- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE PROVIDE A THERMOMETER IN REACH IN COOLER AND ENSURE THAT IT IS ALWAYS EASILY VISIBLE
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH MAKE TABLE COOLER LID
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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01/31/2014 | Recheck |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE PROVIDE A THERMOMETER IN REACH IN COOLER AND ENSURE THAT IT IS ALWAYS EASILY VISIBLE
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN UNDERNEATH MAKE TABLE COOLER LID
Location: Kitchen
Equipment: Make table cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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01/24/2014 | 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: FOOD TEMPERATURES IN REACH IN AND UPRIGHT COOLER WERE ABOVE 41 DEGREES F. PLEASE STORE FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Upright 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: FOOD TEMPERATURES IN REACH IN AND UPRIGHT COOLER WERE ABOVE 41 DEGREES F. PLEASE STORE FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE HANDLED A LOAF OF BREAD WITH BARE HANDS.Corrected on site.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PAIR OF EYEGLASSES ON PREP COUNTER BY SLICER. PLEASE KEEP PERSONAL ITEMS SEPARATE FROM FOOD PREPARATION AREAS
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS FOR THE HANDSINK BY THE DESSERT COOLERS
Location: Service counter
|
07/25/2013 | 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: FOOD TEMPERATURES IN REACH IN AND UPRIGHT COOLER WERE ABOVE 41 DEGREES F. PLEASE STORE FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Upright cooler
- 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: FOOD TEMPERATURES IN REACH IN AND UPRIGHT COOLER WERE ABOVE 41 DEGREES F. PLEASE STORE FOOD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OBSERVED EMPLOYEE HANDLED A LOAF OF BREAD WITH BARE HANDS.Corrected on site.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PAIR OF EYEGLASSES ON PREP COUNTER BY SLICER. PLEASE KEEP PERSONAL ITEMS SEPARATE FROM FOOD PREPARATION AREAS
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PLEASE PROVIDE PAPER TOWELS FOR THE HANDSINK BY THE DESSERT COOLERS
Location: Service counter
|
07/17/2013 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT STORE PERSONAL DRINKS ON PREP TABLES
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE ICE SCOOP EITHER IN ICE WITH THE HANDLE UP, OR IN A CLEAN AND SANITIZED CONTAINER
Location: Wait staff area
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01/18/2013 | 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: DELI MEAT ON COLD TOP AT 65 DEGREES F. STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE BEVERAGE STORED ON WIRE SHELF ABOVE FOOD AND EQUIPMENT. PLEASE STORE BELOW OR SEPARATE.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE DO NOT STORE ICE SCOOPS ON CLOTH TOWELS. PLEASE STORE IN A CLEAN AND SANITIZED CONTAINER OR IN THE ICE WITH THE HANDLE OUT
Location: Dining room
|
08/01/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DELI MEAT ON COLD TOP AT 65 DEGREES F. STORE AT 41 OR BELOW
Location: Kitchen
Equipment: Make table cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE BEVERAGE STORED ON WIRE SHELF ABOVE FOOD AND EQUIPMENT. PLEASE STORE BELOW OR SEPARATE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE DO NOT STORE ICE SCOOPS ON CLOTH TOWELS. PLEASE STORE IN A CLEAN AND SANITIZED CONTAINER OR IN THE ICE WITH THE HANDLE OUT
Location: Dining room
|
07/24/2012 | 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Cold top
- 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Make table 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Upright 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT KEEP EMPLOYEE DRINKS ON PREP TABLES, KEEP ON LOWER SHELVES OR SEPARATE FROM FOOD STORAGE AND PREP AREAS. ALSO, PLEASE USE CONTAINERS WITH LIDS AND STRAWS FOR EMPLOYEE DRINKS
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
|
01/12/2012 | 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Cold top
- 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Make table cooler
- 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Upright cooler
- 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: SEVERAL COOLERS WERE FOUND WITH FOOD AT TEMPERATURES OF ABOVE 41 DEGREES F. THESE INCLUDE: THE COLD TOP, MAKE TABLE COOLER, UPRIGHT COOLER NEXT TO THE MAKE TABLE, AND THE SMALL REACH-IN COOLER ACCROSS FROM THE COOK LINE. COOLERS SHOULD BE CAPABLE OF HOLDING FOOD AT 41 DEGREES F OR BELOW EVEN DURING BUSY TIMES.OWNER STATED THAT THE UNITS WILL BE CLEANED AND GASKETS WILL BE REPLACED ON THE MAKE TABLE & UPRIGHT THIS MONTH
Equipment: Reach in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PLEASE DO NOT KEEP EMPLOYEE DRINKS ON PREP TABLES, KEEP ON LOWER SHELVES OR SEPARATE FROM FOOD STORAGE AND PREP AREAS. ALSO, PLEASE USE CONTAINERS WITH LIDS AND STRAWS FOR EMPLOYEE DRINKS
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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01/05/2012 | Routine |
Restaurant representatives - add corrected or new information about DUFOUR'S IN IRVINGTON, 5648 E WASHINGTON ST, Indianapolis, IN »