- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT BAR UNRESTRAINED.8/15/14BEER AND WINE TANKS DO NOT HAVE CARBON INSIDE.
- 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: CHICKEN SALAD 50 DEGREES F. CHICKEN SALAD WAS THROWN AWAY.TOMATOES BETWEEN 45-49 DEGREES F. ONE SIDE OF THE COOLER WAS OKAY AND THE OTHER SIDE WAS HIGH. MANAGER PULLED OUT COOLER AND CLEANED THE AIR VENTS UNDER THE COOLER. WILL CHECK TEMPS OF COOLER AT RECHECK.
Location: Cook line
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- 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: BLACK BEANS NOT DATE MARKED
Location: Walk-in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CARRY OUT CONTAINERS ON SHELF NOT STORED INVERTED.
Location: Expo line
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Thermometer, provided (corrected)
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.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP SHELF ON BAR SOILED AND STICKY. PLEASE CLEAN AND SANITIZE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
08/15/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK AT BAR UNRESTRAINED.
- 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: CHICKEN SALAD 50 DEGREES F. CHICKEN SALAD WAS THROWN AWAY.TOMATOES BETWEEN 45-49 DEGREES F. ONE SIDE OF THE COOLER WAS OKAY AND THE OTHER SIDE WAS HIGH. MANAGER PULLED OUT COOLER AND CLEANED THE AIR VENTS UNDER THE COOLER. WILL CHECK TEMPS OF COOLER AT RECHECK.
Location: Cook line
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- 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: BLACK BEANS NOT DATE MARKED
Location: Walk-in cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CARRY OUT CONTAINERS ON SHELF NOT STORED INVERTED.
Location: Expo line
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- 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.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP SHELF ON BAR SOILED AND STICKY. PLEASE CLEAN AND SANITIZE.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
08/08/2014 | Routine |
| No violation noted during this evaluation. | 05/19/2014 | Illness Complaint |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The surface beneath the flat grill is soiled with grease and food debris.
Location: Cook line
Equipment: Flat grill
|
12/16/2013 | 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) Fruit salad holding at 49 degrees F on the prep table. Keep ice tray filled to ensure the salad is held at 41 degrees F or lower. 2) Macaroni salad holding at 48 degrees F on the fruit and vegetable cold top. Keep all potentially hazardous foods away from the cooler side that borders the warmers to keep temperatures at 41 degrees or below.
Location: Prep area
- 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) Fruit salad holding at 49 degrees F on the prep table. Keep ice tray filled to ensure the salad is held at 41 degrees F or lower. 2) Macaroni salad holding at 48 degrees F on the fruit and vegetable cold top. Keep all potentially hazardous foods away from the cooler side that borders the warmers to keep temperatures at 41 degrees or below.
Location: Prep area
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal along the back edge of the 3-bay sink is deteriorated. Reseal the 3-bay sink.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelves over the cook line observed soiled.
Location: Cook line
- 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: Soda gun holster observed soiled.
Location: Bar
Equipment: Soda gun & holster
|
08/07/2013 | 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: SOUR CREAM ON THE COLD TOP OF THE EXPO COOLER MEASURED 46 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. COVER CONTAINER BETWEEN USES TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.
Location: Expo line
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: SPRAY BOTTLE OF SANITIZER OBSERVED UNLABELED ON THE DRY STORAGE SHELVING. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON TOP OF THE DISH MACHINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- 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) RAW SALMON OBSERVED BEHIND SMOKED SALMON AND COOKED CRAWFISH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS IN FRONT OF COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE COOLER.(2) RAW SHELL EGGS OBSERVED IN THE TOP COOLER DRAWER ABOVE SHREDDED CHEESE AND TORTILLAS ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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) RAW SALMON OBSERVED BEHIND SMOKED SALMON AND COOKED CRAWFISH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS IN FRONT OF COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE COOLER.(2) RAW SHELL EGGS OBSERVED IN THE TOP COOLER DRAWER ABOVE SHREDDED CHEESE AND TORTILLAS ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Cooler drawers
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED INSIDE THE MOP BUCKET. PROVIDE RACK TO HANG MOPS TO DRIP DRY BETWEEN USES.
Location: Utility room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP OF APPROXIMATELY 1/2 INCH OBSERVED AT THE BOTTOM THRESHOLD BETWEEN THE BACK RECEIVING DOORS. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Back room
- 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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE (PERACETIC ACID STRIPS OBSERVED ON THE DISH MACHINE). PROVIDE.
Location: Dish machine area
- 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: CONTAINER OF WATER HOLDING SPATULAS AND SPOONS ON THE COOK LINE MEASURED 93 DEGREES F. MAINTAIN HOT WATER FOR HOLDING IN-USE UTENSILS AT 135 DEGREES F OR ABOVE.
Location: Cook line
|
05/07/2013 | 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: SOUR CREAM ON THE COLD TOP OF THE EXPO COOLER MEASURED 46 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. COVER CONTAINER BETWEEN USES TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.
Location: Expo line
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: SPRAY BOTTLE OF SANITIZER OBSERVED UNLABELED ON THE DRY STORAGE SHELVING. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON TOP OF THE DISH MACHINE. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dish machine area
- 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 SALMON OBSERVED BEHIND SMOKED SALMON AND COOKED CRAWFISH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS IN FRONT OF COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE COOLER.(2) RAW SHELL EGGS OBSERVED IN THE TOP COOLER DRAWER ABOVE SHREDDED CHEESE AND TORTILLAS ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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 SALMON OBSERVED BEHIND SMOKED SALMON AND COOKED CRAWFISH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS IN FRONT OF COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCT FROM THE COOLER.(2) RAW SHELL EGGS OBSERVED IN THE TOP COOLER DRAWER ABOVE SHREDDED CHEESE AND TORTILLAS ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Equipment: Cooler drawers
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP OBSERVED INSIDE THE MOP BUCKET. PROVIDE RACK TO HANG MOPS TO DRIP DRY BETWEEN USES.
Location: Utility room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP OF APPROXIMATELY 1/2 INCH OBSERVED AT THE BOTTOM THRESHOLD BETWEEN THE BACK RECEIVING DOORS. PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
Location: Back room
- No test kit
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.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE (PERACETIC ACID STRIPS OBSERVED ON THE DISH MACHINE). PROVIDE.
Location: Dish machine area
- 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: CONTAINER OF WATER HOLDING SPATULAS AND SPOONS ON THE COOK LINE MEASURED 93 DEGREES F. MAINTAIN HOT WATER FOR HOLDING IN-USE UTENSILS AT 135 DEGREES F OR ABOVE.
Location: Cook line
|
04/29/2013 | Routine |
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove, seal or cover raw plywood under bar top
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ensure walk in freezer leak is repairedremove ice build up
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Provide cover (flashing) where walk in meets wall to cover gap _ PIECE ON ORDER2. Seal/affix hand sink in bar
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Provide cover (flashing) where walk in meets wall to cover gap _ PIECE ON ORDER2. Seal/affix hand sink in bar
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean walk in cooler fan covers and compressor area
Location: Walk-in cooler
|
04/03/2013 | Pre-Licensing Recheck |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove, seal or cover raw plywood under bar top
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ensure walk in freezer leak is repairedremove ice build up
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Provide cover (flashing) where walk in meets wall to cover gap2. Seal/affix hand sink in bar
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Provide cover (flashing) where walk in meets wall to cover gap2. Seal/affix hand sink in bar
Location: Bar
- 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: Clean walk in cooler fan covers and compressor area
Location: Walk-in cooler
|
03/27/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ANOTHER BROKEN EGG CAFE, 9435 N MERIDIAN ST, Indianapolis, IN »