- 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration. No potentially hazardous food present in this cooler.2) Salad bar items are upto 51 F.
Location: Bar
- 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration. No potentially hazardous food present in this cooler.2) Salad bar items are upto 51 F.
Location: Dining room
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook did not wash his hands after changing gloves. Cook picked up floor mats with his gloves on, took off his gloves & put a burger on the grill without washing his hands. Burger was discarded. Always wash your hands before putting on gloves & at each glove change.
- 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: There is no sanitizer dispensing on the final rinse of the dish machine. Adjust to dispense 50 ppm chlorine. Discontinue using the machine until it sanitizes properly.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is on open drink in the cook line. Provide lids & straws for all employee drinks in the kitchen. Do not store drinks on food prep surfaces.
Location: Cook line
- 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: There are kegs & a trash can in front of are cook line hand sink. Never store any thing in front of a hand sink.
Location: Cook line
- 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: There are items in some hand sinks. Do not store anything in hand sinks.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are closed. Keep the lids closed.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Remove excess items from the dumpster area. Pick up trash.
Location: Dumpster area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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.
Location: Bar
|
05/31/2011 | 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration. No potentially hazardous food present in this cooler.2) Salad bar items are upto 51 F.
Location: Bar
- 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration. No potentially hazardous food present in this cooler.2) Salad bar items are upto 51 F.
Location: Dining room
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook did not wash his hands after changing gloves. Cook picked up floor mats with his gloves on, took off his gloves & put a burger on the grill without washing his hands. Burger was discarded. Always wash your hands before putting on gloves & at each glove change.
- 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: There is no sanitizer dispensing on the final rinse of the dish machine. Adjust to dispense 50 ppm chlorine. Discontinue using the machine until it sanitizes properly.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is on open drink in the cook line. Provide lids & straws for all employee drinks in the kitchen. Do not store drinks on food prep surfaces.
Location: Cook line
- 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: There are kegs & a trash can in front of are cook line hand sink. Never store any thing in front of a hand sink.
Location: Cook line
- 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: There are items in some hand sinks. Do not store anything in hand sinks.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are closed. Keep the lids closed.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Remove excess items from the dumpster area. Pick up trash.
Location: Dumpster area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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.
Location: Bar
|
05/24/2011 | 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration.2) Salad bar items are upto 51 F.
Location: Bar
- 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: 1) The cooler at the end of the bar is 55 F. Move all items requiring refrigeration.2) Salad bar items are upto 51 F.
Location: Dining room
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook did not wash his hands after changing gloves. Cook picked up floor mats with his gloves on, took off his gloves & put a burger on the grill without washing his hands. Burger was discarded. Always wash your hands before putting on gloves & at each glove change.
- 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: There is no sanitizer dispensing on the final rinse of the dish machine. Adjust to dispense 50 ppm chlorine. Discontinue using the machine until it sanitizes properly.
Location: Dish machine area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is on open drink in the cook line. Provide lids & straws for all employee drinks in the kitchen. Do not store drinks on food prep surfaces.
Location: Cook line
- 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: There are kegs & a trash can in front of are cook line hand sink. Never store any thing in front of a hand sink.
Location: Cook line
- 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: There are items in some hand sinks. Do not store anything in hand sinks.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: The dumpster lids are closed. Keep the lids closed.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Remove excess items from the dumpster area. Pick up trash.
Location: Dumpster area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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: Bar
|
05/17/2011 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME CLEANING STILL NEEDED INSIDE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Sewage system/direct connection (corrected on site)
A direct connection exists between a sewage system and equipment drain.
Correction: A direct connection may not exist between the sewage's system and a drain originating from equipment in which food, portable equipment or utensils are placed.
Comments: PROVIDE AN OPEN SITE DRAIN FOR THE DIPPER WELL - DIPPER WELL.
Location: Cook line
Equipment: Dipper well
|
04/11/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about J T JOHNSON'S AMERICAN GRILL, 4530 SOUTHPORT CROSSINGS DR, Indianapolis, IN »