- 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: Boiled eggs at 56.3 deg F. Hold at 41 deg F or above.Note: on follow up inspection 7-2-2014 cut melon at 52.3 deg F. Hold at 41 deg F or below.
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Bags off coffee stored below waste water line of three bay dish sink. Discontinue. Note: on follow up inspection 7-2-2014 coffee below waste water line of three bay sink and kitchen hand sink. Discontinue.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below kitchen hand sink to be smooth, non absorbent and easily cleanable.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at kitchen hand sink. Provide. Note: received shippment this am (7-2-2014).
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07/09/2014 | 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.
Comments: Boiled eggs at 56.3 deg F. Hold at 41 deg F or above.Note: on follow up inspection 7-2-2014 cut melon at 52.3 deg F. Hold at 41 deg F or below.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Bags off coffee stored below waste water line of three bay dish sink. Discontinue. Note: on follow up inspection 7-2-2014 coffee below waste water line of three bay sink and kitchen hand sink. Discontinue.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below kitchen hand sink to be smooth, non absorbent and easily cleanable.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at kitchen hand sink. Provide. Note: received shippment this am (7-2-2014).
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07/02/2014 | 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.
Comments: Boiled eggs at 56.3 deg F. Hold at 41 deg F or above.
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Bags off coffee stored below waste water line of three bay dish sink. Discontinue.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cabinet below kitchen hand sink to be smooth, non absorbent and easily cleanable.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at kitchen hand sink. Provide.
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06/25/2014 | 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: Melon at 53.6 deg F, boiled eggs at 55.4 deg F and shredded cheese at 51.8 deg F. Dispose of after breakfast service. Hold at 41 deg F or below.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Coffee stored below waste water line of 3 bay sink. Discontinue.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lid/cover/sneeze guard for shredded cheese.
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12/19/2013 | 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: Melon at 53.6 deg F, boiled eggs at 55.4 deg F and shredded cheese at 51.8 deg F. Dispose of after breakfast service. Hold at 41 deg F or below.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Coffee stored below waste water line of 3 bay sink. Discontinue.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide lid/cover/sneeze guard for shredded cheese.
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12/12/2013 | 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.
Comments: Mini refrigerator in consumer area is at 49-5- deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete.
Location: Sales floor
Equipment: Mini-fridge
- 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: Dumping in hand sink. Discontinue. Use only for hand washing.Note: On follow up inspection 7-2-2013 items blocking hand sink. Remove. Do not store anything in or on hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
Location: Kitchen
Equipment: Hand sink
|
07/02/2013 | 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: Mini refrigerator in consumer area is at 49-5- deg F. Repair to hold foods at 41 deg F or below. Do not use for potentially hazardous foods until repairs are complete.
Location: Sales floor
Equipment: Mini-fridge
- Hand sink improper usage
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: Dumping in hand sink. Discontinue. Use only for hand washing.
Location: Kitchen
Equipment: Hand sink
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06/25/2013 | 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.
Comments: Boiled eggs at 50 deg F. Make sure to keep ice level up to product to maintain at 41 deg F or below.
Location: Sales floor
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dirty dish is hand sink. Remove. Clean hand sink. Do not store anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Front doors open. Keep closed to prevent pest entry.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
01/03/2013 | 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: Boiled eggs at 50 deg F. Make sure to keep ice level up to product to maintain at 41 deg F or below.
Location: Sales floor
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dirty dish is hand sink. Remove. Clean hand sink. Do not store anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Front doors open. Keep closed to prevent pest entry.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
12/17/2012 | Routine |
- 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: Whisk and ice in hand sink. Discontinue. Use 3 bay sink for dumping and dishes. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: Quat sanitizer over 500ppm. Maintain quat at 200ppm.
Location: Kitchen
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06/11/2012 | Recheck |
- Hand sink improper usage
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: Whisk and ice in hand sink. Discontinue. Use 3 bay sink for dumping and dishes. Use hand sink for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
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: Quat sanitizer over 500ppm. Maintain quat at 200ppm.
Location: Kitchen
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06/04/2012 | Routine |
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