- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BAKED CHICKEN HOLDING AT 118 DEGREES F IN HOT HOLDING CABINET.ADJUST/REPAIR UNIT TO MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED WITH FOOD AND SINGLE USE ITEMS ON DRY STORAGE SHELF.STORE CLEANING PRODUCTS SEPARATE TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED ITEMS.
Location: Dry storage
- 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: RAW FISH STORED WITH READY TO EAT FOODS INSIDE WALK IN COOLER.STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen (back)
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE DID NOT SANITIZE EQUIPMENT IN THREE BAY SINK AFTER CLEANING.ENSURE DISHES AND UTENSILS ARE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- 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: SANITIZING SOLUION NOT PRESENT IN ESTABLISHMENT. SANITIZER MUST BE PRESENT IN ESTABLISHMENT AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND EQUIPMENT TO KILL BACTERIA AND GERMS AND SPREAD OF DISEASE.ESTABLISHMENT MUST CLOSE TEMPORARILY UNTIL SANITIZER IS AVAILABLE.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT IN THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- 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: BAG OF POTATOES STORED ON THE FLOOR.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: WOMENS RESTROOM DOOR OPEN.PROVIDE A SELF CLOSURE DEVICE ON WOMENS RESTROOM DOOR TO ENSURE DOOR SHUTS COMPLETELY AFTER OPENING.
Location: Womens restroom
- No test kit
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.
Comments: PROVIDE PH TEST STRIPS TO VERIFY CHLORINE BLEACH SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS.
Location: Kitchen
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06/16/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BAKED CHICKEN HOLDING AT 118 DEGREES F IN HOT HOLDING CABINET.ADJUST/REPAIR UNIT TO MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
Location: Service counter
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED WITH FOOD AND SINGLE USE ITEMS ON DRY STORAGE SHELF.STORE CLEANING PRODUCTS SEPARATE TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED ITEMS.
Location: Dry storage
- 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: RAW FISH STORED WITH READY TO EAT FOODS INSIDE WALK IN COOLER.STORE RAW FOODS BELOW READY TO EAT TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Kitchen (back)
Equipment: Reach in cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE DID NOT SANITIZE EQUIPMENT IN THREE BAY SINK AFTER CLEANING.ENSURE DISHES AND UTENSILS ARE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- 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: SANITIZING SOLUION NOT PRESENT IN ESTABLISHMENT. SANITIZER MUST BE PRESENT IN ESTABLISHMENT AT ALL TIMES TO SANITIZE FOOD CONTACT SURFACES AND EQUIPMENT TO KILL BACTERIA AND GERMS AND SPREAD OF DISEASE.ESTABLISHMENT MUST CLOSE TEMPORARILY UNTIL SANITIZER IS AVAILABLE.
Location: Kitchen
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT IN THREE COMPARTMENT SINK.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- 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: BAG OF POTATOES STORED ON THE FLOOR.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- No test kit
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.
Comments: PROVIDE PH TEST STRIPS TO VERIFY CHLORINE BLEACH SANITIZER CONCENTRATION IN SANITIZING SOLUTIONS.
Location: Kitchen
|
06/09/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING DISTANCE SIGNAGE ON PUBLIC ENTRANCE.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FILM COVERING SURFACE OF 2-BAY SINK.
Location: Kitchen
Equipment: 2-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL HAND SINKS,
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL HAND SINKS,
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT AND COLD WATER SUPPLY LINES CONNECTED INCORRECTLY ON FAUCET IN WOMENS RESTROOM.HOT WATER SHOULD BE RUNNING FROM THE LEFT AND COLD FROM THE RIGHT FAUCET.
Location: Womens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Mens restroom
|
04/28/2014 | Pre-Licensing Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING DISTANCE SIGNAGE ON PUBLIC ENTRANCE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FILM COVERING SURFACE OF 2-BAY SINK.
Location: Kitchen
Equipment: 2-bay
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL HAND SINKS,
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT ALL HAND SINKS,
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT AND COLD WATER SUPPLY LINES CONNECTED INCORRECTLY ON FAUCET IN WOMENS RESTROOM.HOT WATER SHOULD BE RUNNING FROM THE LEFT AND COLD FROM THE RIGHT FAUCET.
Location: Womens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Womens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Mens restroom
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04/24/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HAPPY CHICKEN, 6693 E 82ND ST, Indianapolis, IN »