- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PERSONAL PACK OF CIGARETTES STORED ON KITCHEN PREP TABLE SHELVING--REMOVE.
- 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: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE BAR HANDSINK TO STORE ITEMS INSIDE; KEEP HANDSINK FREE AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. CELL PHONE
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- 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.
Location: Bar
Equipment: Reach in cooler
- 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 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.
Location: Bar
Equipment: Cooler/freezer combo
- 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 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.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK FOR PROPER WAREWASHING SET-UP.2) PROVIDE PROPER TOP COVER FOR TRAULSEN COOLER THAT IS MISSING TO PROPERLY COVER EXPOSED VENT UNIT, WIRES, ETC.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK FOR PROPER WAREWASHING SET-UP.2) PROVIDE PROPER TOP COVER FOR TRAULSEN COOLER THAT IS MISSING TO PROPERLY COVER EXPOSED VENT UNIT, WIRES, ETC.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Bar
Equipment: 4-bay
- 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: KEEP FOODS COVERED PROPERLY WHEN NOT IN USE AT ICE BATH FOODS NEAR KITCHEN HANDSINK TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE BAR ICE SCOOP ON CLEAN SANITARY SURFACE (EX. BAR MATS OR ICE SCOOP HOLDER) AND NOT ON BARE COUNTER-TOP.
Location: Bar
|
10/22/2014 | 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: Cold top
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE BAR HANDSINK TO STORE ITEMS INSIDE; KEEP HANDSINK FREE AND ACCESSIBLE AT ALL TIMES.
Location: Bar
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- 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.
Location: Bar
Equipment: Reach in cooler
- 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.
Location: Bar
Equipment: Cooler/freezer combo
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK FOR PROPER WAREWASHING SET-UP.2) PROVIDE PROPER TOP COVER FOR TRAULSEN COOLER THAT IS MISSING TO PROPERLY COVER EXPOSED VENT UNIT, WIRES, ETC.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK FOR PROPER WAREWASHING SET-UP.2) PROVIDE PROPER TOP COVER FOR TRAULSEN COOLER THAT IS MISSING TO PROPERLY COVER EXPOSED VENT UNIT, WIRES, ETC.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHORE THE ABOVE SINKS SO THAT THEY ARE NOT MOVABLE.ALSO ENSURE THAT KITCHEN PREP SINK FAUCET ATTACHMENT IS SEALED PROPERLY AND NOT MOVABLE.
Location: Bar
Equipment: 4-bay
- 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: KEEP FOODS COVERED PROPERLY WHEN NOT IN USE AT ICE BATH FOODS NEAR KITCHEN HANDSINK TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Bar
Equipment: 4-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE BAR ICE SCOOP ON CLEAN SANITARY SURFACE (EX. BAR MATS OR ICE SCOOP HOLDER) AND NOT ON BARE COUNTER-TOP.
Location: Bar
|
10/14/2014 | Routine |
| No violation noted during this evaluation. | 08/06/2014 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Cook has ServSafe but does not have card on him. Owners will fax me a copy.
- 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: Bottom "pantry" shelf with onions and potatoes not 6" off floor. Owner will fasten shelf to wall in order to raise bottom shelf off of floor.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Install hand towel dispenser.
Location: Kitchen
Equipment: Hand sink
|
03/24/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Cook has ServSafe but does not have card on him. Owners will fax me a copy.
- 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: Bottom "pantry" shelf with onions and potatoes not 6" off floor. Owner will fasten shelf to wall in order to raise bottom shelf off of floor.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Install hand towel dispenser.
Location: Kitchen
Equipment: Hand sink
|
01/16/2014 | Routine |
- Nonfood contact surface design
Non food contact surfaces not designed and/or installed to be easily cleanable.
Correction: Plastic storage rack in kitchen, provide at least 6 inch clearance up off the floor.
Location: Kitchen
Equipment: Plastic shelving
- Fixed equipment spacing/sealing
Installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal storage counter top to the wall at bar; and mount hand towel dispenser at hand sink in kitchen
Location: Bar
- Fixed equipment spacing/sealing
Installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal storage counter top to the wall at bar; and mount hand towel dispenser at hand sink in kitchen
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Conduct finial clean up of Perlick beer cooler
Location: Bar
Equipment: Reach in cooler
- Improper storage location
Floor storage of dishmachine chemicals.
Correction: Store item(s) in an approved location.
Comments: Store dish machine chemical containers up off the floor, either wall mount or store on shelf at least 6 inches up off the floor.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lighting above 3 bay sink at bar, and adequate lighting in the walk in cooler.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lighting above 3 bay sink at bar, and adequate lighting in the walk in cooler.
Location: Walk-in cooler
|
11/19/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about EMBER, 435 VIRGINIA AVE, Indianapolis, IN »