- 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: ONE CONTAINER OF COOKED TOFU (62 DEGREES F), ONE CONTAINER OF BUFFALO MOZARELLA (57 DEGREES F.), ONE CONTAINER OF OVEN ROASTED TOMATOES (61 DEGREES F.), ONE CONTAINER OF CHOPPED PEPPERONI (57 DEGREES F.), ONE CONTAINER OF COOKED ONIONS (61 DEGREES F.), ONE CONTAINER OF COOKED FENNEL (60 DEGREES F.), ONE CONTAINER OF COOKED LEEKS (60 DEGREES F.), AND ONE CONTAINER OF GOAT CHEESE (58 DEGREES F.) ALL LEFT OUT OF TEMPERATURE CONTROL ON PREP TOP FOR OVER 3 HOURS. ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW. AN ICE WATER BATH MAY BE USED TO KEEP POTENTIALLY HAZARDOUS FOODS COLD. WHEN USING AN ICE WATER BATH, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ICE WATER SURROUNDS EACH CONTAINER ON ALL SIDES. MONITOR TEMPERATURES WITH THERMOMETER. CORRECTED - DISCARDED ALL OF THE ABOVE.
Location: Cook line
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10/28/2014 | Recheck |
- 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: ONE CONTAINER OF COOKED TOFU (62 DEGREES F), ONE CONTAINER OF BUFFALO MOZARELLA (57 DEGREES F.), ONE CONTAINER OF OVEN ROASTED TOMATOES (61 DEGREES F.), ONE CONTAINER OF CHOPPED PEPPERONI (57 DEGREES F.), ONE CONTAINER OF COOKED ONIONS (61 DEGREES F.), ONE CONTAINER OF COOKED FENNEL (60 DEGREES F.), ONE CONTAINER OF COOKED LEEKS (60 DEGREES F.), AND ONE CONTAINER OF GOAT CHEESE (58 DEGREES F.) ALL LEFT OUT OF TEMPERATURE CONTROL ON PREP TOP FOR OVER 3 HOURS. ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW. AN ICE WATER BATH MAY BE USED TO KEEP POTENTIALLY HAZARDOUS FOODS COLD. WHEN USING AN ICE WATER BATH, USE EQUAL PARTS ICE AND WATER AND ENSURE THAT ICE WATER SURROUNDS EACH CONTAINER ON ALL SIDES. MONITOR TEMPERATURES WITH THERMOMETER. CORRECTED - DISCARDED ALL OF THE ABOVE.
Location: Cook line
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10/21/2014 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK FOR BAR AND COOK LINE AREA IS SOILED WITH FOOD DEBRIS. USE HAND SINK FOR HANDWASHING ONLY.
Location: Bar
Equipment: Hand sink
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02/07/2014 | Routine |
- No hand washing (when) (corrected)
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: Employees applying gloves repeatedly without washing hands in betweenhands must wash with each glove change.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open soda can on dish shelf in dishmachine roomensure lid and straw7-9Found a plastic cup on dish shelf in three bay room
Location: Dish machine area
- 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: A concern when approving this facility was that both back room handsinks can be blocked if the swinging doors are left openBoth doors were propped open at the time of this inspection - making the dishmachine handsink totally unaccessible and the prep hand sink difficult to reach, there was also a trash can in fron of the prep handsinkDo not prop either door - best result may be from removing dishmachine room swinging door
Location: Prep area
Equipment: Hand sink
- 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: A concern when approving this facility was that both back room handsinks can be blocked if the swinging doors are left openBoth doors were propped open at the time of this inspection - making the dishmachine handsink totally unaccessible and the prep hand sink difficult to reach, there was also a trash can in fron of the prep handsinkDo not prop either door - best result may be from removing dishmachine room swinging door
Location: Dish machine area
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice cream scoop stored in waterensuer water is hot or agitating7-9Someone had removed utensil water pan from heatmonitor
Location: Prep area
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07/09/2013 | Recheck |
- No hand washing (when)
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: Employees applying gloves repeatedly without washing hands in betweenhands must wash with each glove change.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open soda can on dish shelf in dishmachine roomensure lid and straw
Location: Dish machine area
- 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: A concern when approving this facility was that both back room handsinks can be blocked if the swinging doors are left openBoth doors were propped open at the time of this inspection - making the dishmachine handsink totally unaccessible and the prep hand sink difficult to reach, there was also a trash can in fron of the prep handsinkDo not prop either door - best result may be from removing dishmachine room swinging door
Location: Prep area
Equipment: Hand sink
- 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: A concern when approving this facility was that both back room handsinks can be blocked if the swinging doors are left openBoth doors were propped open at the time of this inspection - making the dishmachine handsink totally unaccessible and the prep hand sink difficult to reach, there was also a trash can in fron of the prep handsinkDo not prop either door - best result may be from removing dishmachine room swinging door
Location: Dish machine area
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice cream scoop stored in waterensuer water is hot or agitating
Location: Prep area
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07/02/2013 | Routine |
- 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: Rust residue in dishmachineplease clean thoroughly prior to use.
Location: Dish machine area
Equipment: Dishmachine
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05/31/2013 | Pre-Licensing |
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