- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. PERSON IN CHARGE STATED THAT HYDROGEN PEROXIDE IS USED TO CLEAN AND SANITIZE SOILED CUTTING BOARD SOMETIMES.HYDROGEN PEROXIDE IS NOT AN APPROVED SANITIZER. DISCONTINUE USE. MUST USE APPROVED SANITIZER.
Location: Kitchen
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: 1. NO MOP SINK IS PRESENT IN ESTABLISHMENT. MOP WATER IS BEING DUMPED OUTSIDE.DISCONTINUE. ALL MOP WATER AND SEWAGE MUST BE DISPOSED OF DOWN AN APPROVED DRAIN.
- 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: 1. OBSERVED EMPLOYEES NOT WASHING HANDS BEFORE APPLYING GLOVES.HANDS MUST BE WASHED BEFORE APPLYING GLOVES AND WHEN CHANGING GLOVES TO PREVENT CONTAMINATION OF THE OUTSIDE OF THE GLOVES.
- Food unapproved sources (corrected on site)
Food from unapproved sources.
Correction: Food shall be obtained from sources that comply with law.
Comments: 1. GRILLED CHICKEN IS BEING MADE AT HOME AND HELD HOT IN STEAM TABLE IN KITCHEN.DISCONTINUE. ALL FOOD MUST BE PREPARED IN THE ESTABLISHMENT OR FROM AN APPROVED LICENSED FACILITY/VENDOR.CORRECTED - OWNER IS TAKING CHICKEN HOME.
Location: Kitchen
Equipment: Steam table
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. HYDROGEN PEROXIDE STORED BY PREP SINK FOR HAND WASHING PURPOSES.MUST DO ALL HAND WASHING AT A DESIGNATED HAND SINK WITH SOAP. REMOVE PEROXIDE.
Location: Kitchen
Equipment: Hand sink
- 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: 1. COOKED EGGS AND CHICKEN SALAD NOT LABELED WITH A DISCARD DATE IN UPRIGHT COOLER.ALL READY-TO-EAT FOODS BEING HELD LONGER THAN 24 HOURS MUST BE LABELED WITH A DISCARD DATE OF NO LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
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: 1. ESTABLISHMENT IS WASHING, SANITIZING, AND THEN RINSING DISHES AND EQUIPMENT.PROPER WAREWASHING PROCEDURE IS TO WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND THEN AIR DRY, ENSURE A PROPER SANITIZER AT THE CORRECT CONCENTRATION IS BEING USED.
Location: Three bay area
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: 1. DRAIN FROM THE ICE CRUSHER IS GOING INTO A PITCHER ON THE FLOOR IN THE YOGURT AREA.THE DRAIN MUST BE ROUTED TO AN APPROVED OPEN-SITE DRAIN INTO THE SANITARY SEWER SYSTEM.2. YOGURT MACHINE CONDENSATION DRAIN IS ROUTED OUTSIDE BY THE BACK DOOR. SINCE THERE IS A CONSTANT FLOW, CONDENSATION DRAIN MUST BE ROUTED TO AN OPEN-SITE DRAIN OR AN EVAPORATOR.3. THE DRAIN FROM THE THREE BAY SINK AND ONE BAY PREP SINK ARE ROUTED INTO THE SIDE OF THE CURB-STYLE MOP SINK. THEY ARE NOT PROPERLY PLUMBED.USE AN APPROVED, LICENSED PLUMBER TO REPAIR THE DRAINS. THE DRAINS MUST BE CONNECTED TO THE SANITARY SEWER.
Location: Service counter
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: 1. THE PREVIOUS ESTABLISHMENT WAS APPROVED FOR A TOTAL OCCUPANCY OF 15 OR LESS SINCE THERE IS ONLY ONE RESTROOM. CURRENT SEATING HOLDS 35. REDUCE THE NUMBER OF SEATS OR INSTALL A SECOND RESTROOM.
Location: Restroom
- 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: 1. IN PLACE CHLORINE/BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE AT LEAST EVERY 4 HOURS.CORRECTED.
Location: Service counter
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 1. THE ELECTRIC STOVE TOP IS NOT APPROVED FOR USE. NO EXHAUST SYSTEM IS PRESENT. REMOVE FROM ESTABLISHMENT. HEAT FOOD ITEMS IN MICROWAVE. THE CURRENT STEAM TABLE IS ONLY A WARMER AND SHOULD NOT BE USED TO HEAT UP FOODS.
Location: Kitchen
- Nonfood contact surface design (corrected)
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: 1. RAW WOOD CABINETS IN DRY STORAGE AREA, YOGURT AREA, AND THREE BAY AREA MUST BE PAINTED OR SEALED TO PROVIDE A SMOOTH, NONPOROUS AND EASILY CLEANABLE SURFACE.
Location: Kitchen
- Unapproved non-food contact (corrected)
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: 1. PLACED STYROFOAM COVERED IN FOIL IN BOTTOM OF COLD TOP.REMOVE. NOT APPROVED NONFOOD CONTACT SURFACES.
Location: Service counter
Equipment: Cold top
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. PUSH PINS HOLDING MENUS TO WALL IN SERVICE COUNTER AREA.REMOVE.
Location: Service counter
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: 1. REMOVE PAPER TOWELS AND HAND SOAP FROM PREP SINK AREA. DO ALL HAND WASHING IN DESIGNATED HAND SINK.
Location: Kitchen
Equipment: Prep sink
- 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: 1. EMPLOYEE FOOD STORED WITH FOOD FOR CONSUMERS IN CHEST FREEZER.STORE ALL EMPLOYEE FOOD AWAY FROM CONSUMER FOOD IN A SEPARATE, DESIGNATED AREA.
Location: Service counter
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. MOP SINK NOT PRESENT IN FACILITY. PROVIDE A MOP SINK. MOP SINK MUST HAVE A FAUCET WITH HOT AND COLD RUNNING WATER. RECOMMEND INSTALLING A MOP SINK IN THE BROOM CLOSET.
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11/05/2014 | Pre-Licensing Recheck |
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. USING PURSUE BROAD SPECTRUM DISINFECTANT FOR SANITIZER.THIS CHEMICAL IS NOT APPROVED AS A SANITIZER IN FOOD ESTABLISHMENTS. PROVIDE AN APPROVED SANITIZER SUCH AS QUAT OR CHLORINE/BLEACH. DISCONTINUE USE OF THIS CHEMICAL.
Location: Three bay area
- Sewage removal
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: 1. NO MOP SINK IS PRESENT IN ESTABLISHMENT. MOP WATER IS BEING DUMPED OUTSIDE.DISCONTINUE. ALL MOP WATER AND SEWAGE MUST BE DISPOSED OF DOWN AN APPROVED DRAIN.
- Improper sanitizing of utensil(s) and equipment
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: 1. ESTABLISHMENT IS WASHING, SANITIZING, AND THEN RINSING DISHES AND EQUIPMENT.PROPER WAREWASHING PROCEDURE IS TO WASH WITH SOAP AND WATER, RINSE WITH WATER, SANITIZE, AND THEN AIR DRY, ENSURE A PROPER SANITIZER AT THE CORRECT CONCENTRATION IS BEING USED.
Location: Three bay area
Equipment: 3-bay
- 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: 1. RAW WOOD CABINETS IN DRY STORAGE AREA, YOGURT AREA, AND THREE BAY AREA MUST BE PAINTED OR SEALED TO PROVIDE A SMOOTH, NONPOROUS AND EASILY CLEANABLE SURFACE.
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: 1. PLACED STYROFOAM COVERED IN FOIL IN BOTTOM OF COLD TOP.REMOVE. NOT APPROVED NONFOOD CONTACT SURFACES.
Location: Service counter
Equipment: Cold top
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: 1. REMOVE PAPER TOWELS AND HAND SOAP FROM PREP SINK AREA. DO ALL HAND WASHING IN DESIGNATED HAND SINK.
Location: Kitchen
Equipment: Prep sink
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: 1. EMPLOYEE CLOTHING HANGING ON WIRE RACK SHELVING HOLDING DRY STORAGE GOODS.STORE ALL EMPLOYEE ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. MOP SINK NOT PRESENT IN FACILITY. EMPLOYEE STATED MOP WATER IS BEING DISCARDED OUTSIDE.DO NOT DISCARD MOP WATER OUTSIDE. MUST BE DISCARDED DOWN AN APPROVED DRAIN. A MOP SINK MUST BE PROVIDED. FURTHER INFORMATION WILL BE PROVIDED AT FOLLOW UP INSPECTION.
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10/31/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about I LOVE SALAD, 4825 E 96TH ST, Indianapolis, IN »