- 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: KITCHEN DISHMACHINE AT 0 PPM AND NOT SANITIZING FOR CHLORINE--REPAIR.*CORRECTIVE ACTION* GFS PROFESSIONAL SERVICE TECH WAS CALLED ON-SITE DURING ROUTINE INSPECTION TO REPAIR DISHMACHINE.ESTABLISHMENT IS CURRENTLY USING ALTERNATE WAREWASHING METHOD AT KITCHEN 3-BAY SINK TO WASH/RINSE/SANITIZE DISHES/UTENSILS MANUALLY.
Location: Kitchen
Equipment: Dishmachine
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Kitchen
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Cook line
- 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.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Expo line
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Cook line
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. CURRENT MANAGEMENT HAS SCHEDULED TO TAKE THE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 10/29/14.PLEASE PROVIDE PROOF OF REGISTRATION (EX. RECEPT/EMAIL) AND PROVIDE RESULTS ONCE KNOWN TO YOUR DISTRICT INSPECTOR.YOU MAY FAX OR EMAIL EXAM RESULTS AND ACTUAL CERTIFICATE TO YOUR DISTRICT INSPECTOR ONCE PARTICIPANT PASSES EXAM.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: SERVERAL FOOD HANDLERS WEARING BRACELETS/WATCHES ETC. ON WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS. USE ONLY PRE-WRAPPED DRINK STRAWS AT ESTABLISHMENT.
- 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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT 6 INCHES AT OFFICE (EX. GLASSWARE).
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE AT ENTRANCE DOOR OF WALK-IN-COOLER.
Location: Kitchen (back)
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE AT 150; ADJUST WATER TEMPERATURE TO ENSURE WATER TEMPERATURES ARE NOT TOO HIGH AND MAINTAINED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PART HAS BEEN ORDERED.REPAIR KITCHEN SPRAYER HEAD LEAKS AT HOSE NOZZEL LOCATED NEAR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL LOOSE KITCHEN PREP SINK FAUCET ATTACHMENT LOCATED BY KITCHEN ICE MACHINE SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- 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: KEEP ALL FOOD/CONDIMENTS ETC. STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE LOCATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN METAL SHELVING UP TOP THAT MAY BE SOILED.
Location: Kitchen
Equipment: Metal shelving
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Service counter
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Expo 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
11/05/2014 | Recheck |
- 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: KITCHEN DISHMACHINE AT 0 PPM AND NOT SANITIZING FOR CHLORINE--REPAIR.*CORRECTIVE ACTION* GFS PROFESSIONAL SERVICE TECH WAS CALLED ON-SITE DURING ROUTINE INSPECTION TO REPAIR DISHMACHINE.ESTABLISHMENT IS CURRENTLY USING ALTERNATE WAREWASHING METHOD AT KITCHEN 3-BAY SINK TO WASH/RINSE/SANITIZE DISHES/UTENSILS MANUALLY.
Location: Kitchen
Equipment: Dishmachine
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Kitchen
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Cook line
- 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.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Expo line
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Cook line
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. CURRENT MANAGEMENT HAS SCHEDULED TO TAKE THE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 10/29/14.PLEASE PROVIDE PROOF OF REGISTRATION (EX. RECEPT/EMAIL) AND PROVIDE RESULTS ONCE KNOWN TO YOUR DISTRICT INSPECTOR.YOU MAY FAX OR EMAIL EXAM RESULTS AND ACTUAL CERTIFICATE TO YOUR DISTRICT INSPECTOR ONCE PARTICIPANT PASSES EXAM.
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: SERVERAL FOOD HANDLERS WEARING BRACELETS/WATCHES ETC. ON WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS. USE ONLY PRE-WRAPPED DRINK STRAWS AT ESTABLISHMENT.
- Storage of Personal Items (corrected on site)
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT 6 INCHES AT OFFICE (EX. GLASSWARE).
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE AT ENTRANCE DOOR OF WALK-IN-COOLER.
Location: Kitchen (back)
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE AT 150; ADJUST WATER TEMPERATURE TO ENSURE WATER TEMPERATURES ARE NOT TOO HIGH AND MAINTAINED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PART HAS BEEN ORDERED.REPAIR KITCHEN SPRAYER HEAD LEAKS AT HOSE NOZZEL LOCATED NEAR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL LOOSE KITCHEN PREP SINK FAUCET ATTACHMENT LOCATED BY KITCHEN ICE MACHINE SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- 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: KEEP ALL FOOD/CONDIMENTS ETC. STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE LOCATION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN METAL SHELVING UP TOP THAT MAY BE SOILED.
Location: Kitchen
Equipment: Metal shelving
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Service counter
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Expo 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
10/28/2014 | 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: KITCHEN DISHMACHINE AT 0 PPM AND NOT SANITIZING FOR CHLORINE--REPAIR.*CORRECTIVE ACTION* GFS PROFESSIONAL SERVICE TECH WAS CALLED ON-SITE DURING ROUTINE INSPECTION TO REPAIR DISHMACHINE.ESTABLISHMENT IS CURRENTLY USING ALTERNATE WAREWASHING METHOD AT KITCHEN 3-BAY SINK TO WASH/RINSE/SANITIZE DISHES/UTENSILS MANUALLY.
Location: Kitchen
Equipment: Dishmachine
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Kitchen
- 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: SEVERAL EMPLOYEE DRINKS STORED IMPROPERLY AT KITCHEN AND COOK-LINE LOCATIONS.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW; STORE EMPLOYEE DRINKS AT DESIGNATED LOCATIONS AWAY FROM FOOD PREP AREAS, SURFACES AND AWAY FROM FOOD/SINGLE-SERVICE USE STORAGE. DO NOT STORE EMPLOYEE DRINKS UP HIGH ABOVE FOOD PREP AREAS OR FOOD.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Can opener
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Expo line
Equipment: Hand sink
- 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: DO NOT USE HANDSINKS AS DUMPSINKS OR FOR SERVICE SINKS; USE FOR HANDWASHING ONLY.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: SERVERAL FOOD HANDLERS WEARING BRACELETS/WATCHES ETC. ON WRIST--REMOVE AND DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAWS. USE ONLY PRE-WRAPPED DRINK STRAWS AT ESTABLISHMENT.
- Storage of Personal Items (corrected on site)
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: EX. CELL PHONE, EMPLOYEE DRINKS, ETC.DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT 6 INCHES AT OFFICE (EX. GLASSWARE).
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- 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.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DISCONTINUE USING FOIL AS LINERS AT COOK-LINE KITCHEN LOCATION. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE CEILING TILE WHERE MISSING AT CEILING ABOVE AT ENTRANCE DOOR OF WALK-IN-COOLER.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE AT 150; ADJUST WATER TEMPERATURE TO ENSURE WATER TEMPERATURES ARE NOT TOO HIGH AND MAINTAINED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- 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.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAYER HEAD LEAKS AT HOSE NOZZEL LOCATED NEAR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR AND SEAL LOOSE KITCHEN PREP SINK FAUCET ATTACHMENT LOCATED BY KITCHEN ICE MACHINE SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: Prep sink
- 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: KEEP ALL FOOD/CONDIMENTS ETC. STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN OFFICE LOCATION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN METAL SHELVING UP TOP THAT MAY BE SOILED.
Location: Kitchen
Equipment: Metal shelving
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Service counter
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: DISCONTINUE USE OF LINEN NAPKINS FOR LINERS AT FRONT SERVICE COUNTER EXPO-LINE. USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES OR LINERS.
Location: Expo 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
10/21/2014 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Kitchen
Equipment: Hand sink
- 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: INSTALL DISH CHEMICALS ON 6" METAL RACK OR WHEELS. METAL RACK IS ON-ORDER.
Location: Dish machine area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: ON ORDER.
Location: Womens restroom
- Toilet paper (corrected)
No toilet paper provided .
Location: Womens restroom
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Location: Mens restroom
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) unapproved.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 50-70 FOOTCANDLES OF LIGHT AT FOOD PREP SURFACES COOK LINE AND FRONT EXPEDITING AREA. ADDITIONAL LIGHTING WILL BE INSTALLED AS NEEDED.
Location: Cook line
|
07/17/2014 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ALSO ENSURE THAT PENETRATIONS WHERE PLUMBING LINES RUN THROUGH THE WALL ARE SEALED.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ALSO ENSURE THAT PENETRATIONS WHERE PLUMBING LINES RUN THROUGH THE WALL ARE SEALED.
Location: Kitchen
Equipment: Hand sink
- 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: INSTALL DISH CHEMICALS ON 6" METAL RACK OR WHEELS.
Location: Dish machine area
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 5 HAND SINKS IN KITCHEN
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 5 HAND SINKS IN KITCHEN
Location: Womens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 5 HAND SINKS IN KITCHEN
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 5 HAND SINKS IN KITCHEN
Location: Kitchen
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Womens restroom
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
Equipment: Hand sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE DEPT AND/OR BUILDING INSPECTOR.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE 50-70 FOOTCANDLES OF LIGHT AT FOOD PREP SURFACES COOK LINE AND FRONT EXPEDITING AREA.
Location: Cook line
|
07/10/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about YOLK at The Alexander, 220 E SOUTH ST, Indianapolis, IN »