- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels. (Over 500ppm quats concentration)
- Eating, drinking, smoking (corrected)
Employee(s) , drinkingo in food service, prep or storage area(s). (Open drink container)
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration, for in-place sanitize. (Less then 100ppm quats water)
Location: Prep area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, stored in improper location.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
|
10/20/2014 | Recheck |
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels. (Over 500ppm quats concentration)
Correction: Provide only approved chemical sanitizer(s). (At 200ppm quats)
Comments: Corrected during inspection
- Eating, drinking, smoking (corrected on site)
Employee(s) , drinkingo in food service, prep or storage area(s). (Open drink container)
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: Corrected during inspection
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitize. (Less then 100ppm quats water)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (At least 200ppm quats)
Comments: Corrected during inspection.
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots need to be inverted on wire rack shelving.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Ice scoop on top of ice machine in kitchen. (Ice machine in corner of kitchen near dry storage room) Store scoop on tray or in ice bucket.
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: Several clear plastic bulk food containers on wire rack shelving in dry storage room need to be labeled.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean interior of table bread/bun warmers unit (Interior floor); and clean old grease from panini press grill unit.
Location: Prep area
Equipment: Warming drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean interior of table bread/bun warmers unit (Interior floor); and clean old grease from panini press grill unit.
Location: Prep area
|
10/06/2014 | Routine |
- 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: Clear plastic in place sanitizer container. Corrected during inspection
Location: Cook line
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop on floor... Corrected during inspection
Location: Utility room
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Bleach clean and /or sand older cutting boards to a smooth surface.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall cleaning needed above and below dish machine drain boards.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water faucet leak.
Location: Prep area
Equipment: Hand sink
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Corrected during inspection
Location: Emp restroom
|
05/27/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink container observed in kitchen during inspection)
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: Corrected during inspection
Location: Kitchen
- Improper storage location (corrected on site)
Soiled utensil stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Do not store utensil in between equipment at cookline area of kitchen. Utensil moved to a suitable location... Corrected during inspection
Location: Cook line
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: White cutting board on table at vegetable prep area of the kitchen. Corrected during inspection
Location: Prep area
- Thermometer, provided
Cold 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: Set up area reach in cooler located near stairway to downstairs.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. (Install a self closure on the kitchen employee toilet facility door)
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of warming drawer unit in kitchen.
Location: Kitchen
Equipment: Warming drawers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. (Restore cold water service to dump sink at 2nd floor bar)
Location: Bar
Equipment: Dump sink
|
01/15/2014 | Routine |
- Bulk labeling (corrected on site)
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: Plastic sugar container on dry storage room shelf. Corrected during inspection
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Ceiling vent area in dish machine room area.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair self closure on employee toilet facility door in kitchen.
Location: Emp restroom
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoop out of contact with drink ice. Corrected during inspection
Location: Wait staff area
Equipment: Ice bin
|
09/30/2013 | Routine |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Provide common name of product lebel on containers.
Comments: A few clear plastic containers near sugar product storage need to be labeled. Corrected during inspection
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace a few burned out light bulbs in the hood.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls soiled.
Correction: .
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls soiled.
Correction: .
Location: Utility room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore cold water service at bar hand sink.
Location: Bar
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Repair self closure on toilet facility door: Employee toilet facility
Location: Emp restroom
|
06/05/2013 | Recheck |
- 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: A few clear plastic containers near sugar product storage need to be labeled.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace a few burned out light bulbs in the hood.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around dish machine drain board area; and clean wall area in the kitchen utility room around mop sink unit.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around dish machine drain board area; and clean wall area in the kitchen utility room around mop sink unit.
Location: Utility room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean visible dust from ceiling of walk in cooler in basement kitchen.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink in basement kitchen prep area located near utility storage room. Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore cold water service at bar hand sink.
Location: Bar
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Repair self closure on toilet facility door: Employee toilet facility
Location: Emp restroom
|
05/21/2013 | Routine |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks in utility room area by boxed soft drink rack.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
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: Several plastic containers in the kitchen dry storage room.
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: Several plastic containers in the kitchen dry storage room.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair. (Wall surface repair around mop sink)
Correction: The physical facility shall be maintained in good repair.
Location: Utility room
- Food storage (corrected)
Food stored in unprotected manner.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: True freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Wait staff area
Equipment: Hand sink
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Location: Emp restroom
|
01/18/2013 | Recheck |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tanks in utility room area by boxed soft drink rack.
- 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: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few clean pots on wire rack shelving need to be inverted to keep water from pooling in the pots. Corrected during inspection
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: White bulk food containers in kitchen and one plastic container in the kitchen dry storage room.
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: White bulk food containers in kitchen and one plastic container in the kitchen dry storage room.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair. (Wall surface repair around mop sink)
Correction: The physical facility shall be maintained in good repair.
Location: Utility room
- Food storage
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.
Comments: A few large pots of food on floor in the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean ice build up from interior floor of the True reach in freezer in cookline area of kitchen.
Location: Kitchen
Equipment: True freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Wait staff area
Equipment: Hand sink
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Employee toilet room door in basement kitchen area. Corrected during inspection
Location: Emp restroom
|
01/04/2013 | Routine |
- CO2 tanks unrestrained (corrected)
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Bulk labeling (corrected on site)
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: Corrected during inspection
Location: Kitchen
- Bulk labeling (corrected on site)
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: Corrected during inspection
Location: Dry storage
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Some pots/pans on wire rack shelving need to be inverted. Corrected during inspection
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Location: Cook line
Equipment: Hand sink
|
08/31/2012 | Recheck |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
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.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Some pots/pans on wire rack shelving need to be inverted.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area by drain board of dish machine.
Location: Dish machine area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Emp restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore hot and cold water service to cook line area hand sink. Use other hand sinks in kitchen for hand washing needs until cook line hand sink is operational.
Location: Cook line
Equipment: Hand sink
|
08/16/2012 | Routine |
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER IN COLD-TOP REACH-IN COOLER IS NOT READING AT PROPER TEMEPERATURE RANGES. READING AT 0 DEGREES FAHRENHEIT. THERMOMETER REPLACED WITH NEW THERMOMETER. CORRECTED ON SIGHT.
- 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 IN-PLACE SANITIZER BUCKETS ON COOK LINES. UTENSILS REMOVED. CORRECTED ON SIGHT.
Location: Kitchen
Equipment: -
|
04/27/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Employee drink cups must have lids and straws.
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.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean and label bulk food containers. Clean the ice machines where needed.
Correction: Clean and sanitize.
- 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.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Sore the ice scoop handle out of the beverage ice at waitress stations.
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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly. Store pans bottom up.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- Precleaning methods (corrected)
Utensil(s) and/or equipment not precleaned. Provide detergent for the bar glass washer.
Correction: Preclean as needed.
- Hand sink/soap (corrected)
No hand soap provided at hand sink, behind the bar.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. Some hand sinks didnt have any towels.
Correction: Provide approved hand drying provisions.
|
12/07/2011 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Employee drink cups must have lids and straws.
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.
- Food contact surface(s) soiled
Food contact surface(s) soiled. Clean and label bulk food containers. Clean the ice machines where needed.
Correction: Clean and sanitize.
- 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.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Sore the ice scoop handle out of the beverage ice at waitress stations.
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.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. Store pans bottom up.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- Precleaning methods (corrected on site)
Utensil(s) and/or equipment not precleaned. Provide detergent for the bar glass washer.
Correction: Preclean as needed.
- Hand sink/soap
No hand soap provided at hand sink, behind the bar.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink. Some hand sinks didnt have any towels.
Correction: Provide approved hand drying provisions.
|
11/30/2011 | Routine |
Restaurant representatives - add corrected or new information about Mesh, 725 MASSACHUSETTS AVE, Indianapolis, IN »