- Food contact surface(s) soiled (corrected)
Interior of ice machine has slight pink slime like build up on stainless steel shield. Clean and sanitize frequently enough to prevent this type of build up.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Door gaskets on R-134a (sandwich cooler) are severely torn. Replace.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Make table cooler
- 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.
Location: Kitchen
|
01/12/2011 | Recheck |
- Food contact surface(s) soiled
Interior of ice machine has slight pink slime like build up on stainless steel shield. Clean and sanitize frequently enough to prevent this type of build up.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Door gaskets on R-134a (sandwich cooler) are severely torn. Replace.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Make table 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.
Location: Kitchen
|
01/05/2011 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Left side of sandwich bar cold top unit holding product ( tuna salad, chicken salad) from 46-52 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Bag of grapes and bay of opened lettuce stored directly on top of shell eggs in 2 door vertical cooler.Cut red bell pepper on shelf in cooler with no covering of any kind in vertical 2 door cooler. Cover all food.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Pink slime like substance observed on metal shield inside ice machine.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Fan guards in walk in cooler have significant dust build up.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
12/28/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. Left side of sandwich bar cold top unit holding product ( tuna salad, chicken salad) from 46-52 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Cross-contamination
Bag of grapes and bay of opened lettuce stored directly on top of shell eggs in 2 door vertical cooler.Cut red bell pepper on shelf in cooler with no covering of any kind in vertical 2 door cooler. Cover all food.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.Pink slime like substance observed on metal shield inside ice machine.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Fan guards in walk in cooler have significant dust build up.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
08/05/2010 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.Sandwiches being assembled with bare hands for E-bar.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.Cheese cubes, sauces, cooked pasta and other cooked foods not date marked in walk in cooler.
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.
Location: Kitchen (back)
Equipment: Walk in cooler
- Physical facility repair (corrected)
The drain cover is missing on mop sink.
Correction: Securely cover drain to prevent pest unity.
Location: Kitchen (back)
|
02/10/2010 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.Sandwiches being assembled with bare hands for E-bar.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.Cheese cubes, sauces, cooked pasta and other cooked foods not date marked in walk in cooler.
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.
Location: Kitchen (back)
Equipment: Walk in cooler
- Physical facility repair
The drain cover is missing on mop sink.
Correction: Securely cover drain to prevent pest unity.
Location: Kitchen (back)
|
02/02/2010 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Sliced tomatoes, fresh mozzarella and other items on the cold top from 45-47 degrees. Ambient air temperature is 41° F under pans.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.Sliced cooked potatoes on cooling rack at 73° F internal temperature. Product may have been cooling for more than 2 hours.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen (back)
|
08/25/2009 | Routine |
- No hand washing (when) (corrected)
Food handlers on the cook line observed putting on gloves without washing hands first.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and prior to putting on gloves.
- Cross-contamination (corrected)
Food handler took off his glasses and layed them on the cutting board on cook line. He then layed ahard cooked egg on the same surface to cutfor a salad.
Correction: Food shall be protected from cross contamination.
Location: Cook line
Equipment: Prep table
|
02/26/2009 | Recheck |
- No hand washing (when)
Food handlers on the cook line observed putting on gloves without washing hands first.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and prior to putting on gloves.
- Cross-contamination (corrected)
Food handler took off his glasses and layed them on the cutting board on cook line. He then layed ahard cooked egg on the same surface to cutfor a salad.
Correction: Food shall be protected from cross contamination.
Location: Cook line
Equipment: Prep table
|
02/19/2009 | Routine |
- 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 ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. Cooler R134a (left side) is maintaining cut melons at 55 degrees F. Right side of cold top R134a is operating from 43 - 47 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Data plate
No data plate provided.Repair temperature data plate for final rinse and wash.
Correction: Provide data plate.
Location: Dish machine area
- In use utensil storage (corrected)
In use utensil(s) stored improperly. Butter scoop on the cook line was stored directly in the container with handle touching food product.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
|
09/10/2008 | 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 ...
- Cold holding
Potentially hazardous cold foods not held at proper temperatures. Cooler R134a (left side) is maintaining cut melons at 55 degrees F. Right side of cold top R134a is operating from 43 - 47 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Data plate
No data plate provided.Repair temperature data plate for final rinse and wash.
Correction: Provide data plate.
Location: Dish machine area
|
09/02/2008 | Routine |
Restaurant representatives - add corrected or new information about CAFE NORDSTROM, 130 S MERIDIAN ST, Indianapolis, IN »