- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: A employee was cutting ready to eat meat with his bare hands. Please use one of the above utensils when handling ready to eat food. Cos
- 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 meat and eggs were stored above ready to eat food in the reach in cooler.
Location: Kitchen
Equipment: Upright 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.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Cooked food stored in the cooler was not date marked. Cooked foods held for more than 24hr must be dated.
Location: Kitchen
Equipment: Upright cooler
- Glove use (Non-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: Hand washing must be done before grabbing a pair of gloves from the container.
- 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: Bulk storage containers of sugar and rice were not labeled with the food items common name.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the lighting in the upright freezer.
Location: Kitchen
- 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: Observed raw meats thawing in the sink at room temperature. Please follow the above corrective action.
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat was stored uncovered in the freezer. COS
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat was stored uncovered in the freezer. COS
Location: Kitchen
Equipment: Chest freezer
|
10/23/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: A employee was cutting ready to eat meat with his bare hands. Please use one of the above utensils when handling ready to eat food. Cos
- 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 meat and eggs were stored above ready to eat food in the reach in cooler.
Location: Kitchen
Equipment: Upright 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.
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Cooked food stored in the cooler was not date marked. Cooked foods held for more than 24hr must be dated.
Location: Kitchen
Equipment: Upright cooler
- Glove use (Non-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: Hand washing must be done before grabbing a pair of gloves from the container.
- 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: Bulk storage containers of sugar and rice were not labeled with the food items common name.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the lighting in the upright freezer.
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: Observed raw meats thawing in the sink at room temperature. Please follow the above corrective action.
Location: Kitchen
Equipment: 2-bay
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat was stored uncovered in the freezer. COS
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw meat was stored uncovered in the freezer. COS
Location: Kitchen
Equipment: Chest freezer
|
10/16/2014 | 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: A COUPLE HOT FOOD ITEMS ON THE STOVE HAD TO BE RAISED ABOVE 135 DEGREES -- CORRECTED -- OK.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER WAS OFF AT THE ONE--BAY AND MOP SINK DUE TO PREVIOUS DRAIN PROBLEM. HAVE DRAIN CHECKED AND CLEANED AS NEEDED SO SINKS ARE READY TO USE ROUTINELY.
Location: Kitchen (back)
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: REAR 1--BAY VEG. PREP. SINK SHOULD BE SECURED AND SEALED TO THE WALL AS DISCUSSED.
Location: Kitchen (back)
|
05/01/2014 | 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: A COUPLE HOT FOOD ITEMS ON THE STOVE HAD TO BE RAISED ABOVE 135 DEGREES -- CORRECTED -- OK.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER WAS OFF AT THE ONE--BAY AND MOP SINK DUE TO PREVIOUS DRAIN PROBLEM. HAVE DRAIN CHECKED AND CLEANED AS NEEDED SO SINKS ARE READY TO USE ROUTINELY.
Location: Kitchen (back)
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: REAR 1--BAY VEG. PREP. SINK SHOULD BE SECURED AND SEALED TO THE WALL AS DISCUSSED.
Location: Kitchen (back)
|
04/24/2014 | 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: Ensure all cold holding units are on at next inspection
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Proved a new blade to table mounted can opener
Location: Prep area
Equipment: Can opener
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink to service counter
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair prep sink to working order
Location: Prep area
Equipment: Veg. Sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix three bay and prep sinkseal new hand sink when installed
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean walk in freezer door
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- 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: Remove soap and towel dispenser from mop sink
Location: Main bar
Equipment: Mop sink
- 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 ph strips for chlorine 50-100ppmQuat 200ppm
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all equipment and items that you will not be using
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Ensure cove molding throughout - repair broken, replace where missing
Location: Kitchen
- 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: Ensure wall attachment and outlet covers where missing
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Some FRP seperated from walls, lifted, broken or missingrepair all walls, fill or repair all holes
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Some FRP seperated from walls, lifted, broken or missingrepair all walls, fill or repair all holes
Location: Prep area
- 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: Clean and scrub all frp to clean condition
Location: Prep area
- 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: Clean and scrub all frp to clean condition
Location: Kitchen
- Thermometer, provided (corrected)
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: provide thermometers in all coolers and freezers
|
01/13/2014 | Pre-Licensing 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: Ensure all cold holding units are on at next inspection
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Proved a new blade to table mounted can opener
Location: Prep area
Equipment: Can opener
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink to service counter
Location: Service counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair prep sink to working order
Location: Prep area
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix three bay and prep sinkseal new hand sink when installed
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean walk in freezer door
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- 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: Remove soap and towel dispenser from mop sink
Location: Main bar
Equipment: Mop sink
- 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 ph strips for chlorine 50-100ppmQuat 200ppm
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove all equipment and items that you will not be using
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Ensure cove molding throughout - repair broken, replace where missing
Location: Kitchen
- 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: Ensure wall attachment and outlet covers where missing
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Some FRP seperated from walls, lifted, broken or missingrepair all walls, fill or repair all holes
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Some FRP seperated from walls, lifted, broken or missingrepair all walls, fill or repair all holes
Location: Prep area
- 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: Clean and scrub all frp to clean condition
Location: Prep area
- 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: Clean and scrub all frp to clean condition
Location: Kitchen
- 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: provide thermometers in all coolers and freezers
|
12/23/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about JULIA'S HOMESTYLE AMERICAN & CARIBBEAN FOODS, 1002 E 38TH ST, Indianapolis, IN »