| No violation noted during this evaluation. | 09/19/2014 | Routine |
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Extra ice scoops stored on top of ice machine; add racks for proper storage or use clean container. One ice scoop stored properly on rack inside machine.
Location: Kitchen
Equipment: Ice machine
|
03/26/2014 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook observed handling ready to eat shrimp with bare hands.Use gloves or tongs when handling ready to eat foods.
|
07/25/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using tongs to handle grilled chicken breast touched chicken with bare hands. Chicken was discarded.
- 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.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink near dish machine.
Location: Kitchen (back)
|
04/16/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook using tongs to handle grilled chicken breast touched chicken with bare hands. Chicken was discarded.
- 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.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back hand sink near dish machine.
Location: Kitchen (back)
|
04/08/2013 | Routine |
| No violation noted during this evaluation. | 03/26/2013 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 03/20/2013 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 03/07/2013 | Non-Illness Complaint |
- 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.
Location: Bar
Equipment: 4-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- No test kit (corrected)
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.
Location: Bar
Equipment: 4-bay
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine not at proper wash temp. Hobart will be called to look at all dishmachines.
Location: Kitchen
Equipment: Dishmachine
|
01/31/2013 | Pre-Licensing Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE A RESTRAINT FOR LARGE CO2 TANKS LOCATED NEXT TO SODA FOUNTAIN SYRUP STORAGE SHELF.
- 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: BOWL OF RAW SHRIMP STORED IN BETWEEN PRODUCE ON BOTTOM SHELF INSIDE WALK IN COOLER. SEGREGATE RAW FOOD AND READY TOE EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: CONTAINER OF PREPARED PASTA, AND OTHER FOOD ITEMS MISSING DATEMARK. ENSURE ALL PREPARED FOODS ARE CLEARLY MARKED WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. ENSURE BLADE IS CLEAN AND SANITIZED EVERY FOUR HOURS.
Location: Kitchen
- 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.
Comments: PROVIDE A THERMOMETER INSIDE COOK LINE REACH IN REFRIGERATOR.
Location: Kitchen
|
12/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE A RESTRAINT FOR LARGE CO2 TANKS LOCATED NEXT TO SODA FOUNTAIN SYRUP STORAGE SHELF.
- 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: BOWL OF RAW SHRIMP STORED IN BETWEEN PRODUCE ON BOTTOM SHELF INSIDE WALK IN COOLER. SEGREGATE RAW FOOD AND READY TOE EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Walk-in cooler
- 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: CONTAINER OF PREPARED PASTA, AND OTHER FOOD ITEMS MISSING DATEMARK. ENSURE ALL PREPARED FOODS ARE CLEARLY MARKED WITH A 7 DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED WITH DRIED FOOD RESIDUE. ENSURE BLADE IS CLEAN AND SANITIZED EVERY FOUR HOURS.
Location: Kitchen
- 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.
Comments: PROVIDE A THERMOMETER INSIDE COOK LINE REACH IN REFRIGERATOR.
Location: Kitchen
|
12/07/2012 | Routine |
- Chemical sanitizer concentration
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.
Location: Bar
Equipment: 4-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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.
Location: Bar
Equipment: 4-bay
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine not at proper wash temp. Hobart will be called to look at all dishmachines.
Location: Kitchen
Equipment: Dishmachine
|
10/10/2012 | Pre-Licensing Recheck |
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine not at proper wash temp. Hobart will be called to look at all dishmachines.
Location: Kitchen
Equipment: Dishmachine
|
09/05/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about IVY TECH COURSES RESTAURANT, 2820 N MERIDIAN ST, Indianapolis, IN »