- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 6/10/14: WEAR GLOVES, USE UTENSILS OR DELI PAPER WHEN HANDLING READY-TO-EAT FOODS. EMPLOYEE CUTTING SANDWICH, TOUCHING BREAD WITH BARE HANDS. FOOD DISCARDED.
- 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: 6/10/14: DATE MARK SLICED MEATS AND MAYONAISE BASED SALADS IN REFRIGERATOR/FREEZER COMBO. DISCARD WITHIN 7 DAYS OF PREPARING OR OPENING PACKAGE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: 6/10/14: CLEAN AND SANITIZE FLOORS UNDERNEATH EQUIPMENT AND WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 6/10/14: STORE WET CLOTHS IN SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. DRY CLOTHS MAY BE USED UNTIL THEY BECOME SOILED OR WET.
Location: Kitchen
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06/18/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 6/10/14: WEAR GLOVES, USE UTENSILS OR DELI PAPER WHEN HANDLING READY-TO-EAT FOODS. EMPLOYEE CUTTING SANDWICH, TOUCHING BREAD WITH BARE HANDS. FOOD DISCARDED.
- Date marking
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: 6/10/14: DATE MARK SLICED MEATS AND MAYONAISE BASED SALADS IN REFRIGERATOR/FREEZER COMBO. DISCARD WITHIN 7 DAYS OF PREPARING OR OPENING PACKAGE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: 6/10/14: CLEAN AND SANITIZE FLOORS UNDERNEATH EQUIPMENT AND WALLS AROUND AND BEHIND EQUIPMENT IN KITCHEN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 6/10/14: STORE WET CLOTHS IN SANITIZER BUCKET OR SOILED LINEN STORAGE WHEN NOT IN USE. DRY CLOTHS MAY BE USED UNTIL THEY BECOME SOILED OR WET.
Location: Kitchen
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06/10/2014 | 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: POT OF SOUP IN WALK-IN COOLER TESTING AT 120 DEGREES FAHRENHEIT. EMPLOYEE STATES IT WAS PUT IN THE COOLER 3 HOURS EARLIER. FOLLOW PROPER TIMES FOR COOLING PROCEDURES. DISCARD FOOD.
Location: Walk-in cooler
Equipment: Wood shelving
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL DRYWALL AND WOOD AROUND WALK-THRU TO KITCHEN.
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 AND SANITIZE WALLS AND FLOOR AROUND STEAM TABLE, GRILL AND FRYERS.
Location: Kitchen
- 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: PROVIDE THERMOMETER IN REFRIGERATOR/FREEZER COMBO.
Location: Kitchen
Equipment: Cooler/freezer combo
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08/15/2013 | 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: POT OF SOUP IN WALK-IN COOLER TESTING AT 120 DEGREES FAHRENHEIT. EMPLOYEE STATES IT WAS PUT IN THE COOLER 3 HOURS EARLIER. FOLLOW PROPER TIMES FOR COOLING PROCEDURES. DISCARD FOOD.
Location: Walk-in cooler
Equipment: Wood shelving
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL DRYWALL AND WOOD AROUND WALK-THRU TO KITCHEN.
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 AND SANITIZE WALLS AND FLOOR AROUND STEAM TABLE, GRILL AND FRYERS.
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: PROVIDE THERMOMETER IN REFRIGERATOR/FREEZER COMBO.
Location: Kitchen
Equipment: Cooler/freezer combo
|
08/05/2013 | Routine |
- Date marking
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: LABEL AND DATEMARK LUNCH MEATS IN REFRIGERATOR/FREEZER COMBO. DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- Chemical sanitizer concentration
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: SANITIZER TOO STRONG AT 3-BAY SINK IN KITCHEN. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: FILTERS ON HOOD EXHAUST SYSTEM ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
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: FLOORS SOILED UNDERNEATH EQUIPMENT IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER AT BOTTOM OF PIZZA MAKE TABLE. FAN UNIT IS FREEZING OVER, HAVE UNIT SERVICED.
Location: Kitchen
Equipment: Pizza make table
|
02/11/2013 | Routine |
- 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: BAGS OF HAM IN COOLER/FREEZER COMBO ARE NOT DATEMARKED. DATEMARK AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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 AND SANITIZE WALLS AND FLOORS UNDERNEATH PREP TABLE, FRYERS AND GRILL. HEAVILY SOILED.
Location: Kitchen
- Food storage (corrected)
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 POTATOES STORED DIRECTLY ON FLOOR IN DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS. MAINTAIN.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS. MAINTAIN.
Location: Kitchen
Equipment: Pizza make table
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: LID MISSING ON TRASH CAN IN FIRST STALL OF WOMEN'S RESTROOM.
Location: Womens restroom
|
09/06/2012 | Recheck |
- Date marking
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: BAGS OF HAM IN COOLER/FREEZER COMBO ARE NOT DATEMARKED. DATEMARK AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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 AND SANITIZE WALLS AND FLOORS UNDERNEATH PREP TABLE, FRYERS AND GRILL. HEAVILY SOILED.
Location: Kitchen
- 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 POTATOES STORED DIRECTLY ON FLOOR IN DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS. MAINTAIN.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF COOLERS. MAINTAIN.
Location: Kitchen
Equipment: Pizza make table
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: LID MISSING ON TRASH CAN IN FIRST STALL OF WOMEN'S RESTROOM.
Location: Womens restroom
|
08/30/2012 | 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.
Comments: PIZZA MAKE TABLE TESTING AT48-50 DEGREES FAHRENHEIT. POTENTIALLY HAZARDOUS FOODS MEASURING 47 DEGREES FAHRENHEIT. STAND-UP REFRIGERATOR FREEZER COMBO IS TESTING AT 47 DEGREES FAHRENHEIT. FOOD ITEMS TESTING AT 46 DEGREES FAHREHEIT. DISCARD POTENTIALLY HAZARDOUS FOOD ITEMS. USE ALTERNATIVE COOLER TO STORE FOOD.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HANDS USED TO ASSEMBLE SANDWICH. READY TO EAT FOODS REQUIRE GLOVES TO BE WORN WHEN HANDLING. DISCUSSED WITH EMPLOYEE. TRAIN EMPLOYEES ON PROPER GLOVE USE.
- 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 BEEF STORED ABOVE BOX OF MARGARINE.
- 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: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
- Chemical sanitizer concentration (corrected)
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: 1. BLEACH SANITIZER SOLUTION TESTING TOO STRONG, 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM. DISCUSSED WITH EMPLOYEE.2. NO SANITIZER BEING USED AT 3-BAY SINK TO SANITIZE EQUIPMENT AFTER WASHING AND RINSING. DISCUSSED WITH EMPLOYEE
- Thermometer accuracy (corrected)
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: REPLACE INTERNAL PIZZA MAKE TABLE THERMOMETER.
- 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 GREASE AND FOOD DEBRIS UNDER AND AROUND THE PIZZA OVEN, THE FRYER, THE GRILL AND THE PREP TABLE.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PLACE WET CLOTHS IN SANITIZER BUCKET OR IN SOILED LINEN STORAGE WHEN NOT IN USE.
- 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: PROVIDE INTERNAL THERMOMETER IN STAND-UP REACH-IN REFRIGERATOR FREEZER COMBO.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE PIZZA MAKE TABLE TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. REPAIR OR REPLACE REFRIGERATOR FREEZER COMBO COOLER TO MAINTAIN FOOD TEMPERATURESW AT 41 DEGREES FAHRENHEIT. ****REFRIGERATOR FREEZER COMBO COOLER WAS ADJUSTED TO PROVIDE COLDER TEMPERATURE.
- Food storage (corrected)
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: POTATOES SITTING ON FLOOR OF DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
|
02/24/2012 | 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: PIZZA MAKE TABLE TESTING AT48-50 DEGREES FAHRENHEIT. POTENTIALLY HAZARDOUS FOODS MEASURING 47 DEGREES FAHRENHEIT. STAND-UP REFRIGERATOR FREEZER COMBO IS TESTING AT 47 DEGREES FAHRENHEIT. FOOD ITEMS TESTING AT 46 DEGREES FAHREHEIT. DISCARD POTENTIALLY HAZARDOUS FOOD ITEMS. USE ALTERNATIVE COOLER TO STORE FOOD.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HANDS USED TO ASSEMBLE SANDWICH. READY TO EAT FOODS REQUIRE GLOVES TO BE WORN WHEN HANDLING. DISCUSSED WITH EMPLOYEE. TRAIN EMPLOYEES ON PROPER GLOVE USE.
- Cross-contamination
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 BEEF STORED ABOVE BOX OF MARGARINE.
- Date marking
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: DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
- Chemical sanitizer concentration
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: 1. BLEACH SANITIZER SOLUTION TESTING TOO STRONG, 200+ PPM. MAINTAIN CONCENTRATION BETWEEN 50-100 PPM. DISCUSSED WITH EMPLOYEE.2. NO SANITIZER BEING USED AT 3-BAY SINK TO SANITIZE EQUIPMENT AFTER WASHING AND RINSING. DISCUSSED WITH EMPLOYEE
- Thermometer accuracy
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: REPLACE INTERNAL PIZZA MAKE TABLE THERMOMETER.
- 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 GREASE AND FOOD DEBRIS UNDER AND AROUND THE PIZZA OVEN, THE FRYER, THE GRILL AND THE PREP TABLE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: PLACE WET CLOTHS IN SANITIZER BUCKET OR IN SOILED LINEN STORAGE WHEN NOT IN USE.
- 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: PROVIDE INTERNAL THERMOMETER IN STAND-UP REACH-IN REFRIGERATOR FREEZER COMBO.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE PIZZA MAKE TABLE TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. REPAIR OR REPLACE REFRIGERATOR FREEZER COMBO COOLER TO MAINTAIN FOOD TEMPERATURESW AT 41 DEGREES FAHRENHEIT. ****REFRIGERATOR FREEZER COMBO COOLER WAS ADJUSTED TO PROVIDE COLDER TEMPERATURE.
- 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: POTATOES SITTING ON FLOOR OF DRY STORAGE ROOM. ELEVATE AT LEAST 6 INCHES.
|
02/10/2012 | Routine |
Restaurant representatives - add corrected or new information about Road Dog Saloon, 4861 SOUTHEASTERN AVE, Indianapolis, IN »