- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Raw eggs stored on shelf in reach in cooler above other food items.
Correction: Food shall be protected from cross contamination. Store raw eggs below other food items.
Comments: Corrected during inspection
Location: Prep area
Equipment: Reach in cooler
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11/12/2014 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Three bay area
- Thermometer location
Thermometer not located in the warmest part of the cooler.
Correction: Place thermometer in warmest part of the cooler.
Location: Prep area
Equipment: Reach in cooler
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04/18/2014 | Routine |
- 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.
Comments: Bulk food jars in need of labels at food stand.
Location: Prep area
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10/17/2013 | Routine |
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food 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. PLEASE CLEAN FLOOR IN 3-BAY SINK AREAS.
- 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.
Equipment: Reach in cooler
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04/30/2013 | Routine |
- 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 on counter. Remove.
Location: Prep area
- 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. Ex. cooked meat, ricotta cheese.
- 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
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11/10/2012 | Recheck |
- 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 on counter. Remove.
Location: Prep area
- 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. Ex. cooked meat, ricotta cheese.
- Thermometer, provided (corrected on site)
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: Prep area
Equipment: Reach in cooler (2 door)
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11/07/2012 | 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. STORE FOOD BOXES ON SHELVING/OFF FLOOR.
Location: Walk-in 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. ORANGE TEST STRIPS.
Location: Prep area
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Equipment: Reach in cooler (2 door)
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04/06/2012 | Routine |
Restaurant representatives - add corrected or new information about 3 DAYS IN PARIS MARKET FRESH CREPES, 222 E MARKET ST, Indianapolis, IN »