| No violation noted during this evaluation. | 03/12/2014 | Non-Illness Complaint Recheck |
- 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: No gloves or deli tissue at bread station to use when plating bread/lavash. CORRECTED ON SITE, thanks.
- 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: Dish machine in bar testing less than 10 ppm chlorine sanitizer at end of cycle. Chef already placed service call, a tech is scheduled for this afternoon.
Location: Bar
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink next to dessert station: some debris inside. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
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: Hand sink next to dessert station soiled with food debris, showing improper usage. Chef reminded everyone that hand sink is for hand washing only, and to use nearby prep sink for rinsing utensils. Please make sure everyone is aware of this, thanks.
Location: Kitchen
Equipment: Hand sink
|
03/12/2014 | 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: No gloves or deli tissue at bread station to use when plating bread/lavash. CORRECTED ON SITE, thanks.
- 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: Dish machine in bar testing less than 10 ppm chlorine sanitizer at end of cycle. Chef already placed service call, a tech is scheduled for this afternoon.
Location: Bar
Equipment: Dishmachine
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink next to dessert station: some debris inside. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
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: Hand sink next to dessert station soiled with food debris, showing improper usage. Chef reminded everyone that hand sink is for hand washing only, and to use nearby prep sink for rinsing utensils. Please make sure everyone is aware of this, thanks.
Location: Kitchen
Equipment: Hand sink
|
03/05/2014 | Routine |
| No violation noted during this evaluation. | 03/05/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 02/11/2014 | Non-Illness Complaint |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Oven hood ventilation covers observed soiled. Covers are cleaned bi-monthly and are scheduled to be cleaned in October.
Location: Cook line
- Thermometer, provided (corrected on site)
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 in the cook line cold top was broken. Check thermometers regularly to ensure they are functioning properly.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispenser was not functioning at the back hand sink.
Location: Kitchen (back)
Equipment: Hand sink
|
09/25/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. BUS TUBS IN FRONT OF HAND SINK. PLEASE REMOVE.
Location: Cook line
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dish machine area
|
04/10/2013 | Routine |
- 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.
Location: Bar
Equipment: Dishmachine
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER OUT OF FAUCET WHEN HANDLES ARE TURNED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE ASSESS TEMPERATURE GAUGE FUNCTION. 12/13 ORDERED
Location: Bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR LEAK AT DISHMACHINE AREA HAND SPRAYER.
Location: Dish machine area
Equipment: -
|
12/13/2012 | Recheck |
- 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.
Location: Bar
Equipment: Dishmachine
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. NO HOT WATER OUT OF FAUCET WHEN HANDLES ARE TURNED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE ASSESS TEMPERATURE GAUGE FUNCTION.
Location: Bar
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR LEAK AT DISHMACHINE AREA HAND SPRAYER.
Location: Dish machine area
Equipment: -
|
12/05/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean wall under drain board area of dish machine where spray arm unit is location.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean splash guard of stove as needed.
Location: Cook line
Equipment: Stove
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. (Dispenser jammed)
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Meat room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Repair leak at dish machine area in kitchen...
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly. (Dipper well water not turned on)
Correction: Store scoop in dipper well with running water.
Comments: Corrected during inspection
Location: Kitchen (back)
Equipment: Dipper well
|
06/07/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BUTTER STORED AT ROOM TEMPERATURE FOR FUTURE USE IN THE EVENING. BUTTER IS CONSIDERED A POTENTIALLY HAZARDOUS FOOD AND STORED UNDER REFRIGERATION AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP IN DISH MACHINE AREA WITHOUT A LIDS AND STRAW. PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING SOILED WITH RUST LOCATED INSIDE REACH IN COOLER ON COOK LINE AND SHELF CONTAINING CLEAN EQUIPMENT IN SAME AREA. RESURFACE OR REPLACE SHELVING.2. REMOVE RUST SPOTS ON MAGNETIC STRIP USED TO STORE KNIVES LOCATED IN MEAT PREP COOLER.3. REMOVE BUILD UP ON LADELS STORED ON RACK IN BACK PREP AREA.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: KNIFE STORED INSIDE HAND SINK LOCATED IN MEAT PREP AREA. STORE NOTHING INSIDE HAND SINK. KEEP CLEAR AT ALL TIMES.
Location: Meat room
- 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: QUAT SANITIZING SOLUTION MEASURED 500 PPM IN BUCKETS. MAINTAIN SOLUTION BETWEEN 200-400 PPM ACCORDING TO MANUFACTURER RECOMMENDATIONS.
Location: Kitchen
|
02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about Capital Grille, 40 W WASHINGTON ST, Indianapolis, IN »