- 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.
- Walls, floors, etc/soiled
1. Clean the inside surface of men's restroom door around door knob of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
06/09/2014 | Routine |
- Fruit and/or vegetable washing
1. The cut broccoli is not labeled ready to eat. It must be rinsed off and placed in a clean sanitized container. Do not place back in previous box after being rinsed. Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
- Non food contact surface cleaning frequency
1. Clean the wire shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
12/13/2013 | Routine |
| No violation noted during this evaluation. | 10/07/2013 | Non-Illness Complaint |
- 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.
- Non food contact surface cleaning frequency
1. Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/24/2013 | Routine |
| No violation noted during this evaluation. | 04/19/2013 | Illness Complaint |
- Non food contact surface cleaning frequency
1. Clean the underside of door handles on doors of refrigerators located near cooking equipment. 2. Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the underside of door handles on doors of refrigerators located near cooking equipment. 2. Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
03/07/2013 | 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.
- Cold holding (corrected)
Potentially hazardous foods located on top of prep. refrigerator are not cold enough. Monitor and maintain potentially hazardous foods 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.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the inside on main ice maker ice bin where 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.
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10/30/2012 | 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.
- Cold holding (corrected on site)
Potentially hazardous foods located on top of prep. refrigerator are not cold enough. Monitor and maintain potentially hazardous foods 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.
- Non potentially hazardous food contact surface(s) soiled
Clean the inside on main ice maker ice bin where 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.
|
10/22/2012 | Routine |
- 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: DISH MACHINE MEASURED A SANITIZING CONCENTRATION LESS THAN 25 PPM CHLORINE. MAINTAIN SOLUTION AT 50 PPM CHLORINE. PROVIDE REPAIR. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE.
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: SURFACE OF THE CONTAINER INSIDE RICE COOKER SCRATCHED AND PEELING INTO THE RICE. PROVIDE A SMOOTH AND EASILY CLEANABLE, SCRATCH RESISTANT CONTAINER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARDS STORED ON LOWER PREP SHELF SOILED WITH RUST SPOTS IN KITCHEN AREA. REMOVE RUST BUILD UP TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE WASHED AND RINSED BOWL AT THREE COMPARTMENT SINK AND IMMEDIATLEY STORED ON SHELF ABOVE WITHOUT SANITIZING. ENSURE ALL EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen (back)
- 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: EMPLOYEE WIPED FOOD CONTACT SURFACES WITH TOWEL RINSED WITH WATER LOCATED AT THREE COMPARTMENT SINK. ENSURE FOOD CONTACT SURFACES ARE CLEANED USING A SANITIZING SOLUTION AT THE APPROPRIATE CONCENTRATION.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FRIED CHICKEN STORED DIRECLTY ON CARD BOARD BOX TO DRAIN. PROVIDE AN APPROVED SURFACE TO DRAIN FOOD. CARD BOARD IS NOT AN APPROVED FOOD CONTACT MATERIAL.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CURRENT CERTIFICATE EXPIRED IN JUNE OF 2012. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT BOTH HAND SINKS IN KITCHEN AREA. PROVIDE TOWELS.
Location: Kitchen
|
10/05/2012 | Recheck |
- 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: DISH MACHINE MEASURED A SANITIZING CONCENTRATION LESS THAN 25 PPM CHLORINE. MAINTAIN SOLUTION AT 50 PPM CHLORINE. PROVIDE REPAIR. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE.
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: SURFACE OF THE CONTAINER INSIDE RICE COOKER SCRATCHED AND PEELING INTO THE RICE. PROVIDE A SMOOTH AND EASILY CLEANABLE, SCRATCH RESISTANT CONTAINER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARDS STORED ON LOWER PREP SHELF SOILED WITH RUST SPOTS IN KITCHEN AREA. REMOVE RUST BUILD UP TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE WASHED AND RINSED BOWL AT THREE COMPARTMENT SINK AND IMMEDIATLEY STORED ON SHELF ABOVE WITHOUT SANITIZING. ENSURE ALL EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen (back)
- 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: EMPLOYEE WIPED FOOD CONTACT SURFACES WITH TOWEL RINSED WITH WATER LOCATED AT THREE COMPARTMENT SINK. ENSURE FOOD CONTACT SURFACES ARE CLEANED USING A SANITIZING SOLUTION AT THE APPROPRIATE CONCENTRATION.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FRIED CHICKEN STORED DIRECLTY ON CARD BOARD BOX TO DRAIN. PROVIDE AN APPROVED SURFACE TO DRAIN FOOD. CARD BOARD IS NOT AN APPROVED FOOD CONTACT MATERIAL.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CURRENT CERTIFICATE EXPIRED IN JUNE OF 2012. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT BOTH HAND SINKS IN KITCHEN AREA. PROVIDE TOWELS.
Location: Kitchen
|
07/05/2012 | Recheck |
- 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: DISH MACHINE MEASURED A SANITIZING CONCENTRATION LESS THAN 25 PPM CHLORINE. MAINTAIN SOLUTION AT 50 PPM CHLORINE. PROVIDE REPAIR. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE.
Location: Sales floor
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: SURFACE OF THE CONTAINER INSIDE RICE COOKER SCRATCHED AND PEELING INTO THE RICE. PROVIDE A SMOOTH AND EASILY CLEANABLE, SCRATCH RESISTANT CONTAINER.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARDS STORED ON LOWER PREP SHELF SOILED WITH RUST SPOTS IN KITCHEN AREA. REMOVE RUST BUILD UP TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE WASHED AND RINSED BOWL AT THREE COMPARTMENT SINK AND IMMEDIATLEY STORED ON SHELF ABOVE WITHOUT SANITIZING. ENSURE ALL EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen (back)
- 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: EMPLOYEE WIPED FOOD CONTACT SURFACES WITH TOWEL RINSED WITH WATER LOCATED AT THREE COMPARTMENT SINK. ENSURE FOOD CONTACT SURFACES ARE CLEANED USING A SANITIZING SOLUTION AT THE APPROPRIATE CONCENTRATION.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FRIED CHICKEN STORED DIRECLTY ON CARD BOARD BOX TO DRAIN. PROVIDE AN APPROVED SURFACE TO DRAIN FOOD. CARD BOARD IS NOT AN APPROVED FOOD CONTACT MATERIAL.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT BOTH HAND SINKS IN KITCHEN AREA. PROVIDE TOWELS.
Location: Kitchen
|
06/27/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: TERRIYAKI CHICKEN HOLDING AT 100 DEGREES F ON BUFFET. MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER. CHICKEN REHEATED TO 135 DEGREES F.
Location: Buffet
- 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: CRAB AND BROCCOLI SALADS HOLDING AT 52 DEGREES F. ENSURE PANS ARE ENTIRELY SUBMERGED IN THE ICE BATH TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER. SALADS DISCARDED AND REPLACED.
Location: Buffet
- Environmental contamination (corrected on site)
Unpackaged food contaminated by environmental contaminants.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
Comments: FOOD EMPLOYEE PERFORMING FOOD PREPARATION IN DINING ROOM. ENSURE ALL FOOD IS PREPARED IN KITCHEN AREA TO PROTECT FROM CONTAMINATION.
Location: Dining room
- 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: ICE DISPENSER SOILED WITH BUILD UP. CLEAN AND DISPENSER THOROUGHLY.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA STORED IN A CONTAINER OF ROOM TEMPERATURE WATER NEAR RICE STEAMER. STORE SPATULA IN A CLEAN, EMPTY CONTAINER.
Location: Kitchen
|
03/15/2012 | Routine |
Restaurant representatives - add corrected or new information about #1 CHINA BUFFET, 6935 LAKE PLAZA DR, Indianapolis, IN »