- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED OVER COLE SLAW AND HOT DOGS. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF NACHO CHEESE DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN REMOVED AND TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILE OVER DISH MACHINE. REPLACE MISSING TILE.
Location: Dish machine area
- 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.
Comments: THERMOMETER MISSING FROM CHEST FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
|
08/27/2014 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED OVER COLE SLAW AND HOT DOGS. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF NACHO CHEESE DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN REMOVED AND TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILE OVER DISH MACHINE. REPLACE MISSING TILE.
Location: Dish machine area
- 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.
Comments: THERMOMETER MISSING FROM CHEST FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
|
08/21/2014 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED OVER COLE SLAW AND HOT DOGS. STORE RAW ANIMAL FOODS BELOW READY TO EAT FOODS.
Location: Back room
Equipment: Reach in cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: CAN OF NACHO CHEESE DENTED ON THE SEAM. DO NOT SERVE FOOD FROM DENTED CANS. CAN REMOVED AND TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MISSING CEILING TILE OVER DISH MACHINE. REPLACE MISSING TILE.
Location: Dish machine area
- 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: THERMOMETER MISSING FROM CHEST FREEZER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT.
Location: Back room
Equipment: Chest freezer
|
08/14/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPEN BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
Equipment: Can opener
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SEAL PIPE UNDERNEATH COLD COP TO PREVENT LEAKING.
Location: Service counter
|
01/31/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPEN BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SEAL PIPE UNDERNEATH COLD COP TO PREVENT LEAKING.
Location: Service counter
|
01/23/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPEN BLADE HEAVILY SOILED.CLEAN AND SANITIZE.
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SEAL PIPE UNDERNEATH COLD COP TO PREVENT LEAKING.
Location: Service counter
|
01/14/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all generic chemical bottle with toxin name
Location: Kitchen
- 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).
Comments: Chemical hanging on single service item shelvingstore chemicals away from food and food contact items
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the following areas/items1. All prep tables2. All fresh lettuce spinners3. Table mounted can opener4. Slicer5. Microwaves
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the following areas/items1. All prep tables2. All fresh lettuce spinners3. Table mounted can opener4. Slicer5. Microwaves
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: Leak under back room hand sink at plumbing elbowrepair
Location: -
Equipment: -
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak under back room hand sink at plumbing elbowrepair
Location: Back room
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Angle or lift drain line under three bay to allow for an air gap10-23Nor done
Location: Cook line
Equipment: 3-bay
- 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: Chest freezer in prep room is not nsf approvedreplace if this unit with NSF approved if it should quit working.
Location: Prep area
Equipment: Chest freezer
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove pressed wood counters in prep roomreplace with stainless or metal shelving
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash cans are soiled.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash cans are soiled.
Location: Prep 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.
Comments: Clean all metal shelving that is sticky and soiledClean out cabinets under soda machine
Location: Back room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean all metal shelving that is sticky and soiledClean out cabinets under soda machine
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide ph test strips for quat
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting to area in back of storage area near three door cooler
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Ceiling tiles on service counter area pitted - replace over time with smooth tilesPROVIDE A DROP CEILING TO BACK ROOM WITH DISHMACHINE AND STORAGEPROVIDE COMMERCIAL QUALITY FLOORING TO BACK ROOM - OR REMOVE CURRENT VINYL AND GLUED AREA TO PAINT AND SEAL CEMENT FLOORProvide FRP or a smooth cleanable surface behind hand sink in back room
Location: Dish machine area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Ceiling tiles on service counter area pitted - replace over time with smooth tilesPROVIDE A DROP CEILING TO BACK ROOM WITH DISHMACHINE AND STORAGEPROVIDE COMMERCIAL QUALITY FLOORING TO BACK ROOM - OR REMOVE CURRENT VINYL AND GLUED AREA TO PAINT AND SEAL CEMENT FLOORProvide FRP or a smooth cleanable surface behind hand sink in back room
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ensure all outlets have covers
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine not reaching 120 degrees at wash temperaure.After 6 times of running it reached only 115 degrees. 10-23In process
Location: Dish machine area
Equipment: Dishmachine
- 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.
Comments: Provide thermometer to coke that will hold milk or juice
Location: Service counter
|
10/23/2013 | Pre-Licensing Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all generic chemical bottle with toxin name
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical hanging on single service item shelvingstore chemicals away from food and food contact items
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the following areas/items1. All prep tables2. All fresh lettuce spinners3. Table mounted can opener4. Slicer5. Microwaves
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize the following areas/items1. All prep tables2. All fresh lettuce spinners3. Table mounted can opener4. Slicer5. Microwaves
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak under back room hand sink at plumbing elbowrepair
Location: -
Equipment: -
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak under back room hand sink at plumbing elbowrepair
Location: Back room
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: Angle or lift drain line under three bay to allow for an air gap
Location: Cook line
Equipment: 3-bay
- 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: Chest freezer in prep room is not nsf approvedreplace if this unit with NSF approved if it should quit working.
Location: Prep area
Equipment: Chest freezer
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Remove pressed wood counters in prep roomreplace with stainless or metal shelving
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash cans are soiled.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Trash cans are soiled.
Location: Prep 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.
Comments: Clean all metal shelving that is sticky and soiledClean out cabinets under soda machine
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 all metal shelving that is sticky and soiledClean out cabinets under soda machine
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide lighting to area in back of storage area near three door cooler
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Ceiling tiles on service counter area pitted - replace over time with smooth tilesPROVIDE A DROP CEILING TO BACK ROOM WITH DISHMACHINE AND STORAGEPROVIDE COMMERCIAL QUALITY FLOORING TO BACK ROOM - OR REMOVE CURRENT VINYL AND GLUED AREA TO PAINT AND SEAL CEMENT FLOORProvide FRP or a smooth cleanable surface behind hand sink in back room
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Ceiling tiles on service counter area pitted - replace over time with smooth tilesPROVIDE A DROP CEILING TO BACK ROOM WITH DISHMACHINE AND STORAGEPROVIDE COMMERCIAL QUALITY FLOORING TO BACK ROOM - OR REMOVE CURRENT VINYL AND GLUED AREA TO PAINT AND SEAL CEMENT FLOORProvide FRP or a smooth cleanable surface behind hand sink in back room
Location: Service counter
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine not reaching 120 degrees at wash temperaure.After 6 times of running it reached only 115 degrees.
Location: Dish machine area
Equipment: Dishmachine
- 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: Provide thermometer to coke that will hold milk or juice
Location: Service counter
|
10/14/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CASEY'S CUSTOM CAFE, 4030 VINCENNES RD, Indianapolis, IN »