| No violation noted during this evaluation. | 09/30/2014 | Routine |
- Eating utensils presentation (corrected on site)
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: Corrected during inspection
|
02/17/2014 | Routine |
- 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: Ice shoot developing build upclean regularly
Location: Service counter
Equipment: Soda machine
|
07/09/2013 | Routine |
| No violation noted during this evaluation. | 01/24/2013 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: BAG OF CUBED CHICKEN STORED INSIDE REACH IN COOLER MISSING 7 DAY EXPIRATION DATE. CORRECTED
Location: Kitchen
|
06/13/2012 | Routine |
- 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: SPRAY BOTTLE CONTAINING DISINFECTANT STORED ON SHELF WITH SINGLE USE ITEMS IN BACK KITCHEN AREA.
- 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: SOUFFLE CUP STORED INSIDE A BAG OF CINNAMON SUGAR. PROVIDE A SCOOP WITH A HANDLE TO PREVENT BARE HAND CONTACT.
- 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 BOTTLED WATER STORED ON SHELF WITH SINGLE USE ITEMS AND OTHER BOTTLED BEVERAGES. STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS AND STORE TO PROTECT FOOD AND SINGLE USE ITEMS FROM CONTAMINATION.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SOAP AND HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT HAND SINK FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLING INTO A BUCKET BELOW DRAIN PIPE LOCATED AT HAND SINK IN BACK KITCHEN. REPAIR LEAK.
Location: Kitchen (back)
- 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: SANITIZER CONCENTRATION IN BUCKET STORED INSIDE TWO COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUATERINARY AMMONIUM (TOO STRONG). MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING DRY GOODS AND SINGLE USE ITEMS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED INSIDE BUCKET OF WATER.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON TABLE LOCATED ON SERVING LINE.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 90 DEGREES F.
Location: Kitchen (back)
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CROCKS STORED OUTSIDE SNEEZE GUARD CONTAINING HOT SAUCE AND BLUE CHEESE AND RANCH DRESSINGS. STORE EXPOSED FOOD UNDER SNEEZE GUARD OR PROVIDE A PROTECTIVE COVERING.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN KITCHEN.
Location: Kitchen (back)
- In store label information (corrected)
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: PORTIONED COLE SLAW AND BLUE CHEESE MISSING LABEL STORED INSIDE REACH IN COOLER NEAR SERVING LINE.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE CONCENTRATION OF SANITIZER SOLUTION IN BUCKETS.
|
12/13/2011 | 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: SOUFFLE CUP STORED INSIDE A BAG OF CINNAMON SUGAR. PROVIDE A SCOOP WITH A HANDLE TO PREVENT BARE HAND CONTACT.
- 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 BOTTLED WATER STORED ON SHELF WITH SINGLE USE ITEMS AND OTHER BOTTLED BEVERAGES. STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS AND STORE TO PROTECT FOOD AND SINGLE USE ITEMS FROM CONTAMINATION.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SOAP AND HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT HAND SINK FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLING INTO A BUCKET BELOW DRAIN PIPE LOCATED AT HAND SINK IN BACK KITCHEN. REPAIR LEAK.
Location: Kitchen (back)
- 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: SANITIZER CONCENTRATION IN BUCKET STORED INSIDE TWO COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUATERINARY AMMONIUM (TOO STRONG). MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING DRY GOODS AND SINGLE USE ITEMS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED INSIDE BUCKET OF WATER.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON TABLE LOCATED ON SERVING LINE.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 90 DEGREES F.
Location: Kitchen (back)
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CROCKS STORED OUTSIDE SNEEZE GUARD CONTAINING HOT SAUCE AND BLUE CHEESE AND RANCH DRESSINGS. STORE EXPOSED FOOD UNDER SNEEZE GUARD OR PROVIDE A PROTECTIVE COVERING.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN KITCHEN.
Location: Kitchen (back)
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: PORTIONED COLE SLAW AND BLUE CHEESE MISSING LABEL STORED INSIDE REACH IN COOLER NEAR SERVING LINE.
- 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 TEST STRIPS NOT AVAILABLE TO MEASURE CONCENTRATION OF SANITIZER SOLUTION IN BUCKETS.
|
12/09/2011 | 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: SOUFFLE CUP STORED INSIDE A BAG OF CINNAMON SUGAR. PROVIDE A SCOOP WITH A HANDLE TO PREVENT BARE HAND CONTACT.
- 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 BOTTLED WATER STORED ON SHELF WITH SINGLE USE ITEMS AND OTHER BOTTLED BEVERAGES. STORE EMPLOYEE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS AND STORE TO PROTECT FOOD AND SINGLE USE ITEMS FROM CONTAMINATION.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SOAP AND HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT HAND SINK FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLING INTO A BUCKET BELOW DRAIN PIPE LOCATED AT HAND SINK IN BACK KITCHEN. REPAIR LEAK.
Location: Kitchen (back)
- 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: SANITIZER CONCENTRATION IN BUCKET STORED INSIDE TWO COMPARTMENT SINK MEASURED GREATER THAN 400 PPM QUATERINARY AMMONIUM (TOO STRONG). MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKET HANGING ON SHELF CONTAINING DRY GOODS AND SINGLE USE ITEMS.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED INSIDE BUCKET OF WATER.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON TABLE LOCATED ON SERVING LINE.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 90 DEGREES F.
Location: Kitchen (back)
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CROCKS STORED OUTSIDE SNEEZE GUARD CONTAINING HOT SAUCE AND BLUE CHEESE AND RANCH DRESSINGS. STORE EXPOSED FOOD UNDER SNEEZE GUARD OR PROVIDE A PROTECTIVE COVERING.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE IN DISPENSER LOCATED AT HAND SINK. PROVIDE.
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN KITCHEN.
Location: Kitchen (back)
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: PORTIONED COLE SLAW AND BLUE CHEESE MISSING LABEL STORED INSIDE REACH IN COOLER NEAR SERVING LINE.
- 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 TEST STRIPS NOT AVAILABLE TO MEASURE CONCENTRATION OF SANITIZER SOLUTION IN BUCKETS.
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about TREAT AMERICA FOOD SERVICES BLD H, 9115 HAGUE RD, Indianapolis, IN »