- 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: COOLER TEMP WAS AT 52 DEGREES F. COOLER SHOULD BE AT 41 DEGREES F OR BELOW. PULLED PORK TEMPS BETWEEN 50-55 DEG F. CHICKEN TEMPERATURE AT 42 DEGREES F. SOME CHICKEN WAS RECENTLY PREPPED AND PUT IN THE COOLER. THAT CHICKEN WAS TAKEN TO THE WALK IN COOLER TO MAINTAIN COLDER TEMP. COOLER WAS TURNED DOWN TO A LOWER SETTING. PULLED PORK WAS DISCARDED. COOLER TEMPERATURE WAS BEGINNING TO GET LOWER BEFORE I LEFT.I WILL CHECK THE TEMPERATURE OF THE COOLER UPON REINSPECTION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: SANITIZER IN 3-BAY AT 500 PPM. QUAT NEEDS TO BE BETWEEN 150-400 PPM.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES AND FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT YOUR PEST CONTROL COMPANY.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: (BACK BAR) RAID AND OTHER INSECT SPRAYS ON SHELF. SPRAY CANS DISCARDED.
Location: Bar
- Cutting surface(s) (corrected)
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: SMALLER CUTTING BOARD
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOOR OPEN.
Location: Bar
- 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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
Location: Bar
- 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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLAP ON ICE MACHINE HAS RUST ON IT. PLEASE CLEAN AND SANITIZE. IMPROVE ROUTINE CLEANING.2. NOZZLES ON BEER TAP SOILED AND BEGINNING TO GROW MOLD. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLAP ON ICE MACHINE HAS RUST ON IT. PLEASE CLEAN AND SANITIZE. IMPROVE ROUTINE CLEANING.2. NOZZLES ON BEER TAP SOILED AND BEGINNING TO GROW MOLD. PLEASE CLEAN AND SANITIZE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK. PLEASE INSTALL A PAPER TOWEL HOLDER AT HAND SINK.
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER LEAKING. PLEASE REPAIR.
Location: Kitchen
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08/05/2014 | 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.
Comments: COOLER TEMP WAS AT 52 DEGREES F. COOLER SHOULD BE AT 41 DEGREES F OR BELOW. PULLED PORK TEMPS BETWEEN 50-55 DEG F. CHICKEN TEMPERATURE AT 42 DEGREES F. SOME CHICKEN WAS RECENTLY PREPPED AND PUT IN THE COOLER. THAT CHICKEN WAS TAKEN TO THE WALK IN COOLER TO MAINTAIN COLDER TEMP. COOLER WAS TURNED DOWN TO A LOWER SETTING. PULLED PORK WAS DISCARDED. COOLER TEMPERATURE WAS BEGINNING TO GET LOWER BEFORE I LEFT.I WILL CHECK THE TEMPERATURE OF THE COOLER UPON REINSPECTION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: SANITIZER IN 3-BAY AT 500 PPM. QUAT NEEDS TO BE BETWEEN 150-400 PPM.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES AND FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT YOUR PEST CONTROL COMPANY.
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: (BACK BAR) RAID AND OTHER INSECT SPRAYS ON SHELF. SPRAY CANS DISCARDED.
Location: Bar
- 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: SMALLER CUTTING BOARD
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: DOOR OPEN.
Location: Bar
- 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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
Location: Bar
- 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. FLOORS THROUGHOUT KITCHEN SOILED. PLEASE CLEAN. ALSO CLEAN UNDER AND BEHIND APPLIANCES.2. CABINET UNDER HAND SINK DIRTY AT FRONT BAR. PLEASE CLEAN.3. SINKS AT BACK BAR SOILED. PLEASE CLEAN IN AND AROUND THE TOP OF SINKS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLAP ON ICE MACHINE HAS RUST ON IT. PLEASE CLEAN AND SANITIZE. IMPROVE ROUTINE CLEANING.2. NOZZLES ON BEER TAP SOILED AND BEGINNING TO GROW MOLD. PLEASE CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FLAP ON ICE MACHINE HAS RUST ON IT. PLEASE CLEAN AND SANITIZE. IMPROVE ROUTINE CLEANING.2. NOZZLES ON BEER TAP SOILED AND BEGINNING TO GROW MOLD. PLEASE CLEAN AND SANITIZE.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK. PLEASE INSTALL A PAPER TOWEL HOLDER AT HAND SINK.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SPRAYER LEAKING. PLEASE REPAIR.
Location: Kitchen
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07/29/2014 | Routine |
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife and pizza cutter stored in the gap between the prep table and the cold top cooler. Store utensils in a manner that prevent contamination.
Location: Prep area
Equipment: Prep table
- 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: Grill hood vent covers are soiled.
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Half wall between the cook line and the 3-bay sink is not finished and sealed on the corners. Refinish and seal/paint the wall or remove it.
Location: Cook line
- 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: Raw fish thawing in the 2-bay sink in standing water. Use an approved thawing method.
Location: Kitchen
Equipment: 2-bay
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02/10/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FIRE BY THE MONON, 6523 FERGUSON ST, Indianapolis, IN »