- 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: THE WIPING CLOTH BLEACH WATER WAS VERY STRONG --- WAS REMIXED TO A PROPER STRENGTH. -- OK'D.
Location: Cook line
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08/19/2014 | Routine |
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN ONE BREADING CONTAINER ON COOK--LINE REPLACE THE STYROFOAM CUP WITH CUP OR SCOOP WITH HANDLE (PLASTIC OR METAL).
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01/10/2014 | Routine |
- 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: MAKE USE OF THE BAR HAND SINK AS NEEDED.
Location: Bar
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.
Comments: SOME DUST HAS COLLECTED ON THE CEILING IN FRONT OF THE WALK--IN COOLER FAN UNIT. CLEAN WHERE NEEDED.
Location: Walk-in cooler
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05/03/2013 | Routine |
- 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)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: INSTALL A TRIM STRIP ALONG BOTTOM OF BACK DOOR.
Location: Kitchen (back)
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THERE ARE 3 AREAS ON THE WALL BEHIND COOK--LINE EQUIPMENT WHERE SEAMS IN THE SHEET METAL SHOULD BE SEALED BETTER.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLATTEN OR SMOOTH OUT SHEET METAL FLOOR MATERIAL IN THE WALK--IN FREEZER.
Location: Walk-in freezer
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10/30/2012 | Routine |
- 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: Drink x 1
Location: Kitchen
- 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: Drain plugs and dry towels inside hand sink. Hands only
Location: Bar
Equipment: Hand sink
- 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: Flour bin
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: REPEAT VIOLATIONRaise bottom chicken shelf over the floor 6 inches
Location: Kitchen
Equipment: Walk in cooler
- 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: Chlorine test stripsQuat test strips
Location: Kitchen
Equipment: 3-bay
- 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: Chlorine test stripsQuat test strips
Location: Bar
Equipment: 4-bay
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03/16/2012 | Routine |
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