- 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: EMPLOYEE PLACED MILK CONTAINERS AND FROZEN STICK FOR PITCHER IN HAND SINK. DO NOT USE FOR ANYTHING OTHER THAN HANDWASHING.
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: DISCONTINUE USING SPONGES AT THREE BAY SINK.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS IN SANITIZER. CLOTH STORED ON COUNTER BY HAND SINK.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KITCHEN HAND SINK. EMPLOYEE REMOVED TO PLACE IN RESTROOM. ENSURE A SUFFICIENT AMOUNT OF SOAP IS IN STOCK AT ALL TIMES.
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08/15/2014 | Routine |
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BAGS OF TRASH PLACED ON THE GROUND OUTSIDE OF THE DUMPSTER.THERE ARE MULTIPLE BAGS ON THE GROUND.LARGE PILE OF CONSTRUCTION DEBRIS LOCATED NEXT TO DUMPSTER AREA. ENSURE ALL BAGS OF TRASH ARE PLACED IN DUMPSTER AND LIDS ARE KEPT CLOSED. DO NOT PLACE TRASH ON THE GROUND. PROVIDE LARGE DUMPSTER FOR CONSTRUCTION MATERIAL DISPOSAL.
Location: Dumpster area
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12/16/2013 | Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: BAGS OF TRASH PLACED ON THE GROUND OUTSIDE OF THE DUMPSTER.THERE ARE MULTIPLE BAGS ON THE GROUND.LARGE PILE OF CONSTRUCTION DEBRIS LOCATED NEXT TO DUMPSTER AREA. ENSURE ALL BAGS OF TRASH ARE PLACED IN DUMPSTER AND LIDS ARE KEPT CLOSED. DO NOT PLACE TRASH ON THE GROUND. PROVIDE LARGE DUMPSTER FOR CONSTRUCTION MATERIAL DISPOSAL.
Location: Dumpster area
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12/12/2013 | 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: PROVIDE THERMOMETER IN REFRIGERATOR.
Location: Kitchen
Equipment: Cooler/freezer combo
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPERTOWELS AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
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04/05/2013 | Routine |
- 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: BOX OF FOAM PLATES ON FLOOR IN KITCHEN. STORE ON SHELF.
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: WAFFLE MIX BOXES STORED ON THE FLOOR. STORE ON SHELVING.
Location: Kitchen
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09/18/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL REFRIGERATOR, WHERE HARD BOILED EGGS AND YOGURT ARE STORED. REFRIGERATOR MUST MAINTAIN TEMPERATURE BELOW 41 DEGREES F.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWEL DISPENSER
Location: Kitchen
- 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: PROVIDE HAIR RESTRAINTS FOR KITCHEN EMPLOYEES
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02/03/2012 | Super Bowl Recheck |
- 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: NO HAIR RESTRAINT.PROVIDE
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL REFRIGERATOR
Location: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWEL HOLDER
Location: Kitchen
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02/03/2012 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO HAIR RESTRAINT.PROVIDE
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL REFRIGERATOR
Location: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWEL HOLDER
Location: Kitchen
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02/01/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL REFRIGERATOR, WHERE HARD BOILED EGGS AND YOGURT ARE STORED. REFRIGERATOR MUST MAINTAIN TEMPERATURE BELOW 41 DEGREES F.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWEL DISPENSER
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTRAINTS FOR KITCHEN EMPLOYEES
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02/01/2012 | Super Bowl Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE GRAVY AND SCRAMBLED EGGS NOT HELD AT PROPER TEMPERATURE. REHEATED EGGS AND SAUSAGE GRAVY
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE GRAVY AND SCRAMBLED EGGS NOT HELD AT PROPER TEMPERATURE. REHEATED EGGS AND SAUSAGE GRAVY
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER EMPLOYEES NEED PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HOT HOLDING UNIT IS NOT HOLDING FOODS ABOVE 135 DEGREES F. REPLACE.FOODS NOT HELD AT PROPER TEMPERATURE WERE REHEATED. HOT HOLDING UNIT DID NOT HOLD FOODS HOT AND TEMPERATURE DROPPED INTO THE TEMPERATURE DANGER ZONE. SAUSAGE GRAVY 118 DEGREES F. EMPLOYEE STATED SHE HEATED FOR 4 MINUTES IN MICROWAVE.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLASTIC KNIVES INVERTED. ENSURE ALL PLASTIC UTENSILS ARE IN CONTAINER WITH HANDLES UP.
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12/19/2011 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE GRAVY AND SCRAMBLED EGGS NOT HELD AT PROPER TEMPERATURE. REHEATED EGGS AND SAUSAGE GRAVY
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SAUSAGE GRAVY AND SCRAMBLED EGGS NOT HELD AT PROPER TEMPERATURE. REHEATED EGGS AND SAUSAGE GRAVY
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER EMPLOYEES NEED PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HOT HOLDING UNIT IS NOT HOLDING FOODS ABOVE 135 DEGREES F. REPLACE.FOODS NOT HELD AT PROPER TEMPERATURE WERE REHEATED. HOT HOLDING UNIT DID NOT HOLD FOODS HOT AND TEMPERATURE DROPPED INTO THE TEMPERATURE DANGER ZONE. SAUSAGE GRAVY 118 DEGREES F. EMPLOYEE STATED SHE HEATED FOR 4 MINUTES IN MICROWAVE.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLASTIC KNIVES INVERTED. ENSURE ALL PLASTIC UTENSILS ARE IN CONTAINER WITH HANDLES UP.
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12/15/2011 | Routine |
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