- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed soiled cooking equiment store in back room. Keep non functioning equiment stored clean or remove from faciltiy.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Private home/ sleeping quarters (corrected)
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: Observed car bunch seat with pillow and sleeping bag in back area.
Location: Back room
- 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: Keep slushie mix containers off the floor in the walk in cooler.
Location: Sales floor
Equipment: Walk in cooler
- 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: Clean the plastic drain compartment on the Lipton tea brewing machine. Clean and sanitize drain. Keep non functioning equipment clean or remove from facility.
Location: Sales floor
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3 bay sink is heavily soiled. Please clean at least every 24 hours or after use.
Location: Back room
Equipment: 3-bay
|
07/28/2014 | Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed soiled cooking equiment store in back room. Keep non functioning equiment stored clean or remove from faciltiy.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Private home/ sleeping quarters
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: Observed car bunch seat with pillow and sleeping bag in back area.
Location: Back room
- 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: Keep slushie mix containers off the floor in the walk in cooler.
Location: Sales floor
Equipment: Walk in cooler
- 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: Clean the plastic drain compartment on the Lipton tea brewing machine. Clean and sanitize drain. Keep non functioning equipment clean or remove from facility.
Location: Sales floor
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3 bay sink is heavily soiled. Please clean at least every 24 hours or after use.
Location: Back room
Equipment: 3-bay
|
07/08/2014 | Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed soiled cooking equiment store in back room. Keep non functioning equiment stored clean or remove from faciltiy.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- Private home/ sleeping quarters
Private home, living or sleeping areas, used as a retail establishment.
Correction: The following may not be used for retail food establishment operations: (1) A private home. (2) A room used as a living or sleeping quarter (3) An area opening directly into a room used as a living or sleeping area.
Comments: Observed car bunch seat with pillow and sleeping bag in back area.
Location: Back room
- 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: Keep slushie mix containers off the floor in the walk in cooler.
Location: Sales floor
Equipment: Walk in cooler
- 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: Clean the plastic drain compartment on the Lipton tea brewing machine. Clean and sanitize drain. Keep non functioning equipment clean or remove from facility.
Location: Sales floor
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3 bay sink is heavily soiled. Please clean at least every 24 hours or after use.
Location: Back room
Equipment: 3-bay
|
06/26/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: THE ICE DISPENSING LEVER IS SOILED ON THE COCA COLA MACHINE. PLEASE CLEAN THIS AREA MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Soda machine
|
12/30/2013 | 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.
Comments: OPEN BOTTLE OF MAYO WAS NOT KEPT COLD. PLEASE KEEP POTENIALLY HAZARDOUS FOODS ON THE SELF SERVICE COUNTER AT 41 DEGREES.
Location: Service counter
|
06/03/2013 | Routine |
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
|
11/30/2012 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Sales floor
Equipment: Walk in cooler
|
05/14/2012 | 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.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Service counter
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Back room
Equipment: 3-bay
- 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.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Back room
- 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: Back room
Equipment: Chest freezer
|
04/27/2012 | Pre-Licensing Recheck |
- 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.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Service counter
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Back room
Equipment: 3-bay
- 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.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Back room
- 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: Back room
Equipment: Chest freezer
|
04/20/2012 | 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.
Location: Service counter
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. 3 bay sink was clogged and being used as a mop sink2. No hand sink. Install a hand sink in back kitchen area.
Location: Back room
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Service counter
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Location: Back room
Equipment: 3-bay
- 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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Back room
- 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: Back room
Equipment: Chest freezer
|
04/12/2012 | Pre-Licensing |
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