- 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: 1. OBSERVED ICE IN HAND SINK IN SERVICE COUNTER AREA.DO NOT DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
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06/23/2014 | Recheck |
- 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: 1. OBSERVED ICE IN HAND SINK IN SERVICE COUNTER AREA.DO NOT DUMP ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST TAGGED IN APRIL 2013.SHOULD BE TAGGED AND INSPECTED EVERY 6 MONTHS. SCHEDULE.
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06/16/2014 | 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: 1. Thermometer in reach-in cooler read 50 F. Air temperature in cooler measured 50 F. Hard-boiled egg measured 54 F. Cottage cheese measured 48 F. Ensure all potentially hazardous food being held cold are kept at 41 F or colder.
Location: Service counter
Equipment: Reach 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: Quat sanitizer for dish machine read 0 ppm and tube does not appear to be dispensing sanitizer. Repair accordingly to ensure sanitizer concentration of 200 ppm.**ALL WAREWASHING MUST BE DONE IN 3 BAY SINK UNTIL DISH MACHINE IS REPAIRED**
Location: Dish machine area
Equipment: Dishmachine
- 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 ground beef stored on same tray as raw bacon and raw pork. Can be stored on same shelf if placed in separate trays to prevent cross-contamination.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Greens stored inside grocery bag in walk-in cooler. Use only approved food grade bags and containers for direct food contact.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Exhaust system due for routine cleaning in February 2013. Should be cleaned every 6 months.Schedule exhaust cleaning.SEPTEMBER 16:SCHEDULED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape around sanitizer tube leading to dish machine well. Remove duct tape and repair or replace tubing.SEPTEMBER 16:1. TUBE IS ON ORDER.
Location: Dish machine area
Equipment: Dishmachine
- 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: Several containers of food items stored uncovered in walk-in cooler, possibly cooling from previous day. Ensure all foods are covered or have lids unless actively cooling.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Rust accumulating on top of garbage disposal. 2. Build-up around detergent tube leading to well of dish machine.Clean the above.
Location: Dish machine area
Equipment: Dishmachine
- 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: Three clean knives stored in between back of prep table and wall. Discontinue behavior, use knife rack or store in clean location.
Location: Prep area
Equipment: Prep table
|
09/16/2013 | 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: 1. Thermometer in reach-in cooler read 50 F. Air temperature in cooler measured 50 F. Hard-boiled egg measured 54 F. Cottage cheese measured 48 F. Ensure all potentially hazardous food being held cold are kept at 41 F or colder.
Location: Service counter
Equipment: Reach in cooler
- 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: Quat sanitizer for dish machine read 0 ppm and tube does not appear to be dispensing sanitizer. Repair accordingly to ensure sanitizer concentration of 200 ppm.**ALL WAREWASHING MUST BE DONE IN 3 BAY SINK UNTIL DISH MACHINE IS REPAIRED**
Location: Dish machine area
Equipment: Dishmachine
- 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 ground beef stored on same tray as raw bacon and raw pork. Can be stored on same shelf if placed in separate trays to prevent cross-contamination.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Greens stored inside grocery bag in walk-in cooler. Use only approved food grade bags and containers for direct food contact.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Exhaust system due for routine cleaning in February 2013. Should be cleaned every 6 months.Schedule exhaust cleaning.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Duct tape around sanitizer tube leading to dish machine well. Remove duct tape and repair or replace tubing.
Location: Dish machine area
Equipment: Dishmachine
- 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: Several containers of food items stored uncovered in walk-in cooler, possibly cooling from previous day. Ensure all foods are covered or have lids unless actively cooling.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Rust accumulating on top of garbage disposal. 2. Build-up around detergent tube leading to well of dish machine.Clean the above.
Location: Dish machine area
Equipment: Dishmachine
- 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: Three clean knives stored in between back of prep table and wall. Discontinue behavior, use knife rack or store in clean location.
Location: Prep area
Equipment: Prep table
|
09/11/2013 | Routine |
| No violation noted during this evaluation. | 02/19/2013 | Routine |
- 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.
Comments: MISSING TEST STRIPS FOR DISH MACHINE.PLEASE PROVIDE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE HANDLE ON THE LID OF THE COLD TOP THAT SERVES AS AN OMELET STATION.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1, OBSERVED SEALING ABSENT AND PEELING FROM THE LOWER RIM OF THE HOOD.2. OBSERVED HAND SINK IN KITCHEN COMING OFF THE WALL.REPAIR SEALING.1-3-13: HAND SINK HAS BEEN RESECURED TO THE WALL. IN PROCESS OF FINDING FIRE RESISTANT CAULKING FOR LOWER RIM OF HOOD.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1, OBSERVED SEALING ABSENT AND PEELING FROM THE LOWER RIM OF THE HOOD.2. OBSERVED HAND SINK IN KITCHEN COMING OFF THE WALL.REPAIR SEALING.1-3-13: HAND SINK HAS BEEN RESECURED TO THE WALL. IN PROCESS OF FINDING FIRE RESISTANT CAULKING FOR LOWER RIM OF HOOD.
Location: Kitchen
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OBSERVED FOOD ITEMS ON SHELVING DIRECTLY ADJACENT TO HAND SINK.PLEASE PROVIDE SPLASH GUARD TO PREVENT CONTAMINATION OF FOOD ITEMS.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OBSERVED HARD WATER SCALING ON THE BASINS IN THE STEAM TABLE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP OF HARD WATER SCALING.
Location: Cook line
Equipment: Steam table
- 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: OBSERVED SLIME MOLD BUILD UP ON INSIDE OF ICE MACHINE..PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING OF THIS AREA.
Location: Kitchen
Equipment: Ice machine
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: REMOVE GAIN, FIRST AID SUPPLIES, AND STAINLESS STEEL CLEANER FROM THE SHELF ABOVE VEGETABLE SINK.DISCONTINUE STORING THESE TYPES OF ITEMS ABOVE VEGETABLE SINK.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OBSERVED UPRIGHT COOLERS NOT IN USE AND STORED IN KITCHEN AREA.PLEASE REMOVE ALL EQUIPMENT THAT IS NOT IN USE OR INTENDED TO BE IN USE.2. OBSERVED BUCKET OF PAINTING SUPPLIES IN THE KITCHEN.PLEASE REMOVE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AREA ABOVE AND AROUND THE SPRAY SINK AND THE MOP SINK IS DISINTIGRATING AND FLAKING.REPAIR TO BE SMOOTH AND EASILY CLEANABLE. SUGGEST PUT UP STAINLESS STEEL OR PLEXIGLASS TO HELP MAINTAIN THE WALL INTEGRITY.1-3-13: PUT UP STAINLESS STEEL SHEETING ON WALL AREA ABOVE THE SPRAY SINK. WORKING ON GETTING STAINELSS STESS SHEETING FITTED FOR WALL AREA AROUND MOP SINK.
Location: Kitchen
|
01/04/2013 | Pre-Licensing Recheck |
- 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: MISSING TEST STRIPS FOR DISH MACHINE.PLEASE PROVIDE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE HANDLE ON THE LID OF THE COLD TOP THAT SERVES AS AN OMELET STATION.
Location: Cook line
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1, OBSERVED SEALING ABSENT AND PEELING FROM THE LOWER RIM OF THE HOOD.2. OBSERVED HAND SINK IN KITCHEN COMING OFF THE WALL.REPAIR SEALING.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1, OBSERVED SEALING ABSENT AND PEELING FROM THE LOWER RIM OF THE HOOD.2. OBSERVED HAND SINK IN KITCHEN COMING OFF THE WALL.REPAIR SEALING.
Location: Kitchen
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: OBSERVED FOOD ITEMS ON SHELVING DIRECTLY ADJACENT TO HAND SINK.PLEASE PROVIDE SPLASH GUARD TO PREVENT CONTAMINATION OF FOOD ITEMS.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OBSERVED HARD WATER SCALING ON THE BASINS IN THE STEAM TABLE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP OF HARD WATER SCALING.
Location: Cook line
Equipment: Steam table
- 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: OBSERVED SLIME MOLD BUILD UP ON INSIDE OF ICE MACHINE..PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING OF THIS AREA.
Location: Kitchen
Equipment: Ice machine
- Toxic storage (Non-Critical) (corrected on site)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: REMOVE GAIN, FIRST AID SUPPLIES, AND STAINLESS STEEL CLEANER FROM THE SHELF ABOVE VEGETABLE SINK.DISCONTINUE STORING THESE TYPES OF ITEMS ABOVE VEGETABLE SINK.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. OBSERVED UPRIGHT COOLERS NOT IN USE AND STORED IN KITCHEN AREA.PLEASE REMOVE ALL EQUIPMENT THAT IS NOT IN USE OR INTENDED TO BE IN USE.2. OBSERVED BUCKET OF PAINTING SUPPLIES IN THE KITCHEN.PLEASE REMOVE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL AREA ABOVE AND AROUND THE SPRAY SINK AND THE MOP SINK IS DISINTIGRATING AND FLAKING.REPAIR TO BE SMOOTH AND EASILY CLEANABLE. SUGGEST PUT UP STAINLESS STEEL OR PLEXIGLASS TO HELP MAINTAIN THE WALL INTEGRITY.
Location: Kitchen
|
12/07/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GRIFFIN'S CAFE, 6325 DIGITAL WAY, Indianapolis, IN »