- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHIPLOTE SAUCE AT 125, GRAVY AT 113 AND COOKED APPLES AT 125 DEGREES F IN STEAM TABLE. MAINTAIN ALL HOT FOODS AT 135 DEGREES OR HIGHER.FOOD RE-HEATED AND CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Toxic labeling (corrected on site)
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: UNLABELED BOTTLE OF DEGREASER IN WAIT STAFF AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE DISCARDED CORRECTED ON SITE.
Location: Wait staff area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: VEGETABLE SLICER SOILED. CLEAN AND SANITIZE AFTER EACH USE OR EVERY 4 HOURS. SLICER CLEANED CORRECTED ON SITE.
Location: Kitchen
Equipment: Slicer
- 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: ICE DUMPED INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.
Location: Kitchen
Equipment: Hand sink
- 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: MOP IN MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. MOP HUNG UP. CORRECTED ON SITE.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- 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: FOOD BOXES ON FLOOR IN WALK IN. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. FOOD PUT ON SHELVES CORRECTED ON SITE.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP MISSING FROM DISPENSER. PROVIDE SOAP AT ALL TIMES. SOAP REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
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07/14/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. BOTTLE OF GLASS CLEANER STORED WITH PAPER TOWELS IN BACK ROOM,2. SPRAY BOTTLE OF SANITIZER STORED OVER UTENSILS.STORE ALL CHEMICALS IN A SEPARATE LOCATION AWAY FROM SINGLE SERVICE PRODUCTS.
Location: Kitchen
- 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: 1. OBSERVED EMPLOYEE TAKE OFF GLOVES AND PUT ON A NEW PAIR WITHOUT WASHING HANDS.HANDS MUST BE WASHED WHEN PUTTING GLOVES ON AND WHEN CHANGING GLOVES.
- 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: 1. CARTONS OF RAW SHELL EGGS STORED OVER CARTONS OF PASTEURIZED EGG WHITES IN REACH IN COOLER IN COOK LINE AREA.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT AND PASTEURIZED PRODUCTS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: -
- 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: 1. IN PLACE QUAT SANITIZER MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.
Location: Kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN UTENSILS (FORKS, KNIVES, ETC.) STORED IMPROPERLY.SEE ABOVE.
- 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: 1. EMPLOYEE KEYS, CELL PHONE, AND SNACK STORED ON SHELVING USED TO HOLD CLEAN DISHES.2. EMPLOYEE UMBRELLA STORED ON BREAD RACK.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: 1. DRYING MOP STORED IMPROPERLY.STORE IN A WAY THAT FACILITATES DRYING (EX. HANGING MOP RACK).
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM DUE FOR CLEANING IN NOVEMBER 2012 ACCORDINGLY TO STICKER.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. MULTIPLE DAMP CLOTH TOWELS OUT OF SANITIZER BUCKET AND NOT IN USE IN KITCHEN.STORE ALL CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.NOTE: WHEN USING SPRAY BOTTLE OF SANITIZER, MUST USE SINGLE USE PAPER TOWELS. CLOTH TOWELS ARE TO BE USED WITH SANITIZER BUCKETS.
Location: Kitchen (back)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK THREE BAY SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPTY BOX USED TO HOLD RAW SHELL EGGS STORED ON TOP OF BREAD IN BACK KITCHEN AREA.DISCONTINUE BEHAVIOR. STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen
|
11/11/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. BOTTLE OF GLASS CLEANER STORED WITH PAPER TOWELS IN BACK ROOM,2. SPRAY BOTTLE OF SANITIZER STORED OVER UTENSILS.STORE ALL CHEMICALS IN A SEPARATE LOCATION AWAY FROM SINGLE SERVICE PRODUCTS.
Location: Kitchen
- No hand washing (when)
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: 1. OBSERVED EMPLOYEE TAKE OFF GLOVES AND PUT ON A NEW PAIR WITHOUT WASHING HANDS.HANDS MUST BE WASHED WHEN PUTTING GLOVES ON AND WHEN CHANGING GLOVES.
- 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: 1. CARTONS OF RAW SHELL EGGS STORED OVER CARTONS OF PASTEURIZED EGG WHITES IN REACH IN COOLER IN COOK LINE AREA.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT AND PASTEURIZED PRODUCTS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Mixer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER SOILED.2. DELI SLICER SOILED WITH FOOD DEBRIS.3. STAND MIXER SOILED.4. ONION PRESS SOILED WITH FOOD DEBRIS.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: -
- 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: 1. IN PLACE QUAT SANITIZER MEASURED 0 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM.
Location: Kitchen
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. CLEAN UTENSILS (FORKS, KNIVES, ETC.) STORED IMPROPERLY.SEE ABOVE.
- Storage of Personal Items
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: 1. EMPLOYEE KEYS, CELL PHONE, AND SNACK STORED ON SHELVING USED TO HOLD CLEAN DISHES.2. EMPLOYEE UMBRELLA STORED ON BREAD RACK.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Drying mop(s)
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: 1. DRYING MOP STORED IMPROPERLY.STORE IN A WAY THAT FACILITATES DRYING (EX. HANGING MOP RACK).
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: 1. EXHAUST SYSTEM DUE FOR CLEANING IN NOVEMBER 2012 ACCORDINGLY TO STICKER.SHOULD BE CLEANED EVERY 6 MONTHS. SCHEDULE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. MULTIPLE DAMP CLOTH TOWELS OUT OF SANITIZER BUCKET AND NOT IN USE IN KITCHEN.STORE ALL CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.NOTE: WHEN USING SPRAY BOTTLE OF SANITIZER, MUST USE SINGLE USE PAPER TOWELS. CLOTH TOWELS ARE TO BE USED WITH SANITIZER BUCKETS.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK THREE BAY SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPTY BOX USED TO HOLD RAW SHELL EGGS STORED ON TOP OF BREAD IN BACK KITCHEN AREA.DISCONTINUE BEHAVIOR. STORE AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen
|
11/04/2013 | Routine |
- 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. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS, PLEASE USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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. POTATOES AND GRAVY IN LARGE COVERED CONTAINERS. USE SHALLOW PANS, NO LIDS - ETC..
Location: Cook line
Equipment: Make table cooler
- 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. POTATOES AND GRAVY IN LARGE COVERED CONTAINERS. USE SHALLOW PANS, NO LIDS - ETC..
Location: Walk-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. PLEASE ENSURE LABELS ARE REMOVED FROM CONTAINERS THAT ARE RE-USED.
Location: Kitchen
|
01/11/2013 | Recheck |
- 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. DISHMACHINE SANITIZER NOT READING ON TEST STRIPS, PLEASE USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Cooling methods (corrected on site)
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. POTATOES AND GRAVY IN LARGE COVERED CONTAINERS. USE SHALLOW PANS, NO LIDS - ETC..
Location: Cook line
Equipment: Make table cooler
- Cooling methods (corrected on site)
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. POTATOES AND GRAVY IN LARGE COVERED CONTAINERS. USE SHALLOW PANS, NO LIDS - ETC..
Location: Walk-in cooler
- Unapproved non-food contact
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. PLEASE ENSURE LABELS ARE REMOVED FROM CONTAINERS THAT ARE RE-USED.
Location: Kitchen
|
01/04/2013 | Routine |
| No violation noted during this evaluation. | 06/15/2012 | Routine |
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using gloves to handle food items. Wash hands at approved hand sink before using gloves to handle food.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out. Store in approved manner.
Location: Cook line
|
12/08/2011 | Routine |
Restaurant representatives - add corrected or new information about LE PEEP RESTAURANTS, 6335 INTECH COMMONS DR, Indianapolis, IN »