- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY NOTICED IN THE BAR AREA AND A FEW IN THE ALLEY NEAR ENTRANCE TO KITCHEN AREA.ELIMINATE GNAT ACTIVITY. ESTABLISHMENT IS AWARE OF THE PROBLEM AND CURRENTLY WORKING WITH ECOLAB WHO TREATED THE ESTABLISHMENT LAST WEEK.CONTINUE TO WORK WITH PEST CONTROL TO ELIMINATE ACTIVITY.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS FLOATING AT THE BOTTOM OF THREE BOTTLES OF ALCOHOL LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
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09/04/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY NOTICED IN THE BAR AREA AND A FEW IN THE ALLEY NEAR ENTRANCE TO KITCHEN AREA.ELIMINATE GNAT ACTIVITY. ESTABLISHMENT IS AWARE OF THE PROBLEM AND CURRENTLY WORKING WITH ECOLAB WHO TREATED THE ESTABLISHMENT LAST WEEK.CONTINUE TO WORK WITH PEST CONTROL TO ELIMINATE ACTIVITY.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS FLOATING AT THE BOTTOM OF THREE BOTTLES OF ALCOHOL LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
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08/28/2014 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: TOWELS NOT DISPENSING AT HAND SINK ON COOK LINE.PROVIDE TOWELS AT HAND SINK UNTIL DISPENSER FUNCTIONS PROPERLY.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FOUR BAY FAUCET LEAK LOCATED IN THE BAR.PROVIDE REPAIR. A WORK ORDER IS IN PROGRESS TO HAVE FAUCET REPAIRED.
Location: Bar
Equipment: 4-bay
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03/25/2014 | 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: REACH IN COOLER CONTAINING MILK, JUICE, ETC... HOLDING AT 49 DEGREES. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Bar
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD GNATS FLOATING IN THE BOTTOM OF FOUR BOTTLES OF ALCOHOL (WHISKEY, GIN, VODKA) LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN BEVERAGE COOLER LOCATED IN THE BAR REMAINS EMPTY UNTIL CAPABLE OF HOLDING 41 DEGREES AFTER OPENING AND CLOSING. REPAIR TO HOLD AT 41 DEGREES F OR LESS BEFORE USE.
Location: Bar
Equipment: Reach in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF PINEAPPLE JUICE STORED INSIDE REACH IN COOLER LOCATED IN THE BAR.REMOVE DENTED CAN FROM OPERATIONS.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER DOOR GASKET SOILED WITH MOLD IN THE CREVICES.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Reach in cooler
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10/09/2013 | 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: REACH IN COOLER CONTAINING MILK, JUICE, ETC... HOLDING AT 49 DEGREES. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
Location: Bar
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD GNATS FLOATING IN THE BOTTOM OF FOUR BOTTLES OF ALCOHOL (WHISKEY, GIN, VODKA) LOCATED IN THE BAR.DISCARD CONTAMINATED ALCOHOL.
Location: Bar
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF PINEAPPLE JUICE STORED INSIDE REACH IN COOLER LOCATED IN THE BAR.REMOVE DENTED CAN FROM OPERATIONS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER DOOR GASKET SOILED WITH MOLD IN THE CREVICES.CLEAN AND SANITIZE THOROUGHLY.
Location: Bar
Equipment: Reach in cooler
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10/01/2013 | 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.
Comments: 1. PREPORTIONED BAGS OF SLICED DELI MEATS WERE HOLDING BETWEEN 54 AND 60 DEGREES F INSIDE DEEP CONTAINERS ON COOK LINE COOLER PREPARED WITHIN THE PAST HALF HOUR. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES F.ENSURE PRE-PORTIONED MEAT IS COOLED TO 41 DEGREES BEFORE STORAGE INSIDE PANS LOCATED ON COOK LINE. MEAT WAS PUT ON SHEET TRAY INSIDE WALK IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES. 2. FOUR PREPORTIONED BAGS OF RICE PREPARED ON 5/20 WERE HOLDING AT 53 DEGREES ON GRILL LINE COOLER. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES.ENSURE RICE IS COOLED PROPERLY TO 41 DEGREES BEFORE PORTIONED AND STORED IN COOLER ON COOK LINE.PRODUCT DISCARDED.
Location: Cook line
- 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.
Comments: 1. PREPORTIONED BAGS OF SLICED DELI MEATS WERE HOLDING BETWEEN 54 AND 60 DEGREES F INSIDE DEEP CONTAINERS ON COOK LINE COOLER PREPARED WITHIN THE PAST HALF HOUR. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES F.ENSURE PRE-PORTIONED MEAT IS COOLED TO 41 DEGREES BEFORE STORAGE INSIDE PANS LOCATED ON COOK LINE. MEAT WAS PUT ON SHEET TRAY INSIDE WALK IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES. 2. FOUR PREPORTIONED BAGS OF RICE PREPARED ON 5/20 WERE HOLDING AT 53 DEGREES ON GRILL LINE COOLER. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES.ENSURE RICE IS COOLED PROPERLY TO 41 DEGREES BEFORE PORTIONED AND STORED IN COOLER ON COOK LINE.PRODUCT DISCARDED.
Location: Cook line
- 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 BOTTLED WATER (OPEN) STORED INSIDE COOK LINE COOLER.ENSURE EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS AND STORED OUTSIDE COOLERS USED IN FOOD SERVICE OPERATIONS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM BUILD UP ON TOP SURFACE AND ARM INSIDE DISH MACHINE.DELIME INTERIOR DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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. GASKETS SOILED WITH BUILD UP IN CREVICES LOCATED ON BEVERAGE COOLER DOORS.2. BUILD UP ON EDGES/CREVICES OF COUNTER TOP, ICE CREAM FREEZER, ETC... LOCATED IN THE BAR.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
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05/29/2013 | 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.
Comments: 1. PREPORTIONED BAGS OF SLICED DELI MEATS WERE HOLDING BETWEEN 54 AND 60 DEGREES F INSIDE DEEP CONTAINERS ON COOK LINE COOLER PREPARED WITHIN THE PAST HALF HOUR. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES F.ENSURE PRE-PORTIONED MEAT IS COOLED TO 41 DEGREES BEFORE STORAGE INSIDE PANS LOCATED ON COOK LINE. MEAT WAS PUT ON SHEET TRAY INSIDE WALK IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES. 2. FOUR PREPORTIONED BAGS OF RICE PREPARED ON 5/20 WERE HOLDING AT 53 DEGREES ON GRILL LINE COOLER. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES.ENSURE RICE IS COOLED PROPERLY TO 41 DEGREES BEFORE PORTIONED AND STORED IN COOLER ON COOK LINE.PRODUCT DISCARDED.
Location: Cook line
- 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.
Comments: 1. PREPORTIONED BAGS OF SLICED DELI MEATS WERE HOLDING BETWEEN 54 AND 60 DEGREES F INSIDE DEEP CONTAINERS ON COOK LINE COOLER PREPARED WITHIN THE PAST HALF HOUR. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES F.ENSURE PRE-PORTIONED MEAT IS COOLED TO 41 DEGREES BEFORE STORAGE INSIDE PANS LOCATED ON COOK LINE. MEAT WAS PUT ON SHEET TRAY INSIDE WALK IN COOLER TO BRING TEMPERATURE DOWN TO 41 DEGREES. 2. FOUR PREPORTIONED BAGS OF RICE PREPARED ON 5/20 WERE HOLDING AT 53 DEGREES ON GRILL LINE COOLER. ALL OTHER PRODUCT INSIDE COOLER WAS HOLDING AT 41 DEGREES.ENSURE RICE IS COOLED PROPERLY TO 41 DEGREES BEFORE PORTIONED AND STORED IN COOLER ON COOK LINE.PRODUCT DISCARDED.
Location: Cook line
- 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 BOTTLED WATER (OPEN) STORED INSIDE COOK LINE COOLER.ENSURE EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS AND STORED OUTSIDE COOLERS USED IN FOOD SERVICE OPERATIONS.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM BUILD UP ON TOP SURFACE AND ARM INSIDE DISH MACHINE.DELIME INTERIOR DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. GASKETS SOILED WITH BUILD UP IN CREVICES LOCATED ON BEVERAGE COOLER DOORS.2. BUILD UP ON EDGES/CREVICES OF COUNTER TOP, ICE CREAM FREEZER, ETC... LOCATED IN THE BAR.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Bar
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05/21/2013 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE CONTAINER OF COOK ING OIL, TRASH CAN AND OTHER MISCELLANEOUS ITEMS STORED IN FRONT OF THE HAND SINK ON COOK LINE. KEEP PATHWAY TO THE HAND SINK CLEAR AT ALL TIMES.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HAND SINK DETACHED FROM THE WALL LOCATED ON THE COOK LINE. SEAL HAND SINK TO THE WALL.2. SURFACE OF THE GRILL/RACK CHIPPED LOCATED ON SODA FOUNTAIN. REPLACE GRILL TO PREVENT POSSIBLE CONTAMINATION OF THE DRINK ICE.
Location: Cook line
Equipment: Hand sink
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LARGE CAN OF MANDARIN ORANGES DENTED ON THE RIM STORED INSIDE WALK IN COOLER. ENSURE CAN GOODS ARE FREE OF DENTS BEFORE UTILIZED IN FOOD PRODUCTION. REMOVE CAN FROM FOOD SERVICE.
Location: Walk-in cooler
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01/24/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON SURFACE OF WINE GLASS HANGING ON RACK IN THE BAR. ENSURE ALL GLASS WARE HAS BEEN THOROUGHLY CLEANED BEFOE STORAGE.2. MAGNETIC STRIP SOILED WITH RUST SPOTS LOCATED IN BACK PREP AREA. ENSURE BLOCK HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE OF CLEAN UTENSILS.3. SAUTE PAN STORED WITH FOOD RESIDUE ON SURFACE IN BACK PREP AREA. SURFACE SCRATCHED AND SCORCHED AS WELL. REPLACE.
Location: Bar
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIPSTICK ON SURFACE OF WINE GLASS HANGING ON RACK IN THE BAR. ENSURE ALL GLASS WARE HAS BEEN THOROUGHLY CLEANED BEFOE STORAGE.2. MAGNETIC STRIP SOILED WITH RUST SPOTS LOCATED IN BACK PREP AREA. ENSURE BLOCK HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE OF CLEAN UTENSILS.3. SAUTE PAN STORED WITH FOOD RESIDUE ON SURFACE IN BACK PREP AREA. SURFACE SCRATCHED AND SCORCHED AS WELL. REPLACE.
Location: Kitchen (back)
- Cutting surface(s) (corrected on site)
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.
Comments: CUTTING BOARDS STAINED ON SURFACE AND CREVICES LOCATED IN THE BAR. CLEAN THOROUGHLY.
Location: Bar
- 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.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COOLER BELOW COUNTER TOP IN WAIT STAFF AREA.
Location: Wait staff area
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09/25/2012 | 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: COOK ON FRONT LINE TOUCHED SIDE OF A TRAY CONTAINING RAW HAMBURGER PATTIES, REMOVED PLASTIC WRAP COVERING MEAT AND THEN REMOVED PATTY FROM TRAY WITH A SPATULA TO PUT MEAT ON GRILL. HE THEN CONTINUED FOOD PREPARATION WITHOUT CHANGING GLOVES. ENSURE GLOVES ARE CHANGED IN BETWEEN HANDLING RAW AND READY TO EAT FOODS TO PROTECT FOOD AND FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP SHELF INSIDE REACH IN DESSERT COOLER SOILED WITH RUST BUILD UP. CLEAN THOROUGHLY TO REMOVE RUST. REPLACE OR RESURFACE IS RUST CANNOT BE REMOVED. SHELF REMOVED FROM COOLER.
Location: Expo line
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05/16/2012 | Routine |
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: GNAT OBSERVED INSIDE A BOTTLE OF WHISKEY LOCATED IN THE BAR. DISCARD. MANAGER VOLUNTARILY DISCARDED CONTAMINATED BOTTLE OF ALCOHOL.
Location: Bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PORTIONED BAGS OF RICE AND SPAGHETTI HOLDING BETWEEN 45 AND 47 DEGREES INSIDE COOLER DRAWER AND WALK IN COOLER. ENSURE PASTA AND RICE HAVE BEEN COOLED TO 41 DEGREES F BEFORE PACKAGING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING COVERING THE SURFACE OF THE GRILL CHIPPING LOCATED ON SODA FOUNTAIN NEXT TO THE BAR. REPLACE.
Location: Bar
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01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about TGI FRIDAYS, 6020 E 82ND ST, Indianapolis, IN »