| No violation noted during this evaluation. | 07/11/2014 | Routine |
| No violation noted during this evaluation. | 11/14/2013 | Routine |
- 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: In place sanitizer was not at the proper concentration. Check sanitizer buckets regularly to ensure sanitizer is at the proper concentration.
Location: Kitchen
|
07/09/2013 | Routine |
- No hand washing (when) (corrected)
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: MANAGER OBSERVED TOUCHING TRASH CAN WITH GLOVED HANDS, REMOVING GLOVES, PLACING FOOD IN THE COOLERS, THEN PUTTING ON NEW GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BETWEEN GLOVE CHANGES.
- 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: QUAT SANITIZER SOLUTION AT THE THREE-COMPARTMENT SINK MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Three bay area
Equipment: 3-bay
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWELS OBSERVED ON THE CUTTING BOARD OF THE COLD TOP COOLER. STORE WET WIPING TOWELS INSIDE CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK MEASURED 91 DEGREES F AFTER RUNNING FOR SEVERAL MINUTES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
|
03/22/2013 | Recheck |
- No hand washing (when)
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: MANAGER OBSERVED TOUCHING TRASH CAN WITH GLOVED HANDS, REMOVING GLOVES, PLACING FOOD IN THE COOLERS, THEN PUTTING ON NEW GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BETWEEN GLOVE CHANGES.
- 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: QUAT SANITIZER SOLUTION AT THE THREE-COMPARTMENT SINK MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Three bay area
Equipment: 3-bay
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWELS OBSERVED ON THE CUTTING BOARD OF THE COLD TOP COOLER. STORE WET WIPING TOWELS INSIDE CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT THE HAND SINK MEASURED 91 DEGREES F AFTER RUNNING FOR SEVERAL MINUTES. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
|
03/15/2013 | Routine |
- No hand washing (when) (corrected)
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: MANAGER OBSERVED TOUCHING THE TRASH CAN, TOUCHING HER FACE, AND THEN PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BEFORE DONNING GLOVES.
- 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) RAW SUSHI GRADE TUNA OBSERVED STORED ABOVE BAG OF CARROTS IN THE 2-DOOR REACH-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE TUNA AND SALMON OBSERVED STORED ON TOP OF COOKED SHRIMP IN THE SLIDING DOOR COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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) RAW SUSHI GRADE TUNA OBSERVED STORED ABOVE BAG OF CARROTS IN THE 2-DOOR REACH-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE TUNA AND SALMON OBSERVED STORED ON TOP OF COOKED SHRIMP IN THE SLIDING DOOR COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (4 door)
- 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.
Comments: NO DATE MARKING OBSERVED ON SEVERAL PRODUCTS IN BOTH REACH-IN COOLER UNITS (COOKED BROWN RICE, SUSHI GRADE TUNA, SUSHI GRADE SALMON, IMITATION CRAB MEAT, COOKED SHRIMP, ETC.). POTENTIALLY HAZARDOUS READY-TO-EAT FOODS THAT ARE HELD REFRIGERATED 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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.
Comments: NO DATE MARKING OBSERVED ON SEVERAL PRODUCTS IN BOTH REACH-IN COOLER UNITS (COOKED BROWN RICE, SUSHI GRADE TUNA, SUSHI GRADE SALMON, IMITATION CRAB MEAT, COOKED SHRIMP, ETC.). POTENTIALLY HAZARDOUS READY-TO-EAT FOODS THAT ARE HELD REFRIGERATED 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.
Equipment: Reach in cooler (4 door)
- 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: PERSONAL COAT OBSERVED STORED WITH DRY GOODS ON THE SHELVING UNDER THE PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dry storage
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: VERY LOW WATER FLOW OBSERVED AT THE THREE-COMPARTMENT SINK FAUCET. INCREASE WATER PRESSURE.
Location: Three bay area
Equipment: 3-bay
|
11/21/2012 | Recheck |
- No hand washing (when)
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: MANAGER OBSERVED TOUCHING THE TRASH CAN, TOUCHING HER FACE, AND THEN PUTTING ON GLOVES WITHOUT FIRST WASHING HER HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BEFORE DONNING GLOVES.
- Cross-contamination
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) RAW SUSHI GRADE TUNA OBSERVED STORED ON TOP OF COOKED SHRIMP AND READY-TO-EAT IMITATION CRAB MEAT IN THE 2-DOOR REACH-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE TUNA AND SALMON OBSERVED STORED ON TOP OF COOKED SHRIMP AND COOKED EEL IN THE SLIDING DOOR COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Cross-contamination
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) RAW SUSHI GRADE TUNA OBSERVED STORED ON TOP OF COOKED SHRIMP AND READY-TO-EAT IMITATION CRAB MEAT IN THE 2-DOOR REACH-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE TUNA AND SALMON OBSERVED STORED ON TOP OF COOKED SHRIMP AND COOKED EEL IN THE SLIDING DOOR COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Reach in cooler (4 door)
- 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.
Comments: NO DATE MARKING OBSERVED ON SEVERAL PRODUCTS IN BOTH REACH-IN COOLER UNITS (COOKED BROWN RICE, SUSHI GRADE TUNA, SUSHI GRADE SALMON, IMITATION CRAB MEAT, COOKED SHRIMP, ETC.). POTENTIALLY HAZARDOUS READY-TO-EAT FOODS THAT ARE HELD REFRIGERATED 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.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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.
Comments: NO DATE MARKING OBSERVED ON SEVERAL PRODUCTS IN BOTH REACH-IN COOLER UNITS (COOKED BROWN RICE, SUSHI GRADE TUNA, SUSHI GRADE SALMON, IMITATION CRAB MEAT, COOKED SHRIMP, ETC.). POTENTIALLY HAZARDOUS READY-TO-EAT FOODS THAT ARE HELD REFRIGERATED 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.
Equipment: Reach in cooler (4 door)
- Storage of Personal Items (corrected on site)
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: PERSONAL COAT OBSERVED STORED WITH DRY GOODS ON THE SHELVING UNDER THE PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Dry storage
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: VERY LOW WATER FLOW OBSERVED AT THE THREE-COMPARTMENT SINK FAUCET. INCREASE WATER PRESSURE.
Location: Three bay area
Equipment: 3-bay
|
11/16/2012 | Routine |
- 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: DAILY pH, RICE, AND COOLING LOGS OBSERVED TO BE INCOMPLETE FOR THE PAST 5 DAYS. DOCUMENTATION MUST BE PROPERLY MAINTAINED TO ENSURE FOOD SAFETY.
Location: Sushi bar
- 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.
Comments: COOKED SHRIMP, SASHIMI TUNA AND SALMON, AND COOKED BROWN RICE OBSERVED IN THE MAKE TABLE COOLER AND 2-DOOR COOLER WITH NO DATES.
Location: Sushi bar
Equipment: Make table cooler
- 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.
Comments: COOKED SHRIMP, SASHIMI TUNA AND SALMON, AND COOKED BROWN RICE OBSERVED IN THE MAKE TABLE COOLER AND 2-DOOR COOLER WITH NO DATES.
Equipment: Reach in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (3) OBSERVED IN AN EMPTY BUCKET ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK. STORE WET TOWELS INSIDE BUCKET FILLED WITH SANITIZER WATER BETWEEN USES.
Location: Three bay area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (3) OBSERVED IN AN EMPTY BUCKET ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK. STORE WET TOWELS INSIDE BUCKET FILLED WITH SANITIZER WATER BETWEEN USES.
Location: Service counter
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLASTIC BOWL OBSERVED BEING UTILIZED AS A SCOOP FOR THE BULK RICE. PROVIDE A SCOOP WITH A HANDLE.
Location: Sushi bar
- 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: HANDLE OF SCOOP FOR BULK RICE CONTAINER OBSERVED BURIED IN THE PRODUCT. STORE SCOOPS WITH THEIR HANDLES UP TO PREVENT CONTAMINATION.
Location: Sushi bar
|
07/09/2012 | Recheck |
- 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: DAILY pH, RICE, AND COOLING LOGS OBSERVED TO BE INCOMPLETE FOR THE PAST 5 DAYS. DOCUMENTATION MUST BE PROPERLY MAINTAINED TO ENSURE FOOD SAFETY.
Location: Sushi bar
- 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.
Comments: COOKED SHRIMP, SASHIMI TUNA AND SALMON, AND COOKED BROWN RICE OBSERVED IN THE MAKE TABLE COOLER AND 2-DOOR COOLER WITH NO DATES.
Location: Sushi bar
Equipment: Make table cooler
- 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.
Comments: COOKED SHRIMP, SASHIMI TUNA AND SALMON, AND COOKED BROWN RICE OBSERVED IN THE MAKE TABLE COOLER AND 2-DOOR COOLER WITH NO DATES.
Equipment: Reach in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (4) OBSERVED IN AN EMPTY BUCKET ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK AND ON TOP OF A KNIFE AT THE PREP COOLER.
Location: Three bay area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (4) OBSERVED IN AN EMPTY BUCKET ON THE DRAINBOARD OF THE THREE-COMPARTMENT SINK AND ON TOP OF A KNIFE AT THE PREP COOLER.
Location: Service counter
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLASTIC BOWL OBSERVED BEING UTILIZED AS A SCOOP FOR THE BULK RICE. PROVIDE A SCOOP WITH A HANDLE.
Location: Sushi bar
- 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: HANDLE OF SCOOP FOR BULK RICE CONTAINER OBSERVED BURIED IN THE PRODUCT. STORE SCOOPS WITH THEIR HANDLES UP TO PREVENT CONTAMINATION.
Location: Sushi bar
|
07/02/2012 | Routine |
- 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: DOCUMENTATION FOR PREPARATION OF WHITE RICE AND ROOM TEMPERATURE HOLDING NOT MAINTAINED. BROWN RICE PREPARATION FROM DAY BEFORE NOT ENTERED INTO LOG. ENSURE CONSISTENT MONITORING.
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- 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: DOCUMENTATION FOR PREPARATION OF WHITE RICE AND ROOM TEMPERATURE HOLDING NOT MAINTAINED. BROWN RICE PREPARATION FROM DAY BEFORE NOT ENTERED INTO LOG. ENSURE CONSISTENT MONITORING.
Location: Sushi bar
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WASHING EQUIPMENT IN PREP SINK. DISCONTINUE PRACTICE.
Location: Sushi bar
Equipment: Prep sink
|
03/07/2012 | Recheck |
- Time vs. temperature (corrected on site)
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: DOCUMENTATION FOR PREPARATION OF WHITE RICE AND ROOM TEMPERATURE HOLDING NOT MAINTAINED. BROWN RICE PREPARATION FROM DAY BEFORE NOT ENTERED INTO LOG. ENSURE CONSISTENT MONITORING.
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- Time vs. temperature (corrected on site)
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: DOCUMENTATION FOR PREPARATION OF WHITE RICE AND ROOM TEMPERATURE HOLDING NOT MAINTAINED. BROWN RICE PREPARATION FROM DAY BEFORE NOT ENTERED INTO LOG. ENSURE CONSISTENT MONITORING.
Location: Sushi bar
Equipment: -
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WASHING EQUIPMENT IN PREP SINK. DISCONTINUE PRACTICE.
Location: Sushi bar
Equipment: Prep sink
|
02/29/2012 | Routine |
Restaurant representatives - add corrected or new information about AFC SUSHI AT KROGER J998, 1365 E 86TH ST, Indianapolis, IN »