- 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: THE MILK COOLER DISPENSER TEMP. WAS UP SOMEWHAT HIGH AT 46 F BUT DID GO BACK TO 41 F. -- CORRECTED -- OK.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: HANG UP DAMP MOPS BETWEEN USE.
Location: Kitchen (back)
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10/13/2014 | 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: 1. CHEESE SLICES AT 60 DEGREES FAHRENHEIT. ALL OTHER ITEMS ON SAME COLD TOP WERE AT PROPER TEMPERATURE. MANAGER STATES THAT CHEESE SLICES HAD BEEN REMOVED DURING CLEANING AND WERE NOT PROMPTLY REPLACED ON COLD TOP. MANAGER DISCARDED.
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. SINGLE USE GLOVES CONTAMINATED WITH RAW EGG AND NOT REMOVED BEFORE HANDLING CLEAN UTENSILS/PLATES. USE GLOVES ONLY FOR ONE TASK. CHANGE GLOVES WHEN CONTAMINATION OCCURS.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. NO HANDWASHING BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. FOOD DEBRIS IN HAND SINK. ENSURE HAND SINKS ARE USED FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
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03/03/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
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10/30/2013 | Routine |
- 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: Sour cream / Cheddar cheese above 41 F.Lettuce, onions, etc.. okayProduct will be changedSuggest lowering temperature setting to compensate the hot/warm air for the cold top
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cracked eggs for cooking, then touched ready to eat baconUsing slide on gloves to crack eggs only now
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 05/09/13:Turned off due to hot water faucet loose and does not turn off waterRepair
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Kitchen (front)
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop for butter stored in a container of water, scoop moved to dipperwell
Location: Kitchen (front)
Equipment: Dipper well
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05/14/2013 | Recheck |
- 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: Sour cream / Cheddar cheese above 41 F.Lettuce, onions, etc.. okayProduct will be changedSuggest lowering temperature setting to compensate the hot/warm air for the cold top
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cracked eggs for cooking, then touched ready to eat baconUsing slide on gloves to crack eggs only now
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 05/09/13:Turned off due to hot water faucet loose and does not turn off waterRepair
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Kitchen (front)
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop for butter stored in a container of water, scoop moved to dipperwell
Location: Kitchen (front)
Equipment: Dipper well
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05/10/2013 | Recheck |
- 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: Sour cream / Cheddar cheese above 41 F.Lettuce, onions, etc.. okayProduct will be changedSuggest lowering temperature setting to compensate the hot/warm air for the cold top
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cracked eggs for cooking, then touched ready to eat baconUsing slide on gloves to crack eggs only now
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 05/09/13:Turned off due to hot water faucet loose and does not turn off waterRepair
Location: Kitchen
Equipment: Hand sink
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Kitchen (front)
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop for butter stored in a container of water, scoop moved to dipperwell
Location: Kitchen (front)
Equipment: Dipper well
|
05/09/2013 | Recheck |
- 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: Sour cream / Cheddar cheese above 41 F.Lettuce, onions, etc.. okayProduct will be changedSuggest lowering temperature setting to compensate the hot/warm air for the cold top
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cracked eggs for cooking, then touched ready to eat baconUsing slide on gloves to crack eggs only now
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Kitchen (front)
- 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: Sanitizer test strips black x 2Manager diliuted bleach by adding more water
Location: Cook line
- 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: Scoop for butter stored in a container of water, scoop moved to dipperwell
Location: Kitchen (front)
Equipment: Dipper well
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05/03/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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04/20/2013 | Recheck |
- 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: Right PTC:Moved sausage and hash browns to WIC.01/28/13:1. PTC at 47-49 F
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Soap mixed in with sanitizer. Discontinue
- 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: Raw sausage stored over hard boiled eggs and lettuce
Location: Cook line
Equipment: Prep Top Cooler
- 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: 01/28/13:Washing knife after cutting tomatoes in handsink. Wash in 3-bay or use sanitizer bucket to wipe off
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One handsink not operating at the time. Was turned on later.
Location: Kitchen
Equipment: Hand sink
- 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: One sanitizer blackOne sanitizer white with hot water. May have evaporated with hot water
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean dust debris off of fans
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in sanitizer. Keep utensils (spatulas) in hot water (135 F) or dry (no water/sanitizer)01/28/13:Tea spoons facing up. Invert to touch handles only.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in sanitizer. Keep utensils (spatulas) in hot water (135 F) or dry (no water/sanitizer)01/28/13:Tea spoons facing up. Invert to touch handles only.
Location: Wait staff area
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01/31/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Right PTC:Moved sausage and hash browns to WIC.01/28/13:1. PTC at 47-49 F
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Soap mixed in with sanitizer. Discontinue
- 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: Raw sausage stored over hard boiled eggs and lettuce
Location: Cook line
Equipment: Prep Top Cooler
- 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: 01/28/13:Washing knife after cutting tomatoes in handsink. Wash in 3-bay or use sanitizer bucket to wipe off
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One handsink not operating at the time. Was turned on later.
Location: Kitchen
Equipment: Hand sink
- 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: One sanitizer blackOne sanitizer white with hot water. May have evaporated with hot water
Location: Kitchen
- 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: Clean dust debris off of fans
Location: Walk-in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensils stored in sanitizer. Keep utensils (spatulas) in hot water (135 F) or dry (no water/sanitizer)01/28/13:Tea spoons facing up. Invert to touch handles only.
Location: Kitchen
- 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: Utensils stored in sanitizer. Keep utensils (spatulas) in hot water (135 F) or dry (no water/sanitizer)01/28/13:Tea spoons facing up. Invert to touch handles only.
Location: Wait staff area
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01/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Right PTC:Moved sausage and hash browns to WIC.
Location: Kitchen
Equipment: Prep Top Cooler
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Soap mixed in with sanitizer. Discontinue
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw sausage stored over hard boiled eggs and lettuce
Location: Cook line
Equipment: Prep Top Cooler
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One handsink not operating at the time. Was turned on later.
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: One sanitizer blackOne sanitizer white with hot water. May have evaporated with hot water
Location: Kitchen
- 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: Clean dust debris off of fans
Location: Walk-in cooler
- 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: Utensils stored in sanitizer. Keep utensils (spatulas) in hot water (135 F) or dry (no water/sanitizer)
Location: Kitchen
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01/23/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Sausages re-heated to 165 F on flat grill and added hot water to pan to hot hold
Location: Cook line
Equipment: Warming drawers
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing inbetween glove changes
- 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.
Comments: Degreaser in sanitation bucket - no bleach or quat available
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Box of cigarettes - store with personal items
Location: Dry storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Rear handsink next to employee coat closet
Location: Kitchen (back)
Equipment: Hand sink
|
09/07/2012 | 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: Sausages re-heated to 165 F on flat grill and added hot water to pan to hot hold
Location: Cook line
Equipment: Warming drawers
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing inbetween glove changes
- 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.
Comments: Degreaser in sanitation bucket - no bleach or quat available
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Box of cigarettes - store with personal items
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Rear handsink next to employee coat closet
Location: Kitchen (back)
Equipment: Hand sink
|
09/04/2012 | 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.
Location: Cook line
- Thermometer accuracy (corrected on site)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
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04/24/2012 | Routine |
- Cross-contamination (corrected on site)
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 chicken stored over raw fish2. Egg yolks over hash potatoes
Location: Cook line
Equipment: Prep Top Cooler
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Sugar
Location: Dry storage
- Food storage (corrected on site)
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: Potatoes on floor
Location: Kitchen (back)
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Back up meat reach in cooler2. Dessert reach in cooler
Location: Kitchen (back)
Equipment: reach in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Back up meat reach in cooler2. Dessert reach in cooler
Location: Kitchen (back)
Equipment: Reach in cooler
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01/04/2012 | Routine |
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: please remove soap and towels from coffee dump sink
Location: Wait staff area
- 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: Ensure hot water above 100 degrees
Location: Kitchen
- 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: Ensure hot water above 100 degrees
Location: Restroom
|
11/28/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about IHOP, 6901 W 38TH ST, Indianapolis, IN »