- Smoking distance signage (corrected)
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: *****REPEAT VIOLATION*****
- 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: MULTI SURFACE CLEANER ON SHELF WITH POTS. PLEASE STORE CHEMICALS IN DESIGNATED AREA.
Location: Kitchen
- 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: EMPLOYEE DRINK IN OPEN GLASS ON COOLER THEN ON FRONT COUNTER. *****REPEAT VIOLATION*****
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SEVERAL ITEMS IN COOLER ARE IN SINGLE USE CONTAINERS. CARROTS ARE IN MASCARPONE CONTAINER, SQUASH INSIDE OYSTER CONTAINER, JUST TO NAME A COUPLE.
- 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: BOX OF SINGLE FOLD TOWELS STORED DIRECTLY ON GROUND.
Location: Basement
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
|
08/13/2014 | Recheck |
- Smoking distance signage
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: *****REPEAT VIOLATION*****
- Toxic material(s) separation (corrected on site)
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: MULTI SURFACE CLEANER ON SHELF WITH POTS. PLEASE STORE CHEMICALS IN DESIGNATED AREA.
Location: Kitchen
- Eating, drinking, smoking
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: EMPLOYEE DRINK IN OPEN GLASS ON COOLER THEN ON FRONT COUNTER. *****REPEAT VIOLATION*****
Location: Kitchen (front)
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: SEVERAL ITEMS IN COOLER ARE IN SINGLE USE CONTAINERS. CARROTS ARE IN MASCARPONE CONTAINER, SQUASH INSIDE OYSTER CONTAINER, JUST TO NAME A COUPLE.
- 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: BOX OF SINGLE FOLD TOWELS STORED DIRECTLY ON GROUND.
Location: Basement
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE HAS MOLD INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Back room
Equipment: Ice machine
|
08/06/2014 | 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: Raw salmon stored over ready to eat foods in the kitchen cold top cooler. Store raw meat below all ready to eat foods.
Location: Kitchen
Equipment: Cold top
- Toxic storage (Non-Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: Spray bottles of all purpose cleaner hanging from the wire rack above the prep table. Store chemicals below or away from food and food contact surfaces.
Location: Prep area
- 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.
Comments: Duct tape being used to secure the plastic handle on the oven. Remove duct tape and secure handle with a material that is smooth and easily cleanable.
Location: Cook line
Equipment: Oven
|
02/06/2014 | Routine |
- 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: Grill hood vent covers observed soiled. Clean vent covers.
Location: Cook line
- Thermometer, provided
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: No thermometer present in either of the cook line cold tops.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Inside the bin of the ice machine is soiled. Clean ice machine bin.
Location: Kitchen (back)
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Interior of the gas warmer above the stove is soiled. Clean warmer interior and remove foil.
Location: Cook line
|
09/24/2013 | Routine |
- Smoking distance signage (corrected)
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: Gave two (2) signs for posting at public entrances
- 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: 1. Veal stock2. Rice (family meal)3. Basement homestyle cooler/freezer - sour cream / cottage cheese / cheese needs to be moved to a cooler at 41 F - lettuce okay
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Veal stock2. Rice (family meal)3. Basement homestyle cooler/freezer - sour cream / cottage cheese / cheese needs to be moved to a cooler at 41 F - lettuce okay
Location: Basement
Equipment: Reach in cooler (2 door)
- 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: 1. Soup made 05/01 at 55-60 F2. Lengua for tacos made 05/01 at 49 FBoth products discarded
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Toxic labeling (corrected)
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: Purple and Blue liquids no names
Location: Basement
- 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: Open cup x 1
Location: Kitchen
- 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 whole beef and ground beef stored above ceviche
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Veal made 04/30 no date
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Two (2) bulk containers
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: Plastic ware, cups, bowls, napkins, etc...
Location: Basement
- 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: Oil and old food debris build up under fryers in Room 4 prep area
Location: Kitchen (back)
- Thermometer, provided (corrected)
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: Silver homestyle, one for cooler side, and one for freezer side
Location: Basement
Equipment: Reach in cooler (2 door)
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Mislabeled container with ceviche labeled "chicken liver mousse"
Location: Kitchen
Equipment: Prep Top Cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Need orange quat test kit for 3-bayHave white chlorine test kit for dishmachine - okay
Location: Kitchen
Equipment: 3-bay
|
05/09/2013 | Recheck |
- 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: Gave two (2) signs for posting at public entrances
- 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: 1. Veal stock2. Rice (family meal)3. Basement homestyle cooler/freezer - sour cream / cottage cheese / cheese needs to be moved to a cooler at 41 F - lettuce okay
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Veal stock2. Rice (family meal)3. Basement homestyle cooler/freezer - sour cream / cottage cheese / cheese needs to be moved to a cooler at 41 F - lettuce okay
Location: Basement
Equipment: Reach in cooler (2 door)
- Cooling time (corrected on site)
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: 1. Soup made 05/01 at 55-60 F2. Lengua for tacos made 05/01 at 49 FBoth products discarded
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Purple and Blue liquids no names
Location: Basement
- 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 cup x 1
Location: Kitchen
- 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 whole beef and ground beef stored above ceviche
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Veal made 04/30 no date
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Two (2) bulk containers
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: Plastic ware, cups, bowls, napkins, etc...
Location: Basement
- 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: Oil and old food debris build up under fryers in Room 4 prep area
Location: Kitchen (back)
- Thermometer, provided
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: Silver homestyle, one for cooler side, and one for freezer side
Location: Basement
Equipment: Reach in cooler (2 door)
- In store label information (corrected on site)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: Mislabeled container with ceviche labeled "chicken liver mousse"
Location: Kitchen
Equipment: Prep Top Cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Need orange quat test kit for 3-bayHave white chlorine test kit for dishmachine - okay
Location: Kitchen
Equipment: 3-bay
|
05/02/2013 | 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: .Raw meat stored over ready to eat potatoes in the true refrig. COS
Location: Kitchen
Equipment: True cooler
- 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: Food Strainer stored in the 3 hands sink in the kitchen area.
Location: Kitchen
Equipment: Hand sink
- 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 container use to store flour and sugar were not labeled.
Location: Kitchen
|
10/09/2012 | 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. ROOM 4 - MASHED POTATOES AND RAW MEAT ON TOP OF COOLER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED MASHED POTATOES MADE YESTERDAY.
Location: Cook line
Equipment: Make table cooler
- 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). STAIN REMOVER AND SOAP STORED ABOVE CUPS AND LIDS. REMOVE.
Location: Basement
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer. (Ensure it includes the disclosure)
- 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. RAW CHORIZO STORED ABOVE SHELLFISH. STORE BELOW.
Location: Prep area
Equipment: True cooler
- Thermometer, provided
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.
Location: Cook line
Equipment: Make table cooler
- Dishmachine improperly used (corrected)
Warewashing machine improperly used.
Correction: Use warewashing machine in an approved manner. WAREWASHING AREA USED TO WASH MOP. USE SERVICE SINK.
Location: Dish machine area
|
05/01/2012 | Recheck |
- 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. ROOM 4 - MASHED POTATOES AND RAW MEAT ON TOP OF COOLER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED MASHED POTATOES MADE YESTERDAY.
Location: Cook line
Equipment: Make table cooler
- 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). STAIN REMOVER AND SOAP STORED ABOVE CUPS AND LIDS. REMOVE.
Location: Basement
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- 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. RAW CHORIZO STORED ABOVE SHELLFISH. STORE BELOW.
Location: Prep area
Equipment: True cooler
- Thermometer, provided
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.
Location: Cook line
Equipment: Make table cooler
- Dishmachine improperly used (corrected on site)
Warewashing machine improperly used.
Correction: Use warewashing machine in an approved manner. WAREWASHING AREA USED TO WASH MOP. USE SERVICE SINK.
Location: Dish machine area
|
04/24/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl 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: Beef that was just prepped was at 50 degrees F, other temped at 48 degrees F. All meat was placed in a cooler to lower to 41 degrees F or below. Please ensure all meat is cold enough before placed in the prep top coolers. They are meant to hold food at temperature, not cool them down.
Location: Kitchen
Equipment: Prep Top Cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Only one employee had a hair restraint when inspector arrived; now all employees are wearing them. ALL food employees must ALWAYS wear hair restraints.
- Storage of Personal Items (corrected on site)
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: Cell phone stored on cutting board.
Location: Second 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: Kitchen
- Thermometer, provided
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: Please provide a thermometer in the upright cooler in the basement.
Location: Basement
Equipment: Upright cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Employee restroom door must be self-closing. Please provide a device so that the door will shut on its own.
Location: Emp restroom
|
12/14/2011 | Routine |
Restaurant representatives - add corrected or new information about RECESS, 4907 COLLEGE AVE, Indianapolis, IN »