RED KEY TAVERN, 5170 N COLLEGE AVE, Indianapolis, IN - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Both the front and back doors are open. Install screen doors or keep doors close .
Location: Kitchen
- 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: Plastic container of onion is stored on the floor store food 6 inches floor.
Location: Kitchen
- 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: The track along the slinding door on the true cooler is soiled. Please clean more frequenty
Location: Dining room
Equipment: True cooler
|
07/30/2014 | Routine |
- 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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of crackers and canned goods stored on the floor in the kitchen. Store all food items at least 6 inches above the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The drip pan and the sides of the flat grill are soiled with grease build up.
Location: Cook line
Equipment: Flat grill
- 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 provided in the small cooler in the kitchen.
Location: Kitchen
Equipment: Reach in cooler
|
02/26/2014 | Pre-Licensing |
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