- Cold holding (corrected)
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation (corrected)
1. Chemicals on shelf in kitchen above food items. 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).
- Thermometer, provided
1. Ensure all refrigerators have a functioning thermometer. 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.
- Thermometer, provided
1. Ensure all refrigerators have a functioning thermometer. 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.
- Equipment repair
1. No potentially hazadous foods currently being stored in the 3 door refrigerator. Currently holding at 48 degrees F. Repair the function properly as designed. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
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06/09/2014 | Recheck |
- Cold holding
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Take measures to ensure that potentially hazardous food is maintained at a proper temperature. Move potentially hazadous foods to a refrigerator which is functioning properly or use ice. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation
1. Chemicals on shelf in kitchen above food items. 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).
- Thermometer, provided
1. Ensure all refrigerators have a functioning thermometer. 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.
- Thermometer, provided
1. Ensure all refrigerators have a functioning thermometer. 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.
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06/03/2014 | Routine |
- Cutting surface(s)
1. Resurface or discard any cutting boards which cannot be cleaned of stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Insect control device/installation
1. Do not locate insect control device above areas where exposed food or food contact surfaces are located. Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
- Equipment repair
1. Provide at least 3 approved drain stops for 3 compartment sink operation. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
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11/21/2013 | Routine |
- Cold holding (corrected)
Natural cheese in salad prep. refrigerator not cold enough. Ensure potentially hazardors foods are maintain at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- In use utensil storage (corrected)
Do not store the clean inuse knife in the crack between salad prep. refrigerator and wall. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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05/23/2013 | Recheck |
- Cold holding
Natural cheese in salad prep. refrigerator not cold enough. Ensure potentially hazardors foods are maintain at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- In use utensil storage
Do not store the clean inuse knife in the crack between salad prep. refrigerator and wall. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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05/16/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Signs can be printed from Indiana ATC web site.
- Toxic material(s) separation (corrected)
Do not store chemicals above food or food contact surface. 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).
- Unapproved non-food contact (corrected)
Do not line shelves in refrigerator with cardboard. Remove cardboard and do not replace. Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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11/12/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Signs can be printed from Indiana ATC web site.
- Toxic material(s) separation
Do not store chemicals above food or food contact surface. 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).
- Unapproved non-food contact
Do not line shelves in refrigerator with cardboard. Remove cardboard and do not replace. Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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11/01/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the door handles on the 3 door refrigerator.
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06/15/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the door handles on the 3 door refrigerator.
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05/23/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the door handles on the 3 door refrigerator.
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04/05/2012 | Routine |
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