SEASONS 52, 8650 KEYSTONE CROSSING, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SEASONS 52
Type: Restaurant
Address: 8650 KEYSTONE CROSSING, Indianapolis, IN 46240
County: Marion
License #: 202679
Smoking: Smoke Free
Total inspections: 3
Last inspection: 03/25/2011
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Inspection findings

Inspection Date

Type
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Cook drank from cone cup with gloves on and continued to wear same gloves on cook lineGloves must be changed after eating, drinking etc....Best practice is not to wear gloves when eating or drinking
  • 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: Cook drank from cone cup with gloves and did not wash hands or change gloves prior to going back on lineHands must be washed after eating or drinking and with each glove change
  • Cross-contamination (corrected)
    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 pork in walk in coolerKeep raw chicken below all others foods
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Hand sinks near food (Cookline) and food prep have excessive spray which splashes on Desserts and food prep surfacesCurrent Splash guards are insufficientCheck adjusting aerator and/or higher splash guardsFood items must be protected from splash
    Location: Cook line
    Equipment: Hand sink
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Hand sinks near food (Cookline) and food prep have excessive spray which splashes on Desserts and food prep surfacesCurrent Splash guards are insufficientCheck adjusting aerator and/or higher splash guardsFood items must be protected from splash
    Location: Prep area
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives returned to knife holder soiledclean and sanitize knivesclean knife holderPay close attention to handles and where the blade meets the handle
    Location: Prep area
    Equipment: Knife/utensil rack
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Mini bowl(ramekin) used as scoop for garbanzo beans on cook lineProvide a scoop / spoodle with handle
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towel draped over stainless in barstore all wet cloth towels in approved strength sanitizer bucket
    Location: Bar
  • Soap and towels at wrong sink (corrected)
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Soap located at dump sink in barremovekeep soap at hand sinks only
    Location: Bar
  • 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 chlorine test strips for sanitizer bar sink
    Location: Bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Sushi knife stored in water between usesdiscontinuestore dry and wet as needed
    Location: Cook line
 03/25/2011Recheck
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Cook drank from cone cup with gloves on and continued to wear same gloves on cook lineGloves must be changed after eating, drinking etc....Best practice is not to wear gloves when eating or drinking
  • 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: Cook drank from cone cup with gloves and did not wash hands or change gloves prior to going back on lineHands must be washed after eating or drinking and with each glove change
  • 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 pork in walk in coolerKeep raw chicken below all others foods
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Hand sinks near food (Cookline) and food prep have excessive spray which splashes on Desserts and food prep surfacesCurrent Splash guards are insufficientCheck adjusting aerator and/or higher splash guardsFood items must be protected from splash
    Location: Cook line
    Equipment: Hand sink
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Hand sinks near food (Cookline) and food prep have excessive spray which splashes on Desserts and food prep surfacesCurrent Splash guards are insufficientCheck adjusting aerator and/or higher splash guardsFood items must be protected from splash
    Location: Prep area
    Equipment: Hand sink
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Knives returned to knife holder soiledclean and sanitize knivesclean knife holderPay close attention to handles and where the blade meets the handle
    Location: Prep area
    Equipment: Knife/utensil rack
  • Minimize contact (Non-Critical) (corrected on site)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Mini bowl(ramekin) used as scoop for garbanzo beans on cook lineProvide a scoop / spoodle with handle
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towel draped over stainless in barstore all wet cloth towels in approved strength sanitizer bucket
    Location: Bar
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: Soap located at dump sink in barremovekeep soap at hand sinks only
    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.
    Comments: Provide chlorine test strips for sanitizer bar sink
    Location: Bar
  • 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: Sushi knife stored in water between usesdiscontinuestore dry and wet as needed
    Location: Cook line
 03/18/2011Routine
No violation noted during this evaluation. 02/21/2011Pre-Licensing

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