- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING WITH IN 8FT OF ENTRANCE SIGN NOT POSTED AT DOORS. SIGNS GIVEN TO MANAGER AND CORRECTED ON SITE.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY. CORRECTED ON SITE.
Location: Dumpster area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER PROVIDED IN COOLER #2. PROVIDE THERMOMETER IN ALL COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA BENEATH 3 BAY SINK AND CABINET IN KITCHEN SOILED WITH FOOD DEBRIS. AREAS CLEANED CORRECTED ON SITE.
Location: Kitchen
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06/27/2014 | Routine |
- 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: 1. SANITIZER NOT AVAILABLE IN THE KITCHEN FOR PROPER WARE WASHING/SANITIZING OF UTENSILS AND EQUIPMENT.PROVIDE A CHEMICAL SANITIZER (EX. BLEACH/CHLORINE). WAS TOLD IT IS KEPT IN HOUSEKEEPING CLOSET. NEEDS TO BE KEPT IN KITCHEN FOR EASY ACCEESSIBILITY FOR WARE WASHING. USE TEST STRIPS TO ENSURE A PROPER CHLORINE BLEACH CONCENTRATION OF 50-100 PPM.REMINDER ON PROPER WARE WASHING: REMOVE ALL EXCESS DEBRIS, WASH WITH SOAP, RINSE, SANITIZE, AIR DRY.***REPEAT VIOLATION***
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT VERY DIM/OUT IN KITCHEN.REPLACE TO PROVIDE ADEQUATE LIGHTING.DECEMBER 5: ON ORDER
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IN KITCHEN.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN KITCHEN.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
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12/05/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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: 1. SANITIZER NOT AVAILABLE IN THE KITCHEN FOR PROPER WARE WASHING/SANITIZING OF UTENSILS AND EQUIPMENT.PROVIDE A CHEMICAL SANITIZER (EX. BLEACH/CHLORINE). WAS TOLD IT IS KEPT IN HOUSEKEEPING CLOSET. NEEDS TO BE KEPT IN KITCHEN FOR EASY ACCEESSIBILITY FOR WARE WASHING. USE TEST STRIPS TO ENSURE A PROPER CHLORINE BLEACH CONCENTRATION OF 50-100 PPM.REMINDER ON PROPER WARE WASHING: REMOVE ALL EXCESS DEBRIS, WASH WITH SOAP, RINSE, SANITIZE, AIR DRY.***REPEAT VIOLATION***
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT VERY DIM/OUT IN KITCHEN.REPLACE TO PROVIDE ADEQUATE LIGHTING.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINK IN KITCHEN.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN KITCHEN.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
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11/27/2013 | Routine |
- 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: 1. SANITIZER NOT AVAILABLE IN THE KITCHEN FOR PROPER WARE WASHING/SANITIZING OF CLEAN UTENSILS AND EQUIPMENT.PROVIDE CHEMICAL SANITIZER (EX. CHLORINE BLEACH OR QUATERNARY AMMONIUM).SAID BLEACH IS KEPT IN HOUSEKEEPING CLOSET. NEEDS TO BE READILY AVAILABLE/STORE IN KITCHEN FOR WARE WASHING. ENSURE PROPER CONCENTRATION OF 50 PPM WHEN USING BLEACH BY MEASURING WITH TEST STRIPS. ***REMINDER ON PROPER WARE WASHING: REMOVE ALL EXCESS DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. TO ACCOMPLISH THIS IN TWO BAY SINK, FIRST WASH IN ONE BAY AND RINSE IN THE OTHER. THEN EMPTY ONE BAY AND FILL WITH SANITIZING SOLUTION. SET OUT TO AIR DRY WHEN SANITIZING IS COMPLETE.***
Location: Kitchen
Equipment: 2-bay
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SINGLE SERVICE PLASTIC FORKS, KNIVES, AND SPOONS IN CUSTOMER SELF SERVICE AREA NOT PRESENTED UNIFORMLY.PLEASE PRESENT ALL SINGLE SERVICE UTENSILS WITH ALL HANDLES IN THE SAME DIRECTION.
- 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: 1. THREE BOXES OF SINGLE SERVICE RIPPLES CUPS STORED DIRECTLY ON FLOOR IN KITCHEN AREA.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES IN BOWL ON COUNTER, UNPROTECTED, IN CUSTOMER SELF SERVICE AREA.PLEASE EITHER WRAP IN PLASTIC WRAP AFTER WASHING OR PROVIDE A COVER/SNEEZE GUARD/LID TO PROTECT FROM CONTAMINATION.2. TRAYS OF DANISHES AND MUFFINS ON COUNTER, UNPROTECTED, IN CUSTOMER SELF SERVICE AREA.PLEASE PROVIDE A COVERED DISPLAY DISH/DISH WITH A REMOVABLE LID OR SNEEZE GUARD TO PROTECT FROM CONTAMINATION.
Location: Dining room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- 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: 1. PLEASE PROVIDE TEST STRIPS FOR SANITIZER. IF USING CHLORINE BLEACH, CONCENTRATION SHOULD MEASURE 50 PPM. IF USING QUAT, CONCENTRATION SHOULD MEASURE 200 PPM.
Location: Kitchen
Equipment: 2-bay
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04/24/2013 | Recheck |
- 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: 1. SANITIZER NOT AVAILABLE IN THE KITCHEN FOR PROPER WARE WASHING/SANITIZING OF CLEAN UTENSILS AND EQUIPMENT.PROVIDE CHEMICAL SANITIZER (EX. CHLORINE BLEACH OR QUATERNARY AMMONIUM).SAID BLEACH IS KEPT IN HOUSEKEEPING CLOSET. NEEDS TO BE READILY AVAILABLE/STORE IN KITCHEN FOR WARE WASHING. ENSURE PROPER CONCENTRATION OF 50 PPM WHEN USING BLEACH BY MEASURING WITH TEST STRIPS. ***REMINDER ON PROPER WARE WASHING: REMOVE ALL EXCESS DEBRIS, WASH, RINSE, SANITIZE, AIR DRY. TO ACCOMPLISH THIS IN TWO BAY SINK, FIRST WASH IN ONE BAY AND RINSE IN THE OTHER. THEN EMPTY ONE BAY AND FILL WITH SANITIZING SOLUTION. SET OUT TO AIR DRY WHEN SANITIZING IS COMPLETE.***
Location: Kitchen
Equipment: 2-bay
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SINGLE SERVICE PLASTIC FORKS, KNIVES, AND SPOONS IN CUSTOMER SELF SERVICE AREA NOT PRESENTED UNIFORMLY.PLEASE PRESENT ALL SINGLE SERVICE UTENSILS WITH ALL HANDLES IN THE SAME DIRECTION.
- 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: 1. THREE BOXES OF SINGLE SERVICE RIPPLES CUPS STORED DIRECTLY ON FLOOR IN KITCHEN AREA.PLEASE STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES IN BOWL ON COUNTER, UNPROTECTED, IN CUSTOMER SELF SERVICE AREA.PLEASE EITHER WRAP IN PLASTIC WRAP AFTER WASHING OR PROVIDE A COVER/SNEEZE GUARD/LID TO PROTECT FROM CONTAMINATION.2. TRAYS OF DANISHES AND MUFFINS ON COUNTER, UNPROTECTED, IN CUSTOMER SELF SERVICE AREA.PLEASE PROVIDE A COVERED DISPLAY DISH/DISH WITH A REMOVABLE LID OR SNEEZE GUARD TO PROTECT FROM CONTAMINATION.
Location: Dining room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP NOT AVAILABLE AT HAND SINK IN KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN.PLEASE PROVIDE.
Location: Kitchen
Equipment: Hand sink
- 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: 1. PLEASE PROVIDE TEST STRIPS FOR SANITIZER. IF USING CHLORINE BLEACH, CONCENTRATION SHOULD MEASURE 50 PPM. IF USING QUAT, CONCENTRATION SHOULD MEASURE 200 PPM.
Location: Kitchen
Equipment: 2-bay
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04/17/2013 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of silver reach in cooler in kitchen area. Provide a working thermometer.
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08/21/2012 | Routine |
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USE OF SPONGES.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: STAINLESS STEEL COOLER.
Location: Kitchen
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK SLOW TO DRAIN. REPAIR TO DRAIN FREELY.
Location: Kitchen
Equipment: Hand sink
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01/27/2012 | Recheck |
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USE OF SPONGES.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: STAINLESS STEEL COOLER.
Location: Kitchen
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK SLOW TO DRAIN. REPAIR TO DRAIN FREELY.
Location: Kitchen
Equipment: Hand sink
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01/20/2012 | Routine |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide.
Location: Kitchen
Equipment: Hand sink
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11/28/2011 | Routine |
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