- 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: OBSERVED EMPLOYEE HANDLING READY TO EAT NAAN BREAD WITH HIS BARE HANDS. DISCARD NAAN AND USE PAPER WRAP OR TONG TO HANDLE READY TO EAT NAAN. 7/28/14
- 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: DISH MACHINE NOT RELEASING CHLORINATED SANITIZER.REPAIR MACHINE TO SANITIZE AT 50 TO 100 PPM. CHECK AND MONITOR SANITIZER CONCENTRATION DAILY.SANITIZE EQUIPMENT IN TWO COMPARTMENT SINK AT 50 PPM UNTIL MACHINE HAS BEEN REPAIRED. REPEAT VIOLATION.
Location: Dish machine area
Equipment: Dishmachine
- 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: SEVEN DAY EXPIRATION DATES MISSING ON LARGE CONTAINERS PREPARED FOODS INSIDE WALK IN COOLER.ENSURE ALL PREPARED POTENTIALLY HAZRDOSUS ARE CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE. CONSISTENT REPEAT VIOLATION.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS AND SOAP DISPENSERS SOILED IN BACK KITCHEN AND EMPLOYEE RESTROOMS.MAINTAIN HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS AND SOAP DISPENSERS SOILED IN BACK KITCHEN AND EMPLOYEE RESTROOMS.MAINTAIN HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES.
Location: Emp restroom
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
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: CLEAN SHEET TRAYS STORED DIRECTLY ON THE FLOOR NEXT TO TWO BAY SINK.STORE CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES. CLEAN AND SANITZE EQUIPMENT AGAIN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS AND PREP TABLES IN BACK KITCHEN.STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: BUCKET OF FOOD STORED ON THE FLOOR INTHE WALL IN COOLER. 7/28/14 COS TRAY AND TUBS OF FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: BUCKET OF FOOD STORED ON THE FLOOR INTHE WALL IN COOLER. 7/28/14 COS TRAY AND TUBS OF FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEE RINSED HANDS AT TWO COMPARTMENT SINK.HANDS SHOULD BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen (back)
|
07/28/2014 | Recheck |
- 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: DISH MACHINE NOT RELEASING CHLORINATED SANITIZER.REPAIR MACHINE TO SANITIZE AT 50 TO 100 PPM. CHECK AND MONITOR SANITIZER CONCENTRATION DAILY.SANITIZE EQUIPMENT IN TWO COMPARTMENT SINK AT 50 PPM UNTIL MACHINE HAS BEEN REPAIRED. REPEAT VIOLATION.
Location: Dish machine area
Equipment: Dishmachine
- 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: SEVEN DAY EXPIRATION DATES MISSING ON LARGE CONTAINERS PREPARED FOODS INSIDE WALK IN COOLER.ENSURE ALL PREPARED POTENTIALLY HAZRDOSUS ARE CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE. CONSISTENT REPEAT VIOLATION.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS AND SOAP DISPENSERS SOILED IN BACK KITCHEN AND EMPLOYEE RESTROOMS.MAINTAIN HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINKS AND SOAP DISPENSERS SOILED IN BACK KITCHEN AND EMPLOYEE RESTROOMS.MAINTAIN HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES.
Location: Emp restroom
Equipment: Hand sink
- 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: CLEAN SHEET TRAYS STORED DIRECTLY ON THE FLOOR NEXT TO TWO BAY SINK.STORE CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES. CLEAN AND SANITZE EQUIPMENT AGAIN.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS AND PREP TABLES IN BACK KITCHEN.STORE ALL WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
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: TRAY AND TUBS OF FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD EMPLOYEE RINSED HANDS AT TWO COMPARTMENT SINK.HANDS SHOULD BE WASHED AT DESIGNATED HAND SINKS ONLY.
Location: Kitchen (back)
|
07/21/2014 | 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: YOUGURT DRESSING HOLDING AT 47 DEGREES ON BUFFET. MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER
Location: Kitchen
- 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 BOTTLE OF SANITZER WITH CONTENTS ON COOK LINE.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: UNPACKAGED CHICKEN STORED IN GARBAGE BAG INSIDE REACH IN FREEZER. DOUGH STORED INSIDE GROCERY BAG INSIDE REACH IN REFRIGERATOR.PROVIDE STORE FOOD IN APPROVED SANITARY STORAGE BAGS.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS.SET UP IN PLACE SANITIZING SOLUTION TO STORE WET TOWELS WHEN NOT IN USE.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN FISH AND BULK PACKAGED MEAT THAWING ON 2 BAY DRAINBOARD. THAW MEAT UNDER REFRIGERATION OR SUBMERGED UNDER COOL WATER (70 - 75 F) FOR LESS THAN 2 HOURS.
Location: Prep area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK HAND SINK TO THE WALL IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: 1. STORE BAG OF FLOUR UP OFF THE FLOOR AT LEAST SIX INCHES.2. EXPOSED FOOD STORED BELOW FLY STRIPS. DISCONTINUE USE. THESE TYPE OF INSECT TRAPPING DEVICES ARE NOT APPROVED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE PLASTIC WRAP AND BLACK MAT LINING BOTTOM PREP SHELVES IN BACK PREP AREA. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE AND PREVENT HARBORAGE OF INSECTS.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP IN EMPLOYEE RESTROOM.
Location: Emp restroom
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HANDSINK IN BACK KITCHEN AREA.
Location: Kitchen
|
01/24/2014 | 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: YOUGURT DRESSING HOLDING AT 47 DEGREES ON BUFFET. MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER
Location: Kitchen
- Toxic labeling
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 BOTTLE OF SANITZER WITH CONTENTS ON COOK LINE.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: UNPACKAGED CHICKEN STORED IN GARBAGE BAG INSIDE REACH IN FREEZER. DOUGH STORED INSIDE GROCERY BAG INSIDE REACH IN REFRIGERATOR.PROVIDE STORE FOOD IN APPROVED SANITARY STORAGE BAGS.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS.SET UP IN PLACE SANITIZING SOLUTION TO STORE WET TOWELS WHEN NOT IN USE.
Location: Kitchen (back)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN FISH AND BULK PACKAGED MEAT THAWING ON 2 BAY DRAINBOARD. THAW MEAT UNDER REFRIGERATION OR SUBMERGED UNDER COOL WATER (70 - 75 F) FOR LESS THAN 2 HOURS.
Location: Prep area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK HAND SINK TO THE WALL IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: 1. STORE BAG OF FLOUR UP OFF THE FLOOR AT LEAST SIX INCHES.2. EXPOSED FOOD STORED BELOW FLY STRIPS. DISCONTINUE USE. THESE TYPE OF INSECT TRAPPING DEVICES ARE NOT APPROVED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE PLASTIC WRAP AND BLACK MAT LINING BOTTOM PREP SHELVES IN BACK PREP AREA. SURFACE SHOULD BE SMOOTH AND EASILY CLEANABLE AND PREVENT HARBORAGE OF INSECTS.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP IN EMPLOYEE RESTROOM.
Location: Emp restroom
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HANDSINK IN BACK KITCHEN AREA.
Location: Kitchen
|
01/18/2014 | 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: DESSERTS CONTAINING RICE AND MILK WERE HOLDING AT 70 DEGREES F ON BUFFET.MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: COOK TOUCHED BREAD TO SLICE AND PUT IN BASKET FOR CUSTOMER ON FRONT LINE.ENSURE GLOVES, UTENSILS, ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: TUBS OF PREPARED MEAT, BEANS, ETC... STORED WITHOUT SEVEN DAY EXPIRATION DATE ON CONTAINERS.ENSURE ALL FOOD IS PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE. CONSISTENT REPEAT VIOLATION.
Location: Walk-in cooler
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIPS STORED ABOVE FOOD CONTACT SURFACES AND PREP AREAS.DISCONTINUE USE OF FLY STRIPS TO TRAP INSECTS. PROVIDE AN APPROVED DEVICE AND STORE ABOVE AREAS WHERE NO FOOD PREPARATION IS PERFORMED OR EXPOSED SINGLE USE ITEMS OR FOOD IS STORED.
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: CONTAINERS OF FOOD STORED DIRECTLY ON THE FLOOR.NO FOOD SHOULD BE STORED ON THE FLOOR. UNSANITARY. STORE AT LEAST SIX INCHES UP OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT HAND SINK IN KITCHEN AREA.CLEAN DISPENSER THOROUGHLY.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RICE STEAMER SOILED WITH BUILD UP ON THE INTERIOR INCLUDING LID.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
|
07/03/2013 | 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: DESSERTS CONTAINING RICE AND MILK WERE HOLDING AT 70 DEGREES F ON BUFFET.MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: COOK TOUCHED BREAD TO SLICE AND PUT IN BASKET FOR CUSTOMER ON FRONT LINE.ENSURE GLOVES, UTENSILS, ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: TUBS OF PREPARED MEAT, BEANS, ETC... STORED WITHOUT SEVEN DAY EXPIRATION DATE ON CONTAINERS.ENSURE ALL FOOD IS PROPERLY MARKED WITH A SEVEN DAY EXPIRATION DATE. CONSISTENT REPEAT VIOLATION.
Location: Walk-in cooler
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIPS STORED ABOVE FOOD CONTACT SURFACES AND PREP AREAS.DISCONTINUE USE OF FLY STRIPS TO TRAP INSECTS. PROVIDE AN APPROVED DEVICE AND STORE ABOVE AREAS WHERE NO FOOD PREPARATION IS PERFORMED OR EXPOSED SINGLE USE ITEMS OR FOOD IS STORED.
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: CONTAINERS OF FOOD STORED DIRECTLY ON THE FLOOR.NO FOOD SHOULD BE STORED ON THE FLOOR. UNSANITARY. STORE AT LEAST SIX INCHES UP OFF THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SURFACE OF SOAP DISPENSER SOILED WITH BUILD UP LOCATED AT HAND SINK IN KITCHEN AREA.CLEAN DISPENSER THOROUGHLY.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RICE STEAMER SOILED WITH BUILD UP ON THE INTERIOR INCLUDING LID.CLEAN THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
|
06/26/2013 | 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.
Comments: RICE PUDDING HOLDING AT 50 DEGREES F ON BUFFET. MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: NO MEASUREABLE SANITIZER PRESENT AFTER CYCLING DISH MACHINE. NO SANITIZER AVAILABE IN BUCKET DESIGNATED TO SANITIZE. ENSURE DISH MACHINE MEASURES A SANITIZER CONCENTRATION OF 50 PPM CHLORINE BEFORE CLEANING AND SANITIZING DISH WARE. SANITIZE EQUIPMENT AT THREE COMPARTMENT SINK (BLEACH 50 PPM) UNTIL SANITIZER IS AVAILABLE.
Location: Dish machine area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING HAIR RESTRAINT ON COOK LINE. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS DURING FOOD PREPARATION.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: TWO TRAYS OF COOKED CHICKEN BREAST WERE COOLING STORED NEXT TO THE BACK DOOR EXIT AND RESTROOM. STORE FOOD IN A SANITARY AREA TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen (back)
|
01/25/2013 | Recheck |
- 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 CONCENTRATION MEASURING 10 PPM CHLORINE AFTER CYCLING 3 TIMES. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLOIRNE. SANITIZE DISH WARE IN THREE COMPARTMENT SINK SANITIZER SOLUTION AT 200 PPM QUAT OR 50 TO 100 PPM CHLOIRNE UNTIL REPAIR HAS BEEN MADE TO DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: TWO SHEET TRAYS CONTAINING DOUGH BALLS STORED DIRECTLY ON THE FLOOR UNDER SHELVING. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BASIN BELOW SPRAYER ARM NEXT TO DISH MACHINE HEAVILY SOILED WITH GRIME BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: FOOD SOIL IN THE CREVICES OF GASKETS LOCATED ON REACH IN COOLER DOORS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
|
01/24/2013 | Recheck |
- 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 CONCENTRATION MEASURING 10 PPM CHLORINE AFTER CYCLING 3 TIMES. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION BETWEEN 50 AND 100 PPM CHLOIRNE. SANITIZE DISH WARE IN THREE COMPARTMENT SINK SANITIZER SOLUTION AT 200 PPM QUAT OR 50 TO 100 PPM CHLOIRNE UNTIL REPAIR HAS BEEN MADE TO DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: TWO SHEET TRAYS CONTAINING DOUGH BALLS STORED DIRECTLY ON THE FLOOR UNDER SHELVING. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BASIN BELOW SPRAYER ARM NEXT TO DISH MACHINE HEAVILY SOILED WITH GRIME BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
- 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: FOOD SOIL IN THE CREVICES OF GASKETS LOCATED ON REACH IN COOLER DOORS ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
|
01/17/2013 | 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.
Comments: RICE PUDDING HOLDING AT 50 DEGREES F ON BUFFET. MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: NO MEASUREABLE SANITIZER PRESENT AFTER CYCLING DISH MACHINE. NO SANITIZER AVAILABE IN BUCKET DESIGNATED TO SANITIZE. ENSURE DISH MACHINE MEASURES A SANITIZER CONCENTRATION OF 50 PPM CHLORINE BEFORE CLEANING AND SANITIZING DISH WARE. SANITIZE EQUIPMENT AT THREE COMPARTMENT SINK (BLEACH 50 PPM) UNTIL SANITIZER IS AVAILABLE.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING HAIR RESTRAINT ON COOK LINE. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS DURING FOOD PREPARATION.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: TWO TRAYS OF COOKED CHICKEN BREAST WERE COOLING STORED NEXT TO THE BACK DOOR EXIT AND RESTROOM. STORE FOOD IN A SANITARY AREA TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen (back)
|
07/24/2012 | 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: RICE PUDDING HOLDING AT 50 DEGREES F ON BUFFET. MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: NO MEASUREABLE SANITIZER PRESENT AFTER CYCLING DISH MACHINE. NO SANITIZER AVAILABE IN BUCKET DESIGNATED TO SANITIZE. ENSURE DISH MACHINE MEASURES A SANITIZER CONCENTRATION OF 50 PPM CHLORINE BEFORE CLEANING AND SANITIZING DISH WARE. SANITIZE EQUIPMENT AT THREE COMPARTMENT SINK (BLEACH 50 PPM) UNTIL SANITIZER IS AVAILABLE.
Location: Dish machine area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE NOT WEARING HAIR RESTRAINT ON COOK LINE. ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS DURING FOOD PREPARATION.
- Food in prohibited areas (corrected on site)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: TWO TRAYS OF COOKED CHICKEN BREAST WERE COOLING STORED NEXT TO THE BACK DOOR EXIT AND RESTROOM. STORE FOOD IN A SANITARY AREA TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen (back)
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07/16/2012 | Routine |
- 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: HAND SINK NOT AVAILABLE IN EMPLOYEE RESTROOM. PROVIDE HAND SINK INSIDE RESTROOM. DISCONTINUE USING THIS RESTROOM UNTIL A HAND SINK HAS BEEN INSTALLED. RESTROOMS WITH HAND SINKS ARE AVAILABLE IN DINING ROOM.
Location: Restroom
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06/22/2012 | Pre-Licensing |
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