- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
|
04/02/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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10/14/2013 | Routine |
- Single Service/Equipment storage (corrected on site)
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: Large pot observed stored on kitchen floor. Do not store clean equipment on the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mold growth on inside surface of the ice machine.
Location: Basement
Equipment: Ice machine
|
05/07/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: DEMON MAX INSECTICIDE STORED ON SHELF ABOVE 3-BAY WITH EQUIPMENT. DEMON MAX IS FOR COMMERCIAL APPLICATION ONLY. DISCARD PRODUCT. CONTACT PEST CONTROL SERVICES FOR SERVICE. DO NOT SELF TREAT. PLACED UNDER SINK.
Location: Kitchen
- Toxic storage (Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: CAN OF LEAK DETECTOR STORED NEXT TO SILVERWARE AND ENERGY DRINKS ON LOWER SHELF OF PREP TABLE. CHEMICALS MUST BE STORED AWAY FROM FOOD, FOOD ITEMS, AND FOOD EQUIPMENT. PLACED UNDER 3-BAY SINK.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES BEING WASHED AT 3-BAY SINK ARE WASHED AND RINSED. NO SANITIZING. DISHES AND ALL EQUIPMENT MUST BE WASHED, RINSED, AND SOAKED IN SANITIZER WATER FOR 1 MINUTE. THEN PLACE ON DRAIN BOARD FOR AIR DRYING.
Location: Kitchen
Equipment: 3-bay
- 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: 1. IN-PLACE SANITIZER IN BAR IS TESTING AT 200+ PPM. TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. 2. NO SANITIZER BEING USED AT 3-BAY IN KITCHEN. USE SANITIZER WHEN WASHING DISHES AND EQUIPMENT.
Location: Bar
- 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: 1. IN-PLACE SANITIZER IN BAR IS TESTING AT 200+ PPM. TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. 2. NO SANITIZER BEING USED AT 3-BAY IN KITCHEN. USE SANITIZER WHEN WASHING DISHES AND EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: NO TAG ON EXHAUST HOOD INDICATING LAST CLEANING. HOOD EXHAUST SYSTEM SHOULD BE CLEANED EVERY 6 MONTHS OR AS DIRECTED BY CONTRACTOR. MAINTAIN REGULAR CLEANINGS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE NON-FOOD RELATED ITEMS FROM KITCHEN, LIKE STUFFED ANIMAL, HATS, SWEATSHIRTS, PLUMBING PARTS, ETC.
Location: Kitchen
- 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.
Comments: HOOD FILTERS SOILED. SUGGEST CLEANING EVERY 3 MONTHS OR AS NEEDED.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE PAPER TOWEL FROM CONTAINER HOLDING POPCORN SCOOP. REPLACE PLASTIC BASKET WITH A RIGID METAL OR PLASTIC CONTAINER. 2. STORE COFFEE FILTERS IN SEALABLE CONTAINER WITH A LID OR IN A FOOD GRADE SEALABLE PLASTIC BAG.
Location: Bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE PAPER TOWEL FROM CONTAINER HOLDING POPCORN SCOOP. REPLACE PLASTIC BASKET WITH A RIGID METAL OR PLASTIC CONTAINER. 2. STORE COFFEE FILTERS IN SEALABLE CONTAINER WITH A LID OR IN A FOOD GRADE SEALABLE PLASTIC BAG.
Location: Bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: CONTACT SYRUP BOX PROVIDER AND HAVE EQUIPMENT UPDATED.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: DESIGNATING MOP SINK AS HAND SINK IN KITCHEN. PROVIDE SOAP FOR HAND WASHING.
Location: Kitchen
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DESIGNATING MOP SINK AS HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS FOR DRYING HANDS.
Location: Kitchen
Equipment: Mop sink
|
11/13/2012 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: DEMON MAX INSECTICIDE STORED ON SHELF ABOVE 3-BAY WITH EQUIPMENT. DEMON MAX IS FOR COMMERCIAL APPLICATION ONLY. DISCARD PRODUCT. CONTACT PEST CONTROL SERVICES FOR SERVICE. DO NOT SELF TREAT. PLACED UNDER SINK.
Location: Kitchen
- Toxic storage (Critical)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: CAN OF LEAK DETECTOR STORED NEXT TO SILVERWARE AND ENERGY DRINKS ON LOWER SHELF OF PREP TABLE. CHEMICALS MUST BE STORED AWAY FROM FOOD, FOOD ITEMS, AND FOOD EQUIPMENT. PLACED UNDER 3-BAY SINK.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES BEING WASHED AT 3-BAY SINK ARE WASHED AND RINSED. NO SANITIZING. DISHES AND ALL EQUIPMENT MUST BE WASHED, RINSED, AND SOAKED IN SANITIZER WATER FOR 1 MINUTE. THEN PLACE ON DRAIN BOARD FOR AIR DRYING.
Location: Kitchen
Equipment: 3-bay
- 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: 1. IN-PLACE SANITIZER IN BAR IS TESTING AT 200+ PPM. TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. 2. NO SANITIZER BEING USED AT 3-BAY IN KITCHEN. USE SANITIZER WHEN WASHING DISHES AND EQUIPMENT.
Location: Bar
- 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: 1. IN-PLACE SANITIZER IN BAR IS TESTING AT 200+ PPM. TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. 2. NO SANITIZER BEING USED AT 3-BAY IN KITCHEN. USE SANITIZER WHEN WASHING DISHES AND EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: NO TAG ON EXHAUST HOOD INDICATING LAST CLEANING. HOOD EXHAUST SYSTEM SHOULD BE CLEANED EVERY 6 MONTHS OR AS DIRECTED BY CONTRACTOR. MAINTAIN REGULAR CLEANINGS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: REMOVE NON-FOOD RELATED ITEMS FROM KITCHEN, LIKE STUFFED ANIMAL, HATS, SWEATSHIRTS, PLUMBING PARTS, ETC.
Location: Kitchen
- 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.
Comments: HOOD FILTERS SOILED. SUGGEST CLEANING EVERY 3 MONTHS OR AS NEEDED.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE PAPER TOWEL FROM CONTAINER HOLDING POPCORN SCOOP. REPLACE PLASTIC BASKET WITH A RIGID METAL OR PLASTIC CONTAINER. 2. STORE COFFEE FILTERS IN SEALABLE CONTAINER WITH A LID OR IN A FOOD GRADE SEALABLE PLASTIC BAG.
Location: Bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. REMOVE PAPER TOWEL FROM CONTAINER HOLDING POPCORN SCOOP. REPLACE PLASTIC BASKET WITH A RIGID METAL OR PLASTIC CONTAINER. 2. STORE COFFEE FILTERS IN SEALABLE CONTAINER WITH A LID OR IN A FOOD GRADE SEALABLE PLASTIC BAG.
Location: Bar
- Beverage tubing
Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
Comments: CONTACT SYRUP BOX PROVIDER AND HAVE EQUIPMENT UPDATED.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: DESIGNATING MOP SINK AS HAND SINK IN KITCHEN. PROVIDE SOAP FOR HAND WASHING.
Location: Kitchen
Equipment: Mop sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: DESIGNATING MOP SINK AS HAND SINK IN KITCHEN. PROVIDE PAPER TOWELS FOR DRYING HANDS.
Location: Kitchen
Equipment: Mop sink
|
11/02/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Please store eggs at the bottom of the cooler.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Please clean.
Location: Kitchen
|
04/12/2012 | Routine |
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