- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 11.3.14: ALL EMPLOYEES IN KITCHEN AND SERVICE COUNTER AREA MUST WEAR HAIR RESTRAINTS. EMPLOYEE CUTTING MEAT WITHOUT HAIR RESTRAINT. REPEAT VIOLATION WILL RESULT IN A CITATION FOR FAILURE TO COMPLY.
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11/03/2014 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 9/10/2014: HANDLE ALL READY-TO-EAT FOODS (FOODS THAT WILL NOT BE FURTHER COOKED LIKE BREAD, LUNCH MEAT, SALADS AND CHEESES) WITH GLOVES, UTENSILS OR DELI PAPER. EMPLOYEES ARE HANDLING BREAD FOR ASSEMBLED SANDWICHES WITH BARE HANDS. USE UTENSILS OR GLOVES WITH BREAD.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 9/10/2014: IF LEAVING THE KITCHEN OR SERVICE COUNTER AREA, REMOVE GLOVES. WASH HANDS AND REGLOVE BEFORE PROCEEDING TO NEXT TASK.
- No hand washing (when) (corrected on site)
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: 9/10/2014: IF LEAVING THE KITCHEN OR SERVICE COUNTER, WASH HANDS WHEN RETURNING. IF PICKING WASTE OFF THE GROUND, WASH HANDS AFTER HANDLING WASTE AND TOUCHING FLOOR.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 9/10/2014: ALL EMPLOYEES ARE TO WEAR HATS, HAIRNETS OR BOTH DEPENDING ON LENGTH OF HAIR. LONGER HAIR SHOULD BE PLACED IN A HAIR NET WITH A HAT. BEARD COVERS ARE TO BE WORN TO PROTECT FOOD FROM FACIAL HAIR.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 9/10/2014: PROVIDE SCREEN COVERING OR SCREEN DOOR AT BACK DOOR THAT COMPLETELY SEALS ALL EDGES AND PREVENTS INSECTS AND PESTS FROM ENTERING THE BUILDING.
Location: Kitchen (back)
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 9/10/2014: USE DESIGNATED HAND SINK TO WASH HANDS. NEVER USE 3-BAY SINK FOR HAND WASHING.
Location: Kitchen
Equipment: 3-bay
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09/19/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 9/10/2014: HANDLE ALL READY-TO-EAT FOODS (FOODS THAT WILL NOT BE FURTHER COOKED LIKE BREAD, LUNCH MEAT, SALADS AND CHEESES) WITH GLOVES, UTENSILS OR DELI PAPER. EMPLOYEES ARE HANDLING BREAD FOR ASSEMBLED SANDWICHES WITH BARE HANDS. USE UTENSILS OR GLOVES WITH BREAD.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 9/10/2014: IF LEAVING THE KITCHEN OR SERVICE COUNTER AREA, REMOVE GLOVES. WASH HANDS AND REGLOVE BEFORE PROCEEDING TO NEXT TASK.
- No hand washing (when) (corrected on site)
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: 9/10/2014: IF LEAVING THE KITCHEN OR SERVICE COUNTER, WASH HANDS WHEN RETURNING. IF PICKING WASTE OFF THE GROUND, WASH HANDS AFTER HANDLING WASTE AND TOUCHING FLOOR.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 9/10/2014: ALL EMPLOYEES ARE TO WEAR HATS, HAIRNETS OR BOTH DEPENDING ON LENGTH OF HAIR. LONGER HAIR SHOULD BE PLACED IN A HAIR NET WITH A HAT. BEARD COVERS ARE TO BE WORN TO PROTECT FOOD FROM FACIAL HAIR.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 9/10/2014: PROVIDE SCREEN COVERING OR SCREEN DOOR AT BACK DOOR THAT COMPLETELY SEALS ALL EDGES AND PREVENTS INSECTS AND PESTS FROM ENTERING THE BUILDING.
Location: Kitchen (back)
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 9/10/2014: USE DESIGNATED HAND SINK TO WASH HANDS. NEVER USE 3-BAY SINK FOR HAND WASHING.
Location: Kitchen
Equipment: 3-bay
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09/10/2014 | Routine |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat counter
Equipment: Hand sink
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12/19/2013 | 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: CHICKEN SALAD BEING MADE IS TESTING AT 87 DEGREES FAHRENHEIT AND HAS BEEN SITTING OUT FOR AT LEAST 1 HOUR. CHICKEN RECENTLY CAME OUT OF OVEN. OTHER INGREDIENTS NOT REFRIGERATED PRIOR TO MAKING CHICKEN SALAD. REFRIGERATE INGREDIENTS PRIOR TO MAKING SALAD. MAINTAIN TEMPERTURE AT 41 DEGREES OR BELOW THRU MAKING SALAD.
Location: Kitchen (back)
Equipment: Prep table
- 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: WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
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06/18/2013 | 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: CHICKEN SALAD BEING MADE IS TESTING AT 87 DEGREES FAHRENHEIT AND HAS BEEN SITTING OUT FOR AT LEAST 1 HOUR. CHICKEN RECENTLY CAME OUT OF OVEN. OTHER INGREDIENTS NOT REFRIGERATED PRIOR TO MAKING CHICKEN SALAD. REFRIGERATE INGREDIENTS PRIOR TO MAKING SALAD. MAINTAIN TEMPERTURE AT 41 DEGREES OR BELOW THRU MAKING SALAD.
Location: Kitchen (back)
Equipment: Prep table
- 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: WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
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06/11/2013 | Routine |
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. INSTRUCTED EMPLOYEE TO REMOVE GLOVES AND WASH HANDS.WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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 IN DELI AREA TESTED AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: EMPLOYEE BOTTLE OF SODA SITTING ON SHELF WITH FOOD FOR COMMERCIAL USE. DESIGNATE AREA IN WALK-IN COOLER FOR EMPLOYEE FOOD ITEMS. SUGGEST A PLASTIC CONTAINER WITH LID, LABELED FOR EASY IDENTIFICATION.
Location: Walk-in cooler
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12/18/2012 | Recheck |
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. INSTRUCTED EMPLOYEE TO REMOVE GLOVES AND WASH HANDS.WASH HANDS BEFORE PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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: IN-PLACE SANITIZER IN DELI AREA TESTED AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- Storage of Personal Items
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: EMPLOYEE BOTTLE OF SODA SITTING ON SHELF WITH FOOD FOR COMMERCIAL USE. DESIGNATE AREA IN WALK-IN COOLER FOR EMPLOYEE FOOD ITEMS. SUGGEST A PLASTIC CONTAINER WITH LID, LABELED FOR EASY IDENTIFICATION.
Location: Walk-in cooler
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12/10/2012 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HANDS TOUCHING SANDWICH BREAD WHILE MAKING A CHICKEN SALAD SANDWICH. WEAR GLOVES OR USE DELI PAPER. USE GLOVES OR UTENSILS TO ADD LETTUCE, TOMATO AND OTHER TOPPINGS TO SANDWICH.
- 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
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07/06/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BARE HANDS TOUCHING SANDWICH BREAD WHILE MAKING A CHICKEN SALAD SANDWICH. WEAR GLOVES OR USE DELI PAPER. USE GLOVES OR UTENSILS TO ADD LETTUCE, TOMATO AND OTHER TOPPINGS TO SANDWICH.
- 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
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06/27/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR CEILING, ROOF AND WALLS TO SOUND CONDITION AT THE NORTHWEST CORNER OF THE STORE.
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06/22/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE EXAM DATE. 12/27/2011: NO EXAM DATE SCHEDULED. $100 CITATION ISSUED.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: LUNCH MEAT IN MEAT CASE IS STORED ON A PIECE OF DELI WRAP, UNCOVERED AND EXPOSED. COVER LUNCH MEAT WHEN FINISHED USING.
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12/27/2011 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE EXAM DATE.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: LUNCH MEAT IN MEAT CASE IS STORED ON A PIECE OF DELI WRAP, UNCOVERED AND EXPOSED. COVER LUNCH MEAT WHEN FINISHED USING.
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12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about BEECH GROVE MEAT MARKET, 423 MAIN ST, Beech Grove, IN »