- 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 BOTTLE WAS EMPTY WHEN DISHMACHINE WAS RUN DURING INSPECTION. STAFF REPLACED EMPTY BOTTLE WITH FULL BOTTLE OF SANITIZER. ISSUE CORRECTED ON SITE.
Location: Kitchen
Equipment: Dishmachine
- 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 DRINK IN THE BAR HAD NO LID. ISSUE WAS CORRECTED ON SITE. ALL EMPLYOEE DRINKS MUST HAVE A LID AND STRAW.
Location: Bar
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: SPOONS STORED IN THE SHOW BAR WAS STORED IMPROPERLY. STORE ALL EATING UTENSIL FACING THE SAME DIRECTION SO STAFF WILL ONLY TOUCH HANDLES WHEN PROVIDING SPOONS. ISSUE WAS CORRECTED ON SITE.
- 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: FROZEN CHICKEN WAS THAWING IN THE 3 BAY SINK AT ROOM TEMPERATURE. THAW ONLY USING THE METHODS STATED ABOVE. CORRECTED ON SITE.
Location: Three bay area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HANDSINK IN THE KITCHEN IS DRIPPING WHEN IN THE OFF POSITION. REPAIR HANDSINK SO THAT THERE IS NO DRIPPING WHILE OFF.
Location: Kitchen
Equipment: Hand sink
- 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: 1. ICE MACHINE WAS SOILED. ISSUE CORRECTED ON SITE.2. SODA GUN AND HOLSTER WAS SOILED. ISSUE CORRECTED ON SITE.CLEAN AND SANITIZE SODA GUN AND HOLSTERS, AND ICE MACHINE MORE FREQUENTLY TO ENSURE CLEANLINESS.
Location: Kitchen
Equipment: Ice machine
- 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: 1. ICE MACHINE WAS SOILED. ISSUE CORRECTED ON SITE.2. SODA GUN AND HOLSTER WAS SOILED. ISSUE CORRECTED ON SITE.CLEAN AND SANITIZE SODA GUN AND HOLSTERS, AND ICE MACHINE MORE FREQUENTLY TO ENSURE CLEANLINESS.
Location: Bar
Equipment: Soda gun & holster
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07/22/2014 | Routine |
- 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: Meat (still frozen solid) thawing in tub in prep sink without running water. Owner and cook demonstrate good knowledge of proper thawing technique and corrected immediately. CORRECTED ON SITE, thank you.
Location: Kitchen
Equipment: Prep sink
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01/23/2014 | 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.
- 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. PLEASE ENSURE ALL CONTAINERS ARE MARKED AND PULLED FROM USE WHEN 7 DAYS HAVE PASSED.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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. PLEASE CLEAN THE SOILED FLOOR AREAS IN BAR.
Location: Bar
- 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.
Location: Kitchen (back)
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07/16/2013 | Recheck |
- Smoking distance signage (corrected on site)
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.
- 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. PLEASE ENSURE ALL CONTAINERS ARE MARKED AND PULLED FROM USE WHEN 7 DAYS HAVE PASSED.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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. PLEASE CLEAN THE SOILED FLOOR AREAS IN BAR.
Location: Bar
- 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.
Location: Kitchen (back)
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07/09/2013 | 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. ONE CARTON OF EGGS - ONLY RAW PRODUCT - STORED ABOVE GREENS. STORE BELOW.
Location: Walk-in cooler
- 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. CLEAN SOILED FLOOR BENEATH ICE BIN, CARBORATOR AREA, ETC..
Location: Bar
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03/22/2013 | 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. GOAT CHEESE ON COUNTER WITH NO TEMPERATURE CONTROL.
Location: Kitchen (front)
- 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. NOT AT PROPER CONCENTRATION. PLEASE USE 3-BAY TO SANITIZE UNTIL CORRECTED.
Location: Dish machine area
Equipment: Dishmachine
- 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 (front)
Equipment: Make table cooler
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11/16/2012 | 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. GOAT CHEESE ON COUNTER WITH NO TEMPERATURE CONTROL.
Location: Kitchen (front)
- 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. NOT AT PROPER CONCENTRATION. PLEASE USE 3-BAY TO SANITIZE UNTIL CORRECTED.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided (corrected on site)
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 (front)
Equipment: Make table cooler
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11/13/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
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06/20/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean floor area around mop sink in kitchen.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly. Fish setting in water in 3 bay sink....
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: Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
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02/22/2012 | 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 ...
Comments: RESTRAIN CO2 TANKS WITH AN EFFECTIVE RESTRAINT LOCATED IN THE BAR.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING AROUND IN THE BAR. ELIMINATE BREEDING GROUNDS. PROVIDE SERVICE IF NECESSARY
- 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 DRINK CUPS WITHOUT LIDS AND STRAWS IN FOOD PREP AREAS. PROVIDE LIDS AND STRAWS TO ALL EMPLOYEE BEVERAGE CUPS IN FOOD PREP AREAS.
Location: Kitchen
- 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: PORTIONED TURKEY MISSING DATE MARK STORED INSIDE SHOW BAR COOLER.
Location: Kitchen
- 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: NO SANITZER PRESENT IN WATER LOCATED AT 4 COMPARTMENT BAR SINK. MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOUR BAY SINK SOILED WITH BUILD UP LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bakery area
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
- Single Service/Equipment storage (corrected on site)
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: CUTTING BOARD STORED AT HAND SINK LOCATED IN THE BAR. STORE BOARD IN ANOTHER LOCATIONTO PROTECT FROM CONTAMINATION.
Location: Bar
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02/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about TASTINGS AT THE CONRAD, 50 W WASHINGTON ST, Indianapolis, IN »