- 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: Drain flier call pest control provider. Keep bar area clean. Keep sinks, ice bins, and floor dry over night. Please provide documentation.
Location: Bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: same
- 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: 1. 2 large bag of chicken were submerged in water in a container with no running water. COS
Location: Kitchen
Equipment: 3-bay
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08/08/2014 | 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: Drain flier call pest control provider. Keep bar area clean. Keep sinks, ice bins, and floor dry over night.
Location: Bar
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: 1. 2 large bag of chicken were submerged in water in a container with no running water. COS
Location: Kitchen
Equipment: 3-bay
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07/24/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The steam table in the kitchen was not holding potentially hazardous foods at 135 degrees F or above. 1) Mashed potatoes at 110 degrees F2) Cheese sauce at 123 degrees FAdjust thermostat and check temperatures regularly on the steam table to ensure food is held at 135 degrees or above.
Location: Kitchen
Equipment: Steam table
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of degrease stored with out a label near the cook line in the kiitchen. Label all chemical spray bottles.
Location: Kitchen
- Food storage (corrected)
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: 1) Containers of potatoes and lentils stored on the floor in the kitchen walk in cooler. 2) Boxes of vegetables stored on the floor in the basement walk in cooler. Store all food items at least 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
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: 1) Containers of potatoes and lentils stored on the floor in the kitchen walk in cooler. 2) Boxes of vegetables stored on the floor in the basement walk in cooler. Store all food items at least 6 inches above the floor.
Location: Basement
Equipment: Walk in cooler
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01/03/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The steam table in the kitchen was not holding potentially hazardous foods at 135 degrees F or above. 1) Mashed potatoes at 110 degrees F2) Cheese sauce at 123 degrees FAdjust thermostat and check temperatures regularly on the steam table to ensure food is held at 135 degrees or above.
Location: Kitchen
Equipment: Steam table
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of degrease stored with out a label near the cook line in the kiitchen. Label all chemical spray bottles.
Location: Kitchen
- Food storage
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: 1) Containers of potatoes and lentils stored on the floor in the kitchen walk in cooler. 2) Boxes of vegetables stored on the floor in the basement walk in cooler. Store all food items at least 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1) Containers of potatoes and lentils stored on the floor in the kitchen walk in cooler. 2) Boxes of vegetables stored on the floor in the basement walk in cooler. Store all food items at least 6 inches above the floor.
Location: Basement
Equipment: Walk in cooler
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12/16/2013 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Section of cove molding missing near the 2-bay sink in the prep area.
Location: Prep area
- 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: Kitchen
Equipment: Dishmachine
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08/01/2013 | 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). SHELVING IN BASEMENT.
Location: Basement
- 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. EGGS, CHICKEN STORED ABOVE OTHER FOOD. PLEASE STORE BELOW.
Location: Kitchen
Equipment: Reach in cooler
- 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. PLEASE CLEAN DEBRIS FROM FLOOR.
Location: Bar
- 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 holding equipment used for potentially hazardous foods shall include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. DESSERT COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. NO HOT WATER FROM LEFT HOT WATER FAUCET HANDLE. PLEASE PROVIDE.
Location: Basement
Equipment: 4-bay
- 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.
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03/08/2013 | Recheck |
- 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). SHELVING IN BASEMENT.
Location: Basement
- 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. EGGS, CHICKEN STORED ABOVE OTHER FOOD. PLEASE STORE BELOW.
Location: Kitchen
Equipment: Reach in cooler
- 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. PLEASE CLEAN DEBRIS FROM FLOOR.
Location: Bar
- 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 holding equipment used for potentially hazardous foods shall include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. DESSERT COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. NO HOT WATER FROM LEFT HOT WATER FAUCET HANDLE. PLEASE PROVIDE.
Location: Basement
Equipment: 4-bay
- 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.
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02/28/2013 | 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.
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: PTC thermometer broken. Replace.
|
05/11/2012 | 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.
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: PTC thermometer broken. Replace.
|
05/09/2012 | 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.
Location: Kitchen
Equipment: Prep Top Cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: PTC thermometer broken. Replace.
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05/01/2012 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- 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: Please store cleaning products and toxic materials away from, and underneath, all food/food contact surfaces.
Location: Three bay area
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Please provide thermometers in all of the coolers.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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: Cooked noodles on floor of walk-in cooler containing wine. Please store all food at least 6 inches above the floor.
Location: Kitchen (front)
Equipment: Walk in cooler
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12/06/2011 | Routine |
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