- Hoods inadequate or unapproved (corrected)
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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JULY 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK ON COOK LINE DOES NOT HAVE HOT RUNNING WATER. HAND SINK MEASURED A MAXIMUM TEMPERATURE OF 69 DEGREES F.REPAIR TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F. UNTIL HAND SINK IS REPAIRED, USE OTHER HAND SINK ON COOK LINE FOR HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE HAS TURNED BLACK FROM SOIL AND MOLD.REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. HAND SINK ON COOK LINE DOES NOT HAVE PAPER TOWELS AVAILABLE.PROVIDE.
Location: Cook line
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.
Comments: 1. HAND SINK FAUCET DOES NOT SHUT OFF COMPLETELY IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.2. ONE FAUCET AT THREE BAY SINK DOES NOT PROVIDE COLD WATER.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
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.
Comments: 1. HAND SINK FAUCET DOES NOT SHUT OFF COMPLETELY IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.2. ONE FAUCET AT THREE BAY SINK DOES NOT PROVIDE COLD WATER.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: 3-bay
|
08/07/2014 | Recheck |
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JULY 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. HAND SINK ON COOK LINE DOES NOT HAVE HOT RUNNING WATER. HAND SINK MEASURED A MAXIMUM TEMPERATURE OF 69 DEGREES F.REPAIR TO PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F. UNTIL HAND SINK IS REPAIRED, USE OTHER HAND SINK ON COOK LINE FOR HAND WASHING.
Location: Cook line
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE HAS TURNED BLACK FROM SOIL AND MOLD.REMOVE CAULKING AND RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. HAND SINK ON COOK LINE DOES NOT HAVE PAPER TOWELS AVAILABLE.PROVIDE.
Location: Cook line
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.
Comments: 1. HAND SINK FAUCET DOES NOT SHUT OFF COMPLETELY IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.2. ONE FAUCET AT THREE BAY SINK DOES NOT PROVIDE COLD WATER.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
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.
Comments: 1. HAND SINK FAUCET DOES NOT SHUT OFF COMPLETELY IN DISHMACHINE AREA.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.2. ONE FAUCET AT THREE BAY SINK DOES NOT PROVIDE COLD WATER.REPAIR TO PROVIDE HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: 3-bay
|
07/28/2014 | Routine |
- Thermometer, provided (corrected on site)
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 the reach in cooler holding creamer.
Location: Service counter
Equipment: Reach in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Bottom of the small cook line oven is soiled.
Location: Cook line
Equipment: Oven
|
12/05/2013 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board on the 2-bay sink observed scored and soiled. Replace or resurface cutting board to allow for easy cleaning.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Bar hand sink observed detached from the bar. Reinstall and reseal hand sink.
Location: Bar
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.
Comments: Plumbing leak observed on the hot water handle side of the 3-bay faucet. Repair faucet to good working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
07/03/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CAN OF WD-40 OBSERVED STORED BEHIND THE ROBOT COUP AND BLENDER BASE ON THE LOWER SHELF IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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) RAW PORK CHOPS OBSERVED STORED ABOVE COOKED SHORT RIBS IN THE MEAT WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW STEAKS OBSERVED STORED ABOVE CARTON OF HEAVY WHIPPING CREAM IN THE UPRIGHT COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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) RAW PORK CHOPS OBSERVED STORED ABOVE COOKED SHORT RIBS IN THE MEAT WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW STEAKS OBSERVED STORED ABOVE CARTON OF HEAVY WHIPPING CREAM IN THE UPRIGHT COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Upright cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TRUFFLE BATTER AND ROASTED TOMATO BUTTER OBSERVED IN THE PRODUCE WALK-IN COOLER WITH AN EXPIRATION DATE OF 1/27. DISCARD PRODUCTS.
Location: Walk-in cooler
- 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: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS DURING FOOD PREP.
- 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: PERSONAL ITEMS (KEYS, PROTEIN POWDER, COOKIES, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE BACK PREP TABLE AND ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- 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: PERSONAL ITEMS (KEYS, PROTEIN POWDER, COOKIES, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE BACK PREP TABLE AND ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP OBSERVED UNDER THE BACK RECEIVING DOOR. ADJUST/REPAIR DOOR SEAL TO ELIMINATE GAP AND PREVENT PEST ENTRY.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER TEMPERATURE AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 90-92 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F. NOTE: WATER HEATERS ON PREMISES AND TO BE INSTALLED 2/8 PER CHEF.
Location: Womens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER TEMPERATURE AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 90-92 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F. NOTE: WATER HEATERS ON PREMISES AND TO BE INSTALLED 2/8 PER CHEF.
Location: Mens restroom
|
02/07/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CAN OF WD-40 OBSERVED STORED BEHIND THE ROBOT COUP AND BLENDER BASE ON THE LOWER SHELF IN THE PREP AREA. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: (1) RAW PORK CHOPS OBSERVED STORED ABOVE COOKED SHORT RIBS IN THE MEAT WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW STEAKS OBSERVED STORED ABOVE CARTON OF HEAVY WHIPPING CREAM IN THE UPRIGHT COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: (1) RAW PORK CHOPS OBSERVED STORED ABOVE COOKED SHORT RIBS IN THE MEAT WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW STEAKS OBSERVED STORED ABOVE CARTON OF HEAVY WHIPPING CREAM IN THE UPRIGHT COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Upright cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TRUFFLE BATTER AND ROASTED TOMATO BUTTER OBSERVED IN THE PRODUCE WALK-IN COOLER WITH AN EXPIRATION DATE OF 1/27. DISCARD PRODUCTS.
Location: Walk-in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS DURING FOOD PREP.
- 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: PERSONAL ITEMS (KEYS, PROTEIN POWDER, COOKIES, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE BACK PREP TABLE AND ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Storage of Personal Items (corrected on site)
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: PERSONAL ITEMS (KEYS, PROTEIN POWDER, COOKIES, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE BACK PREP TABLE AND ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP OBSERVED UNDER THE BACK RECEIVING DOOR. ADJUST/REPAIR DOOR SEAL TO ELIMINATE GAP AND PREVENT PEST ENTRY.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER TEMPERATURE AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 90-92 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER TEMPERATURE AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 90-92 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F.
Location: Mens restroom
|
01/31/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED PANS OF FLEMING'S POTATOES (3) IN THE WALK-IN COOLER MEASURED 50 DEGREES F WHEN TESTED AT 11:50 AM. LABELS ON PANS INDICATE PRODUCTS WERE MADE AT AN UNKNOWN TIME ON 8/27. PROPERLY COOL POTENTIALLY HAZARDOUS FOODS FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. MANAGER DISCARDED PRODUCTS.
Location: Walk-in cooler
- 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: RAW HAMBURGER PATTIES, STEAKS, AND SALMON OBSERVED STORED ABOVE COOKED SHORT RIBS AND OTHER RAW STEAKS ON THE ROLLING CART IN THE MEAT WALK-IN COOLER. ENSURE PROPER RAW MEAT/SEAFOOD STORAGE AND STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL PRODUCTS OBSERVED IN THE DAIRY/PRODUCE WALK-IN COOLER AND IN THE COLD DRAWERS ON THE COOK LINE WITH EXPIRATION DATES OF 8/24-8/26 (BBQ BUTTER, ROASTED TOMATO BUTTER, CHILI SAUCE, FLEMINGS POTATOES, ETC.) PRACTICE PROPER FIFO ROTATION AND DISCARD EXPIRED PRODUCTS.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL PRODUCTS OBSERVED IN THE DAIRY/PRODUCE WALK-IN COOLER AND IN THE COLD DRAWERS ON THE COOK LINE WITH EXPIRATION DATES OF 8/24-8/26 (BBQ BUTTER, ROASTED TOMATO BUTTER, CHILI SAUCE, FLEMINGS POTATOES, ETC.) PRACTICE PROPER FIFO ROTATION AND DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Cooler drawers
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK SUGAR CONTAINER OBSERVED IN THE PREP AREA WITH NO LABEL.(2) BULK SEASONED FLOUR, SALT, AND PEPPER CONTAINERS (3) OBSERVED ON THE COOK LINE WITH NO LABELS.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK SUGAR CONTAINER OBSERVED IN THE PREP AREA WITH NO LABEL.(2) BULK SEASONED FLOUR, SALT, AND PEPPER CONTAINERS (3) OBSERVED ON THE COOK LINE WITH NO LABELS.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. REPLACE DOOR SWEEP TO PREVENT PEST ENTRY.
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: CARDBOARD DUMPSTER OBSERVED MISSING LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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) TO-GO CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING HOLDING BREAD AND POTATOES BETWEEN THE WALK-IN UNITS. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) LARGE POTS OBSERVED STORED FACE UP ON THE SHELVING IN THE DISH ROOM. STORE CLEAN POTS INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- 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) TO-GO CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING HOLDING BREAD AND POTATOES BETWEEN THE WALK-IN UNITS. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) LARGE POTS OBSERVED STORED FACE UP ON THE SHELVING IN THE DISH ROOM. STORE CLEAN POTS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED PEELING AND/OR MISSING AT THE FLOOR/WALL JUNCTURE IN THE UTILITY ROOM NEAR THE BACK EXIT DOOR. INSTALL COVE MOLDING.
Location: Back room
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 85-88 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER OBSERVED IN FRONT OF THE DISH MACHINE AT THE BAR DUE TO THE UNIT LEAKING. REPAIR UNIT AND REMOVE STANDING WATER.
Location: Bar
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP AND HAND SOAP DISPENSER OBSERVED MISSING FROM THE HAND SINK IN FRONT OF THE FRYERS ON THE COOK LINE. PROVIDE.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Womens restroom
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.
Comments: DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Dish machine area
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.
Comments: DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Cook line
Equipment: Dipper well
|
09/04/2012 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED PANS OF FLEMING'S POTATOES (3) IN THE WALK-IN COOLER MEASURED 50 DEGREES F WHEN TESTED AT 11:50 AM. LABELS ON PANS INDICATE PRODUCTS WERE MADE AT AN UNKNOWN TIME ON 8/27. PROPERLY COOL POTENTIALLY HAZARDOUS FOODS FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. MANAGER DISCARDED PRODUCTS.
Location: Walk-in cooler
- 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: RAW HAMBURGER PATTIES, STEAKS, AND SALMON OBSERVED STORED ABOVE COOKED SHORT RIBS AND OTHER RAW STEAKS ON THE ROLLING CART IN THE MEAT WALK-IN COOLER. ENSURE PROPER RAW MEAT/SEAFOOD STORAGE AND STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL PRODUCTS OBSERVED IN THE DAIRY/PRODUCE WALK-IN COOLER AND IN THE COLD DRAWERS ON THE COOK LINE WITH EXPIRATION DATES OF 8/24-8/26 (BBQ BUTTER, ROASTED TOMATO BUTTER, CHILI SAUCE, FLEMINGS POTATOES, ETC.) PRACTICE PROPER FIFO ROTATION AND DISCARD EXPIRED PRODUCTS.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: SEVERAL PRODUCTS OBSERVED IN THE DAIRY/PRODUCE WALK-IN COOLER AND IN THE COLD DRAWERS ON THE COOK LINE WITH EXPIRATION DATES OF 8/24-8/26 (BBQ BUTTER, ROASTED TOMATO BUTTER, CHILI SAUCE, FLEMINGS POTATOES, ETC.) PRACTICE PROPER FIFO ROTATION AND DISCARD EXPIRED PRODUCTS.
Location: Cook line
Equipment: Cooler drawers
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK SUGAR CONTAINER OBSERVED IN THE PREP AREA WITH NO LABEL.(2) BULK SEASONED FLOUR, SALT, AND PEPPER CONTAINERS (3) OBSERVED ON THE COOK LINE WITH NO LABELS.
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: (1) BULK SUGAR CONTAINER OBSERVED IN THE PREP AREA WITH NO LABEL.(2) BULK SEASONED FLOUR, SALT, AND PEPPER CONTAINERS (3) OBSERVED ON THE COOK LINE WITH NO LABELS.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: A GAP OF APPROXIMATELY 1/2 INCH OBSERVED UNDER THE BACK EXIT DOOR. REPLACE DOOR SWEEP TO PREVENT PEST ENTRY.
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: CARDBOARD DUMPSTER OBSERVED MISSING LIDS. PROVIDE LIDS TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- 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) TO-GO CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING HOLDING BREAD AND POTATOES BETWEEN THE WALK-IN UNITS. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) LARGE POTS OBSERVED STORED FACE UP ON THE SHELVING IN THE DISH ROOM. STORE CLEAN POTS INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- 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) TO-GO CONTAINERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING HOLDING BREAD AND POTATOES BETWEEN THE WALK-IN UNITS. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) LARGE POTS OBSERVED STORED FACE UP ON THE SHELVING IN THE DISH ROOM. STORE CLEAN POTS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED PEELING AND/OR MISSING AT THE FLOOR/WALL JUNCTURE IN THE UTILITY ROOM NEAR THE BACK EXIT DOOR. INSTALL COVE MOLDING.
Location: Back room
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINKS IN BOTH PUBLIC RESTROOMS MEASURED BETWEEN 85-88 DEGREES F AFTER RUNNING FOR MORE THAN 60 SECONDS. HOT WATER MUST BE PROVIDED AT A MINIMUM OF 100 DEGREES F.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER OBSERVED IN FRONT OF THE DISH MACHINE AT THE BAR DUE TO THE UNIT LEAKING. REPAIR UNIT AND REMOVE STANDING WATER.
Location: Bar
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP AND HAND SOAP DISPENSER OBSERVED MISSING FROM THE HAND SINK IN FRONT OF THE FRYERS ON THE COOK LINE. PROVIDE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) LEFT-MOST HAND SINK FAUCET IN THE WOMEN'S RESTROOM OBSERVED LOOSE. SECURE FAUCET TO THE SINK.(2) COLD WATER FAUCET HANDLE FOR THE THREE-COMPARTMENT SINK IN THE DISH ROOM OBSERVED MISSING. REPLACE HANDLE.(3) DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Womens restroom
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.
Comments: (1) LEFT-MOST HAND SINK FAUCET IN THE WOMEN'S RESTROOM OBSERVED LOOSE. SECURE FAUCET TO THE SINK.(2) COLD WATER FAUCET HANDLE FOR THE THREE-COMPARTMENT SINK IN THE DISH ROOM OBSERVED MISSING. REPLACE HANDLE.(3) DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Dish machine area
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.
Comments: (1) LEFT-MOST HAND SINK FAUCET IN THE WOMEN'S RESTROOM OBSERVED LOOSE. SECURE FAUCET TO THE SINK.(2) COLD WATER FAUCET HANDLE FOR THE THREE-COMPARTMENT SINK IN THE DISH ROOM OBSERVED MISSING. REPLACE HANDLE.(3) DIPPER WELL ON THE COOK LINE OBSERVED NOT FUNCTIONING PROPERLY (WATER WILL NOT TURN ON). REPAIR.
Location: Cook line
Equipment: Dipper well
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08/28/2012 | Routine |
- 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 DISHMACHINE IN BAR AND DISPENSING UNIT NEAR MOP SINK AT TOO LOW OF CONCENTRATION. DO NOT USE TO SANITIZE UNTIL VERIFIED AT PROPER CONCENTRATION.
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 DISHMACHINE IN BAR AND DISPENSING UNIT NEAR MOP SINK AT TOO LOW OF CONCENTRATION. DO NOT USE TO SANITIZE UNTIL VERIFIED AT PROPER CONCENTRATION.
Location: Kitchen (back)
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04/18/2012 | Recheck |
- 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 DISHMACHINE IN BAR AND DISPENSING UNIT NEAR MOP SINK AT TOO LOW OF CONCENTRATION. DO NOT USE TO SANITIZE UNTIL VERIFIED AT PROPER CONCENTRATION.
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 DISHMACHINE IN BAR AND DISPENSING UNIT NEAR MOP SINK AT TOO LOW OF CONCENTRATION. DO NOT USE TO SANITIZE UNTIL VERIFIED AT PROPER CONCENTRATION.
Location: Kitchen (back)
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04/10/2012 | Routine |
Restaurant representatives - add corrected or new information about Detour American Grille Express, 8487 UNION CHAPEL RD, Indianapolis, IN »