- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) SIGN DURING INSPECTION
- 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: ACTIVIA YOGURT WITHOUT ANY ICE OR MECHANICAL COLD HOLDING
Location: Buffet
- 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: GNATS PRESENT IN KITCHENOKAY TO USE STICKY STRIPS UNDER THE SINK TO CATCH GNATS. DO NOT HANG STICKY STRIPS FROM THE CEILING IN THE KITCHEN AREA BECAUSE BUGS MAY FALL OFF IF FULL.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDER THE 3-BAY, SOILED WATER FOUND AND ATTRACTING GNATS. MUST KEEP DRY
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: ONLY QUAT TEST KIT AVAILABLE, BLEACH IS ALSO USED. PROVIDE A CHLORINE TEST KIT.
|
07/31/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: GAVE ONE (1) SIGN DURING INSPECTION
- 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: ACTIVIA YOGURT WITHOUT ANY ICE OR MECHANICAL COLD HOLDING
Location: Buffet
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN KITCHENOKAY TO USE STICKY STRIPS UNDER THE SINK TO CATCH GNATS. DO NOT HANG STICKY STRIPS FROM THE CEILING IN THE KITCHEN AREA BECAUSE BUGS MAY FALL OFF IF FULL.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN UNDER THE 3-BAY, SOILED WATER FOUND AND ATTRACTING GNATS. MUST KEEP DRY
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: ONLY QUAT TEST KIT AVAILABLE, BLEACH IS ALSO USED. PROVIDE A CHLORINE TEST KIT.
|
07/23/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
10/15/2013 | Routine |
| No violation noted during this evaluation. | 01/31/2013 | Routine |
- 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.
Location: Back room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON DETAILED CLEANING:IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET JUICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Buffet
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MOPSINK TO ENSURE THAT BOTH HOT AND COLD RUNNING WATER CAN FLOW FROM MOPSINK.ALSO ENSURE THAT EMPLOYEES ARE FILLING UP MOP BUCKETS AND DISCARDING MOP WATER AT MOPSINKS ONLY.
Location: Back room
Equipment: Mop sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Buffet
- 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: KEEP PLASTIC UTENSILS INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING.
Location: Kitchen
|
08/16/2012 | Recheck |
- Toxic labeling
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.
Location: Back room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON DETAILED CLEANING:IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET JUICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Buffet
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MOPSINK TO ENSURE THAT BOTH HOT AND COLD RUNNING WATER CAN FLOW FROM MOPSINK.ALSO ENSURE THAT EMPLOYEES ARE FILLING UP MOP BUCKETS AND DISCARDING MOP WATER AT MOPSINKS ONLY.
Location: Back room
Equipment: Mop sink
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Buffet
- 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: KEEP PLASTIC UTENSILS INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING.
Location: Kitchen
|
08/09/2012 | Recheck |
- Toxic labeling
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.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET JUICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Buffet
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Kitchen
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND 200 PPM FOR QUAT.
Location: Buffet
- 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 PLASTIC UTENSILS INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF UTENSILS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING.
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: REPAIR MOPSINK TO ENSURE THAT BOTH HOT AND COLD RUNNING WATER CAN FLOW FROM MOPSINK.ALSO ENSURE THAT EMPLOYEES ARE FILLING UP MOP BUCKETS AND DISCARDING MOP WATER AT MOPSINKS ONLY.
Location: Back room
Equipment: Mop sink
|
07/25/2012 | Routine |
- 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 NON-FOOD GRADE CONTAINERS AT KITCHEN AND USE ONLY FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION AND NOT ON LINEN--REMOVE ALL LINEN AS LINERS.
- 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: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION; NOT ON SOILED COUNTER-TOPS OR SHELVING.
Location: Buffet
- 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: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION; NOT ON SOILED COUNTER-TOPS OR SHELVING.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN VENTS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROTECT FRUITS WITH EDIBLE SKIN SUCH AS APPLES (EX. INDIVIDUALLY WRAP OR BAG) TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE UTENSIL DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR CABINETS.-SOILED INTERIOR SURFACES OF KITCHEN REFRIGERATION/FREEZER SUFACES.-SOILED FOOD CONTAINERS.*ALSO MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CAN OPENER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE UTENSIL DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR CABINETS.-SOILED INTERIOR SURFACES OF KITCHEN REFRIGERATION/FREEZER SUFACES.-SOILED FOOD CONTAINERS.*ALSO MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CAN OPENER.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE UTENSIL DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR CABINETS.-SOILED INTERIOR SURFACES OF KITCHEN REFRIGERATION/FREEZER SUFACES.-SOILED FOOD CONTAINERS.*ALSO MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CAN OPENER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN STORAGE UTENSIL DRAWERS.-SOILED KITCHEN SHELVING AND INTERIOR CABINETS.-SOILED INTERIOR SURFACES OF KITCHEN REFRIGERATION/FREEZER SUFACES.-SOILED FOOD CONTAINERS.*ALSO MONITOR ROUTINE CLEANING AND SANITIZING OF KITCHEN CAN OPENER.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT PUBLIC RESTROOM.
Location: Restroom
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION AND NOT ON LINEN--REMOVE ALL LINEN AS LINERS.
Location: Buffet
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION AND NOT ON LINEN--REMOVE ALL LINEN AS LINERS.
Location: Kitchen
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: KEEP SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BUFFET LOCATION AND NOT ON LINEN--REMOVE ALL LINEN AS LINERS.
Location: Kitchen
Equipment: Reach in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICE ON EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
|
01/03/2012 | Routine |
Restaurant representatives - add corrected or new information about BEST WESTERN AIRPORT SUITES, 55 S HIGH SCHOOL RD, Indianapolis, IN »