- 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: Found dead roach under pass-thru in service counter area. Manager states building has contracted for pest control. Contact them to perform treatment.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked by mop bucket, brooms, etc. Ensure hand sink is always easily accessible.
Location: Kitchen
Equipment: Hand sink
- 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: RECHECDK 3/27/14: Bag of raw chicken in hand sink; Sook states employee is new and didn't know not to place chicken there. Corrected on site.PLEASE ENSURE ALL EMPLOYEES KNOW TO USE HAND SINK FOR HAND WASHING ONLY, THANKS.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: No current tag on hood fire suppression system or on fire suppression pull by kitchen entrance; tag on fire extinguisher expired in 2013. Please call fire suppression company and either: provide copy of invoice showing recent inspection, or schedule testing of fire suppression system ASAP. RECHECK 3/27/14: HOOD SERVICING NOT DONE. CALL FOR INSPECTION ASAP.RECHECK 4/4/14: SERVICE SCHEDULED FOR NEXT WEEK
Location: Kitchen
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.RECHECK 3/27/14: SERVICE COUNTER AREA MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC., FROM UNDER FRONT COUNTER AREA TO ELIMINATE POSSIBLE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOILAGE, ESPECIALLY UNDER ALL APPLIANCES.A FINE WILL BE ASSESSED IF ANY SOIL OR DEBRIS REMAINS ON KITCHEN AND SERVICE AREA FLOORS AT RECHECK.
Location: Kitchen
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.RECHECK 3/27/14: SERVICE COUNTER AREA MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC., FROM UNDER FRONT COUNTER AREA TO ELIMINATE POSSIBLE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOILAGE, ESPECIALLY UNDER ALL APPLIANCES.A FINE WILL BE ASSESSED IF ANY SOIL OR DEBRIS REMAINS ON KITCHEN AND SERVICE AREA FLOORS AT RECHECK.
Location: Service counter
- 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: Whole onions stored in bin on floor in kitchen. Store 6" off floor.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
|
04/04/2014 | Recheck |
- 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: Inspector thoroughly surveyed all floors, corners, crevasses, etc., throughout kitchen, sushi bar, dining rooms, and front counter service area. No presence of any live pests was detected, however one dead roach was found under pass-thru in service counter area. Manager states pest control is provided monthly by exterminator for entire building. Contact exterminator and inform them that a roach was found, and have entire establishment treated.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Coffee maker has accumulated lime/mineral scale on all exterior surfaces. Clean; can use vinegar or commercial de-limer. (If using de-limer, make sure it is approved for use around food.) RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE TO REMOVE REMAINING LIME SCALE, MAY TAKE SEVERAL VINEGAR TREATMENTS/SCRUBBING TO REMOVE BUILD-UP.
Location: Service counter
Equipment: -
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One dead roach found under counter (underneath pass-thru) in service area. Remove.
Location: Service counter
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc. RECHECK 3/27/14: SERVICE COUNTER FLOOR MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC, FROM UNDERNEATH FRONT COUNTER AREA TO ELIMINATE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOIL.
Location: Kitchen
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc. RECHECK 3/27/14: SERVICE COUNTER FLOOR MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC, FROM UNDERNEATH FRONT COUNTER AREA TO ELIMINATE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOIL.
Location: Service counter
|
04/04/2014 | Non-Illness Complaint Recheck |
- 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: Found dead roach under pass-thru in service counter area. Manager states building has contracted for pest control. Contact them to perform treatment.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked by mop bucket, brooms, etc. Ensure hand sink is always easily accessible.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: RECHECDK 3/27/14: Bag of raw chicken in hand sink; Sook states employee is new and didn't know not to place chicken there. Corrected on site.PLEASE ENSURE ALL EMPLOYEES KNOW TO USE HAND SINK FOR HAND WASHING ONLY, THANKS.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: No current tag on hood fire suppression system or on fire suppression pull by kitchen entrance; tag on fire extinguisher expired in 2013. Please call fire suppression company and either: provide copy of invoice showing recent inspection, or schedule testing of fire suppression system ASAP. RECHECK 3/27/14: HOOD SERVICING NOT DONE. CALL FOR INSPECTION ASAP.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.RECHECK 3/27/14: SERVICE COUNTER AREA MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC., FROM UNDER FRONT COUNTER AREA TO ELIMINATE POSSIBLE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOILAGE, ESPECIALLY UNDER ALL APPLIANCES.A FINE WILL BE ASSESSED IF ANY SOIL OR DEBRIS REMAINS ON KITCHEN AND SERVICE AREA FLOORS AT RECHECK.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.RECHECK 3/27/14: SERVICE COUNTER AREA MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC., FROM UNDER FRONT COUNTER AREA TO ELIMINATE POSSIBLE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOILAGE, ESPECIALLY UNDER ALL APPLIANCES.A FINE WILL BE ASSESSED IF ANY SOIL OR DEBRIS REMAINS ON KITCHEN AND SERVICE AREA FLOORS AT RECHECK.
Location: Service counter
- 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: Whole onions stored in bin on floor in kitchen. Store 6" off floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE EFFORTS TO ELIMINATE LIME BUILD-UPDEEP FRYERS, RICE COOKER, MICROWAVE EXTERIORS STILL HAVE EXTENSIVE GREASE AND SOIL ON EXTERIORS. CLEAN.GRILL/BURNER/COOK TOP AREA MUCH IMPROVED SINCE LAST INSPECTION BUT STILL SHOW GREASE AND SOIL. CLEAN.** A FINE WILL BE ASSESSED IF ANY GREASE FILM OR SOIL REMAIN ON DEEP FRYER, MICROWAVE, RICE COOKER EXTERIORS AT RECHECK. THEY ARE IN A FOOD PREP AREA AND ARE TOUCHED REPEATEDLY THROUGHOUT THE DAY.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
|
03/27/2014 | Recheck |
- 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: Inspector thoroughly surveyed all floors, corners, crevasses, etc., throughout kitchen, sushi bar, dining rooms, and front counter service area. No presence of any live pests was detected, however one dead roach was found under pass-thru in service counter area. Manager states pest control is provided monthly by exterminator for entire building. Contact exterminator and inform them that a roach was found, and have entire establishment treated.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Coffee maker has accumulated lime/mineral scale on all exterior surfaces. Clean; can use vinegar or commercial de-limer. (If using de-limer, make sure it is approved for use around food.) RECHECK 3/27/14: COFFEE MAKER MUCH IMPROVED, PLEASE CONTINUE TO REMOVE REMAINING LIME SCALE, MAY TAKE SEVERAL VINEGAR TREATMENTS/SCRUBBING TO REMOVE BUILD-UP.
Location: Service counter
Equipment: -
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One dead roach found under counter (underneath pass-thru) in service area. Remove.
Location: Service counter
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc. RECHECK 3/27/14: SERVICE COUNTER FLOOR MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC, FROM UNDERNEATH FRONT COUNTER AREA TO ELIMINATE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOIL.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc. RECHECK 3/27/14: SERVICE COUNTER FLOOR MUCH IMPROVED. PLEASE REMOVE REMAINING SHOES, MAGAZINES, ETC, FROM UNDERNEATH FRONT COUNTER AREA TO ELIMINATE ROACH HARBORAGE.KITCHEN FLOOR IS IMPROVED BUT THERE IS STILL EXTENSIVE SOIL, CRUMBS, RICE, UNDERNEATH PREP TABLES AND APPLIANCES. CLEAN ALL AREAS OF KITCHEN FLOOR TO REMOVE ALL SOIL.
Location: Service counter
|
03/27/2014 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Found dead roach under pass-thru in service counter area. Manager states building has contracted for pest control. Contact them to perform treatment.
Location: Service counter
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Kitchen hand sink blocked by mop bucket, brooms, etc. Ensure hand sink is always easily accessible.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: No current tag on hood fire suppression system or on fire suppression pull by kitchen entrance; tag on fire extinguisher expired in 2013. Please call fire suppression company and either: provide copy of invoice showing recent inspection, or schedule testing of fire suppression system ASAP.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc., in kitchen and front service counter areas. Deep clean all of floors in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.
Location: Service counter
- 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: Whole onions stored in bin on floor in kitchen. Store 6" off floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Coffee maker in front counter service area showing excessive mineral build-up; de-lime using vinegar or commercial de-limer approved for use around food.2. Clean exteriors of deep fryers, rice cooker, microwave, in kitchen area. 3. Clean entire grill/cook top area: burned on soil/grease on 2 burner cook top, sides of coolers adjacent to this area, deep clean floor in this area.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Hand sink
|
03/18/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Inspector thoroughly surveyed all floors, corners, crevasses, etc., throughout kitchen, sushi bar, dining rooms, and front counter service area. No presence of any live pests was detected, however one dead roach was found under pass-thru in service counter area. Manager states pest control is provided monthly by exterminator for entire building. Contact exterminator and inform them that a roach was found, and have entire establishment treated.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Coffee maker has accumulated lime/mineral scale on all exterior surfaces. Clean; can use vinegar or commercial de-limer. (If using de-limer, make sure it is approved for use around food.)
Location: Service counter
Equipment: -
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: One dead roach found under counter (underneath pass-thru) in service area. Remove.
Location: Service counter
- 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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.
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: Excessive soil and debris has accumulated under appliances, prep tables, etc, in kitchen and front service counter. Deep clean all of floor in all of these areas, paying special attention to areas under and around appliances, prep tables, cook top, etc.
Location: Service counter
|
03/18/2014 | Non-Illness Complaint |
- 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). SPRAY BOTTLES STORED ON AND ABOVE FOOD AND FOOD-RELATED ARTICLES.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. HANDLES OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- 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: FLOOR BENEATH MAKE TABLE COOLER, STOVE AND WALL BEHIND COOK'S LINE.
Location: Cook line
- 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. BOTH DISPLAY SUSHI COOLERS.
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- 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. BOTH DISPLAY SUSHI COOLERS.
Location: Sushi bar
Equipment: Reach in cooler
- Thermometer, provided
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. BOTH DISPLAY SUSHI COOLERS.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TORN GASKET AND BROKEN GLASS. PLEASE REPAIR.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. DISHMACHINE TRAYS.
Location: Dish machine area
- 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.
Equipment: Ice machine
- 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.
Equipment: Cooler drawers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN 3-BAY SINK FAUCET.
Equipment: 3-bay
|
08/08/2013 | Recheck |
- 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). SPRAY BOTTLES STORED ON AND ABOVE FOOD AND FOOD-RELATED ARTICLES.
Location: Kitchen (front)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. HANDLES OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
- 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: FLOOR BENEATH MAKE TABLE COOLER, STOVE AND WALL BEHIND COOK'S LINE.
Location: Cook line
- Thermometer, provided
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. BOTH DISPLAY SUSHI COOLERS.
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- Thermometer, provided
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. BOTH DISPLAY SUSHI COOLERS.
Location: Sushi bar
Equipment: Reach in cooler
- Thermometer, provided
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. BOTH DISPLAY SUSHI COOLERS.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TORN GASKET AND BROKEN GLASS. PLEASE REPAIR.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. DISHMACHINE TRAYS.
Location: Dish machine area
- 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.
Equipment: Ice machine
- 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.
Equipment: Cooler drawers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN 3-BAY SINK FAUCET.
Equipment: 3-bay
|
08/01/2013 | Routine |
- 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. LOGS NOT MAINTAINED. MAINTAIN LOGS FOR RICE AND TEMPURA PRODUCTS.
Location: Sushi bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. MAKE TABLE COOLER, INCLUDING HANDLES; WHITE CONTAINER HOLDING PANS.
Location: Cook line
Equipment: Make table cooler
- 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. NO HOOD CLEANING TAG ON HOOD FROM RECENT CLEANING. PROVIDE.
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE .
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE .
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING RICE WITH LID ON CONTAINER.
Location: Cook line
Equipment: Upright cooler
- 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: Kitchen (back)
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- 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. LID OF ICE MACHINE AND EXTERIOR.
Location: Cook line
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
|
03/29/2013 | Recheck |
- 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. LOGS NOT MAINTAINED. MAINTAIN LOGS FOR RICE AND TEMPURA PRODUCTS.
Location: Sushi bar
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. MAKE TABLE COOLER, INCLUDING HANDLES; WHITE CONTAINER HOLDING PANS.
Location: Cook line
Equipment: Make table cooler
- 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. NO HOOD CLEANING TAG ON HOOD FROM RECENT CLEANING. PROVIDE.
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE .
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE .
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING RICE WITH LID ON CONTAINER.
Location: Cook line
Equipment: Upright cooler
- Thermometer, provided
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: Kitchen (back)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- 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. LID OF ICE MACHINE AND EXTERIOR.
Location: Cook line
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
|
03/21/2013 | Recheck |
- 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. LOGS NOT MAINTAINED. MAINTAIN LOGS FOR RICE AND TEMPURA PRODUCTS.
Location: Sushi bar
- Food contact cleaning frequency
Food contact surface(s) of equipment are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. MAKE TABLE COOLER, INCLUDING HANDLES; WHITE CONTAINER HOLDING PANS.
Location: Cook line
Equipment: Make table cooler
- 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. NO HOOD CLEANING TAG ON HOOD FROM RECENT CLEANING. PROVIDE.
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE.
Location: Cook line
- 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. PLEASE CLEAN CEILING AREA IN REAR AROUND VENT, FLOOR AT COOK'S LINE AND LOWER WALLS NEAR DISHMACHINE.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING RICE WITH LID ON CONTAINER.
Location: Cook line
Equipment: Upright cooler
- Thermometer, provided
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: Kitchen (back)
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. LID OF MAKE TABLE COOLER IS DUCT-TAPED AND IN DISREPAIR. UPRIGHT COOLER HAS LEAK. DO NOT STORE FOOD IN AREA OF LEAK.
Location: Cook line
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN EXTERIORS OF EQUIPMENT.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- 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. LID OF ICE MACHINE AND EXTERIOR.
Location: Cook line
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COOK'S LINE HAND SINK HOT WATER HANDLE CONTINUOUSLY RUNS AND 3-BAY SINK AS WELL. PLEASE REPAIR.
Location: Dish machine area
Equipment: 3-bay
|
03/13/2013 | 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. PLEASE REMOVE POTENTIALLY HAZARDOUS FOOD FROM COOLER AND REPAIR IF NEEDED.
Location: Sushi bar
Equipment: Reach in cooler
- 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). PLEASE REMOVE WINDEX FROM ABOVE FOOD BUCKETS AND SCRUBBING BUBBLES FROM ON TOP OF THE DISHMACHINE.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. KNIVES STORED BETWEEN EQUIPMENT. DISCONTINUE PRACTICE
Location: Kitchen (back)
- 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. PLEASE CLEAN WALL AREA BY DISHMACHINE AND FLOOR AS APPLICABLE BY COOK'S LINE.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING RICE WITH LID ON. PLEASE REMOVE LID.
Location: Kitchen
Equipment: Upright cooler
- Thermometer, provided
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. PLEASE PROVIDE IN ALL COOLERS.
Location: Kitchen
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TAPED LID OF MAKE TABLE COOLER; PLEASE ENSURE SUSHI BAR COOLER IS FUNCTIONAL.
Location: Kitchen (back)
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. COOLER DRAWERS, HANDLES OF EQUIPMENT, ETC...
Location: Cook line
Equipment: Cooler drawers
|
11/27/2012 | 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. PLEASE REMOVE POTENTIALLY HAZARDOUS FOOD FROM COOLER AND REPAIR IF NEEDED.
Location: Sushi bar
Equipment: Reach in cooler
- 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). PLEASE REMOVE WINDEX FROM ABOVE FOOD BUCKETS AND SCRUBBING BUBBLES FROM ON TOP OF THE DISHMACHINE.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location. KNIVES STORED BETWEEN EQUIPMENT. DISCONTINUE PRACTICE
Location: Kitchen (back)
- 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. PLEASE CLEAN WALL AREA BY DISHMACHINE AND FLOOR AS APPLICABLE BY COOK'S LINE.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING RICE WITH LID ON. PLEASE REMOVE LID.
Location: Kitchen
Equipment: Upright cooler
- Thermometer, provided
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. PLEASE PROVIDE IN ALL COOLERS.
Location: Kitchen
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. TAPED LID OF MAKE TABLE COOLER; PLEASE ENSURE SUSHI BAR COOLER IS FUNCTIONAL.
Location: Kitchen (back)
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-SEAL ALL SINKS TO WALL WITH SILICONE SEALER, AS APPLICABLE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. COOLER DRAWERS, HANDLES OF EQUIPMENT, ETC...
Location: Cook line
Equipment: Cooler drawers
|
11/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Location: Kitchen
Equipment: Ice machine
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Small deep fry units on work table, not under the hood.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: When using deep fry units, keep them under the hood as required.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Kitchen
- Equipment repair
Equipment in need of repair. (Cracked/broken glass on door of up right cooler in kitchen)
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Upright cooler
|
08/03/2012 | 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: Make sure to store containers of cut vegetables in ice and not just on top of ice to hold foods at 41 F or less. Corrected during inspection
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean interior splash guard of ice machine. Corrected during inspection
Location: Kitchen
Equipment: Ice machine
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Be sure to use single service hand towels at hand sink, not cloth towels for hand washing. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Ventilation provided
Small deep fry units on work table, not under the hood.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: When using deep fry units, keep them under the hood as required.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area under hood next to stove unit.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping towel on work table in kitchen. Corrected during inspection
Location: Kitchen
- Equipment repair
Equipment in need of repair. (Cracked/broken glass on door of up right cooler in kitchen)
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen
Equipment: Upright cooler
|
07/27/2012 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
CO2 tanks unrestrained.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: (Obtain a pH meter or pH test stripps to monitor acidity level of cooked rice at sushi bar)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Prep area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Location: Kitchen
Equipment: Metal shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Location: Sushi bar
Equipment: Metal shelving
- 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: Pickled ginger containers stored on the floor in dry storage area near mop sink.
Location: Dry storage
|
03/12/2012 | Recheck |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Indoor air (corrected)
Indoor air contaminates present. Corrected... Small fryer units on table in kitchen is under a ventilation hood at this time.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. (Corrected: Containers of food are setting in ice)
Location: Prep area
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable. (Single service mayonnaise containers reused)
Comments: Do not reuse single service containers.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Sushi bar
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Replace broken thermometer in the sushi bar display cooler. (Obtain a pH meter or pH test stripps to monitor acidity level of cooked rice at sushi bar)
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Knives stored in the gap between cold top and prep table. Store on a clean surface or in a knife rack.
Comments: Corrected during inspection
Location: Prep area
- Pests/rodents removed (corrected)
Dead pests not removed. (Light guard in sushi bar)
Location: Sushi bar
- Walls, floors, etc/soiled (corrected)
Physical structure, , floors, soiled.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Do not use aluminum foil to line storage shelving. Remove aluminum foil.
Location: Kitchen
Equipment: Metal shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Do not use aluminum foil to line storage shelving. Remove aluminum foil.
Location: Sushi bar
Equipment: Metal shelving
- 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: Pickled ginger containers stored on the floor in dry storage area near mop sink.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: I
Location: Sushi bar
|
02/10/2012 | Recheck |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Indoor air
Indoor air contaminates present. Small fryer units on table in kitchen not under a ventilation hood.
Correction: Indoor air contaminates may not present a health and/or safety hazard.
Comments: Keep and use fryers under the ventilation hood so that smoke, fumes, and vapors are properly vented out of the establishment.
- 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: Container of cut lettuce setting on ice. Corrected during inspection... Container moved to a reach in cooler unit. Make sure containers are in ice when ice is used to cool foods, not just setting on the ice.
Location: Prep area
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable. (Single service mayonnaise containers reused)
Correction: Multi use food contact surfaces shall be smooth, non porous, and easily cleanable. Obtain approved containers.
Comments: Do not reuse single service containers.
Location: Kitchen
- 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: Container of eggs stored above other foods in the upright cooler unit. Corrected during inspection. Raw eggs moved to lowest shelf in the upright cooler.
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage (corrected on site)
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: Container observed in sushi bar hand sink. Corrected during inspection. Container moved to a suitable location.
Location: Sushi bar
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Replace broken thermometer in the sushi bar display cooler.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Knives stored in the gap between cold top and prep table. Store on a clean surface or in a knife rack.
Location: Prep area
- Pests/rodents removed
Dead pests not removed. (Light guard in sushi bar)
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Location: Sushi bar
- Walls, floors, etc/soiled
Physical structure, , floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor around grease trap.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Do not use aluminum foil to line storage shelving. Remove aluminum foil.
Location: Kitchen
Equipment: Metal shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Do not use aluminum foil to line storage shelving. Remove aluminum foil.
Location: Sushi bar
Equipment: Metal shelving
- 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: Pickled ginger containers stored on the floor in dry storage area near mop sink.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Use hand soap for hand washing instead of dish washing detergent.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee using a container of detergent water in prep area to rinse off hands... Corrected during inspection
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: Invert spoons in sushi bar so handles are upright.
Location: Sushi bar
|
02/03/2012 | Routine |
Restaurant representatives - add corrected or new information about BISTRO CHOPSTIX, 251 N ILLINOIS ST, Indianapolis, IN »