- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Chef Richard Shimizu's ServSafe expired 3/27/14. Allowing 3 months to schedule and take test. Please fax new certificate to 317-221-3070, Attn: Jessica, with name of establishment; or scan and e-mail to jwelch@hhcorp.org.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine is releasing hot water from top and sides while in operation, and a water line is leaking rapidly at end of cycle. Please have machine serviced.
Location: Dish machine area
Equipment: Dishmachine
|
09/12/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Chef Richard Shimizu's ServSafe expired 3/27/14. Allowing 3 months to schedule and take test. Please fax new certificate to 317-221-3070, Attn: Jessica, with name of establishment; or scan and e-mail to jwelch@hhcorp.org.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine is releasing hot water from top and sides while in operation, and a water line is leaking rapidly at end of cycle. Please have machine serviced.
Location: Dish machine area
Equipment: Dishmachine
|
06/02/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Chef Richard Shimizu's ServSafe expired 3/27/14. Allowing 3 months to schedule and take test. Please fax new certificate to 317-221-3070, Attn: Jessica, with name of establishment; or scan and e-mail to jwelch@hhcorp.org.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine is releasing hot water from top and sides while in operation, and a water line is leaking rapidly at end of cycle. Please have machine serviced.
Location: Dish machine area
Equipment: Dishmachine
|
05/28/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Chef Richard Shimizu's ServSafe expired 3/27/14. Allowing 3 months to schedule and take test. Please fax new certificate to 317-221-3070, Attn: Jessica, with name of establishment; or scan and e-mail to jwelch@hhcorp.org.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dish machine is releasing hot water from top and sides while in operation, and a water line is leaking rapidly at end of cycle. Please have machine serviced.
Location: Dish machine area
Equipment: Dishmachine
|
04/09/2014 | 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.
- 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 ate grapes in the kitchen. Employees should have a designated area to eat and drink in the kitchen.
Location: Kitchen
- 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: All items removed from its original container should be labeled.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.
Location: Kitchen (back)
- 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: Plastic cups and plates were stored on the floor in the dry storage area.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of continental cooler soiled. Please clean.
Location: Kitchen
|
08/05/2013 | 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.
- 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 ate grapes in the kitchen. Employees should have a designated area to eat and drink in the kitchen.
Location: Kitchen
- 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: All items removed from its original container should be labeled.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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.
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: Plastic cups and plates 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: Bottom of continental cooler soiled. Please clean.
Location: Kitchen
|
07/29/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS CHEMICAL STORED OVER FOOD PRODUCT IN THE WASH ROOM. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Dish machine area
- Eating, drinking, smoking (corrected)
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: THERE IS AN EMPLOYEE DRINK STORED WITH CONSUMER FOOD IN THE REACH-IN COOLER ON THE SERVICE LINE. PLEASE HAVE EMPLOYEES STORE DRINKS IN AN APPROVED LOCATION AWAY FROM CUSTOMER FOOD, UTENSILS, AND FOOD PREP AREAS.ALL EMPLOYEE DRINKS ARE STORED PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- 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: THERE IS SHREDDED PORK AND SLICED ROAST BEEF IN THE REACH-IN COOLER WITH NO DATE MARKING.PLEASE DATE MARK ALL PHF.ALL OF THE PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- 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: YOUR IN-PLACE SANATIZER SOLUTION CONCENTRATIONS ARE READING 0 PPM. PLEASE CHANGE YOUR SANATIZER MORE FREQUENTLY TO ENSURE PROPER CONCENTRATIONS.ALL SANATIZER CONCENTRATIONS ARE AT CORRECT LEVELS.
Location: Kitchen
Equipment: Prep table
- 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: YOUR IN-PLACE SANATIZER SOLUTION CONCENTRATIONS ARE READING 0 PPM. PLEASE CHANGE YOUR SANATIZER MORE FREQUENTLY TO ENSURE PROPER CONCENTRATIONS.ALL SANATIZER CONCENTRATIONS ARE AT CORRECT LEVELS.
Location: Service counter
- 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.
Comments: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYNIG TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Three bay area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE IS A WET WIPING CLOTH STORED ON THE SERVICE LINE OUT OF THE SANATIZER BUCKET. PLEASE STORE ALL WIPING CLOTHES IN THE SANATIZER BUCKET OR DISCARD TO THE DIRTY HAMPER.ALL WIPING CLOTHES ARE STORED IN A SANATIZER BUCKET.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK IN THE WASH ROOM. PLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.PAPER TOWELS ARE PROVIDED AT ALL HAND SINKS.
Location: Three bay area
Equipment: Hand sink
|
01/11/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS CHEMICAL STORED OVER FOOD PRODUCT IN THE WASH ROOM. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Dish machine area
- 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: THERE IS AN EMPLOYEE DRINK STORED WITH CONSUMER FOOD IN THE REACH-IN COOLER ON THE SERVICE LINE. PLEASE HAVE EMPLOYEES STORE DRINKS IN AN APPROVED LOCATION AWAY FROM CUSTOMER FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Service counter
Equipment: Reach in cooler
- 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: THERE IS SHREDDED PORK AND SLICED ROAST BEEF IN THE REACH-IN COOLER WITH NO DATE MARKING.PLEASE DATE MARK ALL PHF.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration
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: YOUR IN-PLACE SANATIZER SOLUTION CONCENTRATIONS ARE READING 0 PPM. PLEASE CHANGE YOUR SANATIZER MORE FREQUENTLY TO ENSURE PROPER CONCENTRATIONS.
Location: Kitchen
Equipment: Prep table
- Chemical sanitizer concentration
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: YOUR IN-PLACE SANATIZER SOLUTION CONCENTRATIONS ARE READING 0 PPM. PLEASE CHANGE YOUR SANATIZER MORE FREQUENTLY TO ENSURE PROPER CONCENTRATIONS.
Location: Service counter
- 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.
Comments: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYNIG TO TAKE PLACE.
Location: Three bay area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE IS A WET WIPING CLOTH STORED ON THE SERVICE LINE OUT OF THE SANATIZER BUCKET. PLEASE STORE ALL WIPING CLOTHES IN THE SANATIZER BUCKET OR DISCARD TO THE DIRTY HAMPER.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS PROVIDED AT THE HAND SINK IN THE WASH ROOM. PLEASE MAKE SURE PAPER TOWELS ARE PROVIDED AT ALL TIMES.
Location: Three bay area
Equipment: Hand sink
|
01/04/2013 | 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: Please store eggs on shelves at the bottom.
Location: Cook line
- 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.
Location: Dry storage
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Location: Buffet
|
06/14/2012 | 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 ...
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of continental cooler soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
12/28/2011 | Recheck |
- CO2 tanks unrestrained
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 ...
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of continental cooler soiled. Please clean.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
12/21/2011 | Routine |
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