- 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: THERMOMETER X 1
Location: Kitchen (front)
Equipment: Reach in cooler
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10/10/2014 | Non-Illness Complaint |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
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06/20/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage to post on public entrances
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Employees/food handlers wash hands in the restroom. Provide a handsink to wash hands without having to go through a doorOne handsink is enough.Ensure new handsink has soap, paper towels, and a waste basketUse the 2-bay to wash, rinse, and sanitizeWashing hands in the 2-bay soils the sink for wash/rinse/sanitizing dishesTwo weeks given to install a handsink(Stainless steel/ceramic/non-porous/cleanable/smooth surface)
Location: Kitchen
- 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: Need to sanitize food contact utensils
Location: Kitchen
Equipment: 2-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Ready to eat apples are not protected. Give sneeze guard either wrapped in plastic wrap/bags/container with lid/etc...
- 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: No pH test kit for bleachQuat test kit found in the bar
Location: Kitchen
Equipment: 2-bay
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10/15/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide signage to post on public entrances
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Employees/food handlers wash hands in the restroom. Provide a handsink to wash hands without having to go through a doorOne handsink is enough.Ensure new handsink has soap, paper towels, and a waste basketUse the 2-bay to wash, rinse, and sanitizeWashing hands in the 2-bay soils the sink for wash/rinse/sanitizing dishesTwo weeks given to install a handsink(Stainless steel/ceramic/non-porous/cleanable/smooth surface)
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
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: Need to sanitize food contact utensils
Location: Kitchen
Equipment: 2-bay
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Ready to eat apples are not protected. Give sneeze guard either wrapped in plastic wrap/bags/container with lid/etc...
- 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: No pH test kit for bleachQuat test kit found in the bar
Location: Kitchen
Equipment: 2-bay
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10/01/2013 | 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: Could not find bleach in kitchen. Bleach available in laundry room
Location: Kitchen
Equipment: 2-bay
- 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: Fire extinguisher dated 04/2011. Needs to be updated every year. Update tag.Located near the breakfast area
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01/25/2013 | Routine |
- 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: Thermometers x 4
Location: Kitchen
Equipment: Upright freezer
- 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: Thermometers x 4
Equipment: Upright cooler
- 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: Foam cups
Location: Dry storage
- 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: Bleach test kit
Location: Dry storage
Equipment: 2-bay
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06/22/2012 | Routine |
- Toxic material(s) separation (corrected on site)
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: Pantry area, shelving with sternos. Store sternos seperate from disposable plates, etc...
Location: -
- Improper sanitizing of utensil(s) and equipment
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: Sanitize coffee pots.
Equipment: 2-bay
- 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: Reach in cooler x 2Reach in freezer x 1
Location: -
Equipment: Reach in cooler
- 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: Reach in cooler x 2Reach in freezer x 1
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Defrost
Equipment: reach in freezer
- 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.
Equipment: 2-bay
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01/25/2012 | Routine |
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