- 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: FOOD EMPLOYEE APPLYING GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE FOOD EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEPOSITS LEFT ON BACK SIDE OF SLICER.CLEAN AND SANITIZE ALL SURFACES EVERY FOUR HOURS.
Location: Kitchen (back)
Equipment: Slicer
- 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.
Comments: QUAT SANITIZING SOLUTION WEAK (LESS THAN 100 PPM) IN BUCKETS ON SANDWICH MAKE LINE.CHANGE SOLUTION EVERY 2 TO 3 HOURS TO MAINTAIN THE PROPER CONCENTRATION AT 200 PPM QUAT.
Location: Service counter
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED SPOONS STORED IMPROPERLY IN BASKET ON SANDWICH MAKE LINE.STORE SPOONS WITH HANDLES IN SAME DIRECTION TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LABELS SOILED ON STORAGE RACKS INSIDE REACH IN COOLERS. CLEAN LABELS OR REPLACE IF SOIL CANNOT BE REMOVED.
Location: Cook line
|
06/12/2014 | 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: FOOD EMPLOYEE APPLYING GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE FOOD EMPLOYEES WASH HANDS BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEPOSITS LEFT ON BACK SIDE OF SLICER.CLEAN AND SANITIZE ALL SURFACES EVERY FOUR HOURS.
Location: Kitchen (back)
Equipment: Slicer
- 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.
Comments: QUAT SANITIZING SOLUTION WEAK (LESS THAN 100 PPM) IN BUCKETS ON SANDWICH MAKE LINE.CHANGE SOLUTION EVERY 2 TO 3 HOURS TO MAINTAIN THE PROPER CONCENTRATION AT 200 PPM QUAT.
Location: Service counter
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED SPOONS STORED IMPROPERLY IN BASKET ON SANDWICH MAKE LINE.STORE SPOONS WITH HANDLES IN SAME DIRECTION TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LABELS SOILED ON STORAGE RACKS INSIDE REACH IN COOLERS. CLEAN LABELS OR REPLACE IF SOIL CANNOT BE REMOVED.
Location: Cook line
|
06/05/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD CONTACT SURFACE OF CLEAN AND SANITIZED SPATULAS AND KNIVES STORED ON A MAGNETIC STRIP SOILED WTH RUST STAINS LOCATED IN BACK PREP AREA.CLEAN AND SANITIZE STRIP THOROUGHLY TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: FOOD STORAGE CART STORED IN FRONT OF HAND SINK LOCATED IN BACK PREP AREA.ENSURE NOTHING IS STORED IN FRONT OF HAND SINKS TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS DRAPED ACROSS RED BUCKET CONTAINING SANITIZING SOLUTION. OTHER WET TOWELS STORED ON THREE BAY DRAIN BOARDS.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS DRAPED ACROSS RED BUCKET CONTAINING SANITIZING SOLUTION. OTHER WET TOWELS STORED ON THREE BAY DRAIN BOARDS.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Service counter
|
11/05/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEAT BALLS WERE HOLDING AT 110 DEGREES F ON STEAM TABLE.ENSURE PRODUCT MAINTAINS THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER. MEAT BALLS WERE HEATED TO 165 DEGREES F.
Location: Cook line
- 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: PRE PORTIONED DELI MEAT WAS HOLDING AT 48 DEGREES F ABOVE THE "LOAD LIMIT" ON COLD TOP COOLER ON SANDWICH MAKE LINE.ENSURE DELI MEAT IS STORED "AT OR BELOW" LOAD LINE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PRODUCT REMOVED TO BOTTOM COOLER.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST AND BITS OF WIRE FROM A SCOURING PAD.CLEAN AND SANITIZE STRIP THOROUGHLY. DISCONTINUE USING WIRE TYPE SCRUBBER TO CLEAN STRIP. USE A SCRUB BRUSH THAT IS DURABLE AND RESISTANT TO SEPARATION.
Location: Prep area
- 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: LARGE PITCHER WAS STORED INSIDE HAND SINK ON MAKE LINE. ENSURE NOTHING IS STORED INSIDE SINK AND USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- 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.
Comments: QUAT SANITIZING SOLUTION WAS MAINTAINING 100 PPM QUAT IN BUCKETS ON MAKE LINE. CONCENTRATED QUAT SANITIZER WAS NOT FLOWING THROUGH LINE AT THREE COMPARTMENT SINK TO BRING SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM. PROVIDE REPAIR TO PUMP TO DISPENSE THE PROPER CONCENTRATION. DILUTE BUCKETS MANUALLY UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UP PACKAGED UTENSILS AND LIDS STORED IMPROPERLY IN DISPLAY CONTAINERS AT BEVERAGE STATION.STORE UTENSILS AND LIDS PROPERLY TO PROTECT LIP AND FOOD CONTACT SURFACES.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE COLD TOP COOLER ON SANDWICH MAKE LINE. SOME THERMOMETERS NOT LOCATED FOR EASY VIEWING.PROVIDE THERMOMETER INSIDE COLD TOP COOLER AND ENSURE ALL THERMOMETERS ARE VISIBLE FOR EASY VIEWING OF TEMPERATURE DISPLAY.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED WITH BUILD UP BELOW ONE BAY SINK.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- 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: ICE SCOOP STORED DIRECTLY ON TOP OF THE ICE MACHINE.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR INSIDE BIN WITH HANDLE ABOVE ICE.
Location: Kitchen (back)
|
05/01/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEAT BALLS WERE HOLDING AT 110 DEGREES F ON STEAM TABLE.ENSURE PRODUCT MAINTAINS THE PROPER HOT HOLDING TEMPERATURE OF 135 DEGREES F OR HIGHER. MEAT BALLS WERE HEATED TO 165 DEGREES F.
Location: Cook line
- 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: PRE PORTIONED DELI MEAT WAS HOLDING AT 48 DEGREES F ABOVE THE "LOAD LIMIT" ON COLD TOP COOLER ON SANDWICH MAKE LINE.ENSURE DELI MEAT IS STORED "AT OR BELOW" LOAD LINE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. PRODUCT REMOVED TO BOTTOM COOLER.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES SOILED WITH RUST AND BITS OF WIRE FROM A SCOURING PAD.CLEAN AND SANITIZE STRIP THOROUGHLY. DISCONTINUE USING WIRE TYPE SCRUBBER TO CLEAN STRIP. USE A SCRUB BRUSH THAT IS DURABLE AND RESISTANT TO SEPARATION.
Location: Prep area
- 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: LARGE PITCHER WAS STORED INSIDE HAND SINK ON MAKE LINE. ENSURE NOTHING IS STORED INSIDE SINK AND USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- 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.
Comments: QUAT SANITIZING SOLUTION WAS MAINTAINING 100 PPM QUAT IN BUCKETS ON MAKE LINE. CONCENTRATED QUAT SANITIZER WAS NOT FLOWING THROUGH LINE AT THREE COMPARTMENT SINK TO BRING SOLUTION TO THE PROPER CONCENTRATION OF 200 PPM. PROVIDE REPAIR TO PUMP TO DISPENSE THE PROPER CONCENTRATION. DILUTE BUCKETS MANUALLY UNTIL REPAIR HAS BEEN MADE.
Location: Cook line
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UP PACKAGED UTENSILS AND LIDS STORED IMPROPERLY IN DISPLAY CONTAINERS AT BEVERAGE STATION.STORE UTENSILS AND LIDS PROPERLY TO PROTECT LIP AND FOOD CONTACT SURFACES.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE COLD TOP COOLER ON SANDWICH MAKE LINE. SOME THERMOMETERS NOT LOCATED FOR EASY VIEWING.PROVIDE THERMOMETER INSIDE COLD TOP COOLER AND ENSURE ALL THERMOMETERS ARE VISIBLE FOR EASY VIEWING OF TEMPERATURE DISPLAY.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FLOOR DRAIN SOILED WITH BUILD UP BELOW ONE BAY SINK.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- 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: ICE SCOOP STORED DIRECTLY ON TOP OF THE ICE MACHINE.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE OR INSIDE BIN WITH HANDLE ABOVE ICE.
Location: Kitchen (back)
|
04/24/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
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: EMPLOYEE DRANK FROM BOTTLED BEVERAGE IN FOOD PREP AREA. ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGEMENT PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS. ENSURE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS WHILE HANDLING/PREPARING FOOD.
- 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: JACKETS STORED ON DRY STORAGE SHELVING IN BACK KITCHENA AREA. PROVIDE A COAT RACK TO STORE JACKETS.
Location: Dry storage
- Food storage (corrected on site)
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: CART CONTAINING PACKAGED LOAVES OF BREAD NEXT TO HAND SINK EXPOSED TO SPLASH. BREAD STORED ON BOTTOM SHELF OF SAME CART LESS THAN SIX INCHES OFF THE FLOOR.
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: ICE DISPENSER SOILED WITH MILDEW LOCATED WATER DISPENSER IN DINING ROOM. CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK IN BACK PREP AREA.
Location: Kitchen
|
10/17/2012 | Routine |
| No violation noted during this evaluation. | 09/12/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FIREHOUSE SUBS, 5963 E 82ND ST, Indianapolis, IN »