- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK HAD ICE IN IT.
Location: Prep area
Equipment: Hand sink
- 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 HAD A 0 READING.
Location: Cook line
Equipment: -
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UPON ENTERING THE KITCHEN TO BEGIN MY INSPECTION THERE WAS AN EMPLOYEE SITTING ON THE PREP COUNTER WORKING. AT NO TIME IS IT OKAY TO SIT ON AN AREA THAT FOOD OR FOOD ANY FOOD CONTACT SURFACES WILL BE ON.
- Non potentially hazardous food contact surface(s) soiled (corrected)
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 MACHINE HAS MOLD GROWING INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Expo line
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HANDLE AND INSIDE OF MICROWAVE SOILED.
Location: Cook line
Equipment: Microwave oven
|
07/08/2014 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK HAD ICE IN IT.
Location: Prep area
Equipment: Hand sink
- 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 HAD A 0 READING.
Location: Cook line
Equipment: -
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: UPON ENTERING THE KITCHEN TO BEGIN MY INSPECTION THERE WAS AN EMPLOYEE SITTING ON THE PREP COUNTER WORKING. AT NO TIME IS IT OKAY TO SIT ON AN AREA THAT FOOD OR FOOD ANY FOOD CONTACT SURFACES WILL BE ON.
- 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 MACHINE HAS MOLD GROWING INSIDE. PLEASE DRAIN, CLEAN AND SANITIZE.
Location: Expo line
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HANDLE AND INSIDE OF MICROWAVE SOILED.
Location: Cook line
Equipment: Microwave oven
|
07/01/2014 | 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: Meat walk-in: shell eggs stored over container of ready-to-eat whitefish salad. CORRECTED ON SITE, thank you.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
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: Prepared foods, opened lunch meat, etc., not date marked. Please ensure all prepared foods in both walk-ins are date marked.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean handle and all surfaces of deli meat slicer.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Visible filters are clean, however tag on hood states upper vent system is due for cleaning, please schedule this.
Location: Cook line
- 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: 1. Sweep and mop dry storage area, especially under shelving and freezers. 2. Clean floors throughout kitchen: under cook line equipment, prep tables, and under any other equipment.
Location: Dry storage
- 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: 1. Sweep and mop dry storage area, especially under shelving and freezers. 2. Clean floors throughout kitchen: under cook line equipment, prep tables, and under any other equipment.
Location: Kitchen
- 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: Large pan of cooled fried chicken in meat cooler not covered.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Reach in cooler
|
03/04/2014 | Recheck |
- 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: Meat walk-in: shell eggs stored over container of ready-to-eat whitefish salad. CORRECTED ON SITE, thank you.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
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: Prepared foods, opened lunch meat, etc., not date marked. Please ensure all prepared foods in both walk-ins are date marked.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean handle and all surfaces of deli meat slicer.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Visible filters are clean, however tag on hood states upper vent system is due for cleaning, please schedule this.
Location: Cook line
- 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: 1. Sweep and mop dry storage area, especially under shelving and freezers. 2. Clean floors throughout kitchen: under cook line equipment, prep tables, and under any other equipment.
Location: Dry storage
- 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: 1. Sweep and mop dry storage area, especially under shelving and freezers. 2. Clean floors throughout kitchen: under cook line equipment, prep tables, and under any other equipment.
Location: Kitchen
- 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: Large pan of cooled fried chicken in meat cooler not covered.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Warming drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean exterior of Garland ovens, proofer (?) next to freezer used to store rolls.2. Clean fan housings in both walk-ins of accumulated dust.3. Clean exterior of roll warmer drawers on service line.4. Clean bottom interior of reach-in cooler that contains desserts, salad dressings, etc., by server door.
Location: Kitchen
Equipment: Reach in cooler
|
02/18/2014 | Recheck |
| No violation noted during this evaluation. | 01/22/2014 | Recheck |
| No violation noted during this evaluation. | 12/09/2013 | Routine |
- 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: RELABEL A COUPLE CLEANSER SPRAY BOTTLES IN THE JANITOR CLOSET (MOP SINK ROOM).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN A SERVER'S AREA OF THE DINING ROOM CLEAN THE INSIDE--LOWER SURFACE OF A TRAULSEN REACH--IN COOLER.
Location: Wait staff area
Equipment: Reach in cooler
- 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 THE FLOOR IN THE BAR AREA LEFT OF THE ICE BIN.
Location: Bar
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN/SANITIZE THE LEFT COMPARTMENT OF THE 3--BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
06/12/2013 | Recheck |
- 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: RELABEL A COUPLE CLEANSER SPRAY BOTTLES IN THE JANITOR CLOSET (MOP SINK ROOM).
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN A SERVER'S AREA OF THE DINING ROOM CLEAN THE INSIDE--LOWER SURFACE OF A TRAULSEN REACH--IN COOLER.
Location: Wait staff area
Equipment: Reach in cooler
- 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 THE FLOOR IN THE BAR AREA LEFT OF THE ICE BIN.
Location: Bar
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN/SANITIZE THE LEFT COMPARTMENT OF THE 3--BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
06/07/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain the CO2 tank at the bar.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside of the ice cream freezer.2. Clean the cooler door gaskets on the drawers, saute station.
- 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: 1. Clean the floor under the shelving in the walk in freezer.2. Clean the ceiling vent in the dry storage area.
|
01/29/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain the CO2 tank at the bar.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside of the ice cream freezer.2. Clean the cooler door gaskets on the drawers, saute station.
- 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: 1. Clean the floor under the shelving in the walk in freezer.2. Clean the ceiling vent in the dry storage area.
|
01/18/2013 | Routine |
- Toxic labeling (corrected)
1. Label all spray bottles which contain chemicals with contents. 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the perimeter of floor in dry storage area. 2. Clean the ceiling and fan guards in walk-in produce refrigerator of soil build-up. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the perimeter of floor in dry storage area. 2. Clean the ceiling and fan guards in walk-in produce refrigerator of soil build-up. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
08/28/2012 | Recheck |
- Toxic labeling
1. Label all spray bottles which contain chemicals with contents. 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.
- Walls, floors, etc/soiled
1. Clean the perimeter of floor in dry storage area. 2. Clean the ceiling and fan guards in walk-in produce refrigerator of soil build-up. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the perimeter of floor in dry storage area. 2. Clean the ceiling and fan guards in walk-in produce refrigerator of soil build-up. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
|
08/21/2012 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: AT LEAST 4 RACKS WERE RUN THROUGH THE DISH MACHINE BUT TEMP. NEVER GOT ABOVE 153 TO 154 DEGREES AT DISH LEVEL. THERMOMETER RUN THROUGH ON RACK MUST READ AT LEAST 160F. ADJUST AS NEEDED.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) IN THE MAIN WALK--IN COOLER 3 SHELVES IN THE BACK AND 3 ON THE LEFT ARE RUSTY OR HAVE FLAKING ENAMEL. 2) ALSO IN PRODUCE WALK--IN 2 SHELVES ON THE LEFT ARE IN SIMILAR CONDITION. NEW SHELVES HAVE APPARENTLY BEEN ORDERED. REPLACE SHELF UNITS WHEN AVAILABLE.
Location: Walk-in cooler
|
04/10/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: AT LEAST 4 RACKS WERE RUN THROUGH THE DISH MACHINE BUT TEMP. NEVER GOT ABOVE 153 TO 154 DEGREES AT DISH LEVEL. THERMOMETER RUN THROUGH ON RACK MUST READ AT LEAST 160F. ADJUST AS NEEDED.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) IN THE MAIN WALK--IN COOLER 3 SHELVES IN THE BACK AND 3 ON THE LEFT ARE RUSTY OR HAVE FLAKING ENAMEL. 2) ALSO IN PRODUCE WALK--IN 2 SHELVES ON THE LEFT ARE IN SIMILAR CONDITION. NEW SHELVES HAVE APPARENTLY BEEN ORDERED. REPLACE SHELF UNITS WHEN AVAILABLE.
Location: Walk-in cooler
|
04/03/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE THE ICE MACHINE CLEAN A DARK--COLORED MOLD--LIKE RESIDUE FROM THE UPPER SURFACE. THEN SECURE THE PLASTIC DEFLECTOR PLATE ALSO IN SAME AREA.
- 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: A DAMP MOP SETTING IN MOP CLOSET SHOULD BE HUNG UP BETWEEN USE.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESURFACE/PAINT AS WITH ENAMEL THE LOWER CABINET SURFACE UNDER THE SERVER'S STATION ICE BIN.
- 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 MAIN WALK--IN COOLER UNDER A COUPLE SHELVES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SEVERAL METAL--RACK SHELVES IN THE MAIN WALK--IN COOLER (INCLUDING SOME RUST BUILD--UP).11/18/11 -- AT LEAST TWO SHELF UNITS IN QUESTION APPEAR RUSTY AND MORE DIFFICULT TO KEEP CLEAN. REPLACE THESE UNITS WITH APPROPRIATE ONES, AS NEEDED.
Location: Walk-in cooler
|
12/20/2011 | Recheck |
Restaurant representatives - add corrected or new information about WOODSTOCK CLUB-MAIN KITCHEN, 1301 W 38TH ST, Indianapolis, IN »