- 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 ...
Comments: REPEAT VIOLATIONkeep all co2 tanks with chain or bungeekeep retrained whether full or empty
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: None of the cooked , held chicken was at temperatureHeat lamps are not providing enough heat and too much is being cooked off too earlykeep at 135 or hotter
Location: Kitchen
- 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: REPEAT VIOLATIONCooler holding foods too warmfood must temp at 41 or below
Location: Kitchen
Equipment: Prep Top Cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Employee did not wash hands prior to applying gloves 2. Employee blew into glove before applyingWash hands and NEVER blow spit into gloves
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: REPEAT VIOLATIONHands not washed when gloves were appliedhands must be washed with each glove change
- 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.
Comments: open drinks throughout kitchenprovide lid and straw to all employee drinks in kitchen
Location: Kitchen
- 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 chlorine in bucket holding wet towelssanitizer must be present in sani buckets holding wet towels
Location: Three bay area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler was due by May 5 2011No certificate exists in storeemployee unaware who is certifiedhe indicated that the manager only works once a weekHave someone signed for class by 6-5-11 to avoid a citation5-19Will use owners certificate until he goes back to kentuckyowner has said he will not leave until new m is certifiedinfo given
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: *REPEAT VIOLATION*wet mop drying head downwet mops must be inverted or hung to properly air dry
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: food - single service store under plumbing lines of counter hand sinkremovedo not store under plumbing lines
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: soap dispenser broken off wallrepair as to not have to hold conatiner to get soap
Location: Service counter
Equipment: Hand sink
- 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: Blade of table mounted can opener soiledclean blade to base
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink at service counter has no handtowelsREPEAT VIOLATION
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle in contact with icehandle must not touch consumer ice
Location: Service counter
Equipment: Ice bin
|
05/19/2011 | 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 ...
Comments: REPEAT VIOLATIONkeep all co2 tanks with chain or bungeekeep retrained whether full or empty
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: None of the cooked , held chicken was at temperatureHeat lamps are not providing enough heat and too much is being cooked off too earlykeep at 135 or hotter
Location: Kitchen
- 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: REPEAT VIOLATIONCooler holding foods too warmfood must temp at 41 or below
Location: Kitchen
Equipment: Prep Top Cooler
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Employee did not wash hands prior to applying gloves 2. Employee blew into glove before applyingWash hands and NEVER blow spit into gloves
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: REPEAT VIOLATIONHands not washed when gloves were appliedhands must be washed with each glove change
- Eating, drinking, smoking
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.
Comments: open drinks throughout kitchenprovide lid and straw to all employee drinks in kitchen
Location: Kitchen
- 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 chlorine in bucket holding wet towelssanitizer must be present in sani buckets holding wet towels
Location: Three bay area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler was due by May 5 2011No certificate exists in storeemployee unaware who is certifiedhe indicated that the manager only works once a weekHave someone signed for class by 6-5-11 to avoid a citationinfo given
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: *REPEAT VIOLATION*wet mop drying head downwet mops must be inverted or hung to properly air dry
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: food - single service store under plumbing lines of counter hand sinkremovedo not store under plumbing lines
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: soap dispenser broken off wallrepair as to not have to hold conatiner to get soap
Location: Service counter
Equipment: Hand sink
- 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: Blade of table mounted can opener soiledclean blade to base
Location: Kitchen
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink at service counter has no handtowelsREPEAT VIOLATION
Location: Service counter
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle in contact with icehandle must not touch consumer ice
Location: Service counter
Equipment: Ice bin
|
05/12/2011 | Routine |
- Toxic labeling (corrected on site)
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: Ensure all chemical bottles are identified with content name
Location: Service counter
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Shelf clips in cooler are rustedorder new
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart in front of hand sink as well as container stored withinkeep hand sink accessible at all time
Location: Kitchen
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: remove items clean and sanitize hand sink
Location: Kitchen
Equipment: Hand sink
- 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: provide hair protection for all employees including counter employee
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mop head down in mop sinkinvert or hang to dry
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle buried in iceensure handle is kept out of ice
Location: Kitchen
Equipment: Ice machine
|
01/18/2011 | Recheck |
- 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: Ensure all chemical bottles are identified with content name
Location: Service counter
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Shelf clips in cooler are rustedorder new
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Cart in front of hand sink as well as container stored withinkeep hand sink accessible at all time
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: remove items clean and sanitize hand sink
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: provide hair protection for all employees including counter employee
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Wet mop head down in mop sinkinvert or hang to dry
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop handle buried in iceensure handle is kept out of ice
Location: Kitchen
Equipment: Ice machine
|
01/10/2011 | 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 ...
Comments: Restrain all CO2 tanks12-9Restrain all co2 tanksconsider putting an anchored hook in wall for chain12-29Chain does not attach and will not hold uptanks
- 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: No cooler were turned onhave on for next inspection
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 12-09Shelf holders in 2 door cooler are rustedremove provide new clips to hold up shelves
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 12-29Employees cannot properly wash hands without soap and towelsmanager and owner out of town so noone brought in soap and towelsno hand washing noted
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is coming off wallre-affixreseal with silicone....remove current caulking as it is old and molded
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All areas of service counter are soiled with construction debrisclean and sanitize12-9Area still needs cleaning prior to storing paper products
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 12-9No soap at either hand sinkprovide before opening12-29Not done
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 12-9No soap at either hand sinkprovide before opening12-29Not done
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 12-9service counter hand sink needs disposable towels12-29Not done
Location: Service counter
- 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.
Comments: Provide ph test strips for bleachensure 50-100ppmcm 240
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too smallOwner indicated he has purchased larger unit that willbe installed next week12-9Plumber installed same sized grease trap as before (approx 15 pounds)Owner has a 40 pound on order12-29Replace Grease Trap
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Kitchen
|
01/10/2011 | Pre-Licensing 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 ...
Comments: Restrain all CO2 tanks12-9Restrain all co2 tanksconsider putting an anchored hook in wall for chain12-29Chain does not attach and will not hold uptanks
- 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: No cooler were turned onhave on for next inspection
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 12-09Shelf holders in 2 door cooler are rustedremove provide new clips to hold up shelves
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 12-29Employees cannot properly wash hands without soap and towelsmanager and owner out of town so noone brought in soap and towelsno hand washing noted
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is coming off wallre-affixreseal with silicone....remove current caulking as it is old and molded
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All areas of service counter are soiled with construction debrisclean and sanitize12-9Area still needs cleaning prior to storing paper products
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 12-9No soap at either hand sinkprovide before opening12-29Not done
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 12-9No soap at either hand sinkprovide before opening12-29Not done
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 12-9service counter hand sink needs disposable towels12-29Not done
Location: Service counter
- 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.
Comments: Provide ph test strips for bleachensure 50-100ppmcm 240
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too smallOwner indicated he has purchased larger unit that willbe installed next week12-9Plumber installed same sized grease trap as before (approx 15 pounds)Owner has a 40 pound on order12-29Replace Grease Trap
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Kitchen
|
12/29/2010 | Pre-Licensing 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 ...
Comments: Restrain all CO2 tanks12-9Restrain all co2 tanksconsider putting an anchored hook in wall for chain
- 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: No cooler were turned onhave on for next inspection
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 12-09Shelf holders in 2 door cooler are rustedremove provide new clips to hold up shelves
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Kitchen hand sink is coming off wallre-affixreseal with silicone....remove current caulking as it is old and molded
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All areas of service counter are soiled with construction debrisclean and sanitize12-9Area still needs cleaning prior to storing paper products
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 12-9No soap at either hand sinkprovide before opening
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 12-9service counter hand sink needs disposable towels
Location: Service counter
- 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.
Comments: Provide ph test strips for bleachensure 50-100ppmcm 240
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too smallOwner indicated he has purchased larger unit that willbe installed next week12-9Plumber installed same sized grease trap as before (approx 15 pounds)Owner has a 40 pound on order
Location: Three bay area
- 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.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Kitchen
|
12/09/2010 | Pre-Licensing 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 ...
Comments: Restrain all CO2 tanks
- 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: No cooler were turned onhave on for next inspection
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All areas of service counter are soiled with construction debrisclean and sanitize
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too smallOwner indicated he has purchased larger unit that willbe installed next week
Location: Three bay area
- 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.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Service counter
- 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.
Comments: All cook equipment, walls, floors must be cleaned prior to open date
Location: Kitchen
|
12/03/2010 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CHICKEN MAX, 8702 KEYSTONE CROSSING, Indianapolis, IN »