- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHED HANDS AT COOK LINE HAND SINK WITH COLD WATER REACHING A MAXIMUM OF 75 DEGREES F. HOT WATER NOT AVAILABLE.ENSURE WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F IS AVAILABLE AT HAND SINKS FOR PROPER HANDWASHING. CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
- 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: NO MEASUREABLE CONCENTRATION OF CHLORINE AVAILABLE IN BUCKET RED BUCKET MARKED "SANITIZER" IN DISH MACHINE AREA.ENSURE CHLORINE SOLUTION IN BUCKETS MAINTAIN 100 PPM FOR EFFECTIVE SANITIZING. CORRECTED ON SITE.
Location: Dish machine area
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: COOK LINE HAND SINK WATER TEMPERATURE REACHED MAXIMUM 75 DEGREES F.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Cook line
Equipment: Hand sink
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09/17/2014 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: GORGONZOLA CHEESE HOLDING AT 52 DEGREES F AND SHREDDED MOZZERELLA HOLDING AT 47 DEGREES F ON COOK LINE. DAIRY PRODUCT IN CONTAINERS STORED DIRECTLY ON TOP OF ICE.ENSURE PRODUCT IN CONTAINERS IS SUBMERGED IN ICE WATER TO MAINTAIN A UNIFORM TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED ON SITE.
Location: Cook line
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09/09/2014 | Routine |
| No violation noted during this evaluation. | 05/02/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Expo line
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: 1. WINE GLASS SOILED WITH LIP STICK ON RIM STORED LOCATED ON RACK ABOVE 4 BAY SINK IN THE BAR.2. TONGS SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES STORED ON UTENSIL RACK ABOVE THREE COMPARTMENT SINK.CLEAN FOOD CONTACT SURFACES THOROUGHLY USING AN ABRASIVE MATERIALS IF NECESSARY TO LOOSEN ALL SOIL.
Location: Bar
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: DRAIN PIPE INSTALLED PROPERLY IN FLOOR DRAIN CAUSING WATER TO ACCUMULATE ON FLOOR AND JUNCTURE NEXT TO ICE MACHINE IN DRY STORAGE ROOM. INSTALL DRAIN PIPE PROPERLY TO PREVENT WATER ACCUMULATION ON FLOORS AND JUCTURES..
Location: Dry storage
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03/12/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Walk-in cooler
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED INSIDE BLOCK SOILED WITH FOOD RESIDUE ON BLADE LOCATED ON COOK LINE.2. PORTABLE SLICER STORED SOILED WITH FOOD DEBRIS ON BLADE SURFACES LOCATED IN PREP AREA.3. STORAGE SHELVING SOILED WITH MOLD GROWTH CONTAINING CHEESE AND OTHER DAIRY ITEMS LOCATED INSIDE WALK IN COOLER.4. CLEAN AND SANITIZED PLATES STORED ON A DOLLY SOILED WITH DRIED FOOD RESIDUE AND DEBRIS.ENSURE UTENSILS AND EQUIPMENT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORED FOR LATER USE. FURTHERMORE, CLEAN SHELVING ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL AND MOLD GROWTH.
Location: Expo line
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: 1. WINE GLASS SOILED WITH LIP STICK ON RIM STORED LOCATED ON RACK ABOVE 4 BAY SINK IN THE BAR.2. TONGS SOILED WITH DRIED FOOD RESIDUE ON FOOD CONTACT SURFACES STORED ON UTENSIL RACK ABOVE THREE COMPARTMENT SINK.CLEAN FOOD CONTACT SURFACES THOROUGHLY USING AN ABRASIVE MATERIALS IF NECESSARY TO LOOSEN ALL SOIL.
Location: Bar
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: DRAIN PIPE INSTALLED PROPERLY IN FLOOR DRAIN CAUSING WATER TO ACCUMULATE ON FLOOR AND JUNCTURE NEXT TO ICE MACHINE IN DRY STORAGE ROOM. INSTALL DRAIN PIPE PROPERLY TO PREVENT WATER ACCUMULATION ON FLOORS AND JUCTURES..
Location: Dry storage
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03/05/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RACK STORED INSIDE PLATE CHILLER SOILED WITH RUST.RESURFACE OF REPLACE RACK.
Location: Wait staff area
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09/05/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILETS WERE BACKING UP LOCATED IN THE WOMENS AND MENS RESTROOM. PROVIDE REPAIR TO ENSURE LINES ARE FLOWING PROPERLY. PLUMBER WAS IMMEDIATELY CALLED TO CLEAR DRAIN LINES.
Location: Mens restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILETS WERE BACKING UP LOCATED IN THE WOMENS AND MENS RESTROOM. PROVIDE REPAIR TO ENSURE LINES ARE FLOWING PROPERLY. PLUMBER WAS IMMEDIATELY CALLED TO CLEAR DRAIN LINES.
Location: Womens restroom
- 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: FLOORS SOILED WITH TOILET WATER BACKING UP ONTO THE FLOOR LOCATED IN WOMENS AND MENS RESTROOM.CLEAN AND SANITIZE FLOORS THOROUGHLY BEFORE REOPENING ESTABLISHMENT.
Location: Mens restroom
- 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: FLOORS SOILED WITH TOILET WATER BACKING UP ONTO THE FLOOR LOCATED IN WOMENS AND MENS RESTROOM.CLEAN AND SANITIZE FLOORS THOROUGHLY BEFORE REOPENING ESTABLISHMENT.
Location: Womens restroom
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05/15/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
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: COOK ON FRONT LINE HANDLED BREADED RAW SHRIMP AND PUT IN DEEF FRYER, THEN REMOVED A TOWEL FROM SANITIZING SOLUTION TO WIPE COUNTER TOP, AND THEN REMOVED FOOD ITEM FROM PIZZA OVEN USING A SPATULA, BUT TOUCHED PRODUCT WITH SAME GLOVE TO PLATE AND THEN PUT IN WINDOW.ENSURE GLOVES ARE REMOVED AFTER HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION. GLOVED HANDS CANNOT BE RINSED IN SANITIZING SOLUTION AND USED THERE AFTER TO HANDLE READY TO EAT FOODS.
- Thermometer, provided (corrected on site)
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: THERMOMETER MISSING INSIDE SMALL REACH IN COOLER ON COOK LINE BELOW PIZZA OVENS.ENSURE ALL COLD HOLDING EQUIPMENT IS SUPPLIED WITH A VISIBLE THERMOMETER.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SALAD BOWLS STORED SHELVING SOILED WITH RUST IN SOME AREAS WHERE COATING HAS CHIPPED OFF.REPLACE OR RESURFACE SHELVING. SHELVING REMOVED INSIDE CHILLER.
Location: Expo line
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04/26/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOKED PASTA WAS HOLDING BETWEEN 44 AND 52 DEGREES F INSIDE SAUTE COOLERS ON COOK LINE. ENSURE PASTA MAINTAINS 41 DEGREES F OR LOWER. PASTA WAS COOLED IN AN ICE BATH TO 37 DEGREES F.
Location: Cook line
- Unapproved food contact materials (corrected on site)
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: BREAD STICKS ON PIZZA SCREEN STORED ON PREP SURFACE COVERED WITH CARDBOARD. CARD BOARD IS NOT SANITARY AND/OR SMOOTH AND EASILY CLEANABLE SURFACE AND SHOULD NOT BE USED ON A FOOD CONTACT SURFACE. BREAD STICKS DISCARDED AND CARD BOARD REMOVED.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LARGE ICE SCOOP CHIPPED ON END. REPLACE. MANAGER DISCARDED DAMAGED SCOOP.
Location: Kitchen
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12/19/2012 | Routine |
- 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: 1. SPATULA SOILED WITH FOOD RESIDUE STORED IN KNIFE BLOCK ON COOK LINE. ONLY CLEAN AND SANITIZED UTENSILS SHOULD BE STORED IN BLOCK TO PREVENT POSSIBLE CROSS CONTAMINATION. STORE SPATULA ON CUTTING BOARD, CONTAINER, ETC... IN BETWEEN USE. CLEAN AND SANITIZE BLOCK THOROUGHLY.2. FOOD EMPLOYEE TOUCHED RAW CHICKEN WITH GLOVED HAND WHEN ROMOVING PRODUCT FROM COOLER DRAWER ON COOK LINE AND THEN TOUCHED CLEAN PLATES, HANDLES, ETC.ENSURE COOKS USE CAUTION WHEN USING TONGS TO REMOVE RAW PRODUCT FROM COOLER DRAWERS. IF GLOVES BECOME CONTAMINATED, THEY MUST BE REMOVED AND DISCARDED AND HANDS WASHED THOROUGHLY TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING CONTAINING PRODUCE AND DAIRY ITEMS SOILED WITH MOLD BUILD UP LOCATED INSIDE WALK IN COOLER. CLEAN AND SANITIZE SHELVING ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Walk-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: SANITIZING SOLUTION WEAK, LESS THAN 50 PPM CHLORINE, IN BUCKET CONTAINING WET TOWELS LOCATED IN THE BAR. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM CHLORINE..
Location: Bar
- 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.
Location: Cook line
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08/28/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
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: Open drink in glass cup on bar shelvingensure unbreakable cup with lid and straw
Location: Bar
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04/19/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIPSTICK RESIDUE ON SURFACE OF TWO WINE GLASSES STORED ON RACK LOCATED IN THE BAR AREA. INSPECT WINE GLASSES FOR LIPSTICK RESIDUE BEFORE STORAGE.
Location: Bar
- 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: KNIFE STORED IN SANITIZING SOLUTION IN BACK PREP AREA. DISCONTINUE THIS PRACTICE. STORE UTENSILS ON A SANITARY SURFACE IN BETWEEN USE.
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12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about Olive Garden Italian Rstrnt, 6130 E 82ND ST, Indianapolis, IN »