- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Large can nacho cheese severely dented. Pulled and will return. Manager will go over returning dented cans with the employee checking in orders.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 40 watt bulb in cooler, very dark, especially in the back of the walk-in. Replace with higher watt bulb.
Location: Walk-in cooler
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10/30/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slight accumulation of dust on compressor fan housings in walk in, clean.
Location: Walk-in cooler
Equipment: Walk in cooler
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03/07/2014 | Routine |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Please hang mops on rack to dry.
Location: Kitchen (back)
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10/25/2013 | Routine |
- 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. PERSONAL ITEMS ON FOOD RELATED SHELVING. PLEASE REMOVE.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE WHITE CART IN BACK AREA.
Location: Kitchen (back)
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05/07/2013 | 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. PORK PIECES HAVE PASSED THE 2 HOUR MARK FOR COOLING TO 70 DEGREES F. PERSON IN CHARGE WILL ENSURE PRODUCT IS REHEATED TO 165 DEGREES AND THEN COOLED PER CRITERIA.
Location: Walk-in 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.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Can opener
- 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. PLEASE ENSURE TABLETS ARE DISSOLVED BEFORE USE.
Location: Kitchen (back)
Equipment: 3-bay
- 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. COOLING 4 LARGE CUTS OF PORK IN PAN. SEE ABOVE.
Location: Kitchen (back)
Equipment: Walk in cooler
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01/25/2013 | Recheck |
- Cooling time
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. PORK PIECES HAVE PASSED THE 2 HOUR MARK FOR COOLING TO 70 DEGREES F. PERSON IN CHARGE WILL ENSURE PRODUCT IS REHEATED TO 165 DEGREES AND THEN COOLED PER CRITERIA.
Location: Walk-in 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.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
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. PLEASE ENSURE TABLETS ARE DISSOLVED BEFORE USE.
Location: Kitchen (back)
Equipment: 3-bay
- 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. COOLING 4 LARGE CUTS OF PORK IN PAN. SEE ABOVE.
Location: Kitchen (back)
Equipment: Walk in cooler
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01/18/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW MEAT STORED ABOVE PIE AND BREAD. STORE BELOW.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILD-UP OF METAL SHAVINGS. CHANGE BLADE/CANOPENER.
Location: Kitchen (back)
Equipment: Can opener
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALL WITH SILICONE SEALER.
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
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09/12/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Resurface wall as needed near mop sink area of kitchen.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing. (Hand sink in kitchen needes to be re-sealed to wall)
Correction: Seal hand sink to wall
Location: Kitchen
Equipment: Hand sink
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05/25/2012 | Routine |
- 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.
Comments: Chicken in one large pan. Use smaller, shallow pans to cool
Location: Kitchen (back)
Equipment: Walk in cooler
- 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.
Comments: Thawing Mac and cheese x 3 and turkey x 2 improperly.
Location: Kitchen (back)
Equipment: -------- Sinks / Warewash ---------
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02/01/2012 | Super Bowl Routine |
- Physical facility repair
Physical facility not maintained in good repair. Wall surface repair.
Correction: The physical facility shall be maintained in good repair.
Location: Kitchen (back)
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01/03/2012 | Routine |
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