- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in back kitchen area. Establishment was not approved for extensive food preparation. You are not approved to cut and wash any raw vegetables without a approved hand sink that is approved and supplied with both soap and towels. You may not prep any raw meats or raw eggs in establishment do to lack of approved equipment. Front kitchen area is not equipped with approved prep table or sinks necessary for food prep. All extensive food prep must stop until you have installed approved hand sink in back kitchen area. All food prep must be limited to items that can be re heated in microwave oven or soup cooker that is approved to re heat foods to 165 deg. F in front kitchen area
Location: Kitchen (back)
- 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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Location: Kitchen (front)
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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Equipment: -
- Plan approval (corrected)
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Establishment has removed mop sink in kitchen area without submitting plans to health dept. All remodel work must stop until plans have been submitted to health dept. and approved. If any remodel work is noted at time of re inspection a $ 100.00 citation will be given and further leagal action may be taken.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. No mechanical ventilation with fire suppression system. You must remove all small gas cooking units and small deep fry units or provide approved ventilation with fire suppression. You will have to submit plans to Suzanne Mouser fro any re-model ( 317 ) 221--2262. >>> DISCONTIUE ALL COOKING , FRYING OR FOODS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. No light in mop sink room, ceiling in poor repair. Repair ceiling and provide Light.
Location: Back room
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. Mop sink has been removed from back kitchen / stock area. Establishment has not submitted plans for a re model. You must submit plans before you do any reovating. You must stop all re model work unitl plans have been submitted to health dept and approved. A copy of what you need to do for a remodel was given at time of inspecton.
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06/12/2014 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in back kitchen area. Establishment was not approved for extensive food preparation. You are not approved to cut and wash any raw vegetables without a approved hand sink that is approved and supplied with both soap and towels. You may not prep any raw meats or raw eggs in establishment do to lack of approved equipment. Front kitchen area is not equipped with approved prep table or sinks necessary for food prep. All extensive food prep must stop until you have installed approved hand sink in back kitchen area. All food prep must be limited to items that can be re heated in microwave oven or soup cooker that is approved to re heat foods to 165 deg. F in front kitchen area
Location: Kitchen (back)
- 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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Location: Kitchen (front)
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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Equipment: -
- 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: 1. Trash bags used to cover food items in back kitchen, trash bags are not approved for food contact. Use only food grade wraps etc.
Location: Kitchen (back)
- Plan approval
Establishment did not submit plans and specifications prior to construction or remodel.
Correction: Submit plans and specifications as required.
Comments: 1. Establishment has removed mop sink in kitchen area without submitting plans to health dept. All remodel work must stop until plans have been submitted to health dept. and approved. If any remodel work is noted at time of re inspection a $ 100.00 citation will be given and further leagal action may be taken.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. No mechanical ventilation with fire suppression system. You must remove all small gas cooking units and small deep fry units or provide approved ventilation with fire suppression. You will have to submit plans to Suzanne Mouser fro any re-model ( 317 ) 221--2262. >>> DISCONTIUE ALL COOKING , FRYING OR FOODS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. No light in mop sink room, ceiling in poor repair. Repair ceiling and provide Light.
Location: Back room
- Mop sink
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: 1. Mop sink has been removed from back kitchen / stock area. Establishment has not submitted plans for a re model. You must submit plans before you do any reovating. You must stop all re model work unitl plans have been submitted to health dept and approved. A copy of what you need to do for a remodel was given at time of inspecton.
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06/05/2014 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: 1. No hand sink in back kitchen area. Establishment was not approved for extensive food preparation. You are not approved to cut and wash any raw vegetables without a approved hand sink that is approved and supplied with both soap and towels. You may not prep any raw meats or raw eggs in establishment do to lack of approved equipment. Front kitchen area is not equipped with approved prep table or sinks necessary for food prep. All extensive food prep must stop until you have installed approved hand sink in back kitchen area. All food prep must be limited to items that can be re heated in microwave oven or soup cooker that is approved to re heat foods to 165 deg. F in front kitchen area
Location: Kitchen (back)
- 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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Location: Kitchen (front)
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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Equipment: -
- 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: 1. Trash bags used to cover food items in back kitchen, trash bags are not approved for food contact. Use only food grade wraps etc.
Location: Kitchen (back)
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. No mechanical ventilation with fire suppression system. You must remove all small gas cooking units and small deep fry units or provide approved ventilation with fire suppression. You will have to submit plans to Suzanne Mouser fro any re-model ( 317 ) 221--2262. >>> DISCONTIUE ALL COOKING , FRYING OR FOODS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. No light in mop sink room, ceiling in poor repair. Repair ceiling and provide Light.
Location: Back room
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05/29/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready to eat food items inside of two door reach in cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
- 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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Location: Kitchen (front)
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: 1. Ice dumped inside of hand sink in front kitchen area. Do not dump any items inside of hand sink. Hand sink is for hand washing only.
Equipment: -
- 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: 1. Trash bags used to cover food items in back kitchen, trash bags are not approved for food contact. Use only food grade wraps etc.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. No mechanical ventilation with fire suppression system. You must remove all small gas cooking units and small deep fry units or provide approved ventilation with fire suppression. You will have to submit plans to Suzanne Mouser fro any re-model ( 317 ) 221--2262. >>> DISCONTIUE ALL COOKING , FRYING OR FOODS.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. No light in mop sink room, ceiling in poor repair. Repair ceiling and provide Light.
Location: Back room
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05/19/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile misisng in kitchen area. Replace tile.
Location: Kitchen
|
11/14/2013 | Routine |
- Eating, drinking, smoking (corrected)
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: 1. Employee drink missing a lid and straw. Provide.
Location: Kitchen (back)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Date mark all pontenially hazardous food items. NOTE > SOME FOOD ITEMS THAT NEED TO BE DATE MARKED BUT NOT LIMITED TO FOODS LIKE SMALL CONTAINERS OF COTTAGE CHEESE, OPEN PACKS OF LUNCH MEATS. FOODS THAT REQUIRE BEING HELD AT 41 DEG. F OR BELOW AND ARE GOING TO SERVED WITHOUT ANY ADDITIONAL COOKING. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- 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: 1. Box of single service cups on floor in front serving area. Remove.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature in back kitchen area. Thaw all frozen foods using approved methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
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05/28/2013 | Recheck |
- Eating, drinking, smoking
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: 1. Employee drink missing a lid and straw. Provide.
Location: Kitchen (back)
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Potentially hazardous ready to eat food items not date marked. Date mark all pontenially hazardous food items. NOTE > SOME FOOD ITEMS THAT NEED TO BE DATE MARKED BUT NOT LIMITED TO FOODS LIKE SMALL CONTAINERS OF COTTAGE CHEESE, OPEN PACKS OF LUNCH MEATS. FOODS THAT REQUIRE BEING HELD AT 41 DEG. F OR BELOW AND ARE GOING TO SERVED WITHOUT ANY ADDITIONAL COOKING. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- 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: 1. Box of single service cups on floor in front serving area. Remove.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature in back kitchen area. Thaw all frozen foods using approved methods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
|
05/20/2013 | 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: 1. Thermometer missing inside of two door reach in cooler. Provide.
Location: Kitchen
Equipment: Reach in cooler (2 door)
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11/01/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A pair of soiled tongs was hanging with clean tongs.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
06/11/2012 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A pair of soiled tongs was hanging with clean tongs.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
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03/28/2012 | 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: A pan of gravy was 72-73 F after approximately 2 hours. Discard or reheat to 165 F & cool properly.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ham on the cold top was 44-45 F.
Location: Kitchen
- Eating, drinking, smoking (corrected)
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: The was an open drink in the kitchen. Provide lids & straws.
Location: Kitchen
- 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: There are Soiled pans on the hand sink. Never store anything on a hand sink.
Location: Kitchen
- 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: There was no sanitizer detected in the 3 bay sink. Provide at 50 ppm chlorine.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one certified food handler within 3 months.
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: thermometer was reading 6-7 F too cold. Check thermometers at least weekly & calibrate as needed.
- 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).
Comments: Always wash, rinse & sanitize in that order.
Location: Kitchen
- 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: There is no comparison chart for test strips. Provide a Complete test kit for chlorine.
Location: Kitchen
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01/05/2012 | Recheck |
Restaurant representatives - add corrected or new information about HUBLER CHEVROLET, 8220 US 31, Indianapolis, IN »