEGREES F; WALK IN COOLER FOOD TEMPERATURES AT 45-46. MONITOR AND REPAIR UNITS TO HOLD FOOD AT 41 DEGREES F AND BELOW AT ALL TIMES.
Location: Kitchen (front)
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL AND ANCHOR TO WALL.
Location: Kitchen (back)
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL AND ANCHOR TO WALL.
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW COOK'S LINE HAND SINK.
Location: Cook line
Equipment: Hand sink
- 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.
Equipment: Dishmachine
|
07/05/2012 | Routine |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Grilled onions were stored next to frozen shrimp.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
|
07/02/2012 | Illness Complaint |
| No violation noted during this evaluation. | 06/26/2012 | Illness Complaint |
- 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.DISH TEMPERATURE AT 160F, SHOULD BE 120 PER DATA PLATE. DISHES NOT BEING SANITIZED. MACHINE TAKEN OUT OF SERVICE. REPAIR PEOPLE ON THE WAY.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MACHINE TAKEN OUT OF SERVICE. FAXED OVER REPORT STATING MACHINE NOW WORKING PROPERLY.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. No towels at several handsinks.
Correction: Provide approved hand drying provisions.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. No towels at several handsinks.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. No towels at several handsinks.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Location: Kitchen
- Probe thermometer (corrected on site)
No food temperature device(s) provided to take temperatures.2 EMPLOYEES COOKING HAMBURGERS WITH NO THERMOMETERS TO TEST CORRECT TEMPERATURE. THEY TELL ME THEY "FEEL THE HEAT OVER THE HAMBURGERS TO DETERMINE IF DONE.
Correction: Provide an approved food thermometer. USE AT ALL TIMES. DO NOT "GUESS" WHEN GROUND BEEF IS 155F.
|
02/01/2012 | Super Bowl Routine |
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location. Store ice scoop handles out of the beverage ice.
Correction: Store item(s) in an approved location.
- Bulk labeling
Food items removed from original container not properly labeled. Label bulk food containers and store safe manner.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/05/2012 | Routine |
- Equipment repair
Equipment in need of repair. Install a new electrical plug on the cooler behind the bar.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Wash and sanitize food contact surfaces.
Correction: Clean and sanitize.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Install new wax rings.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/12/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BRU BURGER BAR, 410 MASSACHUSETTS AVE, Indianapolis, IN »