- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH WAS SEEN ON A WALL NEAR THE BREAD STATION. ARRANGE TO HAVE YOUR PEST CONTROL COMPANY OUT TO TREAT KITCHEN AND NEARBY ROOMS8/26 -- KITCHEN WAS TREATED LAST ON SAT. 8/23.
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: SANITIZER WAS NOT THE RIGHT STRENGTH IN DISHMACHINE. IT WAS ADJUSTED -- CORRECTED ON SITE.-- OK.
Location: Dish machine area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: A NUMBER OF BULK CONTAINERS (OF FLOUR, SALT, ETC.IN THE STORE ROOM ARE NOT LABELED PROPERLY. LABEL CONTAINERS IN ENGLISH.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easTily cleanable surface.
Comments: TWO STAINLESS STEEL SHEETS ON THE COOK--LINE WALL HAVE COME LOSE. RECAULK AND SECURE THE METAL SHEETS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THOROUGHLY THE PLASTIC CART USED IN AND AROUND THE KITCHEN/COOK--LINE AREAS.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE STORM DRAIN THAT RUNS ALONG THE PAVEMENT BETWEEN THE 2 REAR BUILDINGS SHOULD ONLY HAVE RAIN WATER AND/OR SNOW/ICE MELT GOING INTO IT -- NOT MOP WATER OR THE LIKE.
|
08/26/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ONE LIVE ROACH WAS SEEN ON A WALL NEAR THE BREAD STATION. ARRANGE TO HAVE YOUR PEST CONTROL COMPANY OUT TO TREAT KITCHEN AND NEARBY ROOMS.
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: SANITIZER WAS NOT THE RIGHT STRENGTH IN DISHMACHINE. IT WAS ADJUSTED -- CORRECTED ON SITE.-- OK.
Location: Dish machine area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: A NUMBER OF BULK CONTAINERS (OF FLOUR, SALT, ETC.IN THE STORE ROOM ARE NOT LABELED PROPERLY. LABEL CONTAINERS IN ENGLISH.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easTily cleanable surface.
Comments: TWO STAINLESS STEEL SHEETS ON THE COOK--LINE WALL HAVE COME LOSE. RECAULK AND SECURE THE METAL SHEETS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THOROUGHLY THE PLASTIC CART USED IN AND AROUND THE KITCHEN/COOK--LINE AREAS.
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 STORM DRAIN THAT RUNS ALONG THE PAVEMENT BETWEEN THE 2 REAR BUILDINGS SHOULD ONLY HAVE RAIN WATER AND/OR SNOW/ICE MELT GOING INTO IT -- NOT MOP WATER OR THE LIKE.
|
08/19/2014 | 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: 1) THE WALK--IN COOLER WAS RUNNING AT 52 DEGREES AT THIS TIME. (FROSTED OVER ON BACK OF EVAPORATOR COIL ALSO). REPAIR TO HOLD 41 F OR LESS. MOVE POTENTIALLY HAZARDOUS FOODS TO A BETTER COOLER.2) ON BUFFET THE HONEY DEW MEASURED 58 F. REARRANGE IN A DEEPER PAN --- USE ICE IF NECESSARY TO MAINTAIN 41f OR LESS.
Location: Walk-in cooler
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Dish machine area
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Walk-in cooler
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: SEVERAL BULK FOODS CONTAINERS SHOULD HAVE BETTER SCOOPS OR CUPS WITH HANDLES.
|
03/25/2014 | Pre-Licensing Recheck |
- 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) THE WALK--IN COOLER WAS RUNNING AT 52 DEGREES AT THIS TIME. (FROSTED OVER ON BACK OF EVAPORATOR COIL ALSO). REPAIR TO HOLD 41 F OR LESS. MOVE POTENTIALLY HAZARDOUS FOODS TO A BETTER COOLER.2) ON BUFFET THE HONEY DEW MEASURED 58 F. REARRANGE IN A DEEPER PAN --- USE ICE IF NECESSARY TO MAINTAIN 41f OR LESS.
Location: Walk-in cooler
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Dish machine area
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Walk-in cooler
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: SEVERAL BULK FOODS CONTAINERS SHOULD HAVE BETTER SCOOPS OR CUPS WITH HANDLES.
|
03/18/2014 | Pre-Licensing 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) THE WALK--IN COOLER WAS RUNNING AT 52 DEGREES AT THIS TIME. (FROSTED OVER ON BACK OF EVAPORATOR COIL ALSO). REPAIR TO HOLD 41 F OR LESS. MOVE POTENTIALLY HAZARDOUS FOODS TO A BETTER COOLER.2) ON BUFFET THE HONEY DEW MEASURED 58 F. REARRANGE IN A DEEPER PAN --- USE ICE IF NECESSARY TO MAINTAIN 41f OR LESS.
Location: Walk-in cooler
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Dish machine area
- 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: DISHMACHINE SANITIZER MEASURED TOO STRONG. ADJUST TO 50 T0 100 PPM.BLEACH WATER FOR WIPING CLOTHS TOO STRONG USE 1 TBSP. PER GAL. OF BLEACH.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) SCRAPE AND CLEAN TOP OF STOVE AS NEEDED. 2) CLEAN A COUPLE SHELVES IN WALK--IN COOLER.
Location: Walk-in cooler
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: SEVERAL BULK FOODS CONTAINERS SHOULD HAVE BETTER SCOOPS OR CUPS WITH HANDLES.
|
03/12/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Udupi Cafe, 4225 LAFAYETTE RD, Indianapolis, IN »