- 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: 9/11/2014: MAINTAIN LUNCHMEAT AND CHEESE AT 41 DEGREES FAHRENHEIT OR BELOW AT COLD BAR IN DINING ROOM. LUNCHMEAT AND CHEESE TESTING AT 50-51 dF. SUGGEST STOCKING MEAT AND CHEESE MINUTES BEFORE FIRST LUNCH PERIOD BEGINS. USE MEAT AND CHEESE THRU THREE LUNCH PERIODS TODAY AND DISCARD LEFT OVERS. DO NOT SAVE MEAT AND CHEESE FOR LATER USE AFTER THIRD LUNCH PERIOD. 9/19/2014: LUNCH MEAT AND CHEESE TESTING AT 50 DEGREES FAHRENHEIT. KITCHEN IS LIMITING QUANTITY OF MEAT AND CHEESE PLACED AT COLD BAR IN DINING ROOM AND DISCARDING LEFT OVERS AT END OF 2 HOUR LUNCH PERIOD. MANAGEMENT MUST PUT PROCEDURE IN WRITING AND HAVE PROCEDURE APPROVED BY MCPHD. PROCEDURE MUST BE PLACED ON SITE IN FOOD SAFETY MANUAL AND EMPLOYEES TRAINED ON PROCEDURE. PLEASE SUBMIT PROCEDURE IN WRITING TO MCPHD INSPECTOR FOR APPROVAL. 9/26/2014: PROCEDURE PROVIDED AND APPROVED.
Location: Dining room
Equipment: Cold top
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 9/11/2014: EMPLOYEES ARE TO WASH HANDS AFTER HANDLING PERSONAL DRINKS. EMPLOYEES HANDLED DRINKS THEN ENTERED DISH MACHINE AREA AND WENT BACK TO TASK. **HANDS ARE ALWAYS WASHED PRIOR TO HANDLING SANITIZED EQUIPMENT FROM DISH MACHINE.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 9/11/2014: PROVIDE HOT HOLDING THERMOMETERS FOR BOTH HOT HOLDING CABINETS AT SERVICE COUNTERS. INTERNAL TEMPERATURES TESTING ABOVE 135 DEGREES FAHRENHEIT. 9/19/2014: HOT HOLDING THERMOMETERS HAVE BEEN ORDERED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/11/2014: CLEAN AND SANITIZE EXTERIOR OF 2-DOOR REACH-IN COOLER IN PREP AREA. EXTERIOR IS SOILED WITH FOOD DEBRIS BUILD-UP. KEEP IN CLEAN CONDITION.
Location: Prep area
Equipment: Reach in cooler (2 door)
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09/26/2014 | 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: 9/11/2014: MAINTAIN LUNCHMEAT AND CHEESE AT 41 DEGREES FAHRENHEIT OR BELOW AT COLD BAR IN DINING ROOM. LUNCHMEAT AND CHEESE TESTING AT 50-51 dF. SUGGEST STOCKING MEAT AND CHEESE MINUTES BEFORE FIRST LUNCH PERIOD BEGINS. USE MEAT AND CHEESE THRU THREE LUNCH PERIODS TODAY AND DISCARD LEFT OVERS. DO NOT SAVE MEAT AND CHEESE FOR LATER USE AFTER THIRD LUNCH PERIOD. 9/19/2014: LUNCH MEAT AND CHEESE TESTING AT 50 DEGREES FAHRENHEIT. KITCHEN IS LIMITING QUANTITY OF MEAT AND CHEESE PLACED AT COLD BAR IN DINING ROOM AND DISCARDING LEFT OVERS AT END OF 2 HOUR LUNCH PERIOD. MANAGEMENT MUST PUT PROCEDURE IN WRITING AND HAVE PROCEDURE APPROVED BY MCPHD. PROCEDURE MUST BE PLACED ON SITE IN FOOD SAFETY MANUAL AND EMPLOYEES TRAINED ON PROCEDURE. PLEASE SUBMIT PROCEDURE IN WRITING TO MCPHD INSPECTOR FOR APPROVAL.
Location: Dining room
Equipment: Cold top
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 9/11/2014: EMPLOYEES ARE TO WASH HANDS AFTER HANDLING PERSONAL DRINKS. EMPLOYEES HANDLED DRINKS THEN ENTERED DISH MACHINE AREA AND WENT BACK TO TASK. **HANDS ARE ALWAYS WASHED PRIOR TO HANDLING SANITIZED EQUIPMENT FROM DISH MACHINE.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 9/11/2014: PROVIDE HOT HOLDING THERMOMETERS FOR BOTH HOT HOLDING CABINETS AT SERVICE COUNTERS. INTERNAL TEMPERATURES TESTING ABOVE 135 DEGREES FAHRENHEIT. 9/19/2014: HOT HOLDING THERMOMETERS HAVE BEEN ORDERED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/11/2014: CLEAN AND SANITIZE EXTERIOR OF 2-DOOR REACH-IN COOLER IN PREP AREA. EXTERIOR IS SOILED WITH FOOD DEBRIS BUILD-UP. KEEP IN CLEAN CONDITION.
Location: Prep area
Equipment: Reach in cooler (2 door)
|
09/19/2014 | 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: 9/11/2014: MAINTAIN LUNCHMEAT AND CHEESE AT 41 DEGREES FAHRENHEIT OR BELOW AT COLD BAR IN DINING ROOM. LUNCHMEAT AND CHEESE TESTING AT 50-51 dF. SUGGEST STOCKING MEAT AND CHEESE MINUTES BEFORE FIRST LUNCH PERIOD BEGINS. USE MEAT AND CHEESE THRU THREE LUNCH PERIODS TODAY AND DISCARD LEFT OVERS. DO NOT SAVE MEAT AND CHEESE FOR LATER USE AFTER THIRD LUNCH PERIOD.
Location: Dining room
Equipment: Cold top
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 9/11/2014: EMPLOYEES ARE TO WASH HANDS AFTER HANDLING PERSONAL DRINKS. EMPLOYEES HANDLED DRINKS THEN ENTERED DISH MACHINE AREA AND WENT BACK TO TASK. **HANDS ARE ALWAYS WASHED PRIOR TO HANDLING SANITIZED EQUIPMENT FROM DISH MACHINE.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 9/11/2014: PROVIDE HOT HOLDING THERMOMETERS FOR BOTH HOT HOLDING CABINETS AT SERVICE COUNTERS. INTERNAL TEMPERATURES TESTING ABOVE 135 DEGREES FAHRENHEIT.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 9/11/2014: CLEAN AND SANITIZE EXTERIOR OF 2-DOOR REACH-IN COOLER IN PREP AREA. EXTERIOR IS SOILED WITH FOOD DEBRIS BUILD-UP. KEEP IN CLEAN CONDITION.
Location: Prep area
Equipment: Reach in cooler (2 door)
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09/11/2014 | Routine |
| No violation noted during this evaluation. | 04/11/2014 | Recheck |
| No violation noted during this evaluation. | 03/17/2014 | Routine |
- 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: ALL 3 IN-PLACE SANITIZER BUCKETS AT SERVICE LINES ARE TESTING AT 0 PPM. MAINTAIN SANITIZER BETWEEN 50-100 PPM. SET UP SANITIZER AT 3-BAY SINK. 3-BAY TESTED AT 200 PPM. IF BUCKET FILLED IMMEDIATELY AFTER TURNING ON, SANITIZER IS NOT PRESENT, JUST PLAIN WATER. SANITIZER DOES NOT ENTER THE SYSTEM UNTIL SECONDS LATER. EMPLOYEES MAY NEED TRAINING.
Location: Service counter
|
12/03/2013 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: BOWLS OF SLICED, CHOPPED AND WHOLE FRUIT SET UP FOR SELF SERVICE WITH OUT SNEEZE GUARDS OR PROTECTIVE PACKAGING. PROVIDE SNEEZE GUARDS OR PACKAGING.
Location: Sales floor
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04/23/2013 | 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: 11/01/12: PART FOR REPAIR HAS BEEN ORDERED. 3-BAY SINK CURRENTLY BEING USED FOR MANUAL WARE WASH.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BAG OF BREAD FOUND IN DRY STORAGE OPENED WITH STALE BREAD INSIDE. DISCARD.
Location: Dry storage
|
11/12/2012 | 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: 11/01/12: PART FOR REPAIR HAS BEEN ORDERED. 3-BAY SINK CURRENTLY BEING USED FOR MANUAL WARE WASH.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BAG OF BREAD FOUND IN DRY STORAGE OPENED WITH STALE BREAD INSIDE. DISCARD.
Location: Dry storage
|
11/01/2012 | 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.
Location: Dish machine area
Equipment: Dishmachine
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BAG OF BREAD FOUND IN DRY STORAGE OPENED WITH STALE BREAD INSIDE. DISCARD.
Location: Dry storage
|
10/10/2012 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING HAS DETACHED FROM THE WALL IN THE DRY STORAGE ROOM. SUGGEST COVE MOLDING BE REPAIRED DURING SUMMER BREAK.
Location: Dry storage
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04/20/2012 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISH MACHINE FINAL RINSE IS MEASURING 144 DEGREES FAHRENHEIT AT DISH LEVEL. FINAL RINSE SHOULD BE AT MINIMUM 160 DEGREES FAHRENHEIT AT DISH LEVEL.
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11/29/2011 | Recheck |
Restaurant representatives - add corrected or new information about BEECH GROVE HIGH SCHOOL, 5330 HORNET AVE, Beech Grove, IN »