- 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: PRIOR TO TESTING CONCENTRATION, CONFIRMATION WAS RECEIVED THAT THE INPLACE SANITIZER ALSO INCLUDED CHEMICAL SANITIZING SOLUTION. CONCENTRATION FOR CHLORINE AT 0 PPM- CORRECTED ON SITE - MAINTAIN CHLORINE SANITIZING SOLUTION BETWEEN 50 AND 100 PPM.
|
08/14/2014 | Routine |
| No violation noted during this evaluation. | 08/07/2014 | Routine |
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: ENSURE THAT ALL UTENSILS ARE STORED W/ THE HANDLE FACING THE CUSTOMER. CORRECTED ON SITE.
|
08/01/2014 | Routine |
| No violation noted during this evaluation. | 05/03/2013 | Routine |
| No violation noted during this evaluation. | 04/27/2013 | 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.
|
11/08/2012 | Routine |
| No violation noted during this evaluation. | 10/05/2012 | Routine |
- 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.
Comments: NO HOT WATER AVAILABLE FOR PROPER HANDWASHING
- 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.
Equipment: Reach in cooler (2 door)
|
05/27/2012 | Routine |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- 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.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
- 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.
|
05/18/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GIGI'S CUPCAKES - TRUCK, 8981 E 116TH ST, Fishers, IN »