| No violation noted during this evaluation. | 05/14/2014 | Routine |
| No violation noted during this evaluation. | 12/31/2013 | Routine |
- 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: Provide visible thermometers in coolers
Location: Kitchen
|
11/20/2013 | Pre-Licensing |
- 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: POTENTIALLY HAZARDOUS RAW SHRIMP WAS NOT 41 DEGREES IN THE MAKE TABLE COOLER. ENSURE WHEN PREPING POTENTIALLY HAZARDOUS FOOD THAT IT'S NOT LEFT OUT ON THE PREP TABLE AT ROOM TEMPERATURE TOO LONG.
Location: Kitchen
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE NOT MARKED TO INDICATE 4 HOUR DISCARD TIME.
Location: Kitchen
- 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: NO SANTIZER BUCKET SET UP.
Location: Kitchen
- 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
|
09/06/2013 | 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: POTENTIALLY HAZARDOUS RAW SHRIMP WAS NOT 41 DEGREES IN THE MAKE TABLE COOLER. ENSURE WHEN PREPING POTENTIALLY HAZARDOUS FOOD THAT IT'S NOT LEFT OUT ON THE PREP TABLE AT ROOM TEMPERATURE TOO LONG.
Location: Kitchen
Equipment: Make table cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE NOT MARKED TO INDICATE 4 HOUR DISCARD TIME.
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 SANTIZER BUCKET SET UP.
Location: Kitchen
- No test kit (corrected on site)
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
|
08/28/2013 | Routine |
- 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: Provide a thermometr in sushi cooler reach in
Location: Deli area
Equipment: Reach in cooler (2 door)
|
08/01/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about AFC SUSHI AT KROGER J86, 2629 E 65TH ST, Indianapolis, IN »