- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Yellow cutting board on floor below three bay sink. Remove, Clean and sanitize and store in approved manner.
Location: Kitchen (back)
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Pan of cooked hamburger cooling at room temperature in back kitchen area. Do not cool any hot foods at room temperature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen (back)
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Packs of frozen meat thawing out at room temperature in back kitchen area. Do not thaw any frozen foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
|
09/30/2014 | Routine |
| No violation noted during this evaluation. | 03/04/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Handle off sprayer faucet at three bay sink.Repair.
Location: Kitchen (back)
Equipment: 3-bay
|
07/09/2013 | 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: 1. Raw whole eggs stored above ready to eat food items. Store all raw whole eggs below and away from all ready to eat food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Clean knives stored between space of equipment. Do not store knives in space between equipment.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK 1. WASH -------------- 2 RINSE ---------------- SANITIZE ------------ AIR DRYwash= soap + water rinse = water sanitize = water + sanitize ( bleach is approved saitizer ) provide 50 to 100 parts per milllion bleach
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
01/18/2013 | 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: 1. Raw whole eggs stored above ready to eat food items. Store all raw whole eggs below and away from all ready to eat food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Clean knives stored between space of equipment. Do not store knives in space between equipment.
Location: Kitchen
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. No drain stops at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK 1. WASH -------------- 2 RINSE ---------------- SANITIZE ------------ AIR DRYwash= soap + water rinse = water sanitize = water + sanitize ( bleach is approved saitizer ) provide 50 to 100 parts per milllion bleach
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back kitchen area. Provide hand towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
01/10/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: The cook is making sandwiches with his bare hands. Use gloves or utensils to handle ready to eat foods. Be sure to wash your hands before putting on gloves & at each glove change
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1) An old school desk is used as a food prep/store table by the fryers. Remove this table. Provide an approved stainless steel table.2) The can opener blade is rusted. Replace the blade.
Location: Cook line
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1) An old school desk is used as a food prep/store table by the fryers. Remove this table. Provide an approved stainless steel table.2) The can opener blade is rusted. Replace the blade.
Location: Kitchen (back)
- 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: There was no sanitizer in the towel bucket. Provide sanitizer at 50-100 ppm chlorine or 200 ppm Quat.
Location: Cook line
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The cash register stand is wood. Remove. Do not use wood.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the back hand sink.
Location: Kitchen (back)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
06/13/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: The cook is making sandwiches with his bare hands. Use gloves or utensils to handle ready to eat foods. Be sure to wash your hands before putting on gloves & at each glove change
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1) An old school desk is used as a food prep/store table by the fryers. Remove this table. Provide an approved stainless steel table.2) The can opener blade is rusted. Replace the blade.
Location: Cook line
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1) An old school desk is used as a food prep/store table by the fryers. Remove this table. Provide an approved stainless steel table.2) The can opener blade is rusted. Replace the blade.
Location: Kitchen (back)
- 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: There was no sanitizer in the towel bucket. Provide sanitizer at 50-100 ppm chlorine or 200 ppm Quat.
Location: Cook line
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: The cash register stand is wood. Remove. Do not use wood.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the back hand sink.
Location: Kitchen (back)
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
06/06/2012 | Routine |
- 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: PROVIDE AN APPROVED SANITIZER AT 3-BAY SINK. REGULAR BLEACH IS OK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: -
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: EQUIPMENT STAND THAT THE GRILL IS ON NEEDS 6"CLEARANCE MINIMUM UNDERNEATHWHITE FREEZER PUT ON HEAVY DUTY WHEELS OR ROLLERS
Location: Kitchen
Equipment: Prep table
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: EQUIPMENT STAND THAT THE GRILL IS ON NEEDS 6"CLEARANCE MINIMUM UNDERNEATHWHITE FREEZER PUT ON HEAVY DUTY WHEELS OR ROLLERS
Location: Kitchen
Equipment: reach in freezer
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE GREASE DUMPSTER
Location: Outdoor storage
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL. (2 bay sink, mop sink)
Location: Kitchen (front)
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL. (2 bay sink, mop sink)
Location: Kitchen (back)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL. (2 bay sink, mop sink)
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THERE IS SOME STANDING WATER IN THE BASEMENT THAT APPEARS DUE TO THE DOWNSPOUTS NOT DIRECTING WATER AWAY FROM THE FOUNDATION OF THE BUILDING. ENSURE THAT ALL WATER IS DIRECTED AWAY FROM THE BUILDING.
Location: Basement
- 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: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: reach in freezer
- 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: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: Reach in cooler
|
05/24/2012 | Pre-Licensing Recheck |
- 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: PROVIDE AN APPROVED SANITIZER AT 3-BAY SINK. REGULAR BLEACH IS OK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALLSEAL THE EXHAUST HOOD TO THE WALL.
Location: Kitchen
Equipment: -
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: EQUIPMENT STAND THAT THE GRILL IS ON NEEDS 6"CLEARANCE MINIMUM UNDERNEATHWHITE FREEZER PUT ON HEAVY DUTY WHEELS OR ROLLERS
Location: Kitchen
Equipment: Prep table
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: EQUIPMENT STAND THAT THE GRILL IS ON NEEDS 6"CLEARANCE MINIMUM UNDERNEATHWHITE FREEZER PUT ON HEAVY DUTY WHEELS OR ROLLERS
Location: Kitchen
Equipment: reach in freezer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
Equipment: 3-bay
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE GREASE DUMPSTER
Location: Outdoor storage
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen (back)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REMOVE WOOD FROM KITCHEN. USE ONLY SMOOTH, NONABSORBENT AND WASHABLE MATERIALS.SEAL THE GAPS BETWEEN THE WALL AND THE CONCRETE BLOCK ON BOTH SIDES.SEAL AROUND ALL WATER AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THERE IS SOME STANDING WATER IN THE BASEMENT THAT APPEARS DUE TO THE DOWNSPOUTS NOT DIRECTING WATER AWAY FROM THE FOUNDATION OF THE BUILDING. ENSURE THAT ALL WATER IS DIRECTED AWAY FROM THE BUILDING.
Location: Basement
- 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: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: reach in 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.
Comments: ENSURE THAT THERE IS A THERMOMETER IN EVERY COOLER AND FREEZER.
Location: Kitchen
Equipment: Reach in cooler
|
05/09/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about THE PATIO GYRO PLACE, 7371 MADISON AVE, Indianapolis, IN »