- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal storage shelf of table located next to deep fry unit; and rubber door gaskets of reach in cooler in kitchen.
Location: Cook line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal storage shelf of table located next to deep fry unit; and rubber door gaskets of reach in cooler in kitchen.
Location: Kitchen
Equipment: Reach in cooler
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10/24/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitize, not at proper concentration, manual warewashing. (400/500ppm quats)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (200ppm quats)
Comments: Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor under table where deep fry units are located.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize rubber door gaskets of reach in cooler unit in kitchen.
Location: Kitchen
Equipment: Reach in cooler
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04/16/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Signs provided and posted at the time of this inspection. Corrected during inspection
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around trash can by 3 bay sink area in kitchen.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean door gaskets of the reach in cooler.
Location: Kitchen
Equipment: Reach in cooler
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10/07/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor cleaning around water heater and under hand sink in kitchen.
Location: Kitchen
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04/12/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: A few ceiling lights in kitchen not on at this time.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors soiled.
Correction: Routine floor cleaning in utility room where mop sink is located
Location: Utility room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize rubber door gaskets of reach in cooler in kitchen.
Location: Kitchen
Equipment: Reach in cooler
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10/22/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Store raw and ready to eat foods separetly.
Correction: Food shall be protected from cross contamination.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Defrost and clean reach in freezers.
Correction: Clean and sanitize.
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04/24/2012 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Raw chicken and ground beef stored at 47.7 degrees F. Cold hold all potentially hazardous meat at 41 degrees F. or below.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the ceiling where missing in the 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 thermometers for the freezers in the kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the torn door gasket on the upright cooler.
- 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.
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01/17/2012 | Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Raw chicken and ground beef stored at 47.7 degrees F. Cold hold all potentially hazardous meat at 41 degrees F. or below.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the ceiling where missing in the 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 thermometers for the freezers in the kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the torn door gasket on the upright cooler.
- 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.
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01/11/2012 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Raw chicken and ground beef stored at 47.7 degrees F. Cold hold all potentially hazardous meat at 41 degrees F. or below.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the ceiling where missing in the 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 thermometers for the freezers in the kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the torn door gasket on the upright cooler.
- 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.
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12/30/2011 | Routine |
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