- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Two door reach in on far left side by hand sink: raw chub sausage over longneck bottled beer, and on same shelf as salad greens. Ensure raw meat products are always stored below ready to eat food and drink.
Location: Kitchen
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Bar
Equipment: Soda gun & holster
- 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: Sanitizer bucke in hand sink. Ensure hand sink is always accessible and usable.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Food debris and foil in kitchen hand sink. Clean; ensure hand sink only used for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Removable hood filters very soiled; clean; schedule regular cleaning.2. Hood tag states last serviced in 10/13; kitchen staff says it has been serviced in the past few months. Please provide invoice showing recent cleaning at recheck. If hood has not been serviced in past 6 months, please call to schedule cleaning, and tell inspector appointment time at recheck.
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: 1. Removable hood filters very soiled; clean; schedule regular cleaning.2. Hood tag states last serviced in 10/13; kitchen staff says it has been serviced in the past few months. Please provide invoice showing recent cleaning at recheck. If hood has not been serviced in past 6 months, please call to schedule cleaning, and tell inspector appointment time at recheck.
Location: Kitchen
- 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: 1. Clean area around and under onion and potato bins.2. Napkins, bottle caps, soil build-up on bar floor. Deep clean, especially under equipment and in corners.
Location: Kitchen
- 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: 1. Clean area around and under onion and potato bins.2. Napkins, bottle caps, soil build-up on bar floor. Deep clean, especially under equipment and in corners.
Location: Bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Unwrapped frozen burger patties in freezer; cover.
Location: Cook line
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/13/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Two door reach in on far left side by hand sink: raw chub sausage over longneck bottled beer, and on same shelf as salad greens. Ensure raw meat products are always stored below ready to eat food and drink.
Location: Kitchen
Equipment: Upright cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Deep fry skimmer hanging on wall has soil on it. Clean; ensure only clean utensils are hung up for re-use. 2. Clean can opener cutting surface and surrounding area; also clean housing attached to table of soil build-up.3. Sugar soil and mold build up in both soda nozzles; clean; schedule regular cleaning.
Location: Bar
Equipment: Soda gun & holster
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Sanitizer bucke in hand sink. Ensure hand sink is always accessible and usable.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Food debris and foil in kitchen hand sink. Clean; ensure hand sink only used for hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Removable hood filters very soiled; clean; schedule regular cleaning.2. Hood tag states last serviced in 10/13; kitchen staff says it has been serviced in the past few months. Please provide invoice showing recent cleaning at recheck. If hood has not been serviced in past 6 months, please call to schedule cleaning, and tell inspector appointment time at recheck.
Location: Kitchen
- 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: 1. Clean area around and under onion and potato bins.2. Napkins, bottle caps, soil build-up on bar floor. Deep clean, especially under equipment and in corners.
Location: Kitchen
- 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: 1. Clean area around and under onion and potato bins.2. Napkins, bottle caps, soil build-up on bar floor. Deep clean, especially under equipment and in corners.
Location: Bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Unwrapped frozen burger patties in freezer; cover.
Location: Cook line
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Radio by dish machine and wall light above pizza pans have excessive soil build-up; clean.2. Excess grease/soil on exterior of freezer/cooler combo at end of cook line; clean entire exterior; replace notes/recipes as they are soiled and worn.3. Toasters have excsssive crumb build-up; clean.4. Utility boxes and lines above toasters have excessive soil build-up; clean,
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
10/06/2014 | Routine |
| No violation noted during this evaluation. | 04/24/2014 | Illness Complaint |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Kitchen employees all had ponytails and assumed that was sufficient hair restraint. Went over code requirement for a visor, hat, net, etc., when engaged in the preparation of food. Wait staff is not required by code to wear hair restraint.
- 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: Slight soilage/debris under kitchen and bar plumbing/appliances/etc. Please move all equipment and sweep and mop both these areas.
Location: Kitchen
- 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: Slight soilage/debris under kitchen and bar plumbing/appliances/etc. Please move all equipment and sweep and mop both these areas.
Location: Bar
|
03/27/2014 | Non-Illness Complaint |
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Location: Dumpster area
|
03/05/2014 | Non-Illness Complaint Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Location: Cook line
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Bar
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Location: Bar
Equipment: Soda gun & holster
|
03/05/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knives replaced in knife rack. remove all knives and clean/sanitize. Clean and sanitize interior and exterior of rack. Ensure only clean knives are placed in rack in future.2. Clean/sanitize can opener and can opener housing.3. Slight soilage on deli slicer, clean and sanitize.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knives replaced in knife rack. remove all knives and clean/sanitize. Clean and sanitize interior and exterior of rack. Ensure only clean knives are placed in rack in future.2. Clean/sanitize can opener and can opener housing.3. Slight soilage on deli slicer, clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knives replaced in knife rack. remove all knives and clean/sanitize. Clean and sanitize interior and exterior of rack. Ensure only clean knives are placed in rack in future.2. Clean/sanitize can opener and can opener housing.3. Slight soilage on deli slicer, clean and sanitize.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bud Lite bucket in hand sink. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- 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: Excessive grease/dust on removable filters and surrounding filter housing on exhaust hood. Clean. Upper portion of vent system has been recently serviced.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in freezer/cooler unit next to cook line: upper portion of freezer holding OK, however lower portion of freezer is holding food at 31 F, food is still safe but is starting to soften near door. Kitchen manager will rearrange freezer to allow for better air circulation; if this is not successful, please call for repair.
Location: Cook line
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink in kitchen is not firmly attached to wall. Repair so that it is firm to wall, and caulk around it to sel.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean electrical outlet housing over prep table next to dish machine.2. Clean exterior, doors, and door gaskets os reach-in cooler/freezer combo next to cook line.3. Clean lime scale from taps and faucet of bar hand sink. (Not a critical violation, hand sink clean except for lime scale.)
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean electrical outlet housing over prep table next to dish machine.2. Clean exterior, doors, and door gaskets os reach-in cooler/freezer combo next to cook line.3. Clean lime scale from taps and faucet of bar hand sink. (Not a critical violation, hand sink clean except for lime scale.)
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean electrical outlet housing over prep table next to dish machine.2. Clean exterior, doors, and door gaskets os reach-in cooler/freezer combo next to cook line.3. Clean lime scale from taps and faucet of bar hand sink. (Not a critical violation, hand sink clean except for lime scale.)
Location: Bar
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: Some sugar soil has accumulated inside soda gun nozzles; soak, clean and sanitize.
Location: Bar
Equipment: Soda gun & holster
|
02/25/2014 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Solid grease and assorted trash items on ground around grease dumpster. Remove trash and grease and ensure area is kept clean. Grease dumpster itself is not full at this time.
Location: Dumpster area
|
02/25/2014 | Non-Illness Complaint |
- 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: Cups of cut fruit including melon stored on top of prep-top basins, holding at 47 F. Suggest storing fruit cups in cooler under prep top when not in use.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
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: Unmarked spray bottle near hand sink in bar. Label all spray bottles.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hands used to contact ready to eat sandwich. Employee put on gloves. Provide and use gloves when handling ready to eat foods.
- 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: Uncovered employee drink on counter next to salad prep-top cooler (next to bread). Provide and use lids and straws for employee drinks.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Right-hand reach in cooler: ready to eat food stored on same level as raw meats.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Cook line
Equipment: Reach in cooler
- 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: Access to hand sink blocked by mop bucket.Employees using three bay sink for handwashing, discontinue this practice.
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer bucket testing at greater than 200 PPM bleach. Use test kit to determine appropriate concentration each time sanitizer is mixed.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certificate on site at time of inspection. Manager states owner will fax me a copy of his certification.
- 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: Sweater, etc, stored on and around table with deli slicer. Store all employee items away from prep and storage areas.
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: Exhaust hood tag states due for cleaning 9/13. Have hood and ducts cleaned.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan in kitchen showing excessive soil/dust on cage. Clean.
Location: Kitchen
- 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: Mold accumulating on interior surfaces of ice machine; clean.
Location: Kitchen
Equipment: Ice machine
- 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: Bleach concentration in sanitizer bucket greater than 200 PPM. Provide test kit and training in appropriate sanitizer concentration.
Location: Kitchen
|
01/03/2014 | Recheck |
- 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: Cups of cut fruit including melon stored on top of prep-top basins, holding at 47 F. Suggest storing fruit cups in cooler under prep top when not in use.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling (corrected)
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: Unmarked spray bottle near hand sink in bar. Label all spray bottles.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hands used to contact ready to eat sandwich. Employee put on gloves. Provide and use gloves when handling ready to eat foods.
- 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: Uncovered employee drink on counter next to salad prep-top cooler (next to bread). Provide and use lids and straws for employee drinks.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Right-hand reach in cooler: ready to eat food stored on same level as raw meats.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Cook line
Equipment: Reach in cooler
- 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: Access to hand sink blocked by mop bucket.Employees using three bay sink for handwashing, discontinue this practice.
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer bucket testing at greater than 200 PPM bleach. Use test kit to determine appropriate concentration each time sanitizer is mixed.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certificate on site at time of inspection. Manager states owner will fax me a copy of his certification.
- 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: Sweater, etc, stored on and around table with deli slicer. Store all employee items away from prep and storage areas.
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: Exhaust hood tag states due for cleaning 9/13. Have hood and ducts cleaned.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan in kitchen showing excessive soil/dust on cage. Clean.
Location: Kitchen
- 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: Mold accumulating on interior surfaces of ice machine; clean.
Location: Kitchen
Equipment: Ice machine
- 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: Bleach concentration in sanitizer bucket greater than 200 PPM. Provide test kit and training in appropriate sanitizer concentration.
Location: Kitchen
|
10/14/2013 | Recheck |
- 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: Cups of cut fruit including melon stored on top of prep-top basins, holding at 47 F. Suggest storing fruit cups in cooler under prep top when not in use.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: Unmarked spray bottle near hand sink in bar. Label all spray bottles.
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hands used to contact ready to eat sandwich. Employee put on gloves. Provide and use gloves when handling ready to eat foods.
- 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: Uncovered employee drink on counter next to salad prep-top cooler (next to bread). Provide and use lids and straws for employee drinks.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Right-hand reach in cooler: ready to eat food stored on same level as raw meats.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
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.
Comments: 1. Left reach-in cooler: no date mark on cooked potatoes.2. Reach-in cooler next to cook line: no date marks on bags of cooked meat, pasta, etc.
Location: Cook line
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Access to hand sink blocked by mop bucket.Employees using three bay sink for handwashing, discontinue this practice.
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer bucket testing at greater than 200 PPM bleach. Use test kit to determine appropriate concentration each time sanitizer is mixed.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certificate on site at time of inspection. Manager states owner will fax me a copy of his certification.
- 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: Sweater, etc, stored on and around table with deli slicer. Store all employee items away from prep and storage areas.
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: Exhaust hood tag states due for cleaning 9/13. Have hood and ducts cleaned.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan in kitchen showing excessive soil/dust on cage. Clean.
Location: Kitchen
- 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: Mold accumulating on interior surfaces of ice machine; clean.
Location: Kitchen
Equipment: Ice machine
- 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: Bleach concentration in sanitizer bucket greater than 200 PPM. Provide test kit and training in appropriate sanitizer concentration.
Location: Kitchen
|
10/07/2013 | Routine |
- Warning Signs (corrected)
Warning signs not posted at each door. (No Smoking Within Eight Feet signs)
Correction: Provide and post warning signs on each entrance/exit to facility. (No Smoking Within Eight Feet signs) as required by State Law.
Comments: Proper smoking signs have been posted as requested.
|
07/24/2013 | Non-Illness Complaint Recheck |
- Warning Signs
Warning signs not posted at each door. (No Smoking Within Eight Feet signs)
Correction: Provide and post warning signs on each entrance/exit to facility. (No Smoking Within Eight Feet signs) as required by State Law.
Comments: Smoking does take place outside the building, in front of the building on Illinois Street... Make sure that no smoking takes place within 8 feet of the building entrance/exit doors. At time of this inspection no one was observed smoking with in 8 feet of entrance/exit doorways.
|
07/24/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/06/2013 | Non-Illness Complaint |
- 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. EGGS - ICE MELTED IN CHILLED CONTAINER. PLEASE MONITOR.
Location: Cook line
Equipment: Prep table
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. PLEASE DO NOT COVER PANS WHILE COOLING.
Location: Kitchen
Equipment: Reach in cooler
- 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. PLEASE PROVIDE IN ALL COOLERS.
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. PLEASE PROVIDE IN DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET CAUSES EMPLOYEES TO TURN OFF HOT WATER. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET CAUSES EMPLOYEES TO TURN OFF HOT WATER. PLEASE REPAIR.
Location: Kitchen (back)
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. PLEASE PROVIDE FOR ALL TYPES OF SANITIZER.
|
05/07/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. EGGS - ICE MELTED IN CHILLED CONTAINER. PLEASE MONITOR.
Location: Cook line
Equipment: Prep table
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. PLEASE DO NOT COVER PANS WHILE COOLING.
Location: Kitchen
Equipment: Reach in cooler
- 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. PLEASE PROVIDE IN ALL COOLERS.
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. PLEASE PROVIDE IN DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET CAUSES EMPLOYEES TO TURN OFF HOT WATER. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET CAUSES EMPLOYEES TO TURN OFF HOT WATER. PLEASE REPAIR.
Location: Kitchen (back)
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. PLEASE PROVIDE FOR ALL TYPES OF SANITIZER.
|
05/02/2013 | Routine |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAWING MEAT IN CONTAINER OF WATER.
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Make table cooler
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap. PLEASE PROVIDE AT ALL TIMES.
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.
|
01/30/2013 | Routine |
- 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: EMPLOYEE WIPED SOILED HANDS ON APRON AND CONTINUED WORKING. SOILED HANDS SHALL BE WASHED AFTER EACH TASK CHANGE.
- 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: SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM. HAVE MACHINE SERVICED. USE 3-BAY SINK UNTIL REPAIRED.
Location: Three bay area
Equipment: Dishmachine
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: DRY CLOTHS SOILED. PLACE IN SOILED LINEN STORAGE. USE FRESH TOWELS.
Location: Cook line
|
10/05/2012 | Recheck |
- 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: EMPLOYEE WIPED SOILED HANDS ON APRON AND CONTINUED WORKING. SOILED HANDS SHALL BE WASHED AFTER EACH TASK CHANGE.
- 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: SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM. HAVE MACHINE SERVICED. USE 3-BAY SINK UNTIL REPAIRED.
Location: Three bay area
Equipment: Dishmachine
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: DRY CLOTHS SOILED. PLACE IN SOILED LINEN STORAGE. USE FRESH TOWELS.
Location: Cook line
|
09/28/2012 | Routine |
- Dumpster lids open (corrected on site)
Dumpster lid is open.
Correction: Cover all dumpsters and waste handling units. Keep lid closed on dumpster.
Comments: Corrected during inspection
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall area behind dish machine.
Location: Dish machine area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint or seal wood shelving located above 2 bay sink area of kitchen, so wood surface will be in a smooth/easily cleanable condition.
Location: Prep area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean dust from hood filters as needed.
Location: Cook line
|
05/14/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Corrected during inspection
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: Food setting on soil utensil side of dish machine drain board... Do not use dish machine drain board for food prep or food storage... use prep tables for food prep.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair. Hole in dry wall in toilet facility...
Correction: The physical facility shall be maintained in good repair.
Location: Mens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
|
01/11/2012 | Routine |
Restaurant representatives - add corrected or new information about DOWNTOWN OLLY'S, 822 N ILLINOIS ST, Indianapolis, IN »