| No violation noted during this evaluation. | 09/08/2014 | Routine |
| No violation noted during this evaluation. | 04/07/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
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 ...
- 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: EGG STORED OVER READY TO EAT PRODUCE.
Location: Kitchen
Equipment: Walk in cooler
- 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: HOOD VENT FILTERS ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Thawing (corrected on site)
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: RAW MEAT STORED ON THE PREP TABLE.
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: BOXES OF FOOD STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- 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: BOXES OF FOOD STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: ICE CREAM CONTAINER IS NOT COVERED IN THE FREEZER.
Location: Dry storage
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DISH MACHINES EXTERIOR SURFACE IS SOILED
Location: Kitchen
Equipment: Dishmachine
|
11/19/2013 | Routine |
- Food storage (corrected)
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: BULK CONTAINERS OF ONIONS AND POTATOES WERE STORED ON THE FLOOR IN THE DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE INTERIOR SURFACE OF THE DRAIN COMPARTMENT ON THE DISHMACHINE WAS SOILED WITH AN ACCUMULATION OF FOOD DEBRI. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE PLASTIC KICKPLATE WAS SOILED. 2. AREA IN BACK OF THE COLD TOP COOLER DOOR LID WAS HEAVILY SOILED WITH ACCMULATED FOOD DEBRIS. PLEASE CLEAN THESE AREAS MORE FREQUENTLY.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE PLASTIC KICKPLATE WAS SOILED. 2. AREA IN BACK OF THE COLD TOP COOLER DOOR LID WAS HEAVILY SOILED WITH ACCMULATED FOOD DEBRIS. PLEASE CLEAN THESE AREAS MORE FREQUENTLY.
Location: Cook line
Equipment: Cold top
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
07/29/2013 | 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: POTATOE SALAD AND COLD SLAW WERE NOT AT 41 DEGREES. PLEASE DICARD REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM THE UNIT AND HAVE REPAIRED
Location: Kitchen
Equipment: Cold top
- 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 IN THE 2 BAY SINK. COS2. COOKED PORK THAWING ON THE PREP TABLE . COS PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: 2-bay
- 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 IN THE 2 BAY SINK. COS2. COOKED PORK THAWING ON THE PREP TABLE . COS PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: Prep table
- Food storage (corrected)
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: BAG OF ONIONS STORED ON THE FLOOR IN THE DRY STORAGE AREA.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE KICK PLATE IS MOLDY. PLEASE CLEAN
Location: Kitchen
Equipment: Ice machine
|
04/08/2013 | 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: POTATOE SALAD AND COLD SLAW WERE NOT AT 41 DEGREES. PLEASE DICARD REMOVE ALL POTENTIALLY HAZARDOUS FOOD FROM THE UNIT AND HAVE REPAIRED
Location: Kitchen
Equipment: Cold top
- Thawing (corrected on site)
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 IN THE 2 BAY SINK. COS2. COOKED PORK THAWING ON THE PREP TABLE . COS PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: 2-bay
- Thawing (corrected on site)
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 IN THE 2 BAY SINK. COS2. COOKED PORK THAWING ON THE PREP TABLE . COS PLEASE THAW USING ONE OF THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: Prep table
- 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: BAG OF ONIONS STORED ON THE FLOOR IN THE DRY STORAGE AREA.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE KICK PLATE IS MOLDY. PLEASE CLEAN
Location: Kitchen
Equipment: Ice machine
|
03/28/2013 | Routine |
- 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.
Location: Kitchen
Equipment: Walk in cooler
- 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: Removable vent are soiled with dust and accumulated grease residue.
Location: Cook line
- 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: Wall soiled behind dish machine. Wall maybe water damaged.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Swing door in front kitchen area is soiled from spills and food debris.
Location: Kitchen (front)
|
11/13/2012 | Routine |
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OBSERVED UNMARKED AND EXPIRED FOOD STORED IN WALK AND REACH IN COOLERS. DISCARD FOOD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OBSERVED UNMARKED AND EXPIRED FOOD STORED IN WALK AND REACH IN COOLERS. DISCARD FOOD
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s) (corrected)
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.
Location: Dry storage
- Bulk labeling (corrected)
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: LABEL WORKING CONTAINER .
Location: Dry storage
- Food storage (corrected)
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: 1. BAG OF ONIONS STORED IN A CRATE ON THE FLOOR . STORE 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. COVER PASTA ON THE DRY STORAGE RACK.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED .2. ALL COOLER DOOR HANDLES WERE SOILED.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED .2. ALL COOLER DOOR HANDLES WERE SOILED.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: PIZZA SPATULA STORED IMPROPERLY.
Location: Kitchen
|
07/27/2012 | Recheck |
- Date marking (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OBSERVED UNMARKED AND EXPIRED FOOD STORED IN WALK AND REACH IN COOLERS. DISCARD FOOD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: OBSERVED UNMARKED AND EXPIRED FOOD STORED IN WALK AND REACH IN COOLERS. DISCARD FOOD
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s) (corrected on site)
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.
Location: Dry storage
- Bulk labeling
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: LABEL WORKING CONTAINER .
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: 1. BAG OF ONIONS STORED IN A CRATE ON THE FLOOR . STORE 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. COVER PASTA ON THE DRY STORAGE RACK.
Location: Dry storage
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED .2. ALL COOLER DOOR HANDLES WERE SOILED.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED .2. ALL COOLER DOOR HANDLES WERE SOILED.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: PIZZA SPATULA STORED IMPROPERLY.
Location: Kitchen
|
07/20/2012 | Routine |
- CO2 tanks unrestrained (corrected)
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 ...
- 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: Potenially hazardous cole slaw and other ready to eat foods stored in the reach in with no discard date. Follow above corrective actions.
Location: Kitchen
Equipment: Reach in cooler
- 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 bucket was too strong
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
04/05/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
- 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: Potenially hazardous cole slaw and other ready to eat foods stored in the reach in with no discard date. Follow above corrective actions.
Location: Kitchen
Equipment: Reach in cooler
- 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 bucket was too strong
Location: Kitchen
- 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.
|
03/26/2012 | Routine |
- Minimize contact (Critical) (corrected)
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.
- 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.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 2-bay
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall in back of the dish machine was heavily soiled .
Location: Dish machine area
|
02/27/2012 | Pre-Licensing Recheck |
- Minimize contact (Critical) (corrected on site)
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.
- 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.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: 2-bay
- 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: Wall in back of the dish machine was heavily soiled .
Location: Dish machine area
|
02/17/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about JT'S GRILLE & BAR, 2210 E 54TH ST, Indianapolis, IN »