- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. The Pepsi soda machine nozzles were soiled. Clean and sanitize the nozzles frequently to ensure cleanliness and prevent build up.CORRECTED ON SITE.2. The ice machine in the kitchen is soiled inside on the ceiling. Clean and sanitize the ice machine frequently to ensure cleanliness and prevent build up.
Location: Service counter
Equipment: Soda machine
- 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: 1. The Pepsi soda machine nozzles were soiled. Clean and sanitize the nozzles frequently to ensure cleanliness and prevent build up.CORRECTED ON SITE.2. The ice machine in the kitchen is soiled inside on the ceiling. Clean and sanitize the ice machine frequently to ensure cleanliness and prevent build up.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The handsink is clogged in the 3 bay area. Replair handsink so that it is draining properly.
Location: Three bay area
Equipment: Hand sink
|
08/28/2014 | 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: Prep top cooler for sandwich area holding sliced ham at 52, tuna salad at 55, roast beef at 44. Employee states meats had only been out of cooler 1 hour so I did not require discard. Employee immediately iced down fixture, all temps were then good in about 35 minutes.Unit already operating at max cooling capacity. Have unit repaired, OR use ice every day to maintain cold holding temps at this station.CORRECTED ON SITERECHECK 11/14: STILL USING ICE, ALL TEMPS GOOD AT END OF LUNCH SHIFT.
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Clean and sanitize. Coke machine OK. RECHECK 11/14: STAFF CANNOT GET PEPSI NOZZLES OFF MACHINE TO CLEAN. CALL HAS BEEN MADE TO PEPSI REP. PLEASE HAVE NOZZLES CLEANED BY RECHECK IN ONE WEEK.
Location: Sales floor
Equipment: Soda machine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Please clean/sanitize regularly to prevent build-up of soil.RECHECK 11/14: STAFF CANNOT GET PEPSI NOZZLES OFF MACHINE TO CLEAN. CALL HAS BEEN MADE TO PEPSI REP. PLEASE HAVE NOZZLES CLEANED BY RECHECK IN ONE WEEK.
Location: Sales floor
Equipment: Soda machine
- 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: Two hand-type sinks present in prep part of deli/pizza/pasta area; neither is completely set up. Please designate one of these as a hand sink and keep easily accessible and stocked with soap and paper towels at all times; remove dispensers from teh other and use as a dump sink.RECHECK 11/14: ONE SINK NOW FULLY STOCKED. PLEASE REMOVE DISPENSERS FROM OTHER SINK AND USE AS DUMP SINK.
Location: Deli area
Equipment: Hand sink
- 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: Sanitizer buckets throughout establishment not reading any sanitizer concentration. Sanitizer dispenser at downstairs 3 bay not working. Employee used test strips to make fresh sanitizer and replenished buckets throughout. Dishes taken upstairs to go through warewashing machine instead.Corrected on site. Contact EcoLab for repair of dispenser.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of employee food handler certification at next recheck. (Currently listed as Benjamin Lieman).
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler in deli area still not maintaining temps, ice is being used instead and temps on all cold PHF in prep top were good at end of lunch shift. Continue to use ice until such time as equipment can be repaired. (Ice also used throughout rest of establishment for cold holding, so this is part of normal procedure for staff.)
Location: Deli area
Equipment: Prep Top Cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Shrink-wrap apples in display basket for customer self-service.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels present at a number of hand sinks throughout kitchen and prep areas. CORRECTED ON SITE
Location: Kitchen
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: Upstairs dump-type sink by ice machine out of order. Repair.
Location: Dish machine area
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Salad bar: tongs for tossing made-to-order salad stored in sanitizer bucket. Discontinue practice, do one of the following: install water well for storing in-use utensils OR use clean tongs for each service.
Location: Service counter
|
11/22/2013 | Recheck |
- 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: Prep top cooler for sandwich area holding sliced ham at 52, tuna salad at 55, roast beef at 44. Employee states meats had only been out of cooler 1 hour so I did not require discard. Employee immediately iced down fixture, all temps were then good in about 35 minutes.Unit already operating at max cooling capacity. Have unit repaired, OR use ice every day to maintain cold holding temps at this station.CORRECTED ON SITERECHECK 11/14: STILL USING ICE, ALL TEMPS GOOD AT END OF LUNCH SHIFT.
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Clean and sanitize. Coke machine OK. RECHECK 11/14: STAFF CANNOT GET PEPSI NOZZLES OFF MACHINE TO CLEAN. CALL HAS BEEN MADE TO PEPSI REP. PLEASE HAVE NOZZLES CLEANED BY RECHECK IN ONE WEEK.
Location: Sales floor
Equipment: Soda machine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Please clean/sanitize regularly to prevent build-up of soil.RECHECK 11/14: STAFF CANNOT GET PEPSI NOZZLES OFF MACHINE TO CLEAN. CALL HAS BEEN MADE TO PEPSI REP. PLEASE HAVE NOZZLES CLEANED BY RECHECK IN ONE WEEK.
Location: Sales floor
Equipment: Soda machine
- 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: Two hand-type sinks present in prep part of deli/pizza/pasta area; neither is completely set up. Please designate one of these as a hand sink and keep easily accessible and stocked with soap and paper towels at all times; remove dispensers from teh other and use as a dump sink.RECHECK 11/14: ONE SINK NOW FULLY STOCKED. PLEASE REMOVE DISPENSERS FROM OTHER SINK AND USE AS DUMP SINK.
Location: Deli area
Equipment: Hand sink
- 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: Sanitizer buckets throughout establishment not reading any sanitizer concentration. Sanitizer dispenser at downstairs 3 bay not working. Employee used test strips to make fresh sanitizer and replenished buckets throughout. Dishes taken upstairs to go through warewashing machine instead.Corrected on site. Contact EcoLab for repair of dispenser.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of employee food handler certification at next recheck. (Currently listed as Benjamin Lieman).
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler in deli area still not maintaining temps, ice is being used instead and temps on all cold PHF in prep top were good at end of lunch shift. Continue to use ice until such time as equipment can be repaired. (Ice also used throughout rest of establishment for cold holding, so this is part of normal procedure for staff.)
Location: Deli area
Equipment: Prep Top Cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Shrink-wrap apples in display basket for customer self-service.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels present at a number of hand sinks throughout kitchen and prep areas. CORRECTED ON SITE
Location: Kitchen
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: Upstairs dump-type sink by ice machine out of order. Repair.
Location: Dish machine area
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Salad bar: tongs for tossing made-to-order salad stored in sanitizer bucket. Discontinue practice, do one of the following: install water well for storing in-use utensils OR use clean tongs for each service.
Location: Service counter
|
11/15/2013 | 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.
Comments: Prep top cooler for sandwich area holding sliced ham at 52, tuna salad at 55, roast beef at 44. Employee states meats had only been out of cooler 1 hour so I did not require discard. Employee immediately iced down fixture, all temps were then good in about 35 minutes.Unit already operating at max cooling capacity. Have unit repaired, OR use ice every day to maintain cold holding temps at this station.CORRECTED ON SITE
Location: Deli area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Clean and sanitize. Coke machine OK.
Location: Sales floor
Equipment: Soda machine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soil/mold accumulating inside Pepsi machine nozzles. Please clean/sanitize regularly to prevent build-up of soil.
Location: Sales floor
Equipment: Soda machine
- 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: Two hand-type sinks present in prep part of deli/pizza/pasta area; neither is completely set up. Please designate one of these as a hand sink and keep easily accessible and stocked with soap and paper towels at all times; remove dispensers from teh other and use as a dump sink.
Location: Deli area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
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 buckets throughout establishment not reading any sanitizer concentration. Sanitizer dispenser at downstairs 3 bay not working. Employee used test strips to make fresh sanitizer and replenished buckets throughout. Dishes taken upstairs to go through warewashing machine instead.Corrected on site. Contact EcoLab for repair of dispenser.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of employee food handler certification at next recheck. (Currently listed as Benjamin Lieman).
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Shrink-wrap apples in display basket for customer self-service.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels present at a number of hand sinks throughout kitchen and prep areas. CORRECTED ON SITE
Location: Kitchen
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: Upstairs dump-type sink by ice machine out of order. Repair.
Location: Dish machine area
Equipment: Dump sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Salad bar: tongs for tossing made-to-order salad stored in sanitizer bucket. Discontinue practice, do one of the following: install water well for storing in-use utensils OR use clean tongs for each service.
Location: Service counter
|
11/05/2013 | 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. LEFT FAR END UNIT - SALADS, ROAST BEEF. UNIT MUST KEEP FOOD AT 41 AND BELOW.
Location: Service counter
- 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. TRAY STORED ON HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Dish machine area
- 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. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED. 4/12 DUE FOR REPAIR NEXT WEEK - PART ORDERED.
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. NO CLEANING TAGS NOTED ON HOODS. 4/12 MANAGER WILL KEEP ON FILE INVOICE STATEMENT.
- Equipment repair
Equipment in need of maintenance.
Correction: Equipment shall be maintained in good repair and condition. Handles of 1-bay sprayer at 3rd floor prep area do not turn. Please assess.; Hard water build-up - ice machine downstairs.
Location: Prep area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap. 3RD FLOOR.
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
- 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. PLEASE PROVIDE FOR DISHMACHINE.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
|
04/19/2013 | Recheck |
- 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. LEFT FAR END UNIT - SALADS, ROAST BEEF. UNIT MUST KEEP FOOD AT 41 AND BELOW.
Location: Service counter
- 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. TRAY STORED ON HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Dish machine area
- 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. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED. 4/12 DUE FOR REPAIR NEXT WEEK - PART ORDERED.
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. NO CLEANING TAGS NOTED ON HOODS. 4/12 MANAGER WILL KEEP ON FILE INVOICE STATEMENT.
- Equipment repair
Equipment in need of maintenance.
Correction: Equipment shall be maintained in good repair and condition. Handles of 1-bay sprayer at 3rd floor prep area do not turn. Please assess.; Hard water build-up - ice machine downstairs.
Location: Prep area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap. 3RD FLOOR.
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
- 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. PLEASE PROVIDE FOR DISHMACHINE.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
|
04/12/2013 | 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. LEFT FAR END UNIT - SALADS, ROAST BEEF. UNIT MUST KEEP FOOD AT 41 AND BELOW.
Location: Service counter
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. TRAY STORED ON HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Dish machine area
- 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. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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. NO CLEANING TAGS NOTED ON HOODS.
- Equipment repair
Equipment in need of maintenance.
Correction: Equipment shall be maintained in good repair and condition. Handles of 1-bay sprayer at 3rd floor prep area do not turn. Please assess.; Hard water build-up - ice machine downstairs.
Location: Prep area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap. 3RD FLOOR.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
- 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. PLEASE PROVIDE FOR DISHMACHINE.
Location: Dish machine area
Equipment: -------- Sinks / Warewash ---------
|
04/05/2013 | Routine |
| No violation noted during this evaluation. | 04/02/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. COOK'S LINE - PASTA AND MEATS. ENSURE FOOD IS HELD AT 135 DEGREES F AND ABOVE.
Location: Cook line
- 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. CONTINENTAL COOLER - DO NOT STORE FOOD INSIDE IF UNABLE TO HOLD TEMPERATURE.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. OPEN EMPLOYEE DRINKS. PROVIDE LIDS AND STRAWS.
Location: Kitchen
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. REMOVE CLEAN EQUIPMENT FROM NEAR REAR AREA HAND SINK.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CONTINENTAL COOLER DOES NOT HOLD FOOD AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Upright cooler
- No test kit (corrected on site)
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.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. TONGS STORED IN SANITIZER WATER. DISCONTINUE PRACTICE.
Location: Cook line
|
12/27/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. COOK'S LINE - PASTA AND MEATS. ENSURE FOOD IS HELD AT 135 DEGREES F AND ABOVE.
Location: Cook line
- 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. CONTINENTAL COOLER - DO NOT STORE FOOD INSIDE IF UNABLE TO HOLD TEMPERATURE.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. OPEN EMPLOYEE DRINKS. PROVIDE LIDS AND STRAWS.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. REMOVE CLEAN EQUIPMENT FROM NEAR REAR AREA HAND SINK.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. CONTINENTAL COOLER DOES NOT HOLD FOOD AT PROPER TEMPERATURE.
Location: Kitchen (back)
Equipment: Upright 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.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. TONGS STORED IN SANITIZER WATER. DISCONTINUE PRACTICE.
Location: Cook line
|
12/18/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink)
Location: Three bay area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs stored above other food items)
Location: Prep area
Equipment: Reach in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Three bay area
Equipment: Hand sink
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner. (Wet mop on floor)
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity. (Walk in freezer)
Location: Walk-in freezer
- Thermometer, provided (corrected)
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.
Location: Prep area
Equipment: Warming drawers
- Food on display (corrected)
Food on display unprotected.
Location: Expo line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. (2nd floor kitchen)
Location: Three bay area
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant. (Broken protective light guard)
Location: Walk-in freezer
|
08/13/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s). (Open drink)
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: Corrected during inspection
Location: Three bay area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. (Raw eggs stored above other food items)
Correction: Food shall be protected from cross contamination.
Comments: Store raw eggs below other food items. Corrected during inspection
Location: Prep area
Equipment: Reach in 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: Stuff stored in hand sinks... 3rd floor kitchen... dish machine area hand sink: Corrected during inspection 2nd floor kitchen... 3 bay sink area hand sink.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
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: Stuff stored in hand sinks... 3rd floor kitchen... dish machine area hand sink: Corrected during inspection 2nd floor kitchen... 3 bay sink area hand sink.
Location: Three bay area
Equipment: Hand sink
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: soup spoons at 2nd floor customer self service soup kettle service area.
- 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: 3rd floor kitchen: A few pots need to be stored in an inverted position on wire rack shelving.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner. (Wet mop on floor)
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Store mop up off the floor: 3rd floor kitchen
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity. (Walk in freezer)
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Thermometer, provided
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: Provide a thermometer for the soup storage hot box in prep area of 2nd floor kitchen, or adjust digital themometer on hot box to provide an accurate reading.
Location: Prep area
Equipment: Warming drawers
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Open food (cookies) on counter area. Either wrap cookies or place behind sneeze guard.
Location: Expo line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. (2nd floor kitchen)
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Three bay area
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant. (Broken protective light guard)
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Replace broken light guard.
Location: Walk-in freezer
|
08/06/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests in facility. (Fruit Flies/gnats)
Location: Basement
- Pests/rodents (corrected)
Presence of pests in facility. (Fruit Flies/gnats)
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Location: Dumpster area
|
06/05/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests in facility. (Fruit Flies/gnats)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Comments: Flies/gnats observed in basement dumpster area near elevator; and a few flies on elevator.
Location: Basement
- Pests/rodents
Presence of pests in facility. (Fruit Flies/gnats)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Comments: Flies/gnats observed in basement dumpster area near elevator; and a few flies on elevator.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean dumpsters and dock area around dumpsters.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and clean up soiled dumpsters.
Location: Dumpster area
|
05/29/2012 | Non-Illness Complaint |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Equipment stored in hand sink)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: One hand sink in back area of kitchen near 3 bay sink. Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Wire rack shelving in 3rd floor kitchen. Corrected during inspection
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace burned out light bulbs.
Location: Walk-in freezer
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (Wiping cloth on table work surface)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Surface rust on storage shelf of one prep table in 3rd floor kitchen.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dishmachine final rinse temperature checked at 131 F.... Do not use dishmachine to sanitize utensils until machine final rinse temperature is at least 160 F dish level. Use 3 bay sink to sanitize equipment/utensils as needed.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean transport cart in 2nd floor prep area.
Location: Prep area
Equipment: Rolling cart
|
02/22/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about URBAN MARKET, 111 MONUMENT CIR, Indianapolis, IN »