| No violation noted during this evaluation. | 01/27/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER ON FILE FOR THE ESTABLISHMENT.MANAGEMENT AS SCHEDULED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 12/17/13.PROOF (EMAIL RECEIPT) HAS BEEN PROVDED BY MANGEMENT.ONCE RESULTS ARE KNOWN PLEASE FAX OR EMAIL ME THE RESULTS WITH ACTUAL CERTIFICATE OF EXAM. IF I HAVE NOT HEARD FROM YOU I WILL CONDUCT A RECHECK INSPECTION AT THE ESTABLISHMENT ON THE RECHECK INSPECTION DATE OF 1/17/14.EMAIL: TGrant@MarionHealth.orgFAX: (317) 221-3070OFFICE: (317) 221-2246
|
01/16/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER ON FILE FOR THE ESTABLISHMENT.MANAGEMENT AS SCHEDULED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 12/17/13.PROOF (EMAIL RECEIPT) HAS BEEN PROVDED BY MANGEMENT.ONCE RESULTS ARE KNOWN PLEASE FAX OR EMAIL ME THE RESULTS WITH ACTUAL CERTIFICATE OF EXAM. IF I HAVE NOT HEARD FROM YOU I WILL CONDUCT A RECHECK INSPECTION AT THE ESTABLISHMENT ON THE RECHECK INSPECTION DATE OF 1/17/14.EMAIL: TGrant@MarionHealth.orgFAX: (317) 221-3070OFFICE: (317) 221-2246
|
11/22/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER ON FILE FOR THE ESTABLISHMENT.HAVE AN EMPLOYEE FROM THIS LOCATION BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE.PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT). YOU MAY ALSO FAX OR EMAIL ME THIS INFORMATION.EMAIL: TGrant@MarionHealth.orgFAX: (317) 221-3070OFFICE: (317) 221-2246
|
11/08/2013 | Recheck |
| No violation noted during this evaluation. | 11/05/2013 | 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 SIDE OF COLD-TOP UNIT TEMPING AT 46 F - 50 F; REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Cold top
- 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 OPEN DRINKS ON KITCHEN PREP TABLES--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVICE COUNTER AND AT KITCHEN LOCATIONS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.KEEP SANITIZER BUCKETS STORED LOW.
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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVICE COUNTER AND AT KITCHEN LOCATIONS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.KEEP SANITIZER BUCKETS STORED LOW.
Location: Kitchen (back)
Equipment: 3-bay
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BIG WATCH--REMOVE.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: CONTINUE TO WORK ON AND MONITOR:EX. CELL PHONE
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: CONTINUE TO WORK ON AND MONITOR:EX. CELL PHONE
Location: Prep area
- 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 ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO REMOVE SINGLE-SERVICE ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACE; NOT BARE COUNTER-TOP.
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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO REMOVE SINGLE-SERVICE ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACE; NOT BARE COUNTER-TOP.
Location: Service counter
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT 3-BAY SINK WAREWASHING ROOM CEILING.
Location: Kitchen (back)
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES. ALSO REMOVE FOOD ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.
Location: Kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES. ALSO REMOVE FOOD ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
- 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 QUAT.
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: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE IN CLEAN DRY SANITARY SURFACE OR CONTAINER, IN FREE-FLOWING DIPWELL OR MAINTAINED IN HOT WATER OF AT LEAST 135 F.
Location: Service counter
|
06/10/2013 | 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: RIGHT SIDE OF COLD-TOP UNIT TEMPING AT 46 F - 50 F; REPAIR AND/OR ADJUST AS NEEDED.
Location: Kitchen
Equipment: Cold top
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVICE COUNTER AND AT KITCHEN LOCATIONS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.KEEP SANITIZER BUCKETS STORED LOW.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT FRONT SERVICE COUNTER AND AT KITCHEN LOCATIONS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.KEEP SANITIZER BUCKETS STORED LOW.
Location: Kitchen (back)
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.
- 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: EX. CELL PHONE
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: EX. CELL PHONE
Location: Prep area
- 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 ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO REMOVE SINGLE-SERVICE ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACE; NOT BARE COUNTER-TOP.
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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO REMOVE SINGLE-SERVICE ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SURFACE; NOT BARE COUNTER-TOP.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT 3-BAY SINK WAREWASHING ROOM CEILING.
Location: Kitchen (back)
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES. ALSO REMOVE FOOD ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.
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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES. ALSO REMOVE FOOD ITEMS FROM AREAS OF POTENTIAL CROSS-CONTAMINATION SUCH AS INTERIOR CABINETS WHERE DRAIN LINES ARE LOCATED.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- 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 QUAT.
Location: Service counter
- 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 QUAT.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.STORE IN CLEAN DRY SANITARY SURFACE OR CONTAINER, IN FREE-FLOWING DIPWELL OR MAINTAINED IN HOT WATER OF AT LEAST 135 F.
Location: Service counter
|
06/03/2013 | Routine |
- Smoking distance signage
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.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
04/25/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ITALIAN CAFE ON THE CANAL, 310 W MICHIGAN ST, Indianapolis, IN »