- Hand sink improper usage (corrected on site)
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: Dish blocking hand sink from use. Discontinue. Make sure hand sink can always be accessed to wash hands. CORRECTED
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out by three bay sink. Please provide.2. Several cove tiles pushed into wall by walk in cooler. Repair.3. Repair floor in walk in cooler not to gap so it is smooth and easily cleanable and so water will not pool below middle panel.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Light guards soiled in back kitchen. Please clean.
Location: Kitchen (back)
- 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 towel on 3 bay sink. Please store in approved strength sanitizer solution. CORRECTED
Location: Kitchen (back)
- 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: 1. Wood supporting shelf up front by mini prep top cooler. Provide metal or heavy plastic easily cleanable, non absorbent support.2. Plastic wrap supporting shelf in walk in freezer. Remove may use heavy easily cleanable zip tie.
Location: Kitchen (front)
- 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: 1. Wood supporting shelf up front by mini prep top cooler. Provide metal or heavy plastic easily cleanable, non absorbent support.2. Plastic wrap supporting shelf in walk in freezer. Remove may use heavy easily cleanable zip tie.
Location: Kitchen (back)
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07/29/2014 | Routine |
- Eating, drinking, smoking (corrected)
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: Open beverage containers on and near slicer. Provide cups and lids for employee drinks, and do not place them on food contact equipment (slicer). Corrected on site.
Location: Kitchen (back)
- 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: Sanitizer solution in 3 bay showed no sanitizer present. Ensure sanitizer is always used, and that employees use test strips to ensure proper concentration. Corrected on site.
Location: Kitchen (back)
Equipment: 3-bay
- 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 cell phone, etc, stored on slicer. Corrected on site.
Location: Kitchen (back)
- 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: Hood filters clean, but sticker says interior of hood last cleaned in 9/12 and due again in 3/13. Please either provide invoice for recent cleaning at recheck, or schedule cleaning.***RECHECK 10/21: OWNER NOT PRESENT AT TIME OF INSPECTION, SAME STICKER ON EXHAUST HOOD. PLEASE HAVE CURRENT STICKER AND/OR INVOICE FOR ROUTINE EXHAUST HOOD CLEANING AT NEXT REGULAR INSPECTION.
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.
Comments: Store all used towels in sanitizer while not being used, even if they have only been used to wipe clean surfaces. Corrected on site.**RECHECK 10/21: IN-USE TOWELS ON COUNTER BY SMOOTHIE STATION, EMPLOYEE IMMEDIATELY PUT THEM IN SANITIZER. PLEASE ENSURE ALL TOWELS IN USE ARE BEING STORED IN SANITIZER, EVEN IF THEY HAVE ONLY BEEN USED TO WIPE WET SURFACE.
Location: Service counter
- 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: Soil present inside ice machine. Clean interior surfaces of ice machine.
Location: Kitchen
Equipment: Ice machine
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10/21/2013 | Recheck |
- 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: Open beverage containers on and near slicer. Provide cups and lids for employee drinks, and do not place them on food contact equipment (slicer). Corrected on site.
Location: Kitchen (back)
- 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: Sanitizer solution in 3 bay showed no sanitizer present. Ensure sanitizer is always used, and that employees use test strips to ensure proper concentration. Corrected on site.
Location: Kitchen (back)
Equipment: 3-bay
- 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: Employee cell phone, etc, stored on slicer. Corrected on site.
Location: Kitchen (back)
- 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: Hood filters clean, but sticker says interior of hood last cleaned in 9/12 and due again in 3/13. Please either provide invoice for recent cleaning at recheck, or schedule cleaning.
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.
Comments: Store all used towels in sanitizer while not being used, even if they have only been used to wipe clean surfaces. Corrected on site.
Location: Service counter
- 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: Soil present inside ice machine. Clean interior surfaces of ice machine.
Location: Kitchen
Equipment: Ice machine
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10/10/2013 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNS FOR PERSON IN CHARGE.
- Toxic material(s) separation (corrected on site)
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). CHEMICALS STORED WITH CONTAINERS. REMOVE.
Location: Kitchen (back)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. WALK IN COOLER FLOOR IN DISREPAIR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE BUILD-UP. PLEASE ASSESS FUNCTION.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. WHITE WOOD SHELVING IN FRONT - PLEASE CLEAN. ALSO REMOVE THE WOOD PIECES HOLDING THE SHELF UP.
Location: Kitchen (front)
Equipment: Wood shelving
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02/26/2013 | Routine |
- Eating, drinking, smoking (corrected)
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. OPEN EMPLOYEE NDRINK CUPS ON PREP TOP BY SLICER. USE LIDS AND STRAWS/SPRILL RESISTANT CUPS.
Location: Kitchen (back)
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- 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. HOOD NOT TAGGED FOR UPDATED CLEANING.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. FLOOR IN DISREPAIR.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. MOLD AND MOLD SMELL PRESENT.
Location: Walk-in cooler
- 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.
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK/FAUCET IN DISREPAIR. REPAIR TO PROPER WORKING ORDER. 8/31 partially repaired.
Location: Kitchen (back)
Equipment: Prep sink
- 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. BLEACH TEST STRIPS (WHITE)
Equipment: 3-bay
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08/31/2012 | Recheck |
- 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. OPEN EMPLOYEE NDRINK CUPS ON PREP TOP BY SLICER. USE LIDS AND STRAWS/SPRILL RESISTANT CUPS.
Location: Kitchen (back)
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Can opener
- 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. HOOD NOT TAGGED FOR UPDATED CLEANING.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. FLOOR IN DISREPAIR.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. MOLD AND MOLD SMELL PRESENT.
Location: Walk-in cooler
- 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.
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK/FAUCET IN DISREPAIR. REPAIR TO PROPER WORKING ORDER.
Location: Kitchen (back)
Equipment: Prep sink
- 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. BLEACH TEST STRIPS (WHITE)
Equipment: 3-bay
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08/24/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, in food service, prep or storage area(s).
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not at proper concentration, for in-place sanitizer.
Location: Kitchen (front)
- Bulk labeling (corrected)
Food items removed from original container not properly labeled. (Clear plastic bulk food containers on storage rack)
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor repair in the walk in cooler; Replace missing ceiling tile in kitchen.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor repair in the walk in cooler; Replace missing ceiling tile in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Walk-in cooler
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02/29/2012 | Recheck |
- Toxic labeling (corrected on site)
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 soap container that is in use at the kitchen hand sink. Remove hand sanitizer label. Corrected during inspection
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, in food service, prep or storage area(s).
Correction: Employees shall eat and, drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions. (Bleach water at 50 to 100ppm)
Comments: In place sanitizer at 200ppm + in sanitizer container. Corrected during inspection
Location: Kitchen (front)
- Bulk labeling
Food items removed from original container not properly labeled. (Clear plastic bulk food containers on storage rack)
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor repair in the walk in cooler; Replace missing ceiling tile in kitchen.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor repair in the walk in cooler; Replace missing ceiling tile in kitchen.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in cooler
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02/22/2012 | Routine |
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Motor and bearing oil in kitchen. Disposed of at time of inspection. Use only food grade oil on equipment. CORRECTED
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fan guards in walk in cooler. 2. Ice machine kick plate is soiled. Please clean.
Location: Kitchen
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02/01/2012 | Super Bowl Routine |
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