- 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: 6/11/14: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. CHEESE SAUCE TESTED AT 53 dF AND THE CONTAINER WAS OVERFILLED. CORRECTED ON SITE. COOLER TEMPERATURE WAS ADJUSTED AND THE CONTAINER WAS REDUCED TO TWO CONTAINERS.
Location: Cook line
Equipment: Prep Top Cooler
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 6/11/14: USE GLOVES FOR ONE TASK ONLY. LIMIT GLOVE USE TO FOOD HANDLING. EMPLOYEE MOVED WASTE CONTAINER WITH GLOVED EQUIPMENT THEN HANDLED A FRYER BASKET ON THE COOKLINE. EMPLOYEE WAS INSTRUCTED TO REMOVE GLOVES DUE TO TOUCHING THE TRASH CAN. THEN TO REWASH HANDS AND REGLOVE FOR FOOD HANDLING.
- 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: 6/11/14: STORE POTENTIALLY HAZARDOUS FOOD ITEMS ACCORDING TO HAZARD. RAW BEEF IS CONTAMINATED BY RAW CHICKEN DUE TO PLACEMENT OF FOOD CONTAINERS IN COOLER DRAWER. CONTAINERS WERE REARRANGED TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
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06/18/2014 | 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: 6/11/14: MAINTAIN POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. CHEESE SAUCE TESTED AT 53 dF AND THE CONTAINER WAS OVERFILLED. CORRECTED ON SITE. COOLER TEMPERATURE WAS ADJUSTED AND THE CONTAINER WAS REDUCED TO TWO CONTAINERS.
Location: Cook line
Equipment: Prep Top Cooler
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 6/11/14: USE GLOVES FOR ONE TASK ONLY. LIMIT GLOVE USE TO FOOD HANDLING. EMPLOYEE MOVED WASTE CONTAINER WITH GLOVED EQUIPMENT THEN HANDLED A FRYER BASKET ON THE COOKLINE. EMPLOYEE WAS INSTRUCTED TO REMOVE GLOVES DUE TO TOUCHING THE TRASH CAN. THEN TO REWASH HANDS AND REGLOVE FOR FOOD HANDLING.
- 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: 6/11/14: STORE POTENTIALLY HAZARDOUS FOOD ITEMS ACCORDING TO HAZARD. RAW BEEF IS CONTAMINATED BY RAW CHICKEN DUE TO PLACEMENT OF FOOD CONTAINERS IN COOLER DRAWER. CONTAINERS WERE REARRANGED TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Cooler drawers
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06/11/2014 | 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: RAW CHICKEN TESTING AT 52 d F IN COOLER DRAWER ON COOK LINE. DISCARD CHICKEN AND REPLACE WITH FRESH FOOD. MAINTAIN FOOD TEMPERATURES AT 41 d F. SERVICE COOLER IF NEEDED.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SMALL FLYING INSECTS SWARMING AROUND HAND SINK IN BAR. CONTACT PEST CONTROL TECHNICIAN AND HAVE BAR AREA SERVICED.
Location: Bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE STATION AND WORE GLOVES WHILE HANDLING SEVERAL PIECES OF EQUIPMENT. RETURNED TO STATION AND KEPT SAME GLOVES ON. INSTRUCT EMPLOYEES ON PROPER GLOVE USE.
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11/27/2013 | 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: RAW CHICKEN TESTING AT 52 d F IN COOLER DRAWER ON COOK LINE. DISCARD CHICKEN AND REPLACE WITH FRESH FOOD. MAINTAIN FOOD TEMPERATURES AT 41 d F. SERVICE COOLER IF NEEDED.
Location: Cook line
Equipment: Cooler drawers
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SMALL FLYING INSECTS SWARMING AROUND HAND SINK IN BAR. CONTACT PEST CONTROL TECHNICIAN AND HAVE BAR AREA SERVICED.
Location: Bar
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE STATION AND WORE GLOVES WHILE HANDLING SEVERAL PIECES OF EQUIPMENT. RETURNED TO STATION AND KEPT SAME GLOVES ON. INSTRUCT EMPLOYEES ON PROPER GLOVE USE.
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11/14/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK USED AS A DUMP SINK. USE FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- 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 AND SANITIZE WALLS IN DISH MACHINE AREA.
Location: Dish machine area
- 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: KEEP CONTAINERS AND PACKAGES OF FOOD CLOSED AND SEALED WHILE IN STORAGE TO PREVENT CONTAMINATION. LOWER SHELVES OF PREP TABLE SOILED FROM WORK ABOVE ON PREP TABLE. FOOD ITEMS ON LOWER SHELF ARE BEING CONTAMINATED.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE AREA UNDERNEATH SOILED DISHES DRAIN BOARD AND SPRAY SINK AT DISH MACHINE. 2. CLEAN AND SANITIZE LIQUOR WELLS AT BAR.
Location: Dish machine area
Equipment: Dishmachine
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07/22/2013 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK USED AS A DUMP SINK. USE FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- 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 AND SANITIZE WALLS IN DISH MACHINE AREA.
Location: Dish machine area
- 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: KEEP CONTAINERS AND PACKAGES OF FOOD CLOSED AND SEALED WHILE IN STORAGE TO PREVENT CONTAMINATION. LOWER SHELVES OF PREP TABLE SOILED FROM WORK ABOVE ON PREP TABLE. FOOD ITEMS ON LOWER SHELF ARE BEING CONTAMINATED.
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE AREA UNDERNEATH SOILED DISHES DRAIN BOARD AND SPRAY SINK AT DISH MACHINE. 2. CLEAN AND SANITIZE LIQUOR WELLS AT BAR.
Location: Dish machine area
Equipment: Dishmachine
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07/16/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BAGGIES OF RICE TESTING AT 111 DEGREES FAHRENHEIT IN WALK- IN COOLER AFTER 1 HOUR OF COOLING. IMPROPER COOLING. REMOVE RICE FROM BAGS AND PLACE ON SHALLOW PANS, STIRRING FREQUENTLY. FOLLOW PROPER PROCEDURES AS LISTED ABOVE.
Location: Walk-in cooler
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: HOT WATER TEMPERATURE 96 DEGREES FAHRENHEIT AT 3-BAY SINK. ADJUST HOT WATER TEMPERATURE TO AT LEAST 110 DEGREES FAHRENHEIT FOR MANUAL WAREWASHING.
Location: Kitchen
Equipment: 3-bay
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03/26/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BAGGIES OF RICE TESTING AT 111 DEGREES FAHRENHEIT IN WALK- IN COOLER AFTER 1 HOUR OF COOLING. IMPROPER COOLING. REMOVE RICE FROM BAGS AND PLACE ON SHALLOW PANS, STIRRING FREQUENTLY. FOLLOW PROPER PROCEDURES AS LISTED ABOVE.
Location: Walk-in freezer
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: HOT WATER TEMPERATURE 96 DEGREES FAHRENHEIT AT 3-BAY SINK. ADJUST HOT WATER TEMPERATURE TO AT LEAST 110 DEGREES FAHRENHEIT FOR MANUAL WAREWASHING.
Location: Kitchen
Equipment: 3-bay
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03/19/2013 | 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. HANDS MUST ALWAYS BE WASHED BEFORE PUTTING ON EACH SET OF GLOVES. WASHING HANDS AND CHANGING GLOVES SEVERAL TIMES BEFORE WASHING AGAIN DOES NOT MEET REGULATIONS.
- 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: COAT HANGING ON RACK HOLDING DRY GOODS. RELOCATE COAT TO PROPER LOCATION. DO NOT STORE PERSONAL ITEMS WITH COMMERCIAL ITEMS.
Location: Kitchen (back)
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12/28/2012 | 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES. HANDS MUST ALWAYS BE WASHED BEFORE PUTTING ON EACH SET OF GLOVES. WASHING HANDS AND CHANGING GLOVES SEVERAL TIMES BEFORE WASHING AGAIN DOES NOT MEET REGULATIONS.
- 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: COAT HANGING ON RACK HOLDING DRY GOODS. RELOCATE COAT TO PROPER LOCATION. DO NOT STORE PERSONAL ITEMS WITH COMMERCIAL ITEMS.
Location: Kitchen (back)
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12/13/2012 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZE TEMPERATURE TESTING AT 142 DEGREES FAHRENHEIT. ADJUST TEMPERATURE TO MEET 160 DEGREES FAHRENHEIT AT DISH LEVEL. USE 3-BAY SINK TO WASH, RINSE, AND SANITIZE EQUIPMENT UNTIL DISH MACHINE TEMPERATURE CORRECTED.
Location: Dish machine area
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10/03/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZE TEMPERATURE TESTING AT 142 DEGREES FAHRENHEIT. ADJUST TEMPERATURE TO MEET 160 DEGREES FAHRENHEIT AT DISH LEVEL. USE 3-BAY SINK TO WASH, RINSE, AND SANITIZE EQUIPMENT UNTIL DISH MACHINE TEMPERATURE CORRECTED.
Location: Dish machine area
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09/19/2012 | Routine |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE SANITIZE TEMPERATURE TESTING AT 142 DEGREES FAHRENHEIT. ADJUST TEMPERATURE TO MEET 160 DEGREES FAHRENHEIT AT DISH LEVEL. USE 3-BAY SINK TO WASH, RINSE, AND SANITIZE EQUIPMENT UNTIL DISH MACHINE TEMPERATURE CORRECTED.
Location: Dish machine area
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09/19/2012 | Recheck |
- 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: EMPLOYEE KEYS ON PREP TABLE ACCROSS FROM COOK LINE
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN METAL SHELF BY THE COOK LINE
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HANDSINK BY DISHMACHINE IS LEAKING. PLEASE REPAIR.
Location: Kitchen
Equipment: Hand sink
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05/16/2012 | Routine |
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE WIPED GLOVED HANDS ON APRON. WHEN GLOVES BECOME SOILED, EMPLOYEES NEED TO DISCARD THE OLD GLOVES, WASH THEIR HANDS, AND PUT ON A NEW PAIR
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MISSING HOOD FILTERS. PLEASE REPLACE
Location: Cook line
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01/20/2012 | Routine |
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