- Smoking distance signage
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: SMOKING DISTANCE SIGNS NOT POSTED ON PUBLIC ENTRANCE.PROVIDE SMOKING DISTANCE SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- Date marking (corrected on site)
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: DISCARD DATES MISSING ON TWO LARGE CONTAINERS OF PREPARED SOUP INSIDE REACH IN COOLER.PROVIDE SEVEN DAY DISCARD DATES ON BOTH CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT INSPECTION ON HOOD SYSTEM FIRE SUPPRESSION (ANSUL) OCCURRED BACK IN JUNE OF 2007.SYSTEM SHOULD BE INSPECTED ON AN ANNUAL BASIS. PROVIDE SERVICE TO HAVE FIRE SUPPRESSION SYSTEM ON HOOD INSPECTED.
- 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: THERMOMETER INOPERABLE IN REACH IN REFRIGERATOR IN BACK KITCHEN AREA. ANOTHER REACH IN COOLER IN PREP AREA MISSING THERMOMETER INSIDE.PROVIDE THERMOMETERS IN BOTH REFRIGERATORS.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: THERMOMETER INOPERABLE IN REACH IN REFRIGERATOR IN BACK KITCHEN AREA. ANOTHER REACH IN COOLER IN PREP AREA MISSING THERMOMETER INSIDE.PROVIDE THERMOMETERS IN BOTH REFRIGERATORS.
Location: Kitchen (back)
Equipment: Reach in cooler
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06/11/2014 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CEIL VENT IS SOILED . PLEASE CLEAN THE DUST FROM THE CEILING VENT.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK THE 3 BAY SINK TO THE WALL AND ALSO SEAL THE METAL SHEET THAT IS ATTACHES TO THE WALL.
Location: Three bay area
Equipment: 3-bay
- 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: 1-2. CLEAN THE INTERTIOR SURFACE OF BOTH THE REFRIGATOR AND FREEZER.3. CLEAN THE SURFACE BEHIND THE DOOR LID ON THE COLD TOP COOLER.4. REMOVE THE FOIL FROM THE BOTTOM SHELVES ON THE PREP TABLES AN CLEAN AND SANITIZE . PAINT
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: 1-2. CLEAN THE INTERTIOR SURFACE OF BOTH THE REFRIGATOR AND FREEZER.3. CLEAN THE SURFACE BEHIND THE DOOR LID ON THE COLD TOP COOLER.4. REMOVE THE FOIL FROM THE BOTTOM SHELVES ON THE PREP TABLES AN CLEAN AND SANITIZE . PAINT
Location: Kitchen (back)
Equipment: reach in freezer
- 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: 1-2. CLEAN THE INTERTIOR SURFACE OF BOTH THE REFRIGATOR AND FREEZER.3. CLEAN THE SURFACE BEHIND THE DOOR LID ON THE COLD TOP COOLER.4. REMOVE THE FOIL FROM THE BOTTOM SHELVES ON THE PREP TABLES AN CLEAN AND SANITIZE . PAINT
Location: Kitchen
Equipment: Cold top
- 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: 1-2. CLEAN THE INTERTIOR SURFACE OF BOTH THE REFRIGATOR AND FREEZER.3. CLEAN THE SURFACE BEHIND THE DOOR LID ON THE COLD TOP COOLER.4. REMOVE THE FOIL FROM THE BOTTOM SHELVES ON THE PREP TABLES AN CLEAN AND SANITIZE . PAINT
Location: Kitchen
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN THE INTERIOR CAVITY OF BOTH MICROWAVE OVENS.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN THE INTERIOR CAVITY OF BOTH MICROWAVE OVENS.
Location: Kitchen
Equipment: Microwave oven
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10/28/2013 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. CEIL VENT ARE SOILED. PLEASE CLEAN THE CEIL TILE OVER THE PREP AREA .2. PLEASE FINISH CLEANING THE HOOD.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. CEIL VENT ARE SOILED. PLEASE CLEAN THE CEIL TILE OVER THE PREP AREA .2. PLEASE FINISH CLEANING THE HOOD.
Location: Kitchen
- 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: FLOOR SOILED IN BACK PREP ROOM. PLEASE CLEAN
Location: Back room
- 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. CLEAN THE FREEZER SECTION OF THE TAN WHIRLPOOL.2. REMOVE THE FOIL FROM THE BOTTOM OF THE PREP TABLES AN CLEAN
Location: Kitchen
Equipment: Reach in cooler
- 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. CLEAN THE FREEZER SECTION OF THE TAN WHIRLPOOL.2. REMOVE THE FOIL FROM THE BOTTOM OF THE PREP TABLES AN CLEAN
Location: Kitchen
Equipment: Prep table
|
04/25/2013 | Routine |
- 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: Cold Top unit temped at 46 degrees have unit serviced .Cold slaw temped at 43 degree Submerge container of cold slaw in ice COS
Location: Kitchen
Equipment: Cold top
- 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: Cold Top unit temped at 46 degrees have unit serviced .Cold slaw temped at 43 degree Submerge container of cold slaw in ice COS
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean interior surface of both refrigerators. Clean when contamination occurs.
Location: Kitchen
Equipment: Upright cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean interior surface of both refrigerators. Clean when contamination occurs.
Location: Kitchen
Equipment: Upright cooler
|
11/02/2012 | 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: Cold Top unit temped at 46 degrees have unit serviced .Cold slaw temped at 43 degree Submerge container of cold slaw in ice COS
Location: Kitchen
Equipment: Cold top
- 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: Cold Top unit temped at 46 degrees have unit serviced .Cold slaw temped at 43 degree Submerge container of cold slaw in ice COS
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean interior surface of both refrigerators. Clean when contamination occurs.
Location: Kitchen
Equipment: Upright cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean interior surface of both refrigerators. Clean when contamination occurs.
Location: Kitchen
Equipment: Upright cooler
|
10/26/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bottom of the prep tables are rusted. Please clean and paint surface. Use foil for now and keep area clean.
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
Equipment: Reach 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.
Location: Kitchen
Equipment: reach in freezer
- 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: Sani buckets were too strong
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk storage container of flour and sugar were not labled.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1.Hood vents are soiled.2. Ceiling vents throughout kitchen are soiled.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1.Hood vents are soiled.2. Ceiling vents throughout kitchen are soiled.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
|
05/03/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Bottom of the prep tables are rusted. Please clean and paint surface. Use foil for now and keep area clean.
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
Equipment: Reach 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.
Location: Kitchen
Equipment: reach in freezer
- 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: Sani buckets were too strong
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk storage container of flour and sugar were not labled.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1.Hood vents are soiled.2. Ceiling vents throughout kitchen are soiled.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1.Hood vents are soiled.2. Ceiling vents throughout kitchen are soiled.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
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04/26/2012 | Routine |
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