- CO2/Health or safety hazard (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: IN PROGRESS: WILL BE DONE ON 10/31/14.
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM.
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL COOLERS (INTERIOR AND EXTERIOR SURFACES); INCLUDING PEPSI COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: *ESTABLISHMENT HAS REGISTERED FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM ON 12/8/14. CONTACT YOUR DISTRICT INSPECTOR ONCE EXAM RESULTS ARE KNOWN AND CERTIFICATE IS RECEIVED WHEN PARTICIPANT PASSES EXAM.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: DIGITAL THERMOMETER RECOMMENDED.
- 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: EX. JACKETS
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Upstairs storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO HAVE NON-COMPLIANT FIRE-SUPPRESSION SYSTEM SERVICED, UPDATED AND RE-TAGGED PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED WALL SEALS THAT ARE PEELING DOWN AT KITCHEN.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Basement
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- 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: EX. LAMB THAWING IN BUS-TUB ON FLOOR--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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: Basement
Equipment: Chest freezer
- Wood – food contact (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS FROM UNDER KITCHEN DISHMACHINE; ONLY USE SURFACES OR FOUNDATIONS THAT ARE EASILY CLEANABLE AND NON-ABSORBANT.SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING--IN PROGRESS.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING--IN PROGRESS.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.
Location: Kitchen (back)
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED LIGHT GUARD SHIELD WHERE MISSING AT KITCHEN.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
|
11/10/2014 | Recheck |
- CO2/Health or safety hazard (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: IN PROGRESS: WILL BE DONE ON 10/31/14.
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM.
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL COOLERS (INTERIOR AND EXTERIOR SURFACES); INCLUDING PEPSI COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: DIGITAL THERMOMETER RECOMMENDED.
- 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. JACKETS
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Upstairs storage
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO HAVE NON-COMPLIANT FIRE-SUPPRESSION SYSTEM SERVICED, UPDATED AND RE-TAGGED PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR DAMAGED WALL SEALS THAT ARE PEELING DOWN AT KITCHEN.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Basement
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- 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: EX. LAMB THAWING IN BUS-TUB ON FLOOR--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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: Basement
Equipment: Chest freezer
- Wood – food contact (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS FROM UNDER KITCHEN DISHMACHINE; ONLY USE SURFACES OR FOUNDATIONS THAT ARE EASILY CLEANABLE AND NON-ABSORBANT.SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING--IN PROGRESS.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING--IN PROGRESS.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--CORRECTED.
Location: Kitchen (back)
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE DAMAGED LIGHT GUARD SHIELD WHERE MISSING AT KITCHEN.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
|
10/30/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic labeling
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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM.
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL COOLERS (INTERIOR AND EXTERIOR SURFACES); INCLUDING PEPSI COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. JACKETS
Location: Kitchen
- Single Service/Equipment storage
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Upstairs storage
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO HAVE NON-COMPLIANT FIRE-SUPPRESSION SYSTEM SERVICED, UPDATED AND RE-TAGGED PROPERLY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED WALL SEALS THAT ARE PEELING DOWN AT KITCHEN.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Basement
- 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT WALK-IN-COOLER FLOORS.
Location: Walk-in cooler
- 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: EX. LAMB THAWING IN BUS-TUB ON FLOOR--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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: Basement
Equipment: Chest freezer
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN BLOCKS FROM UNDER KITCHEN DISHMACHINE; ONLY USE SURFACES OR FOUNDATIONS THAT ARE EASILY CLEANABLE AND NON-ABSORBANT.SOUND, SMOOTH AND EASILY CLEANABLE SURFACES ONLY.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM TOLIET THAT IS NOT FUNCTIONING.2) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Basement
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN AND DISH STORAGE SHELVING.2) DO NOT STORE ITEMS ON TOP OF COOLERS OR USE THE TOP OF COOLERS FOR STORAGE.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELD WHERE MISSING AT KITCHEN.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
|
10/23/2014 | Routine |
- 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.
Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS; STORED ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Refrigerated medicines (corrected)
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE FOOD GRADE FOOD STORAGE CONTAINERS FOR FOOD (EX. NSF APPROVED) AT KITCHEN. DISCARD DUCK TAPE FOOD STORAGE CONTAINER.
Location: Kitchen
- Bulk labeling (corrected)
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: LABEL KITCHEN LEMON JUICE BOTTLES.
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: IN PROGRESS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- 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: REPLACE DAMAGED THERMOMETER AT KITCHEN COOLER WHERE BROKEN WITH NEW THERMOMETER.
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: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN COOLERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1) KEEP ALL FOODS LOCATED AT BUFFET DINING ROOM LOCATION PROTECTED AND/OR COVERED PROPERLY UNDER SNEEZE GUARDS.2) KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLER.
Location: Dining room
Equipment: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1) KEEP ALL FOODS LOCATED AT BUFFET DINING ROOM LOCATION PROTECTED AND/OR COVERED PROPERLY UNDER SNEEZE GUARDS.2) KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: LINEN TOWELS USED AT FOOD LINERS IN PANS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Reach in cooler
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03/31/2014 | Recheck |
- 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: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS; STORED ALL RAW FOODS BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR GASKETS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Refrigerated medicines (corrected on site)
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE FOOD GRADE FOOD STORAGE CONTAINERS FOR FOOD (EX. NSF APPROVED) AT KITCHEN. DISCARD DUCK TAPE FOOD STORAGE CONTAINER.
Location: Kitchen
- Bulk labeling
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: LABEL KITCHEN LEMON JUICE BOTTLES.
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 HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- 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: REPLACE DAMAGED THERMOMETER AT KITCHEN COOLER WHERE BROKEN WITH NEW THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN COOLERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1) KEEP ALL FOODS LOCATED AT BUFFET DINING ROOM LOCATION PROTECTED AND/OR COVERED PROPERLY UNDER SNEEZE GUARDS.2) KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLER.
Location: Dining room
Equipment: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1) KEEP ALL FOODS LOCATED AT BUFFET DINING ROOM LOCATION PROTECTED AND/OR COVERED PROPERLY UNDER SNEEZE GUARDS.2) KEEP FOODS COVERED PROPERLY AT BASEMENT WALK-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: LINEN TOWELS USED AT FOOD LINERS IN PANS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Reach in cooler
|
03/24/2014 | Routine |
- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: REPAIR ALL LEAKS AT BASEMENT.
- 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: PROVIDE SANITIZER OF CHOICE AT ESTABLISHMENT. MAINTAIN AT ESTABLISHMENT AT ALL TIMES (EX. CHLORINE (BLEACH) AND/OR QUAT).
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE SANITIZER OF CHOICE AT ESTABLISHMENT. MAINTAIN AT ESTABLISHMENT AT ALL TIMES (EX. CHLORINE (BLEACH) AND/OR QUAT).
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BEVERAGE SERVERS STATION.
Location: Service counter
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom mens
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom women
- 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 ALL APPROVED SANTIIZERS THAT ESTABLISHEMENT PLANS TO USE (EX. CHLORINE OR QUAT).
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Kitchen (back)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Service counter
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REFINISH KITCHEN 3-BAY SINK SPAYER HEAD ATTACHMENT COATING SEAL WITH SOUND, SMOOTH AND EASILY CLEANABLE FINISH; NOT WOOD.
Location: Kitchen
|
03/11/2014 | Pre-Licensing Recheck |
- Plumbing & water systems
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: REPAIR ALL LEAKS AT BASEMENT.
- 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: PROVIDE SANITIZER OF CHOICE AT ESTABLISHMENT. MAINTAIN AT ESTABLISHMENT AT ALL TIMES (EX. CHLORINE (BLEACH) AND/OR QUAT).
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE SANITIZER OF CHOICE AT ESTABLISHMENT. MAINTAIN AT ESTABLISHMENT AT ALL TIMES (EX. CHLORINE (BLEACH) AND/OR QUAT).
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BEVERAGE SERVERS STATION.
Location: Service counter
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom mens
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom women
- 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 ALL APPROVED SANTIIZERS THAT ESTABLISHEMENT PLANS TO USE (EX. CHLORINE OR QUAT).
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT ESTABLISHMENT.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REFINISH KITCHEN 3-BAY SINK SPAYER HEAD ATTACHMENT COATING SEAL WITH SOUND, SMOOTH AND EASILY CLEANABLE FINISH; NOT WOOD.
Location: Kitchen
|
03/04/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HAVELI INDIAN CUISINE, 235 S MERIDIAN ST, Indianapolis, IN »