- 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: QUAT SANITIZER IS AT ABOUT 400PPM ADD WATER TO DILUTE AND KEEP AT ABOUT 200PPM. CORRECTED ON SITE.
|
07/24/2014 | Routine |
- Potable water (corrected)
Mobile unit does not have sufficient capacity and/or pressure of potable water.
Correction: Provide sufficient capacity and/or pressure of potable water.
Comments: WATER SYSTEM NOT WORKING DUE TO WEATHER. ENSURE THAT THE WATER SYSTEM IS FUNCTIONING PRIOR TO OPERATING. MOBILE UNIT WILL BE TAKEN BACK TO COMMISSARY TO FIX THE PROBLEM.
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: PART OF THE METAL SHELF IS DIRECTLY OVER THE FLAT GRILL AND IS COLLECTING GREASE UNDERNEATH IT. DUE TO THE LOCATION OF THE SHELF, THE SHELF IS CURRENTLY NOT BEING UTILIZED AS STORAGE (IT IS TOO HOT TO STORE ANYTHING DIRECTLY ON IT) . REDUCE THE SIZE OF THE SHELF OR SIMPLY REPLACE WITH A SMALLER SHELF SO THAT THE END DOES NOT STICK DIRECTLY OVER THE FLAT GRILL.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: GREASE CONDENSATE ON THE WALLS. OWNER STATES THAT DUE TO THE COLD WEATHER, HE HAS NOT HIRED SOMEONE TO DO A THOROUGH CLEANING. MAINTENANCE ON WALLS IS DONE ON A MONTHLY BASIS. THOROUGHLY CLEAN FLOORS, WALLS AND CEILINGS TO PREVENT TOO MUCH ACCUMULATION OF GREASE.
- 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: RE-CAULK AROUND 3 BAY/HAND SINK AREA.
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PART OF THE SHELF IS DIRECTLY OVER THE FLAT GRILL AND IS COLLECTING GREASE UNDERNEATH IT. DUE TO THE LOCATION OF THE SHELF, THE SHELF IS CURRENTLY NOT BEING UTILIZED AS STORAGE (IT IS TOO HOT TO STORE ANYTHING DIRECTLY ON IT) . REDUCE THE SIZE OF THE SHELF OR SIMPLY REPLACE WITH A SMALLER SHELF SO THAT THE END DOES NOT STICK DIRECTLY OVER THE FLAT GRILL.
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: FLUORECENT BULBS (3) LOCATED IN THE MIDDLE OF THE TRUCK NEED TO BE SHIELDED TO PROVIDE SHATTERED GLASS PARTICLES FROM SPREADING INCASE OF ACCIDENTAL BREAKAGE.
|
02/19/2014 | Recheck |
- Potable water
Mobile unit does not have sufficient capacity and/or pressure of potable water.
Correction: Provide sufficient capacity and/or pressure of potable water.
Comments: WATER SYSTEM NOT WORKING DUE TO WEATHER. ENSURE THAT THE WATER SYSTEM IS FUNCTIONING PRIOR TO OPERATING. MOBILE UNIT WILL BE TAKEN BACK TO COMMISSARY TO FIX THE PROBLEM.
|
02/14/2014 | Routine |
| No violation noted during this evaluation. | 08/25/2013 | Routine |
| No violation noted during this evaluation. | 04/21/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THREE BAY AND HAND SINK SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: 3-bay
|
03/28/2013 | Routine |
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
|
03/05/2013 | Routine |
| No violation noted during this evaluation. | 10/27/2012 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL EQUIPMENT AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL EQUIPMENT AND REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Equipment: ----------------- Coolers ----------------
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- 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.
Equipment: Mini-fridge
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Equipment: 3-bay
|
10/13/2012 | Routine |
| No violation noted during this evaluation. | 10/05/2012 | Routine |
- 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.
Comments: Small black RIC - Removed meat from cooler to large glass RIC
- 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: Small black RIC
Equipment: Reach in cooler
|
08/28/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Routine |
| No violation noted during this evaluation. | 07/25/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the utensil sink, cabi8nets, and counters.
Correction: Clean and sanitize.
|
03/14/2012 | Routine |
| No violation noted during this evaluation. | 02/04/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Routine |
- 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.
Comments: Several large containers of chicken wraps. Chicken wraps were taken back to commissary to cool back down to 41 degrees F. Keep food 41 and below. Ensure properly cooled. Ensure cooler on site will hold food volume at required temperatures.
Equipment: Upright cooler
- Reduced oxygen packaging (corrected on site)
Reduced oxygen packaging conducted at a retail food establishment does not meet the packaging criteria.
Correction: Provide 2 barriers in place to control the growth and toxin formation of Clostridium botulism.
Comments: Establishment potentially using ROP to package chicken product (approx. 250 lbs). Food finished prep at 4am and according to person in charge, was iced and checked at pickup for 41 degrees F. Establishment must remove from sale all applicable ROP product at end of sales today. Discontinue ROP.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: gallon jug cut off and used as scoop. Discontinue.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet in disrepair.
Equipment: 3-bay
|
01/27/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22. Provide a receipt for registration.
Correction: Provide a certified food handler.
- Equipment repair (corrected)
Equipment in need of repair. Re-work the metal exhaust hood as discussed. Remove all sharp surfaces.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
- Table mounted installation (corrected)
Table mounted equipment not properly installed. Seal equipment junctures.
Correction: Table mounted equipment that is not easily moveable shall be properly installed for adequate cleaning.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. Install a splash guard on the hand sink.
Correction: Plumbing system(s) shall be repaired and maintained.
- 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.
|
01/17/2012 | Pre-Licensing Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22. Provide a receipt for registration.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair. Re-work the metal exhaust hood as discussed. Remove all sharp surfaces.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
- Table mounted installation
Table mounted equipment not properly installed. Seal equipment junctures.
Correction: Table mounted equipment that is not easily moveable shall be properly installed for adequate cleaning.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Install a splash guard on the hand sink.
Correction: Plumbing system(s) shall be repaired and maintained.
- 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.
|
01/09/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Indy's Kitchen, 2442 CENTRAL AVE, Indianapolis, IN »