- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE FOOD STORED ON SHELF WITH FOOD DESIGNATED FOR HOTEL GUESTS.PERSONAL FOOD ITEMS SHOULD BE STORED SEPARATE, IN A MARKED CONTAINER, ON LOWEST SHELF INSIDE REFRIGERATOR TO PREVENT CONTAMINATION.
Location: Kitchen
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06/18/2014 | 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: REFRIGERATOR HOLDING AT 45 DEGREES F.ADJUST/REPAIR REFRIGERATOR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED ON COUNTER TOP.LABEL SPRAY BOTTLE WITH COMMON NAME AND STORE IN APPROPRIATE AREA.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATOR SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Kitchen
Equipment: Reach in cooler
- 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: STORE FOAM BEVERAGE CUPS UP OFF THE FLOOR AT LEAST SIX INCHES IN DRY STORAGE ROOM.
Location: Dry storage
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEANE DISHES, COUNTER TOPS, ETC..DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
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: GALLON OF MILK STORED ON DRY STORAGE SHELF TO THAW.THAW USING APPROPRIATE GUIDELINES. NEVER THAW FOOD AT ROOM TEMPERATURE.
Location: Dry storage
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12/30/2013 | 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: REFRIGERATOR HOLDING AT 45 DEGREES F.ADJUST/REPAIR REFRIGERATOR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED ON COUNTER TOP.LABEL SPRAY BOTTLE WITH COMMON NAME AND STORE IN APPROPRIATE AREA.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATOR SOILED.CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Kitchen
Equipment: Reach in cooler
- 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: STORE FOAM BEVERAGE CUPS UP OFF THE FLOOR AT LEAST SIX INCHES IN DRY STORAGE ROOM.
Location: Dry storage
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEANE DISHES, COUNTER TOPS, ETC..DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- Thawing
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: GALLON OF MILK STORED ON DRY STORAGE SHELF TO THAW.THAW USING APPROPRIATE GUIDELINES. NEVER THAW FOOD AT ROOM TEMPERATURE.
Location: Dry storage
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12/20/2013 | Routine |
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: A FEW UNPACKAGED FORKS STORED IMPROPERLY IN CONTAINER ON BUFFET.STORE UNPACKEGED UTENSILS WITH THE HANDLES "UP" TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: APPLES STORED ON BUFFET WITHOUT PROTECTIVE COVERING.WRAP APPLES OR STORE UNDER SNEEZE GUARD TO PROTECT FROM CONTAMINATION.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: STICKY SYRUO RESIDUE ON SURFACE OF NOZZLE AREA ON JUICE MACHINE.CLEAN AND SANITIZE AREA DAILY TO PREVENT BUILD UP.
Location: Buffet
Equipment: -
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06/11/2013 | 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: PITCHER OF MILK HOLDING AT 60 DEGREES F ON BUFFET. FOOD REQUIREING REFRIGERATION SHOULD BE HELD AT 41 DEGREES F OR LOWER. DISCARD MILK.
Location: Buffet
- 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: TRASH AND DEBRI BELOW STORAGE SHELF AND IN FRONT ROOM LOCATED IN DRY STORAGE ROOM. REMOVE TRASH AND DEBRIS. VACCUM ON A REGULAR BASIS TO PREVENT ATTRACTION OF PESTS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE CABINET BELOW JUICE AND COFFEE MACHINES HEAVILY SOILED WITH BUILD UP ON FLOOR BOARDS. CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN KITCHEN. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: LID MISSING ON TRASH CAN IN WOMENS RESTROOM. PROVIDE A TRASH CAN WITH A LID IN WOMENS RESTROOM.
Location: Womens restroom
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12/28/2012 | 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: PITCHER OF MILK HOLDING AT 60 DEGREES F ON BUFFET. FOOD REQUIREING REFRIGERATION SHOULD BE HELD AT 41 DEGREES F OR LOWER. DISCARD MILK.
Location: Buffet
- 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: TRASH AND DEBRI BELOW STORAGE SHELF AND IN FRONT ROOM LOCATED IN DRY STORAGE ROOM. REMOVE TRASH AND DEBRIS. VACCUM ON A REGULAR BASIS TO PREVENT ATTRACTION OF PESTS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INSIDE CABINET BELOW JUICE AND COFFEE MACHINES HEAVILY SOILED WITH BUILD UP ON FLOOR BOARDS. CLEAN AND SANITIZE THOROUGHLY.
Location: Buffet
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN KITCHEN. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: LID MISSING ON TRASH CAN IN WOMENS RESTROOM. PROVIDE A TRASH CAN WITH A LID IN WOMENS RESTROOM.
Location: Womens restroom
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12/19/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEST FREEZER SOILED ON THE INTERIOR. CLEAN AND SANITIZE ENTIRE FREEZER THOROUGHLY.
Location: Dry storage
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN PLUG FOR GARBAGE DISPOSAL.
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: NO SANITIZER PRESENT IN KITCHEN AREA TO SANITIZE DISHES. PROVIDE CHLORINE OR QUAT SANITIZER.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED IN SOAPY WATER WITHOUT CONTAINING SANITIZER IN KITCHEN AREA.. WET TOWELS SHOULD BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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: BOXES OF COFFEE, DAIRY CREAMER, ETC... STORED ON THE FLOOR IN DRY STORAGE ROOM. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- 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 CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION FOR DISH WASHING AND CLOTH STORAGE.
Location: Kitchen
|
06/21/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEST FREEZER SOILED ON THE INTERIOR. CLEAN AND SANITIZE ENTIRE FREEZER THOROUGHLY.
Location: Dry storage
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN PLUG FOR GARBAGE DISPOSAL.
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: NO SANITIZER PRESENT IN KITCHEN AREA TO SANITIZE DISHES. PROVIDE CHLORINE OR QUAT SANITIZER.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED IN SOAPY WATER WITHOUT CONTAINING SANITIZER IN KITCHEN AREA.. WET TOWELS SHOULD BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- 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: BOXES OF COFFEE, DAIRY CREAMER, ETC... STORED ON THE FLOOR IN DRY STORAGE ROOM. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- 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 CHLORINE TEST STRIPS TO VERIFY SANITIZING SOLUTION FOR DISH WASHING AND CLOTH STORAGE.
Location: Kitchen
|
06/14/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEST FREEZER SOILED ON THE INTERIOR. CLEAN AND SANITIZE ENTIRE FREEZER THOROUGHLY.
Location: Dry storage
- 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: NO SANITIZER PRESENT IN KITCHEN AREA TO SANITIZE DISHES. PROVIDE CHLORINE OR QUAT SANITIZER.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED IN SOAPY WATER WITHOUT CONTAINING SANITIZER IN KITCHEN AREA.. WET TOWELS SHOULD BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.
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: BOXES OF COFFEE, DAIRY CREAMER, ETC... STORED ON THE FLOOR IN DRY STORAGE ROOM. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
|
06/07/2012 | Routine |
- 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: INTERIOR REACH IN REFRIGERATOR SOILED. CLEAN THOROUGHL.
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12/20/2011 | Routine |
Restaurant representatives - add corrected or new information about SUPER 8 MOTEL, 7202 E 82ND ST, Indianapolis, IN »