- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL COOLER AND FREEZER UNITS WHERE MISSING IN KITCHEN AND BACK ROOM.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL COOLER AND FREEZER UNITS WHERE MISSING IN KITCHEN AND BACK ROOM.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK ROOM TRUE FREEZER BOTTOM SHELVING.
Location: Back room
Equipment: reach in freezer
- 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.
Location: Bar
Equipment: Soda gun & holster
|
02/07/2014 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Smoking Distance
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CHEMICAL SPRAY BOTTLE NOT LABELED AT BAR MOPSINK.
Location: Bar
- 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: STAINLESS STEEL CLEANER STORED ON SHELVING WITH SINGLE-SERVICE USE ITEMS AT BAR DRY STORAGE ROOM.
Location: Bar
- 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: STAINLESS STEEL CLEANER STORED ON SHELVING WITH SINGLE-SERVICE USE ITEMS AT BAR DRY STORAGE ROOM.
Location: Dry storage
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE AT ALL RESTROOMS.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL FLOOR BOARD AT MAIN BAR FLOORS (LOOSE).
Location: Main bar
- 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: Kitchen
Equipment: Chest freezer
- 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: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF UPSTAIRS LOCATION REACH-IN-COOLERS AND COUNTER-TOPS.
Location: Upstairs storage
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF UPSTAIRS LOCATION REACH-IN-COOLERS AND COUNTER-TOPS.
Location: Upstairs storage
Equipment: Prep table
- 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.
Location: Main bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BAR DRY STORAGE ROOM.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BAR DRY STORAGE ROOM.
Location: Dry storage
|
04/26/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES.
Location: Bar
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE MECHANICAL VENTILATION AT ALL RESTROOM LOCATIONS AT ESTABLISHMENT.
Location: Restroom
- Thermometer, provided (corrected on site)
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: Kitchen (back)
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS AT ICE MACHINE WHERE MISSING TO PROTECT EXPOSED WIRES, ETC.REPLACE DAMAGED DOOR GASKETS AT BAR KEG COOLER.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS AT ICE MACHINE WHERE MISSING TO PROTECT EXPOSED WIRES, ETC.REPLACE DAMAGED DOOR GASKETS AT BAR KEG COOLER.
Location: Bar
Equipment: Keg 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF ICE MACHINE (MOLD BUILD-UP AT INTERIOR).
Location: Kitchen (back)
Equipment: Ice machine
|
10/16/2012 | Routine |
- 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 EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION UNIT; KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT PARTICIPANT STATED THAT HE PASSED THE FOOD HANDLER CERTIFICATION CLASS/EXAM WITH A 85 % THROUGH SERV SAFE INSTRUCTOR RACHEL FOX; HOWEVER, THE ACUTAL CERTIFICATE AND PROOF OF RESULTS HAVE NOT BEEN OBTAINED. INSTURCTOR WAS CONTACTED BY INSPECTION...CERTIFICATION INFORMATION IS PENDING FROM INSPECTOR.PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY E-MAIL OR FAX ME A COPY OF THE CERTIFICATE THAT YOU RECEIVE IF YOU PASS. IF FAX PLEASE PROVIDE COVER-SHEET TO MY ATTENTION TO (317) 221-3070.
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT UTENSILS SO THAT HANDLES ARE UP AND OUT AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK AT WOMENS RESTROOM PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING IN KITCHEN WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: UPSTAIRS LOCATION.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Mens restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
|
05/07/2012 | Recheck |
- 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 EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION UNIT; KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT PARTICIPANT STATED THAT HE PASSED THE FOOD HANDLER CERTIFICATION CLASS/EXAM WITH A 85 % THROUGH SERV SAFE INSTRUCTOR RACHEL FOX; HOWEVER, THE ACUTAL CERTIFICATE AND PROOF OF RESULTS HAVE NOT BEEN OBTAINED. INSTURCTOR WAS CONTACTED BY INSPECTION...CERTIFICATION INFORMATION IS PENDING FROM INSPECTOR.PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY E-MAIL OR FAX ME A COPY OF THE CERTIFICATE THAT YOU RECEIVE IF YOU PASS. IF FAX PLEASE PROVIDE COVER-SHEET TO MY ATTENTION TO (317) 221-3070.
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT UTENSILS SO THAT HANDLES ARE UP AND OUT AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK AT WOMENS RESTROOM PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING IN KITCHEN WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: UPSTAIRS LOCATION.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Mens restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
|
04/26/2012 | Recheck |
- 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 EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION UNIT; KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR CERTIFIED FOOD HANDLER CLASS/EXAM THROUGH SERV SAFE ON 3/26/12.PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY E-MAIL OR FAX ME A COPY OF THE CERTIFICATE THAT YOU RECEIVE IF YOU PASS. IF FAX PLEASE PROVIDE COVER-SHEET TO MY ATTENTION TO (317) 221-3070.
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT UTENSILS SO THAT HANDLES ARE UP AND OUT AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK AT WOMENS RESTROOM PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING IN KITCHEN WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: UPSTAIRS LOCATION.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Mens restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
|
03/06/2012 | Recheck |
- Cross-contamination
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 EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN REFRIGERATION UNIT; KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Kitchen
Equipment: Hand sink
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL HANDSINK FOR KITCHEN AND BAR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE.
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT UTENSILS SO THAT HANDLES ARE UP AND OUT AND NOT HEADS OF UTENSILS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM SURFACES AND INTERIOR FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS, WALLS, AND CEILING SURFACES.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT ANY REFRIGERATION AND FREEZER UNITS WHERE MISSING IN ESTABLISHMENT.
Equipment: ---------------- Freezers ---------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK AT WOMENS RESTROOM PROPERLY SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING IN KITCHEN WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: UPSTAIRS LOCATION.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: ENSURE ALL RESTROOMS HAVE SELF-CLOSING DEVICES ON DOORS.
Location: Mens restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
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02/28/2012 | Routine |
Restaurant representatives - add corrected or new information about SLOVENIAN NAT'L HOME, 2717 W 10TH ST, Indianapolis, IN »