- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/25/2014: (1) CLEAN AND SANITIZE INTERIOR WALLS OF WALK-IN COOLER. FOOD DEBRIS BUILD-UP ON WALLS. (2) CLEAN AND SANITIZE INTERIOR OF COLD-TOP REACH-IN COOLER ON MAKE LINE.
Location: Walk-in cooler
- 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: 6/25/2014: CLEAN AND SANITIZE SODA GUN AND HOLSTER EVERY 24 HOURS.
Location: Bar
Equipment: Soda gun & holster
|
06/25/2014 | Routine |
- 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: BOTTLE OF BLUE SANITIZER TABLETS STORED WITH SANITIZED DRINKING GLASSES. MOVE TABLETS TO PROPER STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT EQUIPMENT. SUGGEST UNDER THE 4-BAY OR AT SOILED DRAINBOARD AT END OF 4-BAY.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL AMOUNT OF STANDING WATER IN LOWER COOLER PORTION OF MAKE TABLE. DIAGNOSE AND REPAIR AS NEEDED. STANDING WATER CAN BE A SIGN THAT THE FAN UNIT NEEDS CLEANED.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING UNITS IN WALK-IN COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN ROUTINE CLEANINGS OF UNITS.
Location: Walk-in cooler
Equipment: Wire shelving
|
12/18/2013 | Recheck |
- 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: BOTTLE OF BLUE SANITIZER TABLETS STORED WITH SANITIZED DRINKING GLASSES. MOVE TABLETS TO PROPER STORAGE AREA AWAY FROM FOOD AND FOOD CONTACT EQUIPMENT. SUGGEST UNDER THE 4-BAY OR AT SOILED DRAINBOARD AT END OF 4-BAY.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SMALL AMOUNT OF STANDING WATER IN LOWER COOLER PORTION OF MAKE TABLE. DIAGNOSE AND REPAIR AS NEEDED. STANDING WATER CAN BE A SIGN THAT THE FAN UNIT NEEDS CLEANED.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SHELVING UNITS IN WALK-IN COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN ROUTINE CLEANINGS OF UNITS.
Location: Walk-in cooler
Equipment: Wire shelving
|
12/11/2013 | Routine |
- 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: PROVIDE HOT WATER AT BAR HAND SINK
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR/REPLACE BROKEN REACH IN COOLER ON COOKSLINE. ICE CAN ONLY BE USED TEMPORARILY FOR COLD HOLDING. EQUIPMENT REPLACED. UNIT IS ALSO NOT WORKING PROPERLY. ICE BEING USED. OWNER IS TO EITHER REPAIR OR REPLACE.
Location: Kitchen
|
08/15/2013 | 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: OPEN DRINK STORED OVER PLASTIC UTENSILS IN CONTAINER. OPEN DRINK AND CLOSED DRINK STORED ON PREP SINK. DO NOT STORE DRINKS ABOVE SINGLE USE ITEMS OR ON PREP SINK.
Location: Kitchen
- 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: PROVIDE HOT WATER AT BAR HAND SINK
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR/REPLACE BROKEN REACH IN COOLER ON COOKSLINE. ICE CAN ONLY BE USED TEMPORARILY FOR COLD HOLDING.
Location: Kitchen
|
08/06/2013 | 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: CLEAN VEGETABLE PREP SINK MORE FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Veg. Sink
|
03/19/2013 | Routine |
| No violation noted during this evaluation. | 03/19/2013 | Illness Complaint |
- Eating, drinking, smoking (corrected)
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: DRINK WITHOUT LID SITTING ON SHELF ABOVE FOOD EXPO AREA. DRINK MUST HAVE A STRAW AND LID, AND BE PLACED IN AN AREA AWAY FROM FOOD PREPERATION AND STORAGE.
Location: Expo 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: CHANGE IN-PLACE SANITIZER SOLUTIONS IN THE KITCHEN AND BAR. SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
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: CHANGE IN-PLACE SANITIZER SOLUTIONS IN THE KITCHEN AND BAR. SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Bar
- 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: 1. PRETZEL BITES IN WALK-IN COOLER ARE NOT SEALED TO PREVENT CONTAMINATION. STORE PRETZEL BITES IN A PROTECTIVE MANNER. 2. CARDBOARD BOX OF BURGERS STORED IN BOTTOM OF COLD-TOP COOLER. BOTTOM OF BOX IS SOAKED WITH WATER. STANDING WATER IN COOLER. STORE BURGERS IN A PROTECTIVE MANNER.
Location: Walk-in cooler
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: NOT ENOUGH COLD WATER PRESSURE AT LEFT HAND SINK IN WOMEN'S RESTROOM. SCALDING HAZARD. 10/29/2012: REPAIR SCHEDULED WITH PLUMBER.
Location: Womens restroom
Equipment: Hand sink
|
10/30/2012 | Recheck |
- Eating, drinking, smoking
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: DRINK WITHOUT LID SITTING ON SHELF ABOVE FOOD EXPO AREA. DRINK MUST HAVE A STRAW AND LID, AND BE PLACED IN AN AREA AWAY FROM FOOD PREPERATION AND STORAGE.
Location: Expo 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: CHANGE IN-PLACE SANITIZER SOLUTIONS IN THE KITCHEN AND BAR. SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
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: CHANGE IN-PLACE SANITIZER SOLUTIONS IN THE KITCHEN AND BAR. SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Bar
- 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: 1. PRETZEL BITES IN WALK-IN COOLER ARE NOT SEALED TO PREVENT CONTAMINATION. STORE PRETZEL BITES IN A PROTECTIVE MANNER. 2. CARDBOARD BOX OF BURGERS STORED IN BOTTOM OF COLD-TOP COOLER. BOTTOM OF BOX IS SOAKED WITH WATER. STANDING WATER IN COOLER. STORE BURGERS IN A PROTECTIVE MANNER.
Location: Walk-in cooler
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: NOT ENOUGH COLD WATER PRESSURE AT LEFT HAND SINK IN WOMEN'S RESTROOM. SCALDING HAZARD.
Location: Womens restroom
Equipment: Hand sink
|
10/23/2012 | 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: IN-PLACE SANITIZER IS CLOUDY AND TESTING AT 0 PPM. REFRESH SANITIZER SOLUTION AND MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen
|
07/27/2012 | Recheck |
- 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: IN-PLACE SANITIZER IS CLOUDY AND TESTING AT 0 PPM. REFRESH SANITIZER SOLUTION AND MAINTAIN BETWEEN 200-400 PPM.
Location: Kitchen
|
07/06/2012 | 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: NO SANITIZER PRESENT AT DISH MACHINE. CHEMICAL CONTAINER LOW. HOOK UP NEW CHEMICAL CONTAINER AND PRIME MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE PIECES OF COOKING EQUIPMENT ARE STORED ON THE FLOOR NEXT TO EQUIPMENT SHELVES. BOX OF SINGLE SERVICE NAPKINS SITTING ON FLOOR NEXT TO SODA SYRUP RACK.
Location: Dish machine area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE PIECES OF COOKING EQUIPMENT ARE STORED ON THE FLOOR NEXT TO EQUIPMENT SHELVES. BOX OF SINGLE SERVICE NAPKINS SITTING ON FLOOR NEXT TO SODA SYRUP RACK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ADJUST OR REPAIR 2-DOOR REACH-IN COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. ALL POTENTIALLY HAZARDOUS FOODS TESTED AT 41 DEGREES OR BELOW ---- FOOD MOVED TO ANOTHER COOLER. WAITING ON SERVICE--3/28/2012.2. ADJUST OR REPAIR COLD-TOP COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. INTERIOR TESTING AT 41 DEGREES FAHRENHEIT. COLD-TOP TESTING AT 55 DEGREES FAHRENHEIT. FOOD WAS FREEZING ON COLD-TOP. CORRECTED--3/28/2012.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: Walk-in freezer
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: -
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: -
|
03/28/2012 | 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: NO SANITIZER PRESENT AT DISH MACHINE. CHEMICAL CONTAINER LOW. HOOK UP NEW CHEMICAL CONTAINER AND PRIME MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE PIECES OF COOKING EQUIPMENT ARE STORED ON THE FLOOR NEXT TO EQUIPMENT SHELVES. BOX OF SINGLE SERVICE NAPKINS SITTING ON FLOOR NEXT TO SODA SYRUP RACK.
Location: Dish machine area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: LARGE PIECES OF COOKING EQUIPMENT ARE STORED ON THE FLOOR NEXT TO EQUIPMENT SHELVES. BOX OF SINGLE SERVICE NAPKINS SITTING ON FLOOR NEXT TO SODA SYRUP RACK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ADJUST OR REPAIR 2-DOOR REACH-IN COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. ALL POTENTIALLY HAZARDOUS FOODS TESTED AT 41 DEGREES OR BELOW ---- FOOD MOVED TO ANOTHER COOLER. 2. ADJUST OR REPAIR COLD-TOP COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT. INTERIOR TESTING AT 41 DEGREES FAHRENHEIT. COLD-TOP TESTING AT 55 DEGREES FAHRENHEIT. FOOD WAS FREEZING ON COLD-TOP.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: Walk-in freezer
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: -
- 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: BOXES OF FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE 6 INCHES.
Location: -
|
03/20/2012 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Please smooth out foam fillers as much as possible for easier cleaning
|
03/08/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 02/14/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about WINGS ETC., 4919 S EMERSON AVE, Indianapolis, IN »