- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots on wire rack shelving. Corrected during inspection
Location: Dish machine area
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Brooms on floor by ice machine. Corrected during inspection
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity. (Cook line hood in kitchen)
Correction: Provide adequate lighting.
Comments: Bulbs replaced... Corrected during inspection
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Damaged lid liner of chest freezer.
Location: Kitchen (back)
Equipment: Chest freezer
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10/24/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Two lights out in hood in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on the floor at 2 bay sink area, and dishmachine area.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on the floor at 2 bay sink area, and dishmachine area.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Prep area
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06/09/2014 | Routine |
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Peeling paint in interior corner of hood in kitchen area cook line. Remove peeling paint from interior surface of hood; Remove/replace old style prep table with rusted metal storage shelf located by steam table line.
Location: Cook line
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Peeling paint in interior corner of hood in kitchen area cook line. Remove peeling paint from interior surface of hood; Remove/replace old style prep table with rusted metal storage shelf located by steam table line.
Location: Kitchen (front)
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Conduct final clean down of equipment surfaces in the dish machine/three bay sink area; and clean surface rust from metal storage shelf of prep table in kitchen prep area.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Conduct final clean down of equipment surfaces in the dish machine/three bay sink area; and clean surface rust from metal storage shelf of prep table in kitchen prep area.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Conduct final clean down of equipment surfaces in the dish machine/three bay sink area; and clean surface rust from metal storage shelf of prep table in kitchen prep area.
Location: Three bay area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non functioning light bulbs in the hood in the kitchen area.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Prior to opening for business do a final cleaning of walls, floors in dish machine/three bay sink area.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Prior to opening for business do a final cleaning of walls, floors in dish machine/three bay sink area.
Location: Three bay area
- Thermometer, provided
Cold 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 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.
Location: Kitchen (back)
Equipment: Chest freezer
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05/07/2014 | Pre-Licensing |
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