| No violation noted during this evaluation. | 06/04/2014 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Employees using a disinfectant for sanitizing food contact surfaces. Provide an approved food contact sanitizer.
|
12/04/2013 | Recheck |
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Employees using a disinfectant for sanitizing food contact surfaces. Provide an approved food contact sanitizer.
|
11/27/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES OF VARIOUS CHEMICALS OBSERVED UNLABELED IN THE DISH MACHINE AREA. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: SEVERAL BOTTLES OF DISH SOAP OBSERVED ON THE SIDE LEDGE OF THE ICE MACHINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STANDING WATER OBSERVED IN THE BOTTOM OF THE BEER COOLER. REMOVE WATER AND KEEP CLEAN AND DRY.
Location: Prep area
Equipment: Keg cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK OBSERVED AT THE FAUCET NECK OF THE TWO-COMPARTMENT SINK. REPAIR.
Location: Dish machine area
Equipment: 2-bay
|
05/10/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE OBSERVED ON THE OPEN PACKAGE OF DICED HAM IN THE UPRIGHT REACH-IN COOLER UNIT. PROVIDE DISCARD DATE FOR PRODUCT (MAXIMUM OF 7 DAYS).
Location: Kitchen
Equipment: Upright cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK IN THE KITCHEN OBSERVED INACCESSIBLE DUE TO A SOILED DISH BUS TUB ON TOP OF THE BASIN AND A ROLLING TRASH CAN IN FRONT OF THE SINK. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Hand sink improper usage (corrected)
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: EMPLOYEE OBSERVED RINSING A CLEANING TOWEL INSIDE THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE RINSING TOWELS INSIDE THE SINK.
Location: Kitchen
- Storage of Personal Items (corrected)
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: BOTTLE OF LOTION OBSERVED BEHIND THE COFFEE MAKER IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE STANDING WATER OBSERVED IN THE BOTTOM OF THE BEER REACH-IN COOLER. REMOVE WATER AND KEEP CLEAN AND DRY.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE TOP OF THE BEER REACH-IN COOLER (AREA BETWEEN COUNTER TOP AND COOLER). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER OBSERVED CONTINUOUSLY RUNNING FROM THE FAUCET OF THE TWO-COMPARTMENT SINK. REPAIR -- PART ON ORDER PER MANAGER.
Location: Kitchen
Equipment: 2-bay
|
12/07/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATE OBSERVED ON THE OPEN PACKAGE OF DICED HAM IN THE UPRIGHT REACH-IN COOLER UNIT. PROVIDE DISCARD DATE FOR PRODUCT (MAXIMUM OF 7 DAYS).
Location: Kitchen
Equipment: Upright cooler
- 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: HAND SINK IN THE KITCHEN OBSERVED INACCESSIBLE DUE TO A SOILED DISH BUS TUB ON TOP OF THE BASIN AND A ROLLING TRASH CAN IN FRONT OF THE SINK. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- 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: EMPLOYEE OBSERVED RINSING A CLEANING TOWEL INSIDE THE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISCONTINUE RINSING TOWELS INSIDE THE SINK.
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: BOTTLE OF LOTION OBSERVED BEHIND THE COFFEE MAKER IN THE KITCHEN. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE STANDING WATER OBSERVED IN THE BOTTOM OF THE BEER REACH-IN COOLER. REMOVE WATER AND KEEP CLEAN AND DRY.(2) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE TOP OF THE BEER REACH-IN COOLER (AREA BETWEEN COUNTER TOP AND COOLER). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER OBSERVED CONTINUOUSLY RUNNING FROM THE FAUCET OF THE TWO-COMPARTMENT SINK. REPAIR.
Location: Kitchen
Equipment: 2-bay
|
11/30/2012 | 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. FOOD IS DISCARDED AT END OF BREAKFAST.
Equipment: Buffet
- Chemical sanitizer concentration (corrected)
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. DISHMACHINE NOT SANITIZING. PRIMED MACHINE AND RECEIVED GOOD READING. MONITOR DISHMACHINE.
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and COLD BUFFET - EX. CHEESE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON UNIT UNTIL 41 AND BELOW IS MAINTAINED.
Equipment: Buffet
|
05/31/2012 | 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. FOOD IS DISCARDED AT END OF BREAKFAST.
Equipment: Buffet
- 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. DISHMACHINE NOT SANITIZING. PRIMED MACHINE AND RECEIVED GOOD READING. MONITOR DISHMACHINE.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and COLD BUFFET - EX. CHEESE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON UNIT UNTIL 41 AND BELOW IS MAINTAINED.
Equipment: Buffet
|
05/24/2012 | Routine |
Restaurant representatives - add corrected or new information about HOMEWOOD SUITES AT THE CROSSING, 2501 E 86TH ST, Indianapolis, IN »