- 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.REPLACE THERMOMETER IN PREP. COOLER.
Location: Cook line
Equipment: Prep Top Cooler
|
04/18/2014 | Routine |
- 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: BLEACH WATER WAS RE--MIXED -- OK'D. USE 1 TBSP. BLEACH PER GAL. WATER. --- FOR WIPING CLOTHS.
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.PLACE A THERMOMETER IN THE NEW PREP. COOLER.
Location: Cook line
|
04/18/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FRYER AREA COOLER MIDDLE DOOR GASKET AND KEEP WATER FROM COLLECTING IN THE BOTTOM AREA.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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 Shand wSUas.hing.
Comments: USE THE ONE COMPARTMENT SINK IN KITCHEN AREA FOR A HAND SINK. SUPPLY SOAP AND PAPER TOWELS.
Location: Kitchen
Equipment: Hand 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: SANITIZER (BLEACH) WATER SHOULD BE SET UP FOR WIPING CLOTHS.
Location: Kitchen
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN A BAG OF SUGAR USE A CUP OR SCOOP WITH HANDLE (REPLACE STYROFOAM CUP).
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: OPEN BOX OF PAPER FOOD TRAYS ON STORE ROOM FLOOR. KEEP 6" OR MORE OFF FLOOR.
Location: Back room
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL AROUND AN ELECTRICAL CONDUIT WHERE IT GOES THROUGH A STORE ROOM WALL
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE 2 MIDDLE WALK--IN COOLER SHELVES ON THE LEFT SIDE.2) CLEAN THE INSIDE SURFACE OF THE WALK--IN COOLER DOOR AROUND THE HANDLE AREA.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
10/17/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FRYER AREA COOLER MIDDLE DOOR GASKET AND KEEP WATER FROM COLLECTING IN THE BOTTOM AREA.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than Shand wSUas.hing.
Comments: USE THE ONE COMPARTMENT SINK IN KITCHEN AREA FOR A HAND SINK. SUPPLY SOAP AND PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER (BLEACH) WATER SHOULD BE SET UP FOR WIPING CLOTHS.
Location: Kitchen
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: IN A BAG OF SUGAR USE A CUP OR SCOOP WITH HANDLE (REPLACE STYROFOAM CUP).
- 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: OPEN BOX OF PAPER FOOD TRAYS ON STORE ROOM FLOOR. KEEP 6" OR MORE OFF FLOOR.
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL AROUND AN ELECTRICAL CONDUIT WHERE IT GOES THROUGH A STORE ROOM WALL
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE 2 MIDDLE WALK--IN COOLER SHELVES ON THE LEFT SIDE.2) CLEAN THE INSIDE SURFACE OF THE WALK--IN COOLER DOOR AROUND THE HANDLE AREA.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
10/10/2013 | Routine |
| No violation noted during this evaluation. | 08/07/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 08/07/2013 | Non-Illness Complaint |
- 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: WALK--IN COOLER MEASURED BETWEEN 44 AND 48 DEGREES. KEEP AT OR BELOW 41 F.
Location: Walk-in cooler
- Thermometer durability (corrected)
Thermometer(s) are not durable.
Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.THERMOMETER IN 3--DOOR REACH--IN COOLER BROKEN -- REPLACE AS NEEDED.
- 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 BLEACH WATER FOR WIPING CLOTHS.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: RETURN MOIST WIPING CLOTHS TO CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: RETURN MOIST WIPING CLOTHS TO CONTAINER OF BLEACH WATER BETWEEN USE.
- Mop sink (corrected)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: CLEAR THE MOP SINK DRAIN --- CORRECTED ON SITE -- OK.
Location: Kitchen
Equipment: Mop sink
|
03/12/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK--IN COOLER MEASURED BETWEEN 44 AND 48 DEGREES. KEEP AT OR BELOW 41 F.
Location: Walk-in cooler
- Thermometer durability
Thermometer(s) are not durable.
Correction: Thermometer(s) may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating, such as candy thermometers, may be used.THERMOMETER IN 3--DOOR REACH--IN COOLER BROKEN -- REPLACE AS NEEDED.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. --- THE CUTTING BOARD STORED ON 3--BAY SINK FAUCET.
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 BLEACH WATER FOR WIPING CLOTHS.
Location: Cook line
- 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: AN OPEN BOX OF FOAM BOWL'S SHOULD BE STORED 6" OR MORE OFF STORE ROOM FLOOR.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: RETURN MOIST WIPING CLOTHS TO CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Cook line
- Mop sink (corrected on site)
No available mop sink.
Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
Comments: CLEAR THE MOP SINK DRAIN --- CORRECTED ON SITE -- OK.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.1) CLEAN THE 3--BAY SINK FAUCET HANDLES AND SPRAY ARM FIXTURE.2) CLEAN RUST FROM THE MIDDLE SHELF ON LEFT SIDE OF THE FRYER.
Location: Three bay area
|
03/05/2013 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL 2 LARGE BULK BARRELLS (AS FOR FLOUR, ETC.).
Location: Back room
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: AT LEAST ONE LARGE BLACK PLASTIC STORAGE BARRELL WITH BREAD CRUM MIX IN IT SHOULD BE REPLACED WITH A BETTER QUALITY (FOOD GRADE) BARRELL.
Location: Back room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN/SANITIZE 3 OF 4 BULK CONTAINER LIDS.
Location: Back room
|
08/31/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE THAT THE ELECTRICITY IS ON AND ALL COOLERS ARE AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- 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: ENSURE THAT THE ELECTRICITY IS ON AND ALL COOLERS ARE AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Walk in cooler
- Toxic material(s) separation (corrected on site)
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).
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN DOES NOT SEEM TO BE WORKING. REPAIR.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR STRUCTURAL DAMAGE CAUSED BY THE FIRE AND WATER.
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: REMOVE WATER FROM THE FLOOR. CLEAN FLOORS/WALLS/CEILINGS
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: REMOVE WATER FROM THE FLOOR. CLEAN FLOORS/WALLS/CEILINGS
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
|
08/09/2012 | Recheck |
- 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: THE IN--PLACE SANITIZER (BLEACH) WATER HAD TO BE REDUCED (USE 1 TBSP.PER GAL. WATER).
Location: Service counter
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USE A SCOOP OR MEASURING CUP WITH HANDLE IN BULK SEASONING CONTAINER.
- 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: STYROFOAM CARRY--OUT CONTAINERS SHOULD BE 6" OR MORE OFF THE FLOOR.
Location: Cook line
|
02/24/2012 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED INTERIOR OF REACH IN COOLER AND THE DOOR HANDLE OF WALK IN COOLER.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED INTERIOR OF REACH IN COOLER AND THE DOOR HANDLE OF WALK IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Thermometer not calibrated (corrected on site)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. METAL STEM THERMOMETER.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SIDE WALL NEAR OFFICE.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN SOILED FLOOR UNDER REACH IN FREEZER.
Location: Kitchen (front)
- 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.
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Deep fryer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Back room
|
02/15/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED INTERIOR OF REACH IN COOLER AND THE DOOR HANDLE OF WALK IN COOLER.
Location: Kitchen (front)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SOILED INTERIOR OF REACH IN COOLER AND THE DOOR HANDLE OF WALK IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. METAL STEM THERMOMETER.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: SIDE WALL NEAR OFFICE.
Location: Kitchen (front)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN SOILED FLOOR UNDER REACH IN FREEZER.
Location: Kitchen (front)
- 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.
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Deep fryer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Back room
|
02/08/2012 | Routine |
Restaurant representatives - add corrected or new information about CAPTAIN JAY'S FISH AND CHICKEN, 3802 N KENWOOD AVE, Indianapolis, IN »