No violation noted during this evaluation. | 10/13/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Locate and use 3 bay sink drain stoppers when sink is being used for wash/rinse/sanitizing needs.
Location: Three bay area
Equipment: 3-bay
|
06/14/2014 | Routine |
No violation noted during this evaluation. | 05/28/2014 | Routine |
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK IN KITCHEN (AND THOSE IN RESTROOMS) LACKS HOT/WARM WATER. PROVIDE ADEQUATE WARM/HOT WATER FOR HAND WASHING.
Location: Restroom
|
05/28/2014 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK IN KITCHEN (AND THOSE IN RESTROOMS) LACKS HOT/WARM WATER. PROVIDE ADEQUATE WARM/HOT WATER FOR HAND WASHING.
Location: Restroom
|
04/04/2014 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK IN KITCHEN (AND THOSE IN RESTROOMS) LACKS HOT/WARM WATER. PROVIDE ADEQUATE WARM/HOT WATER FOR HAND WASHING.
Location: Restroom
|
09/03/2013 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK IN KITCHEN (AND THOSE IN RESTROOMS) LACKS HOT/WARM WATER. PROVIDE ADEQUATE WARM/HOT WATER FOR HAND WASHING.
Location: Restroom
|
08/19/2013 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THERE IS A LACK OF HOT WATER FOR ALL SINKS. WATER HEATER NOT WORKING. REPAIR OR REPLACE THE WATER HEATER.
Location: Restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK IN KITCHEN (AND THOSE IN RESTROOMS) LACKS HOT/WARM WATER. PROVIDE ADEQUATE WARM/HOT WATER FOR HAND WASHING.
Location: Restroom
|
08/02/2013 | Routine |
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: 3--BAY SINK HAD BEEN USED FOR MAINTENANCE ITEMS. CLEAN THE SINK AS NEEDED.
Location: Kitchen
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
|
06/07/2013 | Routine |
No violation noted during this evaluation. | 07/13/2012 | Routine |
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