- 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 IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT ALL TIMES DURINGOPERATION HOURS AND CHANGE EVERY 2 HOURS.
Location: Service counter
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL CLEAN UTENSILS INVERTED PROPERLY WITH HANDLES UP DURINGSTORAGE.
Location: Service counter
|
04/18/2014 | Routine |
- 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: OPEN EMPLOYEE DRINKS LOCATED AT SERVICE COUNTER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Service counter
- 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: DATE-MARK POTENTIALLY HAZARDOUS FOODS AT REACH-IN-COOLER SUCH AS SALADS AND WRAPS.
Location: Service counter
Equipment: Reach in cooler
- 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: -IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-QUAT SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
- 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: -IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-QUAT SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
Equipment: 3-bay
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: -DISCONTINUE USE OF PAPER BOWLS/CUPS TO DISPENSE FOODS SUCH AS COFFEE BEANS. USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES--CORRECTED.-ENSURE ALL FOOD IS STORED IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED) (EX. BACK-UP MUFFINS STORED).
Location: Service counter
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP EMPLOYEE PERSONAL FOOD AND DRINKS STORED SEPERATELY AWAY FROM CUSTOMER FOOD, SINGLE-SERVICE ITEMS, UTENSILS AND EQUIPMENT, ETC. (EX. FOOD AND DRINKS STORED IN REACH-IN-COOLER AND EMPLOYEE DRINKS STORED ON SHELVING WITH SINGLE SERVICE ITEMS/UTENSILS).
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON CLEAN SANITARY SURFACES AND NOT BARE COUNTER-TOPS (EX. PAPER CUPS/LIDS).
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND DOOR LID OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE.
Location: Service counter
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE.
Location: Service counter
Equipment: 3-bay
|
08/08/2013 | Recheck |
- Eating, drinking, smoking
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: OPEN EMPLOYEE DRINKS LOCATED AT SERVICE COUNTER--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Service counter
- 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: DATE-MARK POTENTIALLY HAZARDOUS FOODS AT REACH-IN-COOLER SUCH AS SALADS AND WRAPS.
Location: Service counter
Equipment: Reach in cooler
- 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: -IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-QUAT SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
- 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: -IN-PLACE SANITIZER BUCKET EXCEEDING 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT OR 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-QUAT SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
Equipment: 3-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: -DISCONTINUE USE OF PAPER BOWLS/CUPS TO DISPENSE FOODS SUCH AS COFFEE BEANS. USE ONLY APPROVED FOOD GRADE SCOOPS WITH HANDLES.-ENSURE ALL FOOD IS STORED IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED) (EX. BACK-UP MUFFINS STORED).
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP EMPLOYEE PERSONAL FOOD AND DRINKS STORED SEPERATELY AWAY FROM CUSTOMER FOOD, SINGLE-SERVICE ITEMS, UTENSILS AND EQUIPMENT, ETC. (EX. FOOD AND DRINKS STORED IN REACH-IN-COOLER AND EMPLOYEE DRINKS STORED ON SHELVING WITH SINGLE SERVICE ITEMS/UTENSILS).
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE ITEMS ON CLEAN SANITARY SURFACES AND NOT BARE COUNTER-TOPS (EX. PAPER CUPS/LIDS).
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND DOOR LID OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE.
Location: Service counter
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE.
Location: Service counter
Equipment: 3-bay
|
07/31/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal cabinet tops to wall as needed.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair faucet knob on hand sink as needed. (Knob is partially stripped)
Location: Prep area
Equipment: Hand sink
|
07/09/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BEE COFFEE ROASTER'S, 201 S CAPITOL AVE, Indianapolis, IN »