- 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: IN-PLACE SANITIZER BUCKET AT BACK KITCHEN UNDER 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT RESTROOM HANDSINK FAUCET BASE WHEN WATER IS RUNNING.
Location: Restroom
Equipment: Hand sink
|
05/14/2014 | Routine |
- 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Equipment: 3-bay
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation provided (corrected)
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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
Location: Kitchen
- Ventilation provided (corrected)
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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
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.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Kitchen (back)
Equipment: Steam table
|
10/24/2013 | 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
Location: Kitchen
- 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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
Location: Cook line
- Thermometer, provided (corrected on site)
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
Equipment: Cooler/freezer combo
- Thermometer, provided (corrected on site)
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: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Kitchen (back)
Equipment: Steam table
|
10/17/2013 | 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK EXCEEDING 100PPM FOR CHLORINE AND SANITIZER BUCKET LOCATED BY HANDSINK IS BELOW50 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEASTEVERY 2 HOURS.
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
Location: Kitchen
- 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: FIRE SUPPRESSION SYSTEM CURRENTLY RED-TAGGED AS A DEFICENCYTHROUGH 360 (LAST INSPECTED IN OCT OF 2013).MANAGER STATED THAT 360 PROFESSIONAL SERVICES IS CURRENTLYSCHEDULED TO COME OUT TO MAKE CORRECTIONS AT FIRE SUPPRESSIONSYSTEM.PROVIDE DOCUMENTED INVOICE/WORK ORDER OF CORRECTIONS ONRECHECK INSPECTION DATE.
Location: Cook line
- Thermometer, provided (corrected on site)
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
Equipment: Cooler/freezer combo
- Thermometer, provided (corrected on site)
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: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER AND ATSHELVING BELOW KITCHEN STEAM TABLE WHERE NEEDED.
Location: Kitchen (back)
Equipment: Steam table
|
10/10/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELETS--REMOVE.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF BACK KITCHEN DOOR TO ENSURE NO OPENINGS/GAPS AT THE BOTTOM OF DOOR.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND PAPER TOWEL LINING FROM KITCHEN DRY FOOD STORAGE SHELVING. LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND PAPER TOWEL LINING FROM KITCHEN DRY FOOD STORAGE SHELVING. LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Ventilation provided (corrected)
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: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN FEB 2012)
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR FILTERS.(MANAGER STATED THAT PROFESSIONAL SERVICE PROVIDER WILL SERVICE IN MAY OF 2013)
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR FILTERS.(MANAGER STATED THAT PROFESSIONAL SERVICE PROVIDER WILL SERVICE IN MAY OF 2013)
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED/CRACKED FLOOR TILES WHERE NEEDED AT KITCHEN FLOORS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PAINT HAS BEEN PURCHASEDREPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
04/23/2013 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELETS--REMOVE.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF BACK KITCHEN DOOR TO ENSURE NO OPENINGS/GAPS AT THE BOTTOM OF DOOR.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND PAPER TOWEL LINING FROM KITCHEN DRY FOOD STORAGE SHELVING. LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND PAPER TOWEL LINING FROM KITCHEN DRY FOOD STORAGE SHELVING. LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: HAVE FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN FEB 2012)
Location: Kitchen
- 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.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR FILTERS.(MANAGER STATED THAT PROFESSIONAL SERVICE PROVIDER WILL SERVICE IN MAY OF 2013)
Location: Kitchen
- 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.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR FILTERS.(MANAGER STATED THAT PROFESSIONAL SERVICE PROVIDER WILL SERVICE IN MAY OF 2013)
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE DAMAGED/CRACKED FLOOR TILES WHERE NEEDED AT KITCHEN FLOORS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
04/11/2013 | 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: BAKED CHICKEN AT 127 F AT KITCHEN HOT-HOLDING STEAM TABLE; MAINTAIN AT 135 F OR GREATER.
Location: Kitchen
Equipment: Steam table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FRYERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Deep fryer
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING IN WALK-IN-COOLER.
Location: Walk-in cooler
- Ventilation provided (corrected)
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: FIRE-EXTINGUISHERS NEED TO BE UPDATED, SERVICED AND RE-TAGGED PROPERLY BY SERVICE PROVIDER.(LAST TAGGED IN JULY OF 2012)--INVOICE WAS PROVIDED BY MANAGER SHOWING RECENT SERVICES FROM FIRE SAFETY ON 9/10/12; FIRE SAFETY IS IN PROGRESS OF COMING OUT TO RE-TAG ALL ESTABLISHMENT FIRE-EXTINGUISHERS THIS MONTH (OCTOBER 2012).
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND HOOD SYSTEM INTERIOR SURFACES & FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND HOOD SYSTEM INTERIOR SURFACES & FILTERS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED IN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
10/10/2012 | 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: BAKED CHICKEN AT 127 F AT KITCHEN HOT-HOLDING STEAM TABLE; MAINTAIN AT 135 F OR GREATER.
Location: Kitchen
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FRYERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Deep fryer
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING IN WALK-IN-COOLER.
Location: Walk-in cooler
- 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: FIRE-EXTINGUISHERS NEED TO BE UPDATED, SERVICED AND RE-TAGGED PROPERLY BY SERVICE PROVIDER.(LAST TAGGED IN JULY OF 2012)--INVOICE WAS PROVIDED BY MANAGER SHOWING RECENT SERVICES FROM FIRE SAFETY ON 9/10/12; FIRE SAFETY IS IN PROGRESS OF COMING OUT TO RE-TAG ALL ESTABLISHMENT FIRE-EXTINGUISHERS THIS MONTH (OCTOBER 2012).
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND HOOD SYSTEM INTERIOR SURFACES & FILTERS.
Location: Kitchen
- 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND HOOD SYSTEM INTERIOR SURFACES & FILTERS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED IN WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
|
10/03/2012 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- 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: MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F (CURRENTLY AT 130 F); REPAIR OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Hand sink
- 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: MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F (CURRENTLY AT 130 F); REPAIR OR ADJUST PROPERLY.
Location: Restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
|
03/23/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- 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: MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F (CURRENTLY AT 130 F); REPAIR OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Hand sink
- 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: MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F (CURRENTLY AT 130 F); REPAIR OR ADJUST PROPERLY.
Location: Restroom
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
|
03/15/2012 | Routine |
Restaurant representatives - add corrected or new information about DEE GUSTO'S, 1430 W WASHINGTON ST, Indianapolis, IN »