- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COCA-COLA COOLER UNIT (INTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- 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: Microwave oven
- 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: 1) NO SANITIZER PRESENT AT ESTABLISHMENT DURING TIME OF INSPECTION (ESTABLISHMENT NORMAL BUSINESS HOURS ARE MON - FRI 7:00 AM - 4:00 PM); CURRENTLY ESTABLISHMENT IS IN THE PROCESS OF CLOSING TODAY.2) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.3) ESTABLISHMENT CURRENTLY NOT WASH/RINSING/SANITIZING DISHES/UTENSILS/EQUIPMENT PROPERLY.
Location: Service counter
- 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: 1) NO SANITIZER PRESENT AT ESTABLISHMENT DURING TIME OF INSPECTION (ESTABLISHMENT NORMAL BUSINESS HOURS ARE MON - FRI 7:00 AM - 4:00 PM); CURRENTLY ESTABLISHMENT IS IN THE PROCESS OF CLOSING TODAY.2) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.3) ESTABLISHMENT CURRENTLY NOT WASH/RINSING/SANITIZING DISHES/UTENSILS/EQUIPMENT PROPERLY.
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON CLEAN SANITARY SURFACES AND NOT BARE COUNTER-TOPS (EX. CUP LIDS).
Location: Service counter
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: ESTABLISHMENT COOLING SOUPS IMPROPER BY TAKING SOUP OFF HOT-HOLDING WARMER UNIT, COVER SOUP WITH SARAN WRAP AND STORING SOUP IN REACH-IN-COOLER (ACCORDING TO CURRENT EMPLOYEE DURING TIME OF INSPECTION).
Location: Kitchen
- 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: ALL FRUITS WITH EDIBLE SKIN SHOULD BE PACKAGED OR WRAPPED PROPERY TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 3-bay
|
05/01/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF COCA-COLA COOLER UNIT (INTERIOR SURFACES).
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency
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: Microwave oven
- 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: 1) NO SANITIZER PRESENT AT ESTABLISHMENT DURING TIME OF INSPECTION (ESTABLISHMENT NORMAL BUSINESS HOURS ARE MON - FRI 7:00 AM - 4:00 PM); CURRENTLY ESTABLISHMENT IS IN THE PROCESS OF CLOSING TODAY.2) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.3) ESTABLISHMENT CURRENTLY NOT WASH/RINSING/SANITIZING DISHES/UTENSILS/EQUIPMENT PROPERLY.
Location: Service counter
- 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: 1) NO SANITIZER PRESENT AT ESTABLISHMENT DURING TIME OF INSPECTION (ESTABLISHMENT NORMAL BUSINESS HOURS ARE MON - FRI 7:00 AM - 4:00 PM); CURRENTLY ESTABLISHMENT IS IN THE PROCESS OF CLOSING TODAY.2) NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.3) ESTABLISHMENT CURRENTLY NOT WASH/RINSING/SANITIZING DISHES/UTENSILS/EQUIPMENT PROPERLY.
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON CLEAN SANITARY SURFACES AND NOT BARE COUNTER-TOPS (EX. CUP LIDS).
Location: Service counter
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: ESTABLISHMENT COOLING SOUPS IMPROPER BY TAKING SOUP OFF HOT-HOLDING WARMER UNIT, COVER SOUP WITH SARAN WRAP AND STORING SOUP IN REACH-IN-COOLER (ACCORDING TO CURRENT EMPLOYEE DURING TIME OF INSPECTION).
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: ALL FRUITS WITH EDIBLE SKIN SHOULD BE PACKAGED OR WRAPPED PROPERY TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 3-bay
|
04/24/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 2 CONTAINERS OF HOT SOUP STORED IN MINI-FRIDGE AT 137 F AND ABOVE.
Location: Kitchen
Equipment: Mini-fridge
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER SET-UP AT THE TIME OF INSPECTION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF PAPER CUP TO DISPENSE ICE AT REACH-IN-FREEZER; USE ONLY APPROVED FOOD GRADE ICE SCOOP WITH HANDLE.
Location: Kitchen
Equipment: reach in freezer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL PLASTIC OPEN EXPOSED SILVERWARE INVERTED PROPERLY WITH HANDLES UP DURING STORAGE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 2 CONTAINERS OF HOT SOUP STORED IN MINI-FRIDGE AT 137 F AND ABOVE.
Location: Kitchen
Equipment: Mini-fridge
- 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.
Location: Kitchen
Equipment: Mini-fridge
- 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 ESTABLISHMENT SANITIZER OF CHOICE (EX. CHLORINE OR QUAT).
Location: Kitchen
|
10/08/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 2 CONTAINERS OF HOT SOUP STORED IN MINI-FRIDGE AT 137 F AND ABOVE.
Location: Kitchen
Equipment: Mini-fridge
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: NO IN-PLACE SANITIZER SET-UP AT THE TIME OF INSPECTION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF PAPER CUP TO DISPENSE ICE AT REACH-IN-FREEZER; USE ONLY APPROVED FOOD GRADE ICE SCOOP WITH HANDLE.
Location: Kitchen
Equipment: reach in freezer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 LEAST 6 INCHES.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL PLASTIC OPEN EXPOSED SILVERWARE INVERTED PROPERLY WITH HANDLES UP DURING STORAGE.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 2 CONTAINERS OF HOT SOUP STORED IN MINI-FRIDGE AT 137 F AND ABOVE.
Location: Kitchen
Equipment: Mini-fridge
- 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.
Location: Kitchen
Equipment: Mini-fridge
- 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 ESTABLISHMENT SANITIZER OF CHOICE (EX. CHLORINE OR QUAT).
Location: Kitchen
|
10/01/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Please seal with silicne sealer - hand sink and countertops.
Equipment: Hand sink
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Please finish all wall areas to a smooth and easily cleanable condition.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Where missing.
|
07/12/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CUPS COFFEE, 1 N CAPITOL AVE, Indianapolis, IN »