- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken at room temperatureallow to cool in walk in cooler
Location: Back room
- 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 dump food in hand sinkremove strainerSponge in hand sinkstore nothing in or on a hand sink
Location: Service counter
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No bleach in sanitizer bayset upSOAPY WATER CLEAN WATER BLEACH WATER
Location: Back room
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: Bleach bucket contained no/low concentrationkeep at 50-100ppm
Location: Service counter
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Do not allow fried chicken to cool at room temperature in large tubs
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- 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: Handle of ice scoop toucjing icestore handle out of ice
Location: Service counter
Equipment: Ice bin
|
03/31/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken at room temperatureallow to cool in walk in cooler
Location: Back room
- 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: Do not dump food in hand sinkremove strainerSponge in hand sinkstore nothing in or on a hand sink
Location: Service counter
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No bleach in sanitizer bayset upSOAPY WATER CLEAN WATER BLEACH WATER
Location: Back room
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: Bleach bucket contained no/low concentrationkeep at 50-100ppm
Location: Service counter
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Do not allow fried chicken to cool at room temperature in large tubs
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- 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: Handle of ice scoop toucjing icestore handle out of ice
Location: Service counter
Equipment: Ice bin
|
03/23/2011 | Routine |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The two fried items on cook line held on racks in steam table were not held at 135 or hotterspoke with owner to have employees remove racks to allow closer contact with heat1-31Facility removed inner racks and purchased covers
Location: Buffet
Equipment: Steam table
|
01/31/2011 | Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The two fried items on cook line held on racks in steam table were not held at 135 or hotterspoke with owner to have employees remove racks to allow closer contact with heat
Location: Buffet
Equipment: Steam table
|
01/24/2011 | Illness Complaint |
- 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 chicken over snow peasAlways store raw Chicken below all
Location: Walk-in cooler
- 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: Stack of trays blocking access to hand sink @ service counterKeep accessible at all timesDo not contaminate tray with hand wash spatter
Location: Service counter
- 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: Bleach bucket contained too low ph of Chlorine50-100 ppmUse test strips
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair restraints for all employees
|
11/30/2010 | Recheck |
- Cross-contamination (corrected on site)
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 chicken over snow peasAlways store raw Chicken below all
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Stack of trays blocking access to hand sink @ service counterKeep accessible at all timesDo not contaminate tray with hand wash spatter
Location: Service counter
- 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: Bleach bucket contained too low ph of Chlorine50-100 ppmUse test strips
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair restraints for all employees
|
11/23/2010 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all stationary sinks to wallaffix two bay and seal
Location: Service counter
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all stationary sinks to wallaffix two bay and seal
Location: Back room
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal all stationary sinks to wallaffix two bay and seal
Location: Back room
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace all ceiling tiles when electrical work is completereplace those bowed, broken or yellowed.
Location: Back room
|
11/03/2010 | Pre-Licensing |
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