- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK ELECTRICAL TAPE WRAPPED AROUND KNIFE HANDLE STORED ON MAGNETIC STRIP.REMOVE TAPE ON HANDLE. NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Prep area
- Hoods inadequate or unapproved (corrected)
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: ANSUL (FIRE SUPPRESSION SYSTEM) TAGGED "NON COMPLIANT" BY SERVICE TECHNICIAN. PROVIDE SERVICE TO HAVE SYSTEM IN COMPLIANT.AN INSPECTION HAS BEEN SCHEDULED BY SERVICE TECHNICIAN ACCORDING TO MANAGER.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: LINEN NAPKINS COVERING CHOPPED LETTUCE STORED INSIDE WALK IN COOLER.LINENS SHOULD NOT BE USED IN CONTACT WITH FOOD. USE A FOOD APPROVED MATERIAL TO COVER FOOD.
Location: Walk-in cooler
|
10/07/2014 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BLACK ELECTRICAL TAPE WRAPPED AROUND KNIFE HANDLE STORED ON MAGNETIC STRIP.REMOVE TAPE ON HANDLE. NOT A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Prep area
- 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: ANSUL (FIRE SUPPRESSION SYSTEM) TAGGED "NON COMPLIANT" BY SERVICE TECHNICIAN. PROVIDE SERVICE TO HAVE SYSTEM IN COMPLIANT.AN INSPECTION HAS BEEN SCHEDULED BY SERVICE TECHNICIAN ACCORDING TO MANAGER.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF SOILED WITH BUILD UP LOCATED INSIDE WALK IN COOLER.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: LINEN NAPKINS COVERING CHOPPED LETTUCE STORED INSIDE WALK IN COOLER.LINENS SHOULD NOT BE USED IN CONTACT WITH FOOD. USE A FOOD APPROVED MATERIAL TO COVER FOOD.
Location: Walk-in cooler
|
09/30/2014 | 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: SMALL REACH IN SALAD COOLER HOLDING AT 48 DEGREES IN WAIT STAFF AREA. ICE BUILD UP ON COMPRESSOR.DEFROST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
Equipment: Mini-fridge
- Toxic labeling (corrected)
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: UNLABELED BOTTLE OF DEGREASER STORED IN BACK KITCHEN AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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: BOTTLE OF DEGREASER HANGING ON 3 COMPARTMENT DRAIN BOARD,STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
Location: Kitchen (back)
- 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: 1. SUSHI CHEF PUT ON HAIR RESTRAINT AND RESUMED FOOD PREPARATION WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.2. SUSHI CHEF NOT WASHING HANDS IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRACKETS UTILIZED TO ANCHOR KICK TRAY COVERED IN RUST LOCATED INSIDE ICE MACHINE.REPLACE BRACKETS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Kitchen
Equipment: Ice machine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: NO LIGHTING AVAILABLE IN DRY STORAGE ROOM CONTAINING RICE AND SINGLE USE ITEMS.PROVIDE LIGHTING INSIDE DRY STORAGE ROOM OR STORE PRODUCT IN ANOTHER LOCATION.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGG ROLLS STORED PARTIALLY WRAPPED INSIDE CHEST FREEZER.COVER FOODS ENTIRELY TO PROTECT FOOD FROM CONTAMINATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CANS MISSING AT A FEW OF THE HAND SINKS IN KITCHEN AREA.PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Walk-in cooler
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Kitchen
|
04/14/2014 | Recheck |
- 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: SMALL REACH IN SALAD COOLER HOLDING AT 48 DEGREES IN WAIT STAFF AREA. ICE BUILD UP ON COMPRESSOR.DEFROST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
Equipment: Mini-fridge
- Toxic labeling
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: UNLABELED BOTTLE OF DEGREASER STORED IN BACK KITCHEN AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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: BOTTLE OF DEGREASER HANGING ON 3 COMPARTMENT DRAIN BOARD,STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
Location: Kitchen (back)
- 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: 1. SUSHI CHEF PUT ON HAIR RESTRAINT AND RESUMED FOOD PREPARATION WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.2. SUSHI CHEF NOT WASHING HANDS IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRACKETS UTILIZED TO ANCHOR KICK TRAY COVERED IN RUST LOCATED INSIDE ICE MACHINE.REPLACE BRACKETS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Kitchen
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: NO LIGHTING AVAILABLE IN DRY STORAGE ROOM CONTAINING RICE AND SINGLE USE ITEMS.PROVIDE LIGHTING INSIDE DRY STORAGE ROOM OR STORE PRODUCT IN ANOTHER LOCATION.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGG ROLLS STORED PARTIALLY WRAPPED INSIDE CHEST FREEZER.COVER FOODS ENTIRELY TO PROTECT FOOD FROM CONTAMINATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CANS MISSING AT A FEW OF THE HAND SINKS IN KITCHEN AREA.PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Walk-in cooler
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Kitchen
|
04/11/2014 | Recheck |
- 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: SMALL REACH IN SALAD COOLER HOLDING AT 48 DEGREES IN WAIT STAFF AREA. ICE BUILD UP ON COMPRESSOR.DEFROST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
Equipment: Mini-fridge
- Toxic labeling
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: UNLABELED BOTTLE OF DEGREASER STORED IN BACK KITCHEN AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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: BOTTLE OF DEGREASER HANGING ON 3 COMPARTMENT DRAIN BOARD,STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
Location: Kitchen (back)
- 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: 1. SUSHI CHEF PUT ON HAIR RESTRAINT AND RESUMED FOOD PREPARATION WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.2. SUSHI CHEF NOT WASHING HANDS IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BRACKETS UTILIZED TO ANCHOR KICK TRAY COVERED IN RUST LOCATED INSIDE ICE MACHINE.REPLACE BRACKETS TO PREVENT CONTAMINATION OF BEVERAGE ICE.
Location: Kitchen
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: NO LIGHTING AVAILABLE IN DRY STORAGE ROOM CONTAINING RICE AND SINGLE USE ITEMS.PROVIDE LIGHTING INSIDE DRY STORAGE ROOM OR STORE PRODUCT IN ANOTHER LOCATION.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGG ROLLS STORED PARTIALLY WRAPPED INSIDE CHEST FREEZER.COVER FOODS ENTIRELY TO PROTECT FOOD FROM CONTAMINATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CANS MISSING AT A FEW OF THE HAND SINKS IN KITCHEN AREA.PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Walk-in cooler
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: 1. WIPING CLOTH STORED OVER A CONTAINER OF CARROTS INSIDE WALK IN COOLER.1. CLOTH NAPKINS COVERING CONTAINER OF LETTUCE IN KITCHEN AREA.
Location: Kitchen
|
04/03/2014 | 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: SMALL REACH IN REFRIGERATOR HOLDING FOOD AT 51 DEGREES.REPAIR TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: CLEANING PRODUCTS STORED UNDER PREP TABLE NEAR FOOD AND SUPPLIES.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED IN COOLER WITH FOOD USED IN OPERATIONS.STORE EMPLOYEE DRINKS SEPARATE IN A DESIGNATED AREA AWAY FROM FOOD USED IN OPERATIONS.
Location: Cook line
- 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.
Comments: SANITIZING SOLUTION WEAK IN BUCKETS LOCATED IN PREP AREA. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
Location: Kitchen
- 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 A THERMOMETER INSIDE SMALL REACH IN REFRIGERATOR IN WAIT STAFF AREA.
Location: Wait staff area
|
11/19/2013 | Recheck |
- 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: SMALL REACH IN REFRIGERATOR HOLDING FOOD AT 51 DEGREES.REPAIR TO HOLD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic storage (Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: CLEANING PRODUCTS STORED UNDER PREP TABLE NEAR FOOD AND SUPPLIES.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND SUPPLIES.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED IN COOLER WITH FOOD USED IN OPERATIONS.STORE EMPLOYEE DRINKS SEPARATE IN A DESIGNATED AREA AWAY FROM FOOD USED IN OPERATIONS.
Location: Cook line
- 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.
Comments: SANITIZING SOLUTION WEAK IN BUCKETS LOCATED IN PREP AREA. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
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 A THERMOMETER INSIDE SMALL REACH IN REFRIGERATOR IN WAIT STAFF AREA.
Location: Wait staff area
|
11/06/2013 | 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: 1.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
- 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.
Comments: RUST BUILD UP ON SOME AREAS OF THE MAGNETIC STRIP CONTAINING KNIVES IN PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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.
Comments: SANIZER CONCENTRATION LESS THAN 50 PPM CHLORINE IN BUCKET LOCATED IN THE BAR.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Bar
- Glove use (Non-Critical) (corrected on site)
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: A PAIR OF WORN FOOD SERVICE GLOVES STORED ON CUTTING BOARD LOCATED AT THE SUSHI BAR.DISCARD GLOVES AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM/LIME BUILD UP INSIDE DISH MACHINE.2. SOAP DISPENSERS SOILED AT ALL HAND SINKS.3. SOME AREAS ON STORAGE SHELVING IN DISH MACHINE AREA SOILED WITH RUST. REMOVE RUST BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda gun & holster
|
06/20/2013 | Recheck |
- 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.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
- 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.
Comments: RUST BUILD UP ON SOME AREAS OF THE MAGNETIC STRIP CONTAINING KNIVES IN PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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.
Comments: SANIZER CONCENTRATION LESS THAN 50 PPM CHLORINE IN BUCKET LOCATED IN THE BAR.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Bar
- Glove use (Non-Critical) (corrected on site)
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: A PAIR OF WORN FOOD SERVICE GLOVES STORED ON CUTTING BOARD LOCATED AT THE SUSHI BAR.DISCARD GLOVES AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM/LIME BUILD UP INSIDE DISH MACHINE.2. SOAP DISPENSERS SOILED AT ALL HAND SINKS.3. SOME AREAS ON STORAGE SHELVING IN DISH MACHINE AREA SOILED WITH RUST. REMOVE RUST BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda gun & holster
|
06/19/2013 | Recheck |
- 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.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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.COLD TOP COOLER HOLDING FOOD AT 53 DEGREES F ON COOK LINE.2.SMALL REACH IN COOLER HOLDING FOOD AT 48 DEGREES IN WAIT STAFF AREA.REPAIR COOLERS TO HOLD AT 41 DEGREES F OR LOWER.
Location: Wait staff area
- 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.
Comments: RUST BUILD UP ON SOME AREAS OF THE MAGNETIC STRIP CONTAINING KNIVES IN PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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.
Comments: SANIZER CONCENTRATION LESS THAN 50 PPM CHLORINE IN BUCKET LOCATED IN THE BAR.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Bar
- Glove use (Non-Critical) (corrected on site)
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: A PAIR OF WORN FOOD SERVICE GLOVES STORED ON CUTTING BOARD LOCATED AT THE SUSHI BAR.DISCARD GLOVES AFTER REMOVAL FROM HANDS.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CALCIUM/LIME BUILD UP INSIDE DISH MACHINE.2. SOAP DISPENSERS SOILED AT ALL HAND SINKS.3. SOME AREAS ON STORAGE SHELVING IN DISH MACHINE AREA SOILED WITH RUST. REMOVE RUST BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- 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: HOLSTER SOILED WITH BUILD UP LOCATED IN THE BAR.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Soda gun & holster
|
06/12/2013 | Routine |
| No violation noted during this evaluation. | 03/26/2013 | Illness Complaint |
- 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.
Comments: Provide a thermometer inside the small reach in plated salad cooler in the wait staff area.
Location: Wait staff area
- 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 containers of raw chicken were stored on the floor in the walk in cooler. Store up off the floor at least six inches.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Egg rolls stored uncovered/unwrapped inside the chest freezer. Ensure all food is wrappe/covered to protect from possible contamination.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towels not available in the towel dispenser at the handsink in the back prep area. Provide towels in the dispenser.
Location: Kitchen (back)
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Emplloyees were washing their hand in the 3 compartment sink. Ensure employees wash their hands at the hand sinks only.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The 3 bay sink faucet is broken and in need of repair. Provide repair. Parts on order.
Location: Kitchen
Equipment: 3-bay
|
02/14/2013 | 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: 1, REACH IN COOLER ON COOK LINE HOLDING FOOD AT 52 DEGREES F. DISCONTINUE USE UNTIL REPAIRED TO HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. FOOD STORED IN AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.2. WASABI MAYONAISE STORED ON TOP OF ICE BATH IN SUSHI BAR. ENSURE THE ENTIRE CONTAINER IS ENTIRELY SUBMERGED IN THE ICE WATER BATH TO ENSURE ALL PRODUCT MAINTAINS 41 DEGREES F THROUGH OUT.
Location: Kitchen
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE READY TO EAT CONTAINER OF SALAD DRESSINGS. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
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.
Comments: NO MEASUREABLE SANITIZER PRESENT IN BUCKET CONTAINING WET TOWELS LOCATED IN THE BAR. ENSURE CHLORINE (BLEACH) SOLUTION MAINTAINS BETWEEN 50 AND 100 PPM.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING INTO BUCKET BELOW DISH MACHINE DURING CYCLE. PROVIDE REPAIR.
Location: Dish machine area
- 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: 1. EXTERIOR SURFACE AND DOOR GASKETS SOILED ON SMALL REFRIGERATOR LOCATED IN THE WAIT STAFF AREA. CLEAN AND SANITIZE COOLER THOROUGHLY.2. GASKETS SOILED ON REACH IN COOLER DOORS LOCATED IN SUSHI BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Sushi bar
- 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: 1. EXTERIOR SURFACE AND DOOR GASKETS SOILED ON SMALL REFRIGERATOR LOCATED IN THE WAIT STAFF AREA. CLEAN AND SANITIZE COOLER THOROUGHLY.2. GASKETS SOILED ON REACH IN COOLER DOORS LOCATED IN SUSHI BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
10/25/2012 | Recheck |
- 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, REACH IN COOLER ON COOK LINE HOLDING FOOD AT 52 DEGREES F. DISCONTINUE USE UNTIL REPAIRED TO HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. FOOD STORED IN AN ALTERNATE COOLER HOLDING AT 41 DEGREES F.2. WASABI MAYONAISE STORED ON TOP OF ICE BATH IN SUSHI BAR. ENSURE THE ENTIRE CONTAINER IS ENTIRELY SUBMERGED IN THE ICE WATER BATH TO ENSURE ALL PRODUCT MAINTAINS 41 DEGREES F THROUGH OUT.
Location: Kitchen
- 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: TRAYS OF RAW SHELL EGGS STORED ABOVE READY TO EAT CONTAINER OF SALAD DRESSINGS. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
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.
Comments: NO MEASUREABLE SANITIZER PRESENT IN BUCKET CONTAINING WET TOWELS LOCATED IN THE BAR. ENSURE CHLORINE (BLEACH) SOLUTION MAINTAINS BETWEEN 50 AND 100 PPM.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING INTO BUCKET BELOW DISH MACHINE DURING CYCLE. PROVIDE REPAIR.
Location: Dish machine area
- 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: 1. EXTERIOR SURFACE AND DOOR GASKETS SOILED ON SMALL REFRIGERATOR LOCATED IN THE WAIT STAFF AREA. CLEAN AND SANITIZE COOLER THOROUGHLY.2. GASKETS SOILED ON REACH IN COOLER DOORS LOCATED IN SUSHI BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Sushi bar
- 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: 1. EXTERIOR SURFACE AND DOOR GASKETS SOILED ON SMALL REFRIGERATOR LOCATED IN THE WAIT STAFF AREA. CLEAN AND SANITIZE COOLER THOROUGHLY.2. GASKETS SOILED ON REACH IN COOLER DOORS LOCATED IN SUSHI BAR. CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
10/18/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BOTTLED BEVERAGES AND DRINKS STORED IN CONTAINERS WITHOUT LIDS IN FOOD PREP AREAS. ALL EMPLOYEE DRINKS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLUE PAINT PEELING AND CHIPPING ON SURFACE OF SHELVING LOCATED INSIDE REACH IN SALAD COOLER. RESURFACE OR REPLACE SHELVING. KEEP ALL FOOD COVERED TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: WIPING CLOTHS STORED OVER FOOD IN A CONTAINER OF SUSHI RICE AND SLICED CARROTS. WIPING CLOTHS ARE NOT AN APPROVED FOOD CONTACT MATERIAL. PROVIDE AN APPROVED FOOD CONTACT MATERIAL TO COVER FOOD.
Location: Kitchen
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOTTLE OF PAIN RELEIVER, VITAMINS, ALCOHOL, AND OTHER MISCELLANEOUS ITEMS STORED ON SHELF ABOVE FOOD PREP AREA. STORE FIRST AID SUPPLIES AND PERSONAL ITEMS IN A MARKED CONTAINER AWAY FROM FOOD STORAGE/PREP AREAS.
Location: Kitchen
|
06/14/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: BOTTLED BEVERAGES AND DRINKS STORED IN CONTAINERS WITHOUT LIDS IN FOOD PREP AREAS. ALL EMPLOYEE DRINKS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLUE PAINT PEELING AND CHIPPING ON SURFACE OF SHELVING LOCATED INSIDE REACH IN SALAD COOLER. RESURFACE OR REPLACE SHELVING. KEEP ALL FOOD COVERED TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: WIPING CLOTHS STORED OVER FOOD IN A CONTAINER OF SUSHI RICE AND SLICED CARROTS. WIPING CLOTHS ARE NOT AN APPROVED FOOD CONTACT MATERIAL. PROVIDE AN APPROVED FOOD CONTACT MATERIAL TO COVER FOOD.
Location: Kitchen
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOTTLE OF PAIN RELEIVER, VITAMINS, ALCOHOL, AND OTHER MISCELLANEOUS ITEMS STORED ON SHELF ABOVE FOOD PREP AREA. STORE FIRST AID SUPPLIES AND PERSONAL ITEMS IN A MARKED CONTAINER AWAY FROM FOOD STORAGE/PREP AREAS.
Location: Kitchen
|
06/06/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
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.
Comments: SANITIZING SOLUTION CONCENTRATION IN BUCKETS TOO STRONG (GREATER THAN 200 PPM). MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
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.
Comments: SANITIZING SOLUTION CONCENTRATION IN BUCKETS TOO STRONG (GREATER THAN 200 PPM). MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
Location: Sushi bar
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED BEVERAGE STRAWS SERVED TO CONSUMERS. PROVIDE PRE-WRAPPED BEVERAGE STRAWS.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COATING CHIPPING AND PEELING ON THE SURFACE OF STORAGE SHELVING INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST SPOTS ON SOME AREAS LOCATED ON SHELVING BELOW PREP TABLES IN BACK KITCHE AREA. CLEAN THOROUGHLY TO REMOVE RUST. RESURFACE IF NECESSARY.
Location: Kitchen (back)
- 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: PH CHLORINE TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZING SOLUTION IN BUCKETS AND DISH MACHINE. PROVIDE PH CHLORINE TEST STRIPS.
Location: Kitchen
- 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: PH CHLORINE TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZING SOLUTION IN BUCKETS AND DISH MACHINE. PROVIDE PH CHLORINE TEST STRIPS.
Location: Dish machine area
|
02/07/2012 | Routine |
Restaurant representatives - add corrected or new information about Sapporo Japanese Steak Hse, 6342 E 82ND ST, Indianapolis, IN »