- Glove Use (Critical) (corrected)
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: 1. Food handlers using gloves to handle ready to eat food items and raw seafood items. Do not use gloves that are used to handle raw seafood to handle ready to eat food items. Use a seperate utensil to handle raw seafood so as to prevent cross contamination.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink blocked br dish racks in dish machine area. Remove so as to provide easy access for hand washing.
Location: Dish machine area
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
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: 1. Food handlers not washing hands before using gloves to handle ready to eat food items. Wash hands at hand sink with soap and water before using gloves to handle all ready to eat food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice macine sitting on top of ice machine. Remove and store in approved manner.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all times.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1.. Drain pipe below hand sink in back kitchen area missing drain funnel to floor drain. Re-attach so as to prevent water from splashing onto floor. 2. Drain pipe leaking at hand sink on cooks line. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1.. Drain pipe below hand sink in back kitchen area missing drain funnel to floor drain. Re-attach so as to prevent water from splashing onto floor. 2. Drain pipe leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
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06/01/2011 | Recheck |
- Glove Use (Critical)
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: 1. Food handlers using gloves to handle ready to eat food items and raw seafood items. Do not use gloves that are used to handle raw seafood to handle ready to eat food items. Use a seperate utensil to handle raw seafood so as to prevent cross contamination.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink blocked br dish racks in dish machine area. Remove so as to provide easy access for hand washing.
Location: Dish machine area
Equipment: Hand sink
- Glove use (Non-Critical)
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: 1. Food handlers not washing hands before using gloves to handle ready to eat food items. Wash hands at hand sink with soap and water before using gloves to handle all ready to eat food items.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice macine sitting on top of ice machine. Remove and store in approved manner.
Location: Kitchen (back)
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide hand towels at all times.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1.. Drain pipe below hand sink in back kitchen area missing drain funnel to floor drain. Re-attach so as to prevent water from splashing onto floor. 2. Drain pipe leaking at hand sink on cooks line. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1.. Drain pipe below hand sink in back kitchen area missing drain funnel to floor drain. Re-attach so as to prevent water from splashing onto floor. 2. Drain pipe leaking at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
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05/23/2011 | Routine |
- 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: Label spray bottles and store separately
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: There is minor flakiing on some reach-in cooler shelves
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Corrosion on top of dishmachine
Location: Kitchen (back)
Equipment: Dishmachine
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11/11/2010 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing. Food tongs in the sink CORRECTED
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Move the towel dispenser or the food preparation area as discussed to prevent potential drip or splash contamination at the hand washing sink Repair walk-in cooler door closer so door closes tightly
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Move the towel dispenser or the food preparation area as discussed to prevent potential drip or splash contamination at the hand washing sink Repair walk-in cooler door closer so door closes tightly
Location: Kitchen
Equipment: Walk in cooler
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05/13/2010 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.
Location: Walk-in 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: Walk-in freezer
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Store everything possible 6" off the floor on approved storage shelves, racks, etc.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Keep dispensers in good repair
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11/23/2009 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure......floor storage
Correction: The physical facilities
Comments: Store everything possible 6" off the floor to facilitate floor cleaning ...shelf, box etc
Location: Back room
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06/02/2009 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board s stained and nicked. Removed from use.
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: Keep cooler lids from directly contactiing the floor during storage.
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: Eliminate standing water on the kitchen floors where possible
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep in sanitizer when not in use.
Location: Kitchen
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12/29/2008 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the walk-in cooler door gaskets regularly. Check all gaskets. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing at the cooks line hand washng sink Part is on order.
Location: Cook line
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep dumpster lids closed to control pests and odors.
Location: Dumpster area
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11/11/2008 | Pre-Licensing |
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