- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICAL CLEANERS SEPARATE
Location: Bar
- 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: OBSERVED WORKER NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- Eating, drinking, smoking (corrected)
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 CUP X 1
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED WORKER WASHING AND SANITIZING. MUST WASH, RINSE, AND SANITIZE. WASHING WITH SOAP AND WATER AND THEN SANITZING AFTERWARDS IS NOT EFFECTIVE AND DILUTES THE SANITIZER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: SODA GUN DRAIN LINE IS DIRECTED INTO A BUCKET. DISCONTINUE, NOT AN APPROVED WAY FOR CONDENSATE TO DRAIN. RE-DIRECT DRAIN TO A PROPER DRAIN
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDSINK HOT WATER KNOB VERY HARD TO TURN ON FOR PROPER HANDWASHING. MANAGER LOOSENED DURING INSPECTION FOR WORKER TO WASH HANDS.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING LOTS OF BRACELETS, NEED TO REMOVE DURING WORKING HOURS
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ICE BUCKETS STORED ON THE FLOOR
Location: Bar
- 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.
Location: Womens restroom
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: STORING LIQUOR IN ICE TO KEEP COLD AND USING THE SAME ICE FOR CUSTOMER DRINKS, DO NOT USE THE SAME ICE USED TO STORE DRINKS IN.
Location: Bar
Equipment: Ice bin
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: FRONT BAR
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT AND BACK BAR
Location: Bar
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: WORKER WASHING HANDS AT 3-BAY BECAUSE HANDSINK HOT WATER KNOB VERY HARD TO TURN ON
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 10/24/14:REPAIR LEAK AT HANDSINK IN THE KITCHEN
Location: Kitchen
Equipment: Hand sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- 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: FRONT AND BACK BAR USING A CUP TO SCOOP ICE, MUST USE A HANDLED SCOOP
Location: Bar
Equipment: Ice bin
- 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: FRONT AND BACK BAR USING A CUP TO SCOOP ICE, MUST USE A HANDLED SCOOP
Location: Bar
Equipment: Ice bin
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10/24/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICAL CLEANERS SEPARATE
Location: Bar
- 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: OBSERVED WORKER NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- 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 CUP X 1
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED WORKER WASHING AND SANITIZING. MUST WASH, RINSE, AND SANITIZE. WASHING WITH SOAP AND WATER AND THEN SANITZING AFTERWARDS IS NOT EFFECTIVE AND DILUTES THE SANITIZER CONCENTRATION.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: SODA GUN DRAIN LINE IS DIRECTED INTO A BUCKET. DISCONTINUE, NOT AN APPROVED WAY FOR CONDENSATE TO DRAIN. RE-DIRECT DRAIN TO A PROPER DRAIN
Location: Bar
Equipment: Soda gun & holster
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDSINK HOT WATER KNOB VERY HARD TO TURN ON FOR PROPER HANDWASHING. MANAGER LOOSENED DURING INSPECTION FOR WORKER TO WASH HANDS.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING LOTS OF BRACELETS, NEED TO REMOVE DURING WORKING HOURS
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ICE BUCKETS STORED ON THE FLOOR
Location: Bar
- 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.
Location: Womens restroom
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: STORING LIQUOR IN ICE TO KEEP COLD AND USING THE SAME ICE FOR CUSTOMER DRINKS, DO NOT USE THE SAME ICE USED TO STORE DRINKS IN.
Location: Bar
Equipment: Ice bin
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: FRONT BAR
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT AND BACK BAR
Location: Bar
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: WORKER WASHING HANDS AT 3-BAY BECAUSE HANDSINK HOT WATER KNOB VERY HARD TO TURN ON
Location: Kitchen
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- 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: FRONT AND BACK BAR USING A CUP TO SCOOP ICE, MUST USE A HANDLED SCOOP
Location: Bar
Equipment: Ice bin
- 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: FRONT AND BACK BAR USING A CUP TO SCOOP ICE, MUST USE A HANDLED SCOOP
Location: Bar
Equipment: Ice bin
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10/17/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw shell eggs stored over ready to eat foods in the walk in cooler. Store raw eggs below ready to eat foods.
Location: Walk-in cooler
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Corner of the wall next to the char grill is not finished. Cover or seal wall to create a smooth and easily cleanable surface.
Location: Cook line
|
02/06/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over bread in the cold top cooler. Store raw chicken below all other ready to eat foods.
Location: Cook line
Equipment: Cold top
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Single service cups stored on the floor in the upstairs storage room. Store all single service items at least 6 inches above the floor.
Location: Upstairs storage
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Bottom shelf under the cook line is covered with cardboard. Remove cardboard so shelf is smooth and easily cleanable.
Location: Cook line
- Food storage
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: Boxes of raw bacon stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill, char-grill, and the deep fryer observed soiled.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill, char-grill, and the deep fryer observed soiled.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill, char-grill, and the deep fryer observed soiled.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Inside of the microwave oven is soiled.
Location: Kitchen
Equipment: Microwave oven
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08/05/2013 | Routine |
- 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. CUT CHICKEN IN PAN.
Location: Walk-in cooler
- 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. PLEASE CLEAN WALL BEHIND COOK'S LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE DEFROST CHEST FREEZER AT COOK'S LINE
Location: Cook line
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Knife/utensil rack
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Plastic shelving
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01/09/2013 | 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.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. RESEAL FRP TO WALL AND REPAIR WALL AREA BY 3-BAY SINK WHERE MISSING.
- 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. FLOOR BY/UNDER ICE MACHINE, WALL IN COOKING AREA, CEILING OF WALK IN BEER COOKER. FAN GUARD AREA OF WALK IN COOLER.
Location: Kitchen (back)
- 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.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER ON COOKS LINE - REPAIR UNIT TO HOLD 41 AND BELOW. DO NOT STORE FOOD INSIDE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL BACK WITH SILICONE SEALER.
Location: Emp restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL BACK WITH SILICONE SEALER.
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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. FOR ALL TYPES - BLEACH AND TABLETS.
|
03/27/2012 | 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.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. RESEAL FRP TO WALL AND REPAIR WALL AREA BY 3-BAY SINK WHERE MISSING.
- 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. FLOOR BY/UNDER ICE MACHINE, WALL IN COOKING AREA, CEILING OF WALK IN BEER COOKER. FAN GUARD AREA OF WALK IN COOLER.
Location: Kitchen (back)
- 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.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. REACH IN COOLER ON COOKS LINE - REPAIR UNIT TO HOLD 41 AND BELOW. DO NOT STORE FOOD INSIDE.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL BACK WITH SILICONE SEALER.
Location: Emp restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. SEAL BACK WITH SILICONE SEALER.
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- 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. FOR ALL TYPES - BLEACH AND TABLETS.
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03/20/2012 | Routine |
Restaurant representatives - add corrected or new information about OLD PRO'S TABLE, 827 BROAD RIPPLE AVE, Indianapolis, IN »