- 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: Boiled eggs at 65 deg F. Dispose of the 4 boiled eggs after breakfast service. CORRECTED
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09/30/2014 | Routine |
- 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: Provide approved sanitizer and test strips for three bay sink and in place sanitizer solution. No sanitizer at facility. Provide before food service.
- 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.
Comments: Provide test strips of sanitizer.
- 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: Wood on bottom of plastic shelf in stock area. Remove.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Eating part of spoons exposed for consumers to take, Place spoons for customer self service in container so handle is out for them to take.
- Single Service/Equipment storage (corrected)
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: Boxes of single service items on floor in stock room. Store 6 inches off the floor. Provide more shelving or dunage racks in stock room as needed. Make sure units are metal or heavy plastcic smooth, non absorbent and easily cleanable.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Seal floor in stock area to be smooth and easily cleanable. CORRECTED2. Cove molding loose below kitchen hand sink. Please repair. Note: working on at time of inspection.3. Ceramic tile off wall below kitchen hand sink. Secure to wall. Note: working on at time of inspection.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Biscuit gravy at 85.8 deg F from this morning (11:00 am or 12:00 pm) at 2:10 pm still above 70 deg F. Make sure all foods cool to 70 deg F in 2 hours and then cool to 41 deg F or below in additional 4 hours. Note: biscuit gravy disposed of at time of inspection. Cool in above manner. Must have staff available to take temperatures of foods cooling until they reach 41 deg F or below.
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08/28/2014 | Pre-Licensing Recheck |
- Improper sanitizing of utensil(s) and equipment
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: Provide approved sanitizer and test strips for three bay sink and in place sanitizer solution. No sanitizer at facility. Provide before food service.
- 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.
Comments: Provide test strips of sanitizer.
- 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: Wood on bottom of plastic shelf in stock area. Remove.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Eating part of spoons exposed for consumers to take, Place spoons for customer self service in container so handle is out for them to take.
- Single Service/Equipment storage (corrected)
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: Boxes of single service items on floor in stock room. Store 6 inches off the floor. Provide more shelving or dunage racks in stock room as needed. Make sure units are metal or heavy plastcic smooth, non absorbent and easily cleanable.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Seal floor in stock area to be smooth and easily cleanable. CORRECTED2. Cove molding loose below kitchen hand sink. Please repair. Note: working on at time of inspection.3. Ceramic tile off wall below kitchen hand sink. Secure to wall. Note: working on at time of inspection.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Biscuit gravy at 85.8 deg F from this morning (11:00 am or 12:00 pm) at 2:10 pm still above 70 deg F. Make sure all foods cool to 70 deg F in 2 hours and then cool to 41 deg F or below in additional 4 hours. Note: biscuit gravy disposed of at time of inspection. Cool in above manner. Must have staff available to take temperatures of foods cooling until they reach 41 deg F or below.
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08/27/2014 | Pre-Licensing Recheck |
- Improper sanitizing of utensil(s) and equipment
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: Provide approved sanitizer and test strips for three bay sink and in place sanitizer solution. Note: believe they have not sure where items are kept.
- 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: Wood on bottom of plastic shelf in stock area. Remove.
- 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: Boxes of single service items on floor in stock room. Store 6 inches off the floor. Provide more shelving or dunage racks in stock room as needed. Make sure units are metal or heavy plastcic smooth, non absorbent and easily cleanable.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Seal floor in stock area to be smooth and easily cleanable.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Biscuit gravy at 85.8 deg F from this morning (11:00 am or 12:00 pm) at 2:10 pm still above 70 deg F. Make sure all foods cool to 70 deg F in 2 hours and then cool to 41 deg F or below in additional 4 hours. Note: biscuit gravy disposed of at time of inspection. Cool in above manner. Must have staff available to take temperatures of foods cooling until they reach 41 deg F or below.
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08/20/2014 | Pre-Licensing |
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