- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please provide no smoking within 8 ft of entrance way signs per State law.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lid open. Please keep closed.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Ceiling soiled by cooling unit in walk in cooler. Please clean.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose on walk in cooler door. Repair or replace.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at hot water faucet of one bay prep sink. Please repair. 2. Leak at top of faucet on mop sink in kitchen. Please repair.
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10/29/2014 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Dispose of food items in kitchen and grill area including shake and frozen drink machine. Remove grease from deep fry units. Remove and discard ice from ice machine. Discard all open boxes of sauces , ketchup packs, salt and pepper etc.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean and sanitize following equipment. a. Shake and frozen drink machine b. Ice machine inside and out c. Deep fry units d. All cooking equipment. e. Outsides of all coolers and freezers f. All prep and work tables g. All sinks in kitchen, three bay sink, one bay sink, hand sinks. h. Ice buckets at ice machine i. All ice bins. J. Discard all single service service items in kitchen areas. All cups ,lids, straws, napkins, to go containers etc. k. Re wash and sanitize all utensils, pans, trays etc.
Location: Kitchen
- 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: 1. Clean all wall and floor space.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Have fire extinguishers and ansel fire system re charged and taged. 2. Clean or replace HVAC filters.
Location: Cook line
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06/13/2014 | Recheck |
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dunpster lids open. Keep closed. CORRECTED
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and walk in freezer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Broken light guard in stock room. Replace.2. Water pooling in drive thru cooler. Remove and repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure women's bathroom hand sink and front mop sink to wall with silicone caulk.
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04/23/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking times on food held at room temperature. Mark all foods for 4 hour discard time.On follow up inspection 11-7-2013 not marking time on foods held at room temperature and requiring time to control bacterial growth (Chicken wings at 103 deg F and fish at 127 deg F). Disposed of chicken tenders, chicken patties, chicken wings, popcorn chicken, fish and potato skins at time of inspection. Mark all foods with 4 hour disposal time.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken cove tile by mop sink.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm mount loose from the wall. Secure.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink in women's bathroom to wall with silicone caulk.
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11/14/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking times on food held at room temperature. Mark all foods for 4 hour discard time.On follow up inspection 11-7-2013 not marking time on foods held at room temperature and requiring time to control bacterial growth (Chicken wings at 103 deg F and fish at 127 deg F). Disposed of chicken tenders, chicken patties, chicken wings, popcorn chicken, fish and potato skins at time of inspection. Mark all foods with 4 hour disposal time.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken cove tile by mop sink.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm mount loose from the wall. Secure.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink in women's bathroom to wall with silicone caulk.
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11/07/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking times on food held at room temperature. Mark all foods for 4 hour discard time.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace broken cove tile by mop sink.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm mount loose from the wall. Secure.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure hand sink in women's bathroom to wall with silicone caulk.
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10/31/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to take temperatures and cool all foods from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No times marked on foods. Must always have times marked or must dispose of foods. Note: Correctd at time of inspection.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, ceilings floors, and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler below shelf.2. Clean fan guards in walk in cooler.
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04/19/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Make sure to take temperatures and cool all foods from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F or below in additional 4 hours.
Location: Kitchen
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No times marked on foods. Must always have times marked or must dispose of foods. Note: Correctd at time of inspection.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, ceilings floors, and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler below shelf.2. Clean fan guards in walk in cooler.
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04/11/2013 | Routine |
- 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: Shake mix at 47 deg F in dispenser. Hold at 41 deg F or below.
Location: Kitchen
- 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: Clean fan guards in walk in cooler and walk in freezer.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in light guards in walk in freezer. Remove water/ice and repair.2. Water pooling in one door king cooler by drive thru. Remove water and repair.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean side of flat top grill closest to chest freezer.
Location: Kitchen
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11/02/2012 | 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: Shake mix at 47 deg F in dispenser. Hold at 41 deg F or below.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and walk in freezer.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in light guards in walk in freezer. Remove water/ice and repair.2. Water pooling in one door king cooler by drive thru. Remove water and repair.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean side of flat top grill closest to chest freezer.
Location: Kitchen
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10/26/2012 | Routine |
- 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: One employee drink without a lid and straw. Please provide lids and straws. CORRECTED
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
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.
Comments: Provide shelving for stock room area. Kepp cups, lids, etc. 6 inches off the floor.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in walk in freezer.
Location: Walk-in freezer
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05/18/2012 | Recheck |
- 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: One employee drink without a lid and straw. Please provide lids and straws. CORRECTED
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
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.
Comments: Provide shelving for stock room area. Kepp cups, lids, etc. 6 inches off the floor.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in walk in freezer.
Location: Walk-in freezer
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04/27/2012 | Routine |
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