- 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. Sandwich prep top: sliced turkey at 46, chix salad at 48, sliced cheese in reach-in below at 48. Station clerk will start setting up this unit at 10:00 am instead of first thing in the morning so that items will not be out of temp control for more than 4 hours (location closes at 2:00 and all product initially in unit will sell through due to high volume), however this is not a permanant solution. REPAIR or REPLACE UNIT AS NEEDED TO MAINTAIN TEMPS OF 41 OR BELOW. SECOND ROUTINE INSPECTION WITH TEMP VIOLATIONS ON THIS UNIT.2. Salad/breakfast bar: yogurt at 48, cut melon at 47. Adjust/repair/replace unit as needed to hold food at 41 F or below.
Location: Service counter
Equipment: Prep Top Cooler
- 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. Sandwich prep top: sliced turkey at 46, chix salad at 48, sliced cheese in reach-in below at 48. Station clerk will start setting up this unit at 10:00 am instead of first thing in the morning so that items will not be out of temp control for more than 4 hours (location closes at 2:00 and all product initially in unit will sell through due to high volume), however this is not a permanant solution. REPAIR or REPLACE UNIT AS NEEDED TO MAINTAIN TEMPS OF 41 OR BELOW. SECOND ROUTINE INSPECTION WITH TEMP VIOLATIONS ON THIS UNIT.2. Salad/breakfast bar: yogurt at 48, cut melon at 47. Adjust/repair/replace unit as needed to hold food at 41 F or below.
Location: Sales floor
Equipment: Cold top
- 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: Sanitizer bucket on cook line reading below 150 ppm; inspector found sani concentrate was running out at dispenser, dispensing less than 150 ppm. CORRECTED ON SITE by replacing concentrate bottle and putting fresh solution in all buckets, thanks.
Location: Cook line
Equipment: -
- 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: Sanitizer bucket on cook line reading below 150 ppm; inspector found sani concentrate was running out at dispenser, dispensing less than 150 ppm. CORRECTED ON SITE by replacing concentrate bottle and putting fresh solution in all buckets, thanks.
Location: Dish machine area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Sandwich prep top not holding temp, repair or replace as needed to maintain temps of 41 F or below. SECOND CONSECUTIVE ROUTINE INSPECTION WITH TEMP VIOLATIONS IN THIS COOLER. IMMEDIATE ACTION NEEDED.2. Salad/breakfast bar: yogurt and cut melon at 47-48 F at 8:15am, however unit will often have a layer of ice built up by lunch time. REPAIR/REPLACE UNIT SO THAT IT MAINTAINS CONSISTANT TEMP OF 41 OR BELOW WITHOUT FREEZING.
Location: Service counter
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Sandwich prep top not holding temp, repair or replace as needed to maintain temps of 41 F or below. SECOND CONSECUTIVE ROUTINE INSPECTION WITH TEMP VIOLATIONS IN THIS COOLER. IMMEDIATE ACTION NEEDED.2. Salad/breakfast bar: yogurt and cut melon at 47-48 F at 8:15am, however unit will often have a layer of ice built up by lunch time. REPAIR/REPLACE UNIT SO THAT IT MAINTAINS CONSISTANT TEMP OF 41 OR BELOW WITHOUT FREEZING.
Location: Sales floor
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Acumulation of sugars etc inside nozzles. Manager states soaked every night; please add a morning scrub in soapy water, rinse and sanitize, to this routine.
Location: Sales floor
Equipment: Soda machine
|
05/22/2014 | 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. Sandwich prep top: sliced turkey at 46, chix salad at 48, sliced cheese in reach-in below at 48. Station clerk will start setting up this unit at 10:00 am instead of first thing in the morning so that items will not be out of temp control for more than 4 hours (location closes at 2:00 and all product initially in unit will sell through due to high volume), however this is not a permanant solution. REPAIR or REPLACE UNIT AS NEEDED TO MAINTAIN TEMPS OF 41 OR BELOW. SECOND ROUTINE INSPECTION WITH TEMP VIOLATIONS ON THIS UNIT.2. Salad/breakfast bar: yogurt at 48, cut melon at 47. Adjust/repair/replace unit as needed to hold food at 41 F or below.
Location: Service counter
Equipment: Prep Top Cooler
- 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. Sandwich prep top: sliced turkey at 46, chix salad at 48, sliced cheese in reach-in below at 48. Station clerk will start setting up this unit at 10:00 am instead of first thing in the morning so that items will not be out of temp control for more than 4 hours (location closes at 2:00 and all product initially in unit will sell through due to high volume), however this is not a permanant solution. REPAIR or REPLACE UNIT AS NEEDED TO MAINTAIN TEMPS OF 41 OR BELOW. SECOND ROUTINE INSPECTION WITH TEMP VIOLATIONS ON THIS UNIT.2. Salad/breakfast bar: yogurt at 48, cut melon at 47. Adjust/repair/replace unit as needed to hold food at 41 F or below.
Location: Sales floor
Equipment: Cold top
- 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: Sanitizer bucket on cook line reading below 150 ppm; inspector found sani concentrate was running out at dispenser, dispensing less than 150 ppm. CORRECTED ON SITE by replacing concentrate bottle and putting fresh solution in all buckets, thanks.
Location: Cook line
Equipment: -
- 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: Sanitizer bucket on cook line reading below 150 ppm; inspector found sani concentrate was running out at dispenser, dispensing less than 150 ppm. CORRECTED ON SITE by replacing concentrate bottle and putting fresh solution in all buckets, thanks.
Location: Dish machine area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Sandwich prep top not holding temp, repair or replace as needed to maintain temps of 41 F or below. SECOND CONSECUTIVE ROUTINE INSPECTION WITH TEMP VIOLATIONS IN THIS COOLER. IMMEDIATE ACTION NEEDED.2. Salad/breakfast bar: yogurt and cut melon at 47-48 F at 8:15am, however unit will often have a layer of ice built up by lunch time. REPAIR/REPLACE UNIT SO THAT IT MAINTAINS CONSISTANT TEMP OF 41 OR BELOW WITHOUT FREEZING.
Location: Service counter
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Sandwich prep top not holding temp, repair or replace as needed to maintain temps of 41 F or below. SECOND CONSECUTIVE ROUTINE INSPECTION WITH TEMP VIOLATIONS IN THIS COOLER. IMMEDIATE ACTION NEEDED.2. Salad/breakfast bar: yogurt and cut melon at 47-48 F at 8:15am, however unit will often have a layer of ice built up by lunch time. REPAIR/REPLACE UNIT SO THAT IT MAINTAINS CONSISTANT TEMP OF 41 OR BELOW WITHOUT FREEZING.
Location: Sales floor
Equipment: Cold top
- 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: Acumulation of sugars etc inside nozzles. Manager states soaked every night; please add a morning scrub in soapy water, rinse and sanitize, to this routine.
Location: Sales floor
Equipment: Soda machine
|
05/14/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pre-cooked hamburger patties held in pan of hot water on stove top temping at 130 at 10:30 am. Adjacent items in same hot water bath temp OK. Cook turned up burner under water bath.Please monitor temps to ensure all hot holding is at 135 or above.Note: any remaining burger patties left after lunch will be discarded.
Location: Cook line
Equipment: Stove
- 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. Ham in prep top cooler at 46, adjacent deli salads OK at 41. 2. Sliced cheese and prepared deli salads holding at 46 in reach-in under prep top. Thermometer in far back reads 41.Manager lowerd temp on above prep top/cooler by a few degrees. Please monitor temps every day to ensure all potentually hazardous foods are holding at 41 or below.
Location: Service counter
Equipment: Prep Top Cooler
- 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. Ham in prep top cooler at 46, adjacent deli salads OK at 41. 2. Sliced cheese and prepared deli salads holding at 46 in reach-in under prep top. Thermometer in far back reads 41.Manager lowerd temp on above prep top/cooler by a few degrees. Please monitor temps every day to ensure all potentually hazardous foods are holding at 41 or below.
Location: Service counter
Equipment: Reach in 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: Roast beef wraps made this morning, in display cooler at 50 F. Any remaning after lunch will be discarded. Please mark wraps and any other items of this nature with the time they were made, in order to identify 4 hour discard time, OR make earlier and chill in walk-in to 41 before putting in display cooler (display cooler is designed to hold existing temps, not to cool food).
Location: Service counter
Equipment: Reach in 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: 1. Reach-in under prep top cooler on service line: some sliced cheeses/salads are date marked, some are not. Please ensure consistent date marking on all sliced/prepared foods that will not be used or discarded after 24 hours.1. Walk-in cooler: some pre-sliced meat/cheeses not date marked. Please ensure consistant date marking throughout cooler. Please also make sure everything prepared/sliced/etc coming from IU North is date marked at point of prep.
Location: Service counter
Equipment: Reach in 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: 1. Reach-in under prep top cooler on service line: some sliced cheeses/salads are date marked, some are not. Please ensure consistent date marking on all sliced/prepared foods that will not be used or discarded after 24 hours.1. Walk-in cooler: some pre-sliced meat/cheeses not date marked. Please ensure consistant date marking throughout cooler. Please also make sure everything prepared/sliced/etc coming from IU North is date marked at point of prep.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Standing water in bottom of mop sink. Repair so that it drains freely and without obstruction.
Location: Utility room
Equipment: Mop sink
|
11/12/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pre-cooked hamburger patties held in pan of hot water on stove top temping at 130 at 10:30 am. Adjacent items in same hot water bath temp OK. Cook turned up burner under water bath.Please monitor temps to ensure all hot holding is at 135 or above.Note: any remaining burger patties left after lunch will be discarded.
Location: Cook line
Equipment: Stove
- 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. Ham in prep top cooler at 46, adjacent deli salads OK at 41. 2. Sliced cheese and prepared deli salads holding at 46 in reach-in under prep top. Thermometer in far back reads 41.Manager lowerd temp on above prep top/cooler by a few degrees. Please monitor temps every day to ensure all potentually hazardous foods are holding at 41 or below.
Location: Service counter
Equipment: Prep Top Cooler
- 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. Ham in prep top cooler at 46, adjacent deli salads OK at 41. 2. Sliced cheese and prepared deli salads holding at 46 in reach-in under prep top. Thermometer in far back reads 41.Manager lowerd temp on above prep top/cooler by a few degrees. Please monitor temps every day to ensure all potentually hazardous foods are holding at 41 or below.
Location: Service counter
Equipment: Reach in 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: Roast beef wraps made this morning, in display cooler at 50 F. Any remaning after lunch will be discarded. Please mark wraps and any other items of this nature with the time they were made, in order to identify 4 hour discard time, OR make earlier and chill in walk-in to 41 before putting in display cooler (display cooler is designed to hold existing temps, not to cool food).
Location: Service counter
Equipment: Reach in 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: 1. Reach-in under prep top cooler on service line: some sliced cheeses/salads are date marked, some are not. Please ensure consistent date marking on all sliced/prepared foods that will not be used or discarded after 24 hours.1. Walk-in cooler: some pre-sliced meat/cheeses not date marked. Please ensure consistant date marking throughout cooler. Please also make sure everything prepared/sliced/etc coming from IU North is date marked at point of prep.
Location: Service counter
Equipment: Reach in 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: 1. Reach-in under prep top cooler on service line: some sliced cheeses/salads are date marked, some are not. Please ensure consistent date marking on all sliced/prepared foods that will not be used or discarded after 24 hours.1. Walk-in cooler: some pre-sliced meat/cheeses not date marked. Please ensure consistant date marking throughout cooler. Please also make sure everything prepared/sliced/etc coming from IU North is date marked at point of prep.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Standing water in bottom of mop sink. Repair so that it drains freely and without obstruction.
Location: Utility room
Equipment: Mop sink
|
10/30/2013 | Routine |
- 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: Utensils stored in sanitizer water. Discontinue.
Location: Cook line
|
05/29/2013 | Routine |
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD IS NOT YET INSTALLED.
Location: Service counter
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVERS MISSING: UNDER ICE MACHINE AND IN DISHWASHER ROOM
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVERS MISSING: UNDER ICE MACHINE AND IN DISHWASHER ROOM
Location: Back room
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SOME FIRE SUPRRESSION NOZZLES WILL BE INSTALLED OVER THE GRILL LATER TODAY. ENSURE THAT THE FIRE SUPPRESSION SYSTEM IS TAGGED.
|
03/22/2013 | Pre-Licensing Recheck |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD IS NOT YET INSTALLED.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVERS MISSING: UNDER ICE MACHINE AND IN DISHWASHER ROOM
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN COVERS MISSING: UNDER ICE MACHINE AND IN DISHWASHER ROOM
Location: Back room
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SOME FIRE SUPRRESSION NOZZLES WILL BE INSTALLED OVER THE GRILL LATER TODAY. ENSURE THAT THE FIRE SUPPRESSION SYSTEM IS TAGGED.
|
03/15/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ATRIO, 950 N MERIDIAN ST, Indianapolis, IN »