- 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.
Comments: Cooling foods at room temperature. Discontinue. Cool foods in walk in cooler. CORRECTED
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10/29/2014 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Eating in kitchen. Discontinue. Eat in approved area. CORRECTED
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on front hand sink. Store in sanitizer solution. CORRECTED
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1/2 jug scoop. Discontinue. Use NSF approved equipment. CORRECTED
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05/01/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked egg rolls at room temperature. Hold at 135 deg F or above. Or may refrigerate before second cook to serve.
- 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: 1. Cooked rice at room temperature at 66 deg F. Hold at 41 deg F or below. Disposed of2. Cooked pasta at room temperature. Keep at 41 deg F or below. Cool in walk in cooler after cooking.3. Raw pork and raw chicken at room temperature. Do not thaw at room temperature. Cook or refrigerate foods after prep.
- 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 meat and raw eggs over cooked foods and produce in walk in cooler. Store raw meat and raw eggs below cooked foods, produce and ready to eat foods.
- 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: No bleach reading at sanitizer. Change frequently enough to maintain bleach at 50-100 ppm
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Re-using 1/2 of jug containers. Discontinue. 2. Re-using number 10 cans. Discontinue. Dispose of after original content used.3. Make sure all containers holding foods are food grade. Do not place open foods in grocery bags.4. Re-using old egg crates. Dsicontinue. Dispose of after eggs are used.
- 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: Boxes of single service items on floor in stock room. Store 6 inches off the floor.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters through out. Store in sanitizer solution.
- Wiping cloth(s) / separate cloth(s) (corrected)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Use separate sanitizer bucket and cloth for raw meats.
- 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: Boxes of food on floor in stock room. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water not working at 2 bay sink. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wooden dunage rack from walk in cooler. Provide heavy plastic or metal dunage racks.
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12/05/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked egg rolls at room temperature. Hold at 135 deg F or above. Or may refrigerate before second cook to serve.
- 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: 1. Cooked rice at room temperature at 66 deg F. Hold at 41 deg F or below. Disposed of2. Cooked pasta at room temperature. Keep at 41 deg F or below. Cool in walk in cooler after cooking.3. Raw pork and raw chicken at room temperature. Do not thaw at room temperature. Cook or refrigerate foods after prep.
- 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 meat and raw eggs over cooked foods and produce in walk in cooler. Store raw meat and raw eggs below cooked foods, produce and ready to eat foods.
- 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: No bleach reading at sanitizer. Change frequently enough to maintain bleach at 50-100 ppm
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Re-using 1/2 of jug containers. Discontinue. 2. Re-using number 10 cans. Discontinue. Dispose of after original content used.3. Make sure all containers holding foods are food grade. Do not place open foods in grocery bags.4. Re-using old egg crates. Dsicontinue. Dispose of after eggs are used.
- 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: Boxes of single service items on floor in stock room. Store 6 inches off the floor.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counters through out. Store in sanitizer solution.
- Wiping cloth(s) / separate cloth(s)
Wiping cloth(s) used improperly.
Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes.
Comments: Use separate sanitizer bucket and cloth for raw meats.
- 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: Boxes of food on floor in stock room. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water not working at 2 bay sink. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove wooden dunage rack from walk in cooler. Provide heavy plastic or metal dunage racks.
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11/26/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken and fried rice at room temperature. Discontinue. Store at 135 deg F or above. May cool and store in refrigeration at 41 deg F or below. Note: Placed into walk in cooler. CORRECTED
Location: Kitchen
- 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 chicken over cooked rice and raw eggs over fruit. Store raw eggs and raw meat below ready to eat foods, cooked foods, and produce.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing dishes in 2 bay prep sink. Discontinue. Clean and sanitize sink and use only for food prep.
Location: Kitchen
- 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: Sponge at back hand sink. Remove. Clothe towel on front hand sink. Remove. Do not place anything in or on hand sinks.Use hand sinks for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Washing dishes in 2 bay prep sink without sanitizing. Wash all dishes at three bay sink. Sanitize and air dry all dishes.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Fried shrimp in cardboard box lid. Discontinue. Shrimp disposed of at time of inspection. Do not re-use cardboard boxes for food prep.2. Re-using old egg crate containers. Discontinue. Dispose of after original product is used. 3. Trash bag around produce box. Discontinue. Use food grade bag.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution. Set up bleach water bucket for cleaning before starting food preparation. * Use separate bleach water bucket and towels to clean up after raw meats.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Condensate dripping from walk in cooler drain line. Repair. Do not store food below drip.
Location: Kitchen
- 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: Food in boxes on floor of walk in cooler. Store 6 inches off the floor. CORRECTED
Location: Walk-in cooler
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Re-using number 10 cans and jug containers cut in half. Discontinue. Dispose after after original product is used.
Location: Kitchen
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07/24/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked chicken and fried rice at room temperature. Discontinue. Store at 135 deg F or above. May cool and store in refrigeration at 41 deg F or below. Note: Placed into walk in cooler. CORRECTED
Location: Kitchen
- 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 chicken over cooked rice and raw eggs over fruit. Store raw eggs and raw meat below ready to eat foods, cooked foods, and produce.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing dishes in 2 bay prep sink. Discontinue. Clean and sanitize sink and use only for food prep.
Location: Kitchen
- 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 hand washing.
Comments: Sponge at back hand sink. Remove. Clothe towel on front hand sink. Remove. Do not place anything in or on hand sinks.Use hand sinks for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Washing dishes in 2 bay prep sink without sanitizing. Wash all dishes at three bay sink. Sanitize and air dry all dishes.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Fried shrimp in cardboard box lid. Discontinue. Shrimp disposed of at time of inspection. Do not re-use cardboard boxes for food prep.2. Re-using old egg crate containers. Discontinue. Dispose of after original product is used. 3. Trash bag around produce box. Discontinue. Use food grade bag.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution. Set up bleach water bucket for cleaning before starting food preparation. * Use separate bleach water bucket and towels to clean up after raw meats.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Condensate dripping from walk in cooler drain line. Repair. Do not store food below drip.
Location: Kitchen
- Food storage (corrected on site)
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: Food in boxes on floor of walk in cooler. Store 6 inches off the floor. CORRECTED
Location: Walk-in cooler
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Re-using number 10 cans and jug containers cut in half. Discontinue. Dispose after after original product is used.
Location: Kitchen
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07/17/2013 | Routine |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLEASE REMOVE WOOD STAND NEAR THREE BAY SINK.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Condensate dripping from line. Please assess.
Location: Walk-in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- No test kit (corrected)
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.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Back room
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06/21/2013 | Pre-Licensing Recheck |
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLEASE REMOVE WOOD STAND NEAR THREE BAY SINK.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Condensate dripping from line. Please assess.
Location: Walk-in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Emp restroom
- 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.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Back room
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06/18/2013 | Pre-Licensing |
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