- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LIDS STORED INSIDE OF HAND SINK
Location: Bakery area
Equipment: Hand sink
- 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: FOOD SERVICE : COFFE IN HAND SINK. SEE CORRECTIVE ACTION ABOVE
Location: Bakery area
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SOME MEATS NOT DATE MARKED IN COOLER.
Location: Meat room
Equipment: Walk in cooler
- Storage of Personal Items (corrected)
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: FOOD SERVICE: KEYS ON PREP TOP. SEE CORRECTIVE ACTION ABOVE.
Location: Bakery area
- Storage of Personal Items (corrected)
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: EMPLOYEE DRINK ON TOP OF BOX OF SUPPLIES.
Location: Bakery area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAG OF CONTAINERS ON THE FLOOR.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS STORED DOWN IN MOP SINK. PLEASE INSTALL ADDITIONAL HOOKS OR STORE INVERTED.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: FOOD SERVICE: CUPS UP AND EXPOSED TO CONTAMINATION. PLEASE STORE INVERTED.
Location: Bakery area
- 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: SALMON THAWING IN A PAN OF WATER. SEE CORRECTIVE ACTION ABOVE.
Location: Meat counter
- 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.
Comments: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Bakery area
Equipment: Prep Top 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.
Comments: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Bakery area
Equipment: Prep Top 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.
Comments: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Deli area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOOD SERVICE: PREP TABLE LINED WITH PARCHMENT PAPER. SEE CORRECTIVE ACTION ABOVE.
Location: Back room
Equipment: Prep table
- 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: BOXES OF SOUP ON FLOOR IN GROCERY FREEZER.
Location: Walk-in freezer
- 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: UTENSILS STORED IN SANITIZER. UTENSILS MAY BE STORED IN WATER IF IT IS RUNNING WATER OR IF THE WATER IS IN A CONTAINER THAT IS MAINTAINED AT 135 DEGREES F. UTENSILS ARE NOT TO BE STORED IN SANITIZER.
Location: Bakery area
|
10/30/2014 | Recheck |
- 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.
Comments: LIDS STORED INSIDE OF HAND SINK
Location: Bakery area
Equipment: Hand sink
- 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: FOOD SERVICE : COFFE IN HAND SINK. SEE CORRECTIVE ACTION ABOVE
Location: Bakery area
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SOME MEATS NOT DATE MARKED IN COOLER.
Location: Meat room
Equipment: Walk in cooler
- 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: FOOD SERVICE: KEYS ON PREP TOP. SEE CORRECTIVE ACTION ABOVE.
Location: Bakery area
- 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: EMPLOYEE DRINK ON TOP OF BOX OF SUPPLIES.
Location: Bakery area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BAG OF CONTAINERS ON THE FLOOR.
Location: Dry storage
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOPS STORED DOWN IN MOP SINK. PLEASE INSTALL ADDITIONAL HOOKS OR STORE INVERTED.
Location: Back room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: FOOD SERVICE: CUPS UP AND EXPOSED TO CONTAMINATION. PLEASE STORE INVERTED.
Location: Bakery area
- Thawing
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: SALMON THAWING IN A PAN OF WATER. SEE CORRECTIVE ACTION ABOVE.
Location: Meat counter
- Thermometer, provided (corrected on site)
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: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Bakery area
Equipment: Prep Top Cooler
- Thermometer, provided (corrected on site)
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: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Bakery area
Equipment: Prep Top Cooler
- Thermometer, provided (corrected on site)
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: 1. FOOD SERVICE: PREP TOP COOLER 2. FOOD SERVICE: PREP TOP COOLER AT BACK WALL3. DELI: DELI CASE
Location: Deli area
Equipment: Reach in cooler
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: FOOD SERVICE: PREP TABLE LINED WITH PARCHMENT PAPER. SEE CORRECTIVE ACTION ABOVE.
Location: Back room
Equipment: Prep table
- 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: BOXES OF SOUP ON FLOOR IN GROCERY FREEZER.
Location: Walk-in freezer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN SANITIZER. UTENSILS MAY BE STORED IN WATER IF IT IS RUNNING WATER OR IF THE WATER IS IN A CONTAINER THAT IS MAINTAINED AT 135 DEGREES F. UTENSILS ARE NOT TO BE STORED IN SANITIZER.
Location: Bakery area
|
10/23/2014 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISPLAY COOLER TO THE WALL.
Location: Deli area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THROUGHOUT
Location: Kitchen
Equipment: Hand sink
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: Raise the drain line on the backflow preventor for the produce wash system up off the floor 6"
Location: Produce room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Deli area
Equipment: Hand sink
|
09/25/2014 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL DISPLAY COOLER TO THE WALL.
Location: Deli area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THROUGHOUT
Location: Kitchen
Equipment: Hand sink
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: Raise the drain line on the backflow preventor for the produce wash system up off the floor 6"
Location: Produce room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Deli area
Equipment: Hand sink
|
09/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FRESH THYME FARMERS MARKET, 2342 W 86TH ST, Indianapolis, IN »