- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUND ONE HALF-FULL RICE COOKER WITH SUSHI RICE IN WALK IN FREZER. RICE MEASURED 89 DEGREES F. THIS RICE WAS FROM LUNCH. SUSHI RICE TIME LOG SHOWS THAT THE RICE FROM LUNCH WAS DISCARDED WITHIN THE 4-HOUR TIME FRAME. IT IS UNACCEPTABLE TO FALSIFY RECORDS. SUSHI RICE MUST BE DISCARDED WITHIN THE 4-HOUR TIME FRAME. THE SUSHI RICE MUST BE LABELED WITH A DISCARD TIME AND MUST BE PROPERLY AND ACCURATELY RECORDED IN THE SUSHI RICE TIME LOG. FAILURE TO COMPLY WITH THE REQUIREMENTS OF TIME VS. TEMPERATURE WILL RESULT IN ADDITIONAL CITATIONS AND THE REVOKATION OF THE ABILITY TO USE TIME VS TEMPERATURE. CORRECTED - SUSHI RICE DISCARDED.
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- 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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- 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: CONTAINER OF RAW CRAB STORED ON TOP OF BOX OF BOTTLED BEER IN WALK IN COOLER. CONTAINER OF RAW FISH STORED OVER TOFU IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Bar
Equipment: Hand sink
|
11/11/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUND ONE HALF-FULL RICE COOKER WITH SUSHI RICE IN WALK IN FREZER. RICE MEASURED 89 DEGREES F. THIS RICE WAS FROM LUNCH. SUSHI RICE TIME LOG SHOWS THAT THE RICE FROM LUNCH WAS DISCARDED WITHIN THE 4-HOUR TIME FRAME. IT IS UNACCEPTABLE TO FALSIFY RECORDS. SUSHI RICE MUST BE DISCARDED WITHIN THE 4-HOUR TIME FRAME. THE SUSHI RICE MUST BE LABELED WITH A DISCARD TIME AND MUST BE PROPERLY AND ACCURATELY RECORDED IN THE SUSHI RICE TIME LOG. FAILURE TO COMPLY WITH THE REQUIREMENTS OF TIME VS. TEMPERATURE WILL RESULT IN ADDITIONAL CITATIONS AND THE REVOKATION OF THE ABILITY TO USE TIME VS TEMPERATURE. CORRECTED - SUSHI RICE DISCARDED.
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- 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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- 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: CONTAINER OF RAW CRAB STORED ON TOP OF BOX OF BOTTLED BEER IN WALK IN COOLER. CONTAINER OF RAW FISH STORED OVER TOFU IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Bar
Equipment: Hand sink
|
11/03/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: ONE RICE COOKER OF SUSHI RICE LABELED TO DISCARD AT 3:37 PM AFTER FOUR HOURS HAVE EXPIRED. SUSHI RICE WAS NOT DISCARDED AT WRITTEN DISCARD TIME. OWNER REFUSED TO DISCARD SUSHI RICE FOR OVER 20 MINUTES. $250 CITATION GIVEN FOR NONCOMPLIANCE. CREATED STANDARD OPERATING PROCEDURES FOR SUSHI RICE THAT HAVE BEEN SIGNED BY OWNER AND INSPECTOR. FAILURE TO COMPLY WITH THE PROCEDURES WILL RESULT IN ADDITIONAL CITATIONS AND THE REVOKATION OF THE ABILITY TO USE TIME INSTEAD OF TEMPERATURE FOR SUSHI RICE. WHEN USING THE FOUR HOUR HOLD TIME/TIME VS. TEMPERATURE, SUSH RICE MAY NOT BE KEPT LONGER THAN 4 HOURS. SUSHI RICE MAY NOT BE REHEATED AT THE END OF THE FOUR HOUR HOLD TIME TO KEEP LONGER. CONTINUE TO LABEL SUSHI RICE COOKERS WITH DISCARD TIMES AND MAINTAIN SUSHI RICE TIME LOG. AN ENTRY IN THE LOG MUST BE MADE FOR EACH BATCH OF RICE/RICE COOKER. CORRECTED - SUSHI RICE DISCARDED
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- 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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW CRAB STORED ON TOP OF BOX OF BOTTLED BEER IN WALK IN COOLER. CONTAINER OF RAW FISH STORED OVER TOFU IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Bar
Equipment: Hand sink
|
10/28/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TWO RICE COOKERS WITH SUSHI RICE MEASURED 120 DEGREES F AND 81 DEGREES F. RICE COOKERS ARE NOT MARKED WITH A DISCARD TIME. SUSHI RICE TIME LOG HAS NO RECENT ENTRIES. WHEN USING TIME IN LIEU OF TEMPERATURE, PROPER DOCUMENTATION MUST BE DONE. RICE MUST BE LABELED TO DESIGNATE A DISCARD TIME OF NO LONGER THAN 4 HOURS. SUSHI RICE TIME LOG MUST BE KEPT UP-TO-DATE WITH EACH BATCH OF SUSHI RICE BEING RECORDED WITH A START TIME AND DISCARD TIME. FAILURE TO MEET THESE CONDITIONS WILL RESULT IN DISPOSAL OF SUSHI RICE AND CITATIONS.CORRECTED - DISCARDED SUSHI RICE. DENATURED WITH BLEACH.
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- 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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW SHRIMP STORED ON SHELF IN WALK IN COOLER OVER PRODUCE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Bar
Equipment: Hand sink
|
10/27/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: TWO RICE COOKERS WITH SUSHI RICE MEASURED 120 DEGREES F AND 81 DEGREES F. RICE COOKERS ARE NOT MARKED WITH A DISCARD TIME. SUSHI RICE TIME LOG HAS NO RECENT ENTRIES. WHEN USING TIME IN LIEU OF TEMPERATURE, PROPER DOCUMENTATION MUST BE DONE. RICE MUST BE LABELED TO DESIGNATE A DISCARD TIME OF NO LONGER THAN 4 HOURS. SUSHI RICE TIME LOG MUST BE KEPT UP-TO-DATE WITH EACH BATCH OF SUSHI RICE BEING RECORDED WITH A START TIME AND DISCARD TIME. FAILURE TO MEET THESE CONDITIONS WILL RESULT IN DISPOSAL OF SUSHI RICE AND CITATIONS.CORRECTED - DISCARDED SUSHI RICE. DENATURED WITH BLEACH.
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- 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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW SHRIMP STORED ON SHELF IN WALK IN COOLER OVER PRODUCE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK BY DISHMACHINE. PROVIDE.
Location: Bar
Equipment: Hand sink
|
10/21/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. TWO RICE COOKERS WITH SUSHI RICE MEASURED 122 DEGREES F. ESTABLISHMENT IS USING TIME IN LIEU OF TEMPERATURE FOR SUSHI RICE. SUSHI RICE LOG IS NOT BEING KEPT AND NO ENTRY HAS BEEN MADE FOR TODAY. RICE WAS COOKED LESS THAN TWO HOURS AGO.MUST KEEP ACCURATE SUSHI RICE LOGS OR MARK PRODUCT WITH A DISCARD TIME OF NO LONGER THAN 4 HOURS. CORRECTED - REHEATED SUSHI RICE TO 165 DEGREES F AND COMPLETED AN ENTRY IN THE SUSHI RICE LOG. REMEMEBER RICE CAN ONLY BE KEPT FOR A MAXIMUM OF 4 HOURS.
Location: Sushi bar
- 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: 1. SPRAY BOTTLES WITH BLUE AND RED LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Back room
- Toxic material(s) separation
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. BOTTLES OF BLEACH, DRY MATE, AND DEGREASER STORED ON SHELVING OVER BAGS OF RICE IN BACK ROOM.STORE ALL CHEMICALS AWAY OR BELOW FOODS AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINER OF BEEF STORED ON SHELF OVER PRODUCE IN REACH IN COOLER ACROSS FROM COOK LINE.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.CORRECTED.
Location: Cook line
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN SUSHI BAR AREA SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND USE FOR HAND WASHING ONLY.
Location: Sushi bar
Equipment: Hand sink
- 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. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN MARCH 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. STRUCTURAL DAMAGE INSIDE TV ROOM IN BAR AREA. DRYWALL TORN OUT IN SEVERAL LOCATIONS.REPLACE DRY WALL OR REPAIR ACCORDINGLY. ENSURE WALLS ARE SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL WIPING CLOTHS STORED ON COUNTERS IN SUSHI BAR AREA.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.CORRECTED.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OF WALK IN FREEZER.REMOVE ICE. CLEAN AND SANITIZE WALLS AND FLOOR. REPAIR COOLING UNIT IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN, DISHMACHINE AREA, AND BAR.PROVIDE.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN, DISHMACHINE AREA, AND BAR.PROVIDE.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN THE KITCHEN, DISHMACHINE AREA, AND BAR.PROVIDE.
Location: Bar
Equipment: Hand sink
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10/14/2014 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS ON FLOOR IN KITCHEN BESIDE DEEP FRYER AND WALL.
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: CLEAN FLOOR IN KITCHEN NEXT TO DEEP FRYER AND WALL.
Location: Kitchen
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10/14/2014 | Non-Illness Complaint Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS ON FLOOR IN KITCHEN BESIDE DEEP FRYER AND WALL.
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: CLEAN FLOOR IN KITCHEN NEXT TO DEEP FRYER AND WALL.
Location: Kitchen
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10/13/2014 | Non-Illness Complaint Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE DEAD PESTS ON FLOOR IN KITCHEN BESIDE DEEP FRYER AND WALL.
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: CLEAN FLOOR IN KITCHEN NEXT TO DEEP FRYER AND WALL.
Location: Kitchen
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10/08/2014 | Non-Illness Complaint |
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE AT THREE COMPARTMENT SINK.PROVIDE TWO ADDITIONAL DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WINE BOTTLES STORED ON CARD BOARD LINED SHELVES INSIDE WALK IN COOLER.REMOVE CARD BOARD. SHELVING SHOULD BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.RECHECK: NOT CORRECTED.REMOVE CARDBOARD ON SHELVING INSIDE WALK IN COOLER.
Location: Walk-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: FOOD PREP PERFORMED NEXT TO HAND SINK LOCATED AT SUSHI BAR. NO SPLASH GUARD PRESENT.PROVIDE A SPLASH GUARD ON LEFT SIDE OF HAND SINK TO PROTECT FOOD FROM CONTAMINATION.RECHECK: A TEMPORARY SPLASH GUARD WILL BE UTILIZED DURING WEEKENDS ONLY. FOOD PREPARATION NOT PERFORMED NEAR HAND SINK DURING THE WEEK.
Location: Sushi bar
Equipment: Hand sink
- 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: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD PERFORMED MAY 2012.OPERATION REQUIRES SYSTEM TO BE INSPECTED ON A BIANNUAL BASIS. RECHECK: NOT CORRECTEDPROVIDE FIRE SUPPRESSION INSPECTION ON THE HOOD.
- 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: 1. PROVIDE THERMOMETER INSIDE BEER COOLER CONTAINING DAIRY PRODUCTS LOCATED IN THE BAR.2. PROVIDE THERMOMETER INSIDE MINI FRIDGE LOCATED ON COOK LINE NEAR WALK IN COOLER.
Location: Bar
Equipment: Reach 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: 1. PROVIDE THERMOMETER INSIDE BEER COOLER CONTAINING DAIRY PRODUCTS LOCATED IN THE BAR.2. PROVIDE THERMOMETER INSIDE MINI FRIDGE LOCATED ON COOK LINE NEAR WALK IN COOLER.
Location: Cook line
Equipment: Mini-fridge
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07/23/2014 | Pre-Licensing Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: ONE DRAIN PLUG AVAILABLE AT THREE COMPARTMENT SINK.PROVIDE TWO ADDITIONAL DRAIN PLUGS TO PROPERLY WASH, RINSE, AND SANITIZE EQUIPMENT.
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: WINE BOTTLES STORED ON CARD BOARD LINED SHELVES INSIDE WALK IN COOLER.REMOVE CARD BOARD. SHELVING SHOULD BE SMOOTH, NON ABSORBENT AND EASILY CLEANABLE.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD PREP PERFORMED NEXT TO HAND SINK LOCATED AT SUSHI BAR. NO SPLASH GUARD PRESENT.PROVIDE A SPLASH GUARD ON LEFT SIDE OF HAND SINK TO PROTECT FOOD FROM CONTAMINATION.
Location: Sushi bar
Equipment: Hand sink
- 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: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD PERFORMED MAY 2012.OPERATION REQUIRES SYSTEM TO BE INSPECTED ON A BIANNUAL BASIS.
- 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: 1. PROVIDE THERMOMETER INSIDE BEER COOLER CONTAINING DAIRY PRODUCTS LOCATED IN THE BAR.2. PROVIDE THERMOMETER INSIDE MINI FRIDGE LOCATED ON COOK LINE NEAR WALK IN COOLER.
Location: Bar
Equipment: Reach 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: 1. PROVIDE THERMOMETER INSIDE BEER COOLER CONTAINING DAIRY PRODUCTS LOCATED IN THE BAR.2. PROVIDE THERMOMETER INSIDE MINI FRIDGE LOCATED ON COOK LINE NEAR WALK IN COOLER.
Location: Cook line
Equipment: Mini-fridge
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07/15/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Sushi On The Rocks, 5252 E 82ND ST, Indianapolis, IN »