- 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.
Comments: Find or provide thermometer for right-hand side reach ins under prep top coolers.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: Cook line
Equipment: Hand sink
|
10/24/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business. (When construction finishing work is completed)
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business. (When construction finishing work is completed)
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint, seal or resurface wood wine storage shelving at the bar, so that surface is smooth and easily cleanable.
Location: Bar
Equipment: Wood shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Womens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Mens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Cook line
Equipment: Hand sink
- Floor mounted installation (corrected)
Floor mounted equipment. (Chemical containers at bar and kitchen dishmachine are on the floor)
Correction: Store chemicals at least 6 inches up off the floor.
Comments: Dish machine in kitchen was replaced this morning, chemicals will be up on rack when I return for initial inspection.
Location: Bar
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment. (Chemical containers at bar and kitchen dishmachine are on the floor)
Correction: Store chemicals at least 6 inches up off the floor.
Comments: Dish machine in kitchen was replaced this morning, chemicals will be up on rack when I return for initial inspection.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business. (When construction finishing work is completed)
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business. (When construction finishing work is completed)
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) unapproved.
|
10/01/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business. (When construction finishing work is completed)
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business. (When construction finishing work is completed)
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint, seal or resurface wood wine storage shelving at the bar, so that surface is smooth and easily cleanable.
Location: Bar
Equipment: Wood shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Any equipment in the bar and kitchen that is not movable needs to be sealed or stripped in to eliminate soil traps. Install splash guard at hand sink in the kitchen cook line area.
Location: Cook line
Equipment: Hand sink
- Floor mounted installation
Floor mounted equipment. (Chemical containers at bar and kitchen dishmachine are on the floor)
Correction: Store chemicals at least 6 inches up off the floor.
Location: Bar
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment. (Chemical containers at bar and kitchen dishmachine are on the floor)
Correction: Store chemicals at least 6 inches up off the floor.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business. (When construction finishing work is completed)
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business. (When construction finishing work is completed)
Location: Kitchen
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) unapproved.
|
09/22/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up of kitchen and bar area prior to opening for business.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Complete equipment installation in kitchen and bar area as needed. Install a splash guard on hand sink located in kitchen near cook line to protect open food in cold food condiment containers on cold top/refrigeration unit located next to hand sink.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Complete equipment installation in kitchen and bar area as needed. Install a splash guard on hand sink located in kitchen near cook line to protect open food in cold food condiment containers on cold top/refrigeration unit located next to hand sink.
Location: Mens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Complete equipment installation in kitchen and bar area as needed. Install a splash guard on hand sink located in kitchen near cook line to protect open food in cold food condiment containers on cold top/refrigeration unit located next to hand sink.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Complete equipment installation in kitchen and bar area as needed. Install a splash guard on hand sink located in kitchen near cook line to protect open food in cold food condiment containers on cold top/refrigeration unit located next to hand sink.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Complete finishing work in both public toilet facilities including sealing equipment to walls to eliminate openings between equipment and wall surfaces. Complete equipment installation in kitchen and bar area as needed. Install a splash guard on hand sink located in kitchen near cook line to protect open food in cold food condiment containers on cold top/refrigeration unit located next to hand sink.
Location: Cook line
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Do final clean up in bar and kitchen prior to opening for business.
Location: Kitchen
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Remove soap dispenser and hand towel dispenser from 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Obtain final approval from fire department for kitchen hood system. Recheck/follow up inspection is scheduled for Monday (9/22/14) at 10:00am.
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09/19/2014 | Pre-Licensing |
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