- 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: 1. SLICED CHEESE INSIDE REACH IN COOLER MEASURED 45 DEGREES F. THERMOMETER INSIDE REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER AS NEEDED TO KEEP FOODS AT THE PROPER TEMPERATURE.
Location: Kitchen
Equipment: Reach in cooler
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE PEST SPRAY STORED IN DRY STORAGE AREA.REMOVE FROM ESTABLISHMENT. ORTHO HOME DEFENSE IS NOT APPROVED. USE ONLY APPROVED, COMMERCIAL GRADE PESTICIDES.
Location: Dry storage
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: 1. QUAT SANITIZER AT THREE BAY SINK MEASURED 400-500 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. CORRECTED.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. THERMOMETER IN REACH IN COOLER READS 60 DEGREES F. INTERNAL TEMPERATURE OF COOLER IS 45 DEGREES F.PROVIDE A NEW, ACCURATE THERMOMETER.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HANDLE FOR COLD HOLDING DRAWER WITH GROUND BEEF PATTIES IS IN POOR REPAIR. HANDLE IS TAPED UP.REMOVE TAPE BECAUSE IT IS NOT SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE HANDLE AS NEEDED.
Location: Cook line
- 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: 1. SEVERAL CONTAINERS OF FOOD STORED ON FLOOR IN WALK IN FREEZER.2. BOX OF KETCHUP STORED ON FLOOR IN DRY STORAGE AREA. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IN FREEZER IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: 1. SEVERAL CONTAINERS OF FOOD STORED ON FLOOR IN WALK IN FREEZER.2. BOX OF KETCHUP STORED ON FLOOR IN DRY STORAGE AREA. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IN FREEZER IF NEEDED.
Location: Dry storage
|
11/03/2014 | 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: 1. SLICED CHEESE INSIDE REACH IN COOLER MEASURED 45 DEGREES F. THERMOMETER INSIDE REACH IN COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST COOLER AS NEEDED TO KEEP FOODS AT THE PROPER TEMPERATURE.
Location: Kitchen
Equipment: Reach in cooler
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. CONTAINER OF ORTHO HOME DEFENSE PEST SPRAY STORED IN DRY STORAGE AREA.REMOVE FROM ESTABLISHMENT. ORTHO HOME DEFENSE IS NOT APPROVED. USE ONLY APPROVED, COMMERCIAL GRADE PESTICIDES.
Location: Dry storage
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: 1. QUAT SANITIZER AT THREE BAY SINK MEASURED 400-500 PPM.ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. CORRECTED.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. THERMOMETER IN REACH IN COOLER READS 60 DEGREES F. INTERNAL TEMPERATURE OF COOLER IS 45 DEGREES F.PROVIDE A NEW, ACCURATE THERMOMETER.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HANDLE FOR COLD HOLDING DRAWER WITH GROUND BEEF PATTIES IS IN POOR REPAIR. HANDLE IS TAPED UP.REMOVE TAPE BECAUSE IT IS NOT SMOOTH AND EASILY CLEANABLE. REPAIR OR REPLACE HANDLE AS NEEDED.
Location: Cook line
- 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: 1. SEVERAL CONTAINERS OF FOOD STORED ON FLOOR IN WALK IN FREEZER.2. BOX OF KETCHUP STORED ON FLOOR IN DRY STORAGE AREA. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IN FREEZER IF NEEDED.
Location: Walk-in freezer
Equipment: Walk in freezer
- 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: 1. SEVERAL CONTAINERS OF FOOD STORED ON FLOOR IN WALK IN FREEZER.2. BOX OF KETCHUP STORED ON FLOOR IN DRY STORAGE AREA. ALL FOOD MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION. PROVIDE ADDITIONAL SHELVING IN FREEZER IF NEEDED.
Location: Dry storage
|
10/27/2014 | Routine |
| No violation noted during this evaluation. | 06/06/2014 | Non-Illness Complaint |
- 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: 1. CHEESE SINGLES AT 46 DEGREES FAHRENHEIT ON COLD TOP. MONITOR TEMPERATURES. ADJUST EQUIPMENT IF NECESSARY.
Location: Prep area
Equipment: Cold top
- 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: 1. UNLABELED CHEMICAL SPRAY BOTTLE. LABEL BOTTLE WITH CONTENTS.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. EGGS ABOVE READY-TO-EAT FOODS IN WALK-IN COOLER. MANAGER MOVED EGGS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. CHEMICAL SANITIZER CONCENTRATIONS IN EXCESS OF 500PPM EVEN AFTER SIGNIFICANT DILUTION. HAVE DISPENSER REPAIRED. DILUTE SANITIZER UNTIL THEN AND TEST WITH TEST STRIPS. GET CONCENTRATIONS TO 150-400PPM.3/13/2013 1. SANITIZER HAS BEEN HAND-MIXED AND IS AT CORRECT PPM, HOWEVER EQUIPMENT IS STILL IN NEED OF REPAIR. MANAGER STATES HE INTENDS TO HAVE EQUIPMENT REMOVED.
Location: Back room
Equipment: 3-bay
|
03/31/2014 | Recheck |
- 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: 1. CHEESE SINGLES AT 46 DEGREES FAHRENHEIT ON COLD TOP. MONITOR TEMPERATURES. ADJUST EQUIPMENT IF NECESSARY.
Location: Prep area
Equipment: Cold top
- 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: 1. UNLABELED CHEMICAL SPRAY BOTTLE. LABEL BOTTLE WITH CONTENTS.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. EGGS ABOVE READY-TO-EAT FOODS IN WALK-IN COOLER. MANAGER MOVED EGGS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. CHEMICAL SANITIZER CONCENTRATIONS IN EXCESS OF 500PPM EVEN AFTER SIGNIFICANT DILUTION. HAVE DISPENSER REPAIRED. DILUTE SANITIZER UNTIL THEN AND TEST WITH TEST STRIPS. GET CONCENTRATIONS TO 150-400PPM.3/13/2013 1. SANITIZER HAS BEEN HAND-MIXED AND IS AT CORRECT PPM, HOWEVER EQUIPMENT IS STILL IN NEED OF REPAIR. MANAGER STATES HE INTENDS TO HAVE EQUIPMENT REMOVED.
Location: Back room
Equipment: 3-bay
|
03/13/2014 | 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: 1. CHEESE SINGLES AT 46 DEGREES FAHRENHEIT ON COLD TOP. MONITOR TEMPERATURES. ADJUST EQUIPMENT IF NECESSARY.
Location: Prep area
Equipment: Cold top
- Toxic labeling (corrected on site)
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: 1. UNLABELED CHEMICAL SPRAY BOTTLE. LABEL BOTTLE WITH CONTENTS.
Location: Back room
- 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: 1. EGGS ABOVE READY-TO-EAT FOODS IN WALK-IN COOLER. MANAGER MOVED EGGS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: 1. CHEMICAL SANITIZER CONCENTRATIONS IN EXCESS OF 500PPM EVEN AFTER SIGNIFICANT DILUTION. HAVE DISPENSER REPAIRED. DILUTE SANITIZER UNTIL THEN AND TEST WITH TEST STRIPS. GET CONCENTRATIONS TO 150-400PPM.
Location: Back room
Equipment: 3-bay
|
03/05/2014 | Routine |
- 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: Employees eating lunch (Penn Station) on cooklineinstruct employees to go to dining room to eat or in an area away from food or prep/cooking
Location: Cook line
- 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: Fan guard/covers in walk in cooler dustyclean more regularlyPlease provide shelves or dunnage racks for freezer as floor is not clean around cratescurrently being usedensure a six inch clearance for the ability to clean
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.
Comments: Fan guard/covers in walk in cooler dustyclean more regularlyPlease provide shelves or dunnage racks for freezer as floor is not clean around cratescurrently being usedensure a six inch clearance for the ability to clean
Location: Walk-in freezer
- 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.
Comments: Milk cooler near cash register is without a thermometerprovide
Location: Service counter
|
09/18/2013 | 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: Sliced cheese for cook sitting out at room temperaturekeep cheese at 41 or below
Location: Cook line
- Eating, drinking, smoking (corrected)
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: 1. Open bag of chips on cookline ensure employees are not eating while cooking and are eating in a designated area not in kitchen or prep areas2. Open drink in paper storage room on table with fryer baskets, kitchen equipment are storedEat and drink in designated areas and ensure all employee drinks have a lid and straw
Location: Cook line
- Eating, drinking, smoking (corrected)
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: 1. Open bag of chips on cookline ensure employees are not eating while cooking and are eating in a designated area not in kitchen or prep areas2. Open drink in paper storage room on table with fryer baskets, kitchen equipment are storedEat and drink in designated areas and ensure all employee drinks have a lid and straw
Location: Dry storage
- 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: Ensure sanitizer is in buckets for proper storage of wet wiping cloths
Location: Dining room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Ensure all employees behind counter have hair protection
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Shelving near walk in freezer holding to paper products etchas personal clothing stored on itstore personal items away from food and food contact items
Location: Walk-in freezer
- 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: Walk in freezer floor has food debris building upclean4-5Remove crates and clean around them
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet towels in buckets with no sanitizer
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice cream scoops in waterwater must be hot or agitatingstore scoop dry or in hot or water that is moving2. Souffle cups used as scoops in candy piecesensure a utensil with a handle
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice cream scoops in waterwater must be hot or agitatingstore scoop dry or in hot or water that is moving2. Souffle cups used as scoops in candy piecesensure a utensil with a handle
Location: Service counter
|
04/05/2013 | 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: Sliced cheese for cook sitting out at room temperaturekeep cheese at 41 or below
Location: Cook line
- Eating, drinking, smoking
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: 1. Open bag of chips on cookline ensure employees are not eating while cooking and are eating in a designated area not in kitchen or prep areas2. Open drink in paper storage room on table with fryer baskets, kitchen equipment are storedEat and drink in designated areas and ensure all employee drinks have a lid and straw
Location: Cook line
- Eating, drinking, smoking
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: 1. Open bag of chips on cookline ensure employees are not eating while cooking and are eating in a designated area not in kitchen or prep areas2. Open drink in paper storage room on table with fryer baskets, kitchen equipment are storedEat and drink in designated areas and ensure all employee drinks have a lid and straw
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: Ensure sanitizer is in buckets for proper storage of wet wiping cloths
Location: Dining room
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Ensure all employees behind counter have hair protection
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Shelving near walk in freezer holding to paper products etchas personal clothing stored on itstore personal items away from food and food contact items
Location: Walk-in freezer
- 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: Walk in freezer floor has food debris building upclean
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet towels in buckets with no sanitizer
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice cream scoops in waterwater must be hot or agitatingstore scoop dry or in hot or water that is moving2. Souffle cups used as scoops in candy piecesensure a utensil with a handle
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Ice cream scoops in waterwater must be hot or agitatingstore scoop dry or in hot or water that is moving2. Souffle cups used as scoops in candy piecesensure a utensil with a handle
Location: Service counter
|
03/29/2013 | Routine |
- 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: Open drinks on papertowelsprovide lid and straw
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace gasket on ice machine
Location: Kitchen
Equipment: Ice machine
|
09/10/2012 | Routine |
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: One fryer basket missing prongs and showing signs of excessive usediscard
Location: Kitchen
|
06/21/2012 | Non-Illness Complaint |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: I noted good handwashing generallyone employee applied gloves without washing handsmanager explained procedure to employee again
- 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: Food debris building at door to walk in freezerclean
Location: Walk-in freezer
- 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: clean and sanitize ice shoot to soda machine there is a build up developing
Location: Dining room
Equipment: Soda machine
|
03/02/2012 | Routine |
Restaurant representatives - add corrected or new information about 96TH STREET STEAKBURGERS, 4715 E 96TH ST, Indianapolis, IN »