No violation noted during this evaluation. | 09/16/2014 | Routine |
- No hand washing (when) (corrected on site)
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: Employee put on gloves without washing hands. Always wash hands before putting on gloves. CORRECTED
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04/09/2014 | Routine |
- 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: Clean ceiling in snack shack and dish room.
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10/03/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards in walk in cooler are soiled. Please clean.
Location: Walk-in cooler
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03/04/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cooler LH 02 (Mccall 2 door cooler) top door is not closing securely. Repair to close securely.
Location: Kitchen
Equipment: McCall cooler
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08/21/2012 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is at 158 deg F, 156.2 deg F, and 155.9 deg F at plate level. Please repair to sanitize at 160 deg F at plate level. May use 3 bay sink to sanitize dishes until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
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03/01/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is at 158 deg F, 156.2 deg F, and 155.9 deg F at plate level. Please repair to sanitize at 160 deg F at plate level. May use 3 bay sink to sanitize dishes until dish machine is repaired.
Location: Dish machine area
Equipment: Dishmachine
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02/23/2012 | Routine |
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