- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BUS TUB DRYING ON TOP OF HAND SINK. USE HAND SINKS FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN DURING INSPECTION. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION. LIDS CLOSED CORRECTED ON SITE
Location: Dumpster area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH CYCLE READING AT 142 DEGREES F. DATA PLATE INDICATES WASH CYCLE SHOULD REACH 150 DEGREES F. PLEASE HAVE UNIT SERVICED TO OPERATE IN ACCORDANCE WITH DATA PLATE. RINSE CYCLE IS OK.
Location: Kitchen
Equipment: Dishmachine
|
06/18/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATO PANCAKES IN CHAFING DISH IN CUSTOMER SELF SERVICE AREA MEASURED 125 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: AUGUST 30:1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE IS EXPIRED. STATED AT LAST INSPECTION THAT CLASS/EXAM WAS TO BE TAKEN IN MARCH. CERTIFICATE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE PROOF OF CERTIFICATE AT FOLLOW UP INSPECTION OR FAX/EMAIL COPY. SEPTEMBER 6:1. ENROLLING IN CERTIFYING EXAM/CLASS FOR OCTOBER. PLEASE FAX/EMAIL A COPY OF CERTIFICATE UPON RECEIPT. FOLLOW UP SCHEDULED FOR NOVEMBER 1ST IF HAVE NOT RECEIVED A COPY BY THIS TIME.NOVEMBER 1:1. NOT ABLE TO PROVIDE PROOF OF CERTIFIED FOOD HANDLER OR ENROLLMENT IN CLASS/EXAM. DO SO BY RECHECK DATE.NOVEMBER 18:1. K. CHERRY REGISTERED FOR CFH CLASS/EXAM IN SECOND WEEK OF JANUARY. WILL FOLLOW UP AT NEXT ROUTINE INSPECTION. EMAIL/FAX COPY OF CERTIFICATE WHEN OBTAINED. VTHORN@HHCORP.ORG/ 221-3070
|
11/18/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATO PANCAKES IN CHAFING DISH IN CUSTOMER SELF SERVICE AREA MEASURED 125 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: AUGUST 30:1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE IS EXPIRED. STATED AT LAST INSPECTION THAT CLASS/EXAM WAS TO BE TAKEN IN MARCH. CERTIFICATE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE PROOF OF CERTIFICATE AT FOLLOW UP INSPECTION OR FAX/EMAIL COPY. SEPTEMBER 6:1. ENROLLING IN CERTIFYING EXAM/CLASS FOR OCTOBER. PLEASE FAX/EMAIL A COPY OF CERTIFICATE UPON RECEIPT. FOLLOW UP SCHEDULED FOR NOVEMBER 1ST IF HAVE NOT RECEIVED A COPY BY THIS TIME.NOVEMBER 1:1. NOT ABLE TO PROVIDE PROOF OF CERTIFIED FOOD HANDLER OR ENROLLMENT IN CLASS/EXAM. DO SO BY RECHECK DATE.
|
11/01/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATO PANCAKES IN CHAFING DISH IN CUSTOMER SELF SERVICE AREA MEASURED 125 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: AUGUST 30:1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE IS EXPIRED. STATED AT LAST INSPECTION THAT CLASS/EXAM WAS TO BE TAKEN IN MARCH. CERTIFICATE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE PROOF OF CERTIFICATE AT FOLLOW UP INSPECTION OR FAX/EMAIL COPY. SEPTEMBER 6:1. ENROLLING IN CERTIFYING EXAM/CLASS FOR OCTOBER. PLEASE FAX/EMAIL A COPY OF CERTIFICATE UPON RECEIPT. FOLLOW UP SCHEDULED FOR NOVEMBER 1ST IF HAVE NOT RECEIVED A COPY BY THIS TIME.
|
09/06/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. POTATO PANCAKES IN CHAFING DISH IN CUSTOMER SELF SERVICE AREA MEASURED 125 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Dining room
Equipment: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. CERTIFIED FOOD HANDLER CERTIFICATE ON FILE IS EXPIRED. STATED AT LAST INSPECTION THAT CLASS/EXAM WAS TO BE TAKEN IN MARCH. CERTIFICATE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE PROOF OF CERTIFICATE AT FOLLOW UP INSPECTION OR FAX/EMAIL COPY.
|
08/30/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ENROLLED IN CERTIFIED FOOD HANDLER CLASS ON MARCH 5TH. PLEASE FAX CERTIFICATION WHEN YOU RECEIVE TO NUMBER ABOVE.
|
02/12/2013 | Routine |
| No violation noted during this evaluation. | 05/18/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Sausage held at 132 deg. F. Hold all hot foods at 135 deg. F. or above.
- 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: 1. Sour cream held at 63 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled towe on shelf above cooking stove. Remove. Do not line shelf with towel.
Location: Kitchen
|
12/08/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Sausage held at 132 deg. F. Hold all hot foods at 135 deg. F. or above.
- 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: 1. Sour cream held at 63 deg. F. at buffet. Hold all cold foods at 41 deg. F. or below.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled towe on shelf above cooking stove. Remove. Do not line shelf with towel.
Location: Kitchen
|
11/30/2011 | Routine |
Restaurant representatives - add corrected or new information about RESIDENCE INN NORTHWEST, 6220 DIGITAL WAY, Indianapolis, IN »