- 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.
Comments: Helatina dessert is not in a refrigerated case. Hold at 41 or colder. (Contains milk, per employee.)
Location: Service counter
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A few mouse droppings under the sink in the restroom. Appear to be quite old. Clean up all signs of mouse activity.
Location: Restroom
- 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.
Comments: No sanitizer at establishment.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The following certification exams are recognized:ServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water stained and torn ceiling tiles in drop ceiling. Replace all damaged or stained tiles.
Location: -
- 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 easily visible thermometer in refrigerator.
Location: Kitchen
Equipment: Upright cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 6 rolling metal racks with baked goods sitting open in front counter area. Provide covers for racks.
Location: Sales floor
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: 3-bay
- Bulk food improperly labeled (corrected)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: Provide information cards for all bakery items, including common name and ingredient list and weight. Can be posted up on the wall or in a binder for customers to see etc.
Location: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: There is a leak in the restroom plumbing beside the toilet. Repair.
Location: Restroom
|
03/07/2011 | Recheck |
- 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.
Comments: Helatina dessert is not in a refrigerated case. Hold at 41 or colder. (Contains milk, per employee.)
Location: Service counter
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A few mouse droppings under the sink in the restroom. Appear to be quite old. Clean up all signs of mouse activity.
Location: Restroom
- 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.
Comments: No sanitizer at establishment.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The following certification exams are recognized:ServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water stained and torn ceiling tiles in drop ceiling. Replace all damaged or stained tiles.
Location: -
- 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 easily visible thermometer in refrigerator.
Location: Kitchen
Equipment: Upright cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 6 rolling metal racks with baked goods sitting open in front counter area. Provide covers for racks.
Location: Sales floor
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: 3-bay
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: Provide information cards for all bakery items, including common name and ingredient list and weight. Can be posted up on the wall or in a binder for customers to see etc.
Location: -
|
01/18/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Helatina dessert is not in a refrigerated case. Hold at 41 or colder. (Contains milk, per employee.)
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A few mouse droppings under the sink in the restroom. Appear to be quite old. Clean up all signs of mouse activity.
Location: Restroom
- 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.
Comments: No sanitizer at establishment.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The following certification exams are recognized:ServSafe, administered by IN Restaurant Assoc. 317-673-4211 or www.indianarestaurants.orgServSafe, admin. by Second He lpings Inc 317-632-2664 or www.secondhelpings.orgFood Safety Manager exam admin by NRFSP (Nationl Registry) 800-446-0257 or www.nrfsp.comCert. Professional Food Manager exam admin. by Experior 800-624-2736 or www.experioronline.com.Please note: this information is subject to changeISDH website has a detailed list at http://www.in.gov/isdh/21059.htm
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water stained and torn ceiling tiles in drop ceiling. Replace all damaged or stained tiles.
Location: -
- 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 easily visible thermometer in refrigerator.
Location: Kitchen
Equipment: Upright cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 6 rolling metal racks with baked goods sitting open in front counter area. Provide covers for racks.
Location: Sales floor
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thoroughly clean all kitchen equipment, especially sinks.
Location: Kitchen
Equipment: 3-bay
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: Provide information cards for all bakery items, including common name and ingredient list and weight. Can be posted up on the wall or in a binder for customers to see etc.
Location: -
|
12/14/2010 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean hand sink.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Kids toys in kitchen area. Remove. 2. Home use dryer in kitchen area. Remove dryer from kithen.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Kids toys in kitchen area. Remove. 2. Home use dryer in kitchen area. Remove dryer from kithen.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Douh cutting machine by baking ovens soiled. Clean.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in restroom. Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels.
Location: Kitchen
Equipment: Hand sink
- Warewashing sink(s) not cleaned (corrected)
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.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet handle missing at three bay sink. Repair cold water at three bay sink. 2. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet handle missing at three bay sink. Repair cold water at three bay sink. 2. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
07/02/2010 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. All prep and work tables soiled including all bottom shelves of equipment. Clean. 2. Small stand mixer and attachments to mixer soiled. Clean and sanitize mixer and attachments. 3. All bulk food containers in kitchen area soiled. Clean and sanitize all bulk food containers. 4. Glass door reach-in-cooler soiled inside. Clean. 5. Large stand mixer soiled. Clean.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in kitchen area soiled. Clean hand sink.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Kids toys in kitchen area. Remove. 2. Home use dryer in kitchen area. Remove dryer from kithen.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Kids toys in kitchen area. Remove. 2. Home use dryer in kitchen area. Remove dryer from kithen.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Douh cutting machine by baking ovens soiled. Clean.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in restroom. Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet handle missing at three bay sink. Repair cold water at three bay sink. 2. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water faucet handle missing at three bay sink. Repair cold water at three bay sink. 2. Faucet leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
06/25/2010 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items in white reach-in -cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White reach-in-cooler in kitchen soiled inside. Clean inside.
Location: Kitchen
Equipment: Reach in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Home use dryer in kitchen area. Remove, do not use dryer in kitchen.
Location: Kitchen
- Food on floor (corrected)
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.
Comments: 1. Dough stored on shelving inside of whire reach-in-cooler in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of white reach-in-cooler soiled. Clean and remove items from top of cooler. 2. All shelving throughout kitchen area soiled. Clean
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dough cutting machine by electrical box in kitchen area soiled. Clean.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in restroom. Provide.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
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.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
|
12/23/2009 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items in white reach-in -cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. White reach-in-cooler in kitchen soiled inside. Clean inside.
Location: Kitchen
Equipment: Reach in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Home use dryer in kitchen area. Remove, do not use dryer in kitchen.
Location: Kitchen
- Food on floor
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.
Comments: 1. Dough stored on shelving inside of whire reach-in-cooler in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of white reach-in-cooler soiled. Clean and remove items from top of cooler. 2. All shelving throughout kitchen area soiled. Clean
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dough cutting machine by electrical box in kitchen area soiled. Clean.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in restroom. Provide.
Location: Kitchen
- 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.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
|
12/18/2009 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in the bathroom. Please provide.
Location: Restroom
|
04/09/2009 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs at room temperature. Please store at 45 deg F or below.
- Toxic labeling
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: Unlabeled spray bottle. Please label all spray bottles.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water is not working correctly at hand sink. Please repair
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding missing in the bathroom. Please provide.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Please provide.
|
04/02/2009 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen hand sink. Please exterminate
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pesticide in kitchen area. Home use bug sprays are not approved for use in establishment. Remove from store.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Display cooler soiled inside. Clean and sanitize cooler.
Location: Sales floor
- 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: 1. Access to hand sink blocked by utensils sitting inside of sink. Remove all items from hand sink. Do not store or place any items in hand sink. Keep sink clean and supplied with soap and hand towels at all times.
Location: Expo line
Equipment: Hand sink
- 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. Wood shelving in kitchen not approved for use. Remove from store. Provide approved shelving.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all 3 compartments of 3 bay sink. NOTE > SET 3 BAY SINK UP 1. WASH----- 2 RINSE------3 SANITIZE ------AIR DRY. WASH = SOAP AND WATER RINSE= WATER SANITIZE = WATER+ BLEACH. Please provide drain stops
Location: Kitchen
Equipment: 3-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bread on trays in customer area not protected. Store food in a protective manner.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep tables soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels and dispenser for handsink
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Bread crumbs not labeled. Label bread crrmbs. 2. Bulk food containers not labeled. Label.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in kitchen area. Repair hand sink to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Car jack below shelving in kitchen area. Remove from store.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing in several areas of establishment. Provide cove molding.
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: 1. Display cooler missing a working thermometer. Provide a working thermometer for cooler.
Location: Sales floor
|
11/18/2008 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen hand sink. Please exterminate
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pesticide in kitchen area. Home use bug sprays are not approved for use in establishment. Remove from store.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Display cooler soiled inside. Clean and sanitize cooler.
Location: Sales floor
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by utensils sitting inside of sink. Remove all items from hand sink. Do not store or place any items in hand sink. Keep sink clean and supplied with soap and hand towels at all times.
Location: Expo line
Equipment: Hand sink
- 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. Wood shelving in kitchen not approved for use. Remove from store. Provide approved shelving.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all 3 compartments of 3 bay sink. NOTE > SET 3 BAY SINK UP 1. WASH----- 2 RINSE------3 SANITIZE ------AIR DRY. WASH = SOAP AND WATER RINSE= WATER SANITIZE = WATER+ BLEACH. Please provide drain stops
Location: Kitchen
Equipment: 3-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bread on trays in customer area not protected. Store food in a protective manner.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep tables soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please provide paper towels and dispenser for handsink
Location: Kitchen
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Bread crumbs not labeled. Label bread crrmbs. 2. Bulk food containers not labeled. Label.
Location: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in kitchen area. Repair hand sink to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Car jack below shelving in kitchen area. Remove from store.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing in several areas of establishment. Provide cove molding.
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: 1. Display cooler missing a working thermometer. Provide a working thermometer for cooler.
Location: Sales floor
|
11/11/2008 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 10/30/2008 | Non-Illness Complaint |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pesticide in kitchen area. Home use bug sprays are not approved for use in establishment. Remove from store.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Display cooler soiled inside. Clean and sanitize cooler.
Location: -
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Access to hand sink blocked by utensils sitting inside of sink. Remove all items from hand sink. Do not store or place any items in hand sink. Keep sink clean and supplied with soap and hand towels at all times.
Location: Expo line
Equipment: Hand sink
- 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. Wood shelving in kitchen not approved for use. Remove from store. Provide approved shelving.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all 3 compartments of 3 bay sink. NOTE > SET 3 BAY SINK UP 1. WASH----- 2 RINSE------3 SANITIZE ------AIR DRY. WASH = SOAP AND WATER RINSE= WATER SANITIZE = WATER+ BLEACH.
Location: Kitchen
Equipment: 3-bay
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bread on trays in customer area not protected. Store food in a protective manner.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep tables soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area. Provide hand soap.
Location: Kitchen
Equipment: Hand sink
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Bread crumbs not labeled. Label bread crrmbs. 2. Bulk food containers not labeled. Label.
Location: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in kitchen area. Repair hand sink to a sound working condition.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Car jack below shelving in kitchen area. Remove from store.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing in several areas of establishment. Provide cove molding.
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: 1. Display cooler missing a working thermometer. Provide a working thermometer for cooler.
Location: -
|
10/30/2008 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LAS CONCHAS, 2615 W MICHIGAN ST, Indianapolis, IN »