- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Fire suppression system and fire extinguishers are in need of servicing/ re-tagging. 5/26 SCHEDULED FOR 6/6
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler. Please provide by the end of May. 5/26 EXAM TAKEN, AWAITING CERTIFICATE
- 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: Cook line exhaust hood is soiled. Please have professionally cleaned. 5/26 SCHEDULED FOR 6/6
Location: Cook line
- Food storage (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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bucket of onions stored on floor. Please store at least 6 inches off floor.
- 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: Fan guards of reach-in cooler are soiled. Please clean
Location: Kitchen
Equipment: Reach in cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Single use containers re-used. Please use durable food-grade materials for food storage.
Location: Kitchen
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05/26/2011 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Fire suppression system and fire extinguishers are in need of servicing/ re-tagging.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler. Please provide by the end of May.
- 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: Cook line exhaust hood is soiled. Please have professionally cleaned.
Location: Cook line
- Food storage (corrected on site)
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Bucket of onions stored on floor. Please store at least 6 inches off floor.
- 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: Fan guards of reach-in cooler are soiled. Please clean
Location: Kitchen
Equipment: Reach in cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Single use containers re-used. Please use durable food-grade materials for food storage.
Location: Kitchen
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02/08/2011 | Routine |
- 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: INSTALL A HANDSINK IN THE BAR WITH HOT AND COLD RUNNING WATER, DRAINED TO A SANITARY SEWER.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN THE BASEMENT. REPAIR CAUSE OF LEAK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE THE WOOD BOARD ATTACHED TO THE VEGETABLE SINK AND HANDSINK IN THE BASEMENT.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE THE FOIL FROM THE PREP TABLE DO NOT REPLACE FOIL.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE THE LIGHT SHEILDS IN THE BASEMENT THAT ARE MISSING.
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL LIGHTING WITH SHEILDS UNDER THE BAR.INSTALL THE LIGHTS IN THE BASEMENT BACK. ONE LIGHT WAS REMOVED BOTH LIGHTS WITH 4 BULBS NEED TO BE IN PLACE.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR IS OPEN DOOR MUST REMAIN CLOSED OR IN STALL A SCREEN DOOR.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FINISH THE RAW WOOD SHELVING BY PAINTING OR POLYURENTHANE.PAINT OR POLYURETHANE THE RAW WOOD AROUND THE PASS THROUGH IN THE KITCHEN.FINISH THE DRAY WALL AROUND THE DOOR TO THE KITCHEN EXPOSED RAW WOOD AND DRY WALL. FINISH TO BE SMOOTH NON POUROUS EASILY CLEANABLE AND SEALED.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE GRATE IN THE KITCHEN WHERE SOILED. CLEAN UNDER THE OVEN THE FLOOR IS GREASY OND OLD FOOD ON FLOOR,
- 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 A THERMOMETER IN THE DOWNSTAIRS FREEZER.
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11/05/2010 | Pre-Licensing Recheck |
- 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: INSTALL A HANDSINK IN THE BAR WITH HOT AND COLD RUNNING WATER, DRAINED TO A SANITARY SEWER.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN THE BASEMENT. REPAIR CAUSE OF LEAK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE THE WOOD BOARD ATTACHED TO THE VEGETABLE SINK AND HANDSINK IN THE BASEMENT.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE THE FOIL FROM THE PREP TABLE DO NOT REPLACE FOIL.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE THE LIGHT SHEILDS IN THE BASEMENT THAT ARE MISSING.
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR/REPLACE THE NON WORLING LIGHT IN THE BASEMENT.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: BACK DOOR IS OPEN DOOR MUST REMAIN CLOSED OR IN STALL A SCREEN DOOR.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FINISH THE RAW WOOD SHELVING BY PAINTING OR POLYURENTHANE.PAINT OR POLYURETHANE THE RAW WOOD AROUND THE PASS THROUGH IN THE KITCHEN.FINISH THE DRAY WALL AROUND THE DOOR TO THE KITCHEN EXPOSED RAW WOOD AND DRY WALL. FINISH TO BE SMOOTH NON POUROUS EASILY CLEANABLE AND SEALED.
- 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 THE GRATE IN THE KITCHEN WHERE SOILED. CLEAN UNDER THE OVEN THE FLOOR IS GREASY OND OLD FOOD ON FLOOR,
- 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 A THERMOMETER IN THE DOWNSTAIRS FREEZER.
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11/03/2010 | Pre-Licensing |
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