| No violation noted during this evaluation. | 10/02/2014 | Illness Complaint |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CUP BEING USED AS A SCOOP INSIDE OF BREADED OKRA BOX. PLEASE USE A HANDLED SCOOP-.
Location: Kitchen
Equipment: reach in freezer
- 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: EGGS STORED OVER BOX OF GREEN PEPPERS
Location: Kitchen
Equipment: Reach in cooler
- 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: BULK LABELING THROUGHOUT KITCHEN. CONTAINERS OF SEASONED SALT, LEMON PEPPER, FLOUR, ETC. PLEASE LABEL ALL PRODUCTS THAT ARE IN DIFFERENT CONTAINERS.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD ON SHELF UNDER GRILL. PLEASE REMOVE CARDBOARD.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SINK HAS LEAK AT FAUCET. PLEASE REPAIR
Location: Kitchen
Equipment: 3-bay
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CONTAINER OF SLICED ORANGES INSIDE OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
|
08/25/2014 | Routine |
- 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: THE 4--DOOR COOLER MEASURED, ( IN 2 LOCATIONS ), 46 DEGREES. MAINTAIN TEMP. AT NO HIGHER THAN 41 F.4/2/14 -- AT THIS TIME: LOWER--LEFT 43 F AND UPPER--RIGHT 44 F. SHOULD BE 41 F OR LESS.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: INSTALL A TRIM STRIP ON BOTTOM OF BACK DOOR TO MINIMIZE OR ELIMINATE SPACE.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) A SECTION OF WALL (BASEBOARD AREA) NEAR FRONT OF KITCHEN HAS WATER--DAMAGED DRYWALL. REPAIR DRYWALL, FINISH AND INSTALL NEW VINYL BASEBOARD MATERIAL.2) NEAR THE MOP SINK (ACROSS FROM) CLEAN INSIDE SURFACES OF LOWER WALL TO ELMINATE MOLD -- THEN RE--DRYWALL AREA, FINISH AND PAINT AS NEEDED.
Location: Kitchen (front)
- 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.PLACE A THERMOMETER IN THE 7 -- UP COOLER.
|
04/08/2014 | 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: THE 4--DOOR COOLER MEASURED, ( IN 2 LOCATIONS ), 46 DEGREES. MAINTAIN TEMP. AT NO HIGHER THAN 41 F.4/2/14 -- AT THIS TIME: LOWER--LEFT 43 F AND UPPER--RIGHT 44 F. SHOULD BE 41 F OR LESS.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: INSTALL A TRIM STRIP ON BOTTOM OF BACK DOOR TO MINIMIZE OR ELIMINATE SPACE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) A SECTION OF WALL (BASEBOARD AREA) NEAR FRONT OF KITCHEN HAS WATER--DAMAGED DRYWALL. REPAIR DRYWALL, FINISH AND INSTALL NEW VINYL BASEBOARD MATERIAL.2) NEAR THE MOP SINK (ACROSS FROM) CLEAN INSIDE SURFACES OF LOWER WALL TO ELMINATE MOLD -- THEN RE--DRYWALL AREA, FINISH AND PAINT AS NEEDED.
Location: Kitchen (front)
- 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.PLACE A THERMOMETER IN THE 7 -- UP COOLER.
|
04/02/2014 | 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: THE 4--DOOR COOLER MEASURED, ( IN 2 LOCATIONS ), 46 DEGREES. MAINTAIN TEMP. AT NO HIGHER THAN 41 F.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- 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: INSTALL A TRIM STRIP ON BOTTOM OF BACK DOOR TO MINIMIZE OR ELIMINATE SPACE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) A SECTION OF WALL (BASEBOARD AREA) NEAR FRONT OF KITCHEN HAS WATER--DAMAGED DRYWALL. REPAIR DRYWALL, FINISH AND INSTALL NEW VINYL BASEBOARD MATERIAL.2) NEAR THE MOP SINK (ACROSS FROM) CLEAN INSIDE SURFACES OF LOWER WALL TO ELMINATE MOLD -- THEN RE--DRYWALL AREA, FINISH AND PAINT AS NEEDED.
Location: Kitchen (front)
- 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.PLACE A THERMOMETER IN THE 7 -- UP COOLER.
|
03/25/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH THE FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY US WITH INFO. REGARDING NEW FOOD HANDLER'S CERT.OUR FAX # IS 221-3070 --- FAX A COPY OF ANOTHER EMPLOYEES CERTIFICATE.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: KITCHEN HAND SINK WAS OUT OF SOAP --- WAS REFILLED AT THIS TIME. -- CORRECTED -- OK'D
Location: Kitchen
|
10/04/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: EMPLOYEE WITH THE FOOD HANDLER'S CERTIFICATE NO LONGER WORKS HERE. SUPPLY US WITH INFO. REGARDING NEW FOOD HANDLER'S CERT.OUR FAX # IS 221-3070 --- FAX A COPY OF ANOTHER EMPLOYEES CERTIFICATE.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: KITCHEN HAND SINK WAS OUT OF SOAP --- WAS REFILLED AT THIS TIME. -- CORRECTED -- OK'D
Location: Kitchen
|
10/01/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR OR REPLACE BULBS IN TWO CEILING LIGHTS IN REAR KITCHEN AREA.
Location: Kitchen (back)
- 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: DEFROST THE FRIGIDAIRE REACH--IN FREEZER.
Location: Kitchen
Equipment: reach in freezer
|
05/14/2013 | Routine |
- 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.
Location: Cook line
|
02/21/2013 | Illness Complaint |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: REPLACE AT LEAST 2 RUSTY SHELVES INSIDE THE 4--DOOR COOLER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.SOME
Comments: REPAIR HAND SINK DRAIN PIPE SO HAND WASHING WILL NOT HAVE TO BE DONE AT 3--BAY SINK.
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE DRAIN PIPE THAT RUNS FROM THE MAIN HAND SINK.2) REPAIR DRIP FROM DRAIN PIPE RUNNING FROM CEILING.--- 1/2/13 -- CORRECDTED -- OK.
Location: Kitchen (back)
|
01/07/2013 | Recheck |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: REPLACE AT LEAST 2 RUSTY SHELVES INSIDE THE 4--DOOR COOLER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.SOME
Comments: REPAIR HAND SINK DRAIN PIPE SO HAND WASHING WILL NOT HAVE TO BE DONE AT 3--BAY SINK.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE DRAIN PIPE THAT RUNS FROM THE MAIN HAND SINK.2) REPAIR DRIP FROM DRAIN PIPE RUNNING FROM CEILING.--- 1/2/13 -- CORRECDTED -- OK.
Location: Kitchen (back)
|
01/02/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: REPLACE AT LEAST 2 RUSTY SHELVES INSIDE THE 4--DOOR COOLER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.SOME
Comments: REPAIR HAND SINK DRAIN PIPE SO HAND WASHING WILL NOT HAVE TO BE DONE AT 3--BAY SINK.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR THE DRAIN PIPE THAT RUNS FROM THE MAIN HAND SINK.2) REPAIR DRIP FROM DRAIN PIPE RUNNING FROM CEILING.
Location: Kitchen (back)
|
12/20/2012 | Routine |
- 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: IN--PLACE SANITIZER (BLEACH ) WATER FOR WIPING CLOTHS WAS MISSING. WAS SET UP -- CORRECTED -- OK.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE SOILED AND WORN CARDBOARD THAT IS ON A REAR PREP. TABLE LOWER SHELF.
Location: Kitchen (back)
|
07/20/2012 | Routine |
- No test kit (corrected on site)
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.PH TEST STRIPS NOT AVAILABLE --- CORRECTED --OK.
Equipment: 3-bay
|
03/06/2012 | Routine |
Restaurant representatives - add corrected or new information about Famous Steakcity & Lemonade, 5880 MICHIGAN RD, Indianapolis, IN »