- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) SIGN TO POST AT ENTRANCE
- 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: SAUSAGE GRAVY IN THE TEMPERATURE DANGER ZONE
Location: Buffet
Equipment: Warming drawers
- 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: FRESH CUT MELON, PINEAPPLE, AND GRAPES SITTING IN A BOWL WITHOUT ICE OR COLD HOLDING EQUIPMENT
Location: Buffet
- 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: 1. CHEMICAL BOTTLES STORED ON SHELVING ABOVE PLATES FOR FOOD2. CHEMICAL SPRAY BOTTLE STORED WITH FOOD ITEMSSTORE ALL CHEMICALS TOGETHER AND BELOW ALL FOOD AND FOOD CONTACT UTENSILS
Location: Dry storage
- 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 FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON GLOVESREVIEWED WITH FOOD HANDLER
- Hand sink improper usage (corrected)
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: CLOTH TOWELS, RUBBER GLOVES, AND APRONS SITTING ON TOP OF HANDSINK
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
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: CLOTH TOWELS, RUBBER GLOVES, AND APRONS SITTING ON TOP OF HANDSINK
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE MIDDLE FAUCET ON THE TOP
Location: Kitchen
Equipment: 3-bay
- 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: COFFEE CUPS STORED ON THE FLOOR
Location: Dry storage
- 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.
Comments: CHEESE AND MEAT COOLER
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL YOGURT COOLER COLD HOLDING AT 49 F. MUST BE 41 F
Location: Buffet
Equipment: Reach in cooler
- 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: TWO (2) BAGS OF ONIONS STORED ON THE FLOOR
Location: Dry storage
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: SOILED DISHES INSIDE VEGETABLE WASHING SINKSDO NOT PUT SOILED DISHES/POTS AND PANS INSIDE VEGETABLE SINKCAN CROSS CONTAMINATE WITH FRESH FRUITS AND VEGETABLES
Location: Kitchen
Equipment: Veg. Sink
- 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: NO CHLORINE PH TEST KIT TO MEASURE SANITIZER FOR LOW TEMP DISHMACHINE
Location: Kitchen
Equipment: Dishmachine
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08/08/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) SIGN TO POST AT ENTRANCE
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE GRAVY IN THE TEMPERATURE DANGER ZONE
Location: Buffet
Equipment: Warming drawers
- 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: FRESH CUT MELON, PINEAPPLE, AND GRAPES SITTING IN A BOWL WITHOUT ICE OR COLD HOLDING EQUIPMENT
Location: Buffet
- 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: 1. CHEMICAL BOTTLES STORED ON SHELVING ABOVE PLATES FOR FOOD2. CHEMICAL SPRAY BOTTLE STORED WITH FOOD ITEMSSTORE ALL CHEMICALS TOGETHER AND BELOW ALL FOOD AND FOOD CONTACT UTENSILS
Location: Dry storage
- 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 FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON GLOVESREVIEWED WITH FOOD HANDLER
- 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: CLOTH TOWELS, RUBBER GLOVES, AND APRONS SITTING ON TOP OF HANDSINK
Location: Kitchen
Equipment: Hand sink
- 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: CLOTH TOWELS, RUBBER GLOVES, AND APRONS SITTING ON TOP OF HANDSINK
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAKS AT THE MIDDLE FAUCET ON THE TOP
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage (corrected on site)
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: COFFEE CUPS STORED ON THE FLOOR
Location: Dry storage
- 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.
Comments: CHEESE AND MEAT COOLER
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL YOGURT COOLER COLD HOLDING AT 49 F. MUST BE 41 F
Location: Buffet
Equipment: Reach in cooler
- Food storage (corrected on site)
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: TWO (2) BAGS OF ONIONS STORED ON THE FLOOR
Location: Dry storage
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: SOILED DISHES INSIDE VEGETABLE WASHING SINKSDO NOT PUT SOILED DISHES/POTS AND PANS INSIDE VEGETABLE SINKCAN CROSS CONTAMINATE WITH FRESH FRUITS AND VEGETABLES
Location: Kitchen
Equipment: Veg. Sink
- 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: NO CHLORINE PH TEST KIT TO MEASURE SANITIZER FOR LOW TEMP DISHMACHINE
Location: Kitchen
Equipment: Dishmachine
|
07/24/2014 | Routine |
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THE INSIDE OF DISHMACHINE NEEDS TO BE DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Food equipment classification standards. (corrected on site)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WOOD CUTTING BOARD DOES NOT HAVE ANY NSF OR ANSI APPROVED CERTIFICATION ON IT. PROVIDE SPECIFICATION SHEET THAT MEETS THE STANDARD OR REMOVE. OWNER SAYS IT WAS PURCHASED AT RESTAURANT DEPOT.----------------------------------------07/24/14:WOOD CUTTING BOARD STILL PRESENT IN KITCHEN. THEY USE A PLASTIC CUTTING BOARD TO PUT ON TOP OF WOODEN BOARD. IF SOILED OR SIGNS OR USAGE, WILL BE DISCARDED
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL DISHMACHINE DRAIN TABLES TO THE WALL.
Location: Kitchen
Equipment: Dishmachine
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Upright freezer
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Reach in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. ENSURE THAT THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM IS APPROVED BY THE BUILDING INSPECTOR/FIRE MARSHAL.2. THE DISHMACHINE IS CURRENTLY HOOKED UP AS A HIGH TEMP DISHMACHINE WHICH REQUIRES AN EXHAUST HOOD. INSTALL HOOD OR SWITCH TO LOW TEMP SANITIZING. IF YOU SWITCH TO LOW TEMP SANITIZING, THE SANITIZING PUMP NEEDS A VISUAL OR AUDIO ALARM ON IT TO INDICATE WHEN THE SANITIZER IS EMPTY.3. THERE ARE TWO DOUBLE OVENS WHICH I BELIEVE WOULD REQUIRE AN EXHAUST HOOD. I WILL CHECK WITH THE FIRE DEPT.-----------------------------------07/24/14:VENTILATION REQUIREMENT UNDETERMINED - NO FOLLOW UP FROM FIRE DEPARTMENT
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL (WHERE THERE IS A GAP).
Location: Kitchen
|
07/24/2014 | Pre-Licensing Recheck |
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THE INSIDE OF DISHMACHINE NEEDS TO BE DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Food equipment classification standards. (corrected on site)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WOOD CUTTING BOARD DOES NOT HAVE ANY NSF OR ANSI APPROVED CERTIFICATION ON IT. PROVIDE SPECIFICATION SHEET THAT MEETS THE STANDARD OR REMOVE. OWNER SAYS IT WAS PURCHASED AT RESTAURANT DEPOT.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL DISHMACHINE DRAIN TABLES TO THE WALL.
Location: Kitchen
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Upright freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Reach in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. ENSURE THAT THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM IS APPROVED BY THE BUILDING INSPECTOR/FIRE MARSHAL.2. THE DISHMACHINE IS CURRENTLY HOOKED UP AS A HIGH TEMP DISHMACHINE WHICH REQUIRES AN EXHAUST HOOD. INSTALL HOOD OR SWITCH TO LOW TEMP SANITIZING. IF YOU SWITCH TO LOW TEMP SANITIZING, THE SANITIZING PUMP NEEDS A VISUAL OR AUDIO ALARM ON IT TO INDICATE WHEN THE SANITIZER IS EMPTY.3. THERE ARE TWO DOUBLE OVENS WHICH I BELIEVE WOULD REQUIRE AN EXHAUST HOOD. I WILL CHECK WITH THE FIRE DEPT.
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL (WHERE THERE IS A GAP).
Location: Kitchen
|
05/27/2014 | Pre-Licensing Recheck |
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THE INSIDE OF DISHMACHINE NEEDS TO BE DELIMED.
Location: Kitchen
Equipment: Dishmachine
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: WOOD CUTTING BOARD DOES NOT HAVE ANY NSF OR ANSI APPROVED CERTIFICATION ON IT. PROVIDE SPECIFICATION SHEET THAT MEETS THE STANDARD OR REMOVE. OWNER SAYS IT WAS PURCHASED AT RESTAURANT DEPOT.
Location: Kitchen
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL DISHMACHINE DRAINTABLES TO THE WALL.
Location: Kitchen
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Chest freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Upright freezer
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL FREEZERS/COOLERS ON HEAVY DUTY WHEELS, CASTERS OR 6" MIN. METAL LEGS.
Location: Kitchen
Equipment: Reach in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. ENSURE THAT THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM IS APPROVED BY THE BUILDING INSPECTOR/FIRE MARSHAL.2. THE DISHMACHINE IS CURRENTLY HOOKED UP AS A HIGH TEMP DISHMACHINE WHICH REQUIRES AN EXHAUST HOOD. INSTALL HOOD OR SWITCH TO LOW TEMP SANITIZING. IF YOU SWITCH TO LOW TEMP SANITIZING, THE SANITIZING PUMP NEEDS A VISUAL OR AUDIO ALARM ON IT TO INDICATE WHEN THE SANITIZER IS EMPTY.3. THERE ARE TWO DOUBLE OVENS WHICH I BELIEVE WOULD REQUIRE AN EXHAUST HOOD. I WILL CHECK WITH THE FIRE DEPT.
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL (WHERE THERE IS A GAP).
Location: Kitchen
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05/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SLEEP INN & SUITES & CONFERENCE CENTER, 1629 SUGAR GROVE AVE, Indianapolis, IN »