- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee slicing tomatoe with his bare hands.cos
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employee preparing food must wear a hair covering. Repeated violation
- 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: Portable deep frier is soiled from an accumulation of grease and food residue. Please clean more frequently.
Location: Kitchen
Equipment: Deep fryer
- 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: In use spatula is stored between the wall and the prep table. Please discontinue this habit.,
Location: Kitchen
Equipment: Prep table
|
06/19/2014 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ARE PUTTING GLOVES WITH OUT WASHING THEIR HANDS FIRST. REPEATED VIOLATION
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASHING WHEN GLOVES ARE REMOVED OR BEFORE PUTTING A NEW PAIR OF GLOVE ON. REPEATED VIOLATION
- 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: EMPLOYEE WAS SLICING CUCUMBERS WHILE EATING A FEW. PLEASE DISCONTINUE EATING IN THE PREP AREA.
Location: Sushi bar
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE FOOD STRAINER STORED IN THE HAND SINK. PROVIDE A SINK DRAIN STRAINER THAT FITS INTO THE DRAIN. REPEATED
Location: Kitchen
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.
Comments: EMPLOYEE PREPING FOOD WITH NO HAIR RESTRAINT ON. COS REPEATED
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: REPEATED
Location: Kitchen
- 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.
Comments: FLOOR AND WALL BEHIND THE DISH MACHINE ARE HEAVILY SOILED
Location: Dish machine area
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11/19/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ARE PUTTING GLOVES WITH OUT WASHING THEIR HANDS FIRST. REPEATED VIOLATION
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: NO HAND WASHING WHEN GLOVES ARE REMOVED OR BEFORE PUTTING A NEW PAIR OF GLOVE ON. REPEATED VIOLATION
- 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: EMPLOYEE WAS SLICING CUCUMBERS WHILE EATING A FEW. PLEASE DISCONTINUE EATING IN THE PREP AREA.
Location: Sushi bar
- 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: LARGE FOOD STRAINER STORED IN THE HAND SINK. PROVIDE A SINK DRAIN STRAINER THAT FITS INTO THE DRAIN. REPEATED
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPING FOOD WITH NO HAIR RESTRAINT ON. COS REPEATED
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: REPEATED
Location: Kitchen
- 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: FLOOR AND WALL BEHIND THE DISH MACHINE ARE HEAVILY SOILED
Location: Dish machine area
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11/12/2013 | 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.
Comments: POTENTIALLY HAZARDOUS FOODS ARE BEING HELD FOR LONGER THAN 24 HRS AND ARE NOT MARKED WITH A DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DUCK MEAT, SALSA, AND FISH EGGS WERE ALL STORED IN PLASTIC CONTAINERS IN THE REACH IN COOLER AND WERE NOT DATEMARKED.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL WORKING CONTAINER WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY HAND SINK SEAL . CLEAN AREA AND RESEAL TO WALL.
Location: Kitchen
Equipment: Hand sink
|
04/19/2013 | 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.
Comments: POTENTIALLY HAZARDOUS FOODS ARE BEING HELD FOR LONGER THAN 24 HRS AND ARE NOT MARKED WITH A DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DUCK MEAT, SALSA, AND FISH EGGS WERE ALL STORED IN PLASTIC CONTAINERS IN THE REACH IN COOLER AND WERE NOT DATEMARKED.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL WORKING CONTAINER WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY HAND SINK SEAL . CLEAN AREA AND RESEAL TO WALL.
Location: Kitchen
Equipment: Hand sink
|
04/12/2013 | 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.
Comments: POTENTIALLY HAZARDOUS FOODS ARE BEING HELD FOR LONGER THAN 24 HRS AND ARE NOT MARKED WITH A DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DUCK MEAT, SALSA, AND FISH EGGS WERE ALL STORED IN PLASTIC CONTAINERS IN THE REACH IN COOLER AND WERE NOT DATEMARKED.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL ALL WORKING CONTAINER WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDY HAND SINK SEAL . CLEAN AREA AND RESEAL TO WALL.
Location: Kitchen
Equipment: Hand sink
|
04/02/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash his hands before appling glove on. Before appling your gloves on please wash your hands. COS
- 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: Provide a lid and straw for employee drinks.
Location: Sushi bar
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Prep table bottom has rust on the surface. Spray paint the bottom of prep table.
Location: Kitchen
Equipment: Prep table
- Employee contamination of food (corrected on site)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Observed employee making sushi roll after drink from a can of coke at the sushi bar. Please discard gloves, wash your hands and then apply a new pair of gloves on.
Location: Sushi bar
Equipment: Prep table
- 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: Observed employee's using the hand sink in front sushi bar area and in back kitchen for uses other than hand washing : 1. employee filled a bowl of water for sushi rice from the hand sink. Cos 2. observed food strainer equipment in the hand sink, when ask what it was used for, to catch the food and used straws and other items when the wait staff dumps the debris from used dishes. Cos Please discontinue this practice to prevent contamination. The hand sink shall only be used for hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Observed employee's using the hand sink in front sushi bar area and in back kitchen for uses other than hand washing : 1. employee filled a bowl of water for sushi rice from the hand sink. Cos 2. observed food strainer equipment in the hand sink, when ask what it was used for, to catch the food and used straws and other items when the wait staff dumps the debris from used dishes. Cos Please discontinue this practice to prevent contamination. The hand sink shall only be used for hand washing.
Location: Kitchen (back)
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.
- 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: 1. Ceil air vent soiled 2. Hood vent soiled. donePlease clean dust and debris from ceiling vents and hood vents .
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: 1. Ceil air vent soiled 2. Hood vent soiled. donePlease clean dust and debris from ceiling vents and hood vents .
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine soiled from food debris. Please clean the interior and exterior surfaces more frequently.
Location: Kitchen
Equipment: Dishmachine
|
09/27/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee did not wash his hands before appling glove on. Before appling your gloves on please wash your hands. COS
- 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: Provide a lid and straw for employee drinks.
Location: Sushi bar
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Prep table bottom has rust on the surface. Spray paint the bottom of prep table.
Location: Kitchen
Equipment: Prep table
- Employee contamination of food (corrected on site)
Food that is unsafe, misbranded, adulterated or contaminated.
Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Comments: Observed employee making sushi roll after drink from a can of coke at the sushi bar. Please discard gloves, wash your hands and then apply a new pair of gloves on.
Location: Sushi bar
Equipment: Prep table
- 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: Observed employee's using the hand sink in front sushi bar area and in back kitchen for uses other than hand washing : 1. employee filled a bowl of water for sushi rice from the hand sink. Cos 2. observed food strainer equipment in the hand sink, when ask what it was used for, to catch the food and used straws and other items when the wait staff dumps the debris from used dishes. Cos Please discontinue this practice to prevent contamination. The hand sink shall only be used for hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Observed employee's using the hand sink in front sushi bar area and in back kitchen for uses other than hand washing : 1. employee filled a bowl of water for sushi rice from the hand sink. Cos 2. observed food strainer equipment in the hand sink, when ask what it was used for, to catch the food and used straws and other items when the wait staff dumps the debris from used dishes. Cos Please discontinue this practice to prevent contamination. The hand sink shall only be used for hand washing.
Location: Kitchen (back)
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.
- 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: 1. Ceil air vent soiled 2. Hood vent soiled Please clean dust and debris from ceiling vents and hood vents .
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: 1. Ceil air vent soiled 2. Hood vent soiled Please clean dust and debris from ceiling vents and hood vents .
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine soiled from food debris. Please clean the interior and exterior surfaces more frequently.
Location: Kitchen
Equipment: Dishmachine
|
09/18/2012 | Routine |
- 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 shrimp and salmen are stored on top of a container of cooked soup in the true refrigerator.
Location: Kitchen
Equipment: True cooler
- 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.
Comments: Plastic container of cooked soup is not date marked in the true cooler.
Location: Kitchen
Equipment: True cooler
- 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: Food colanders were stored at both hand sinks. COSProvide sink strainers for your hand sinks to prevent the sinks from clogging.
Location: Kitchen
Equipment: Hand sink
- 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: Food colanders were stored at both hand sinks. COSProvide sink strainers for your hand sinks to prevent the sinks from clogging.
Location: Sushi bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The hand sink and area near the dishmachine seals are moldy. Please remove moldy seal and re caulk.
Location: Kitchen
Equipment: Hand sink
|
03/13/2012 | Recheck |
- Cross-contamination (corrected on site)
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 shrimp and salmen are stored on top of a container of cooked soup in the true refrigerator.
Location: Kitchen
Equipment: True cooler
- 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.
Comments: Plastic container of cooked soup is not date marked in the true cooler.
Location: Kitchen
Equipment: True cooler
- 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: Food colanders were stored at both hand sinks. COSProvide sink strainers for your hand sinks to prevent the sinks from clogging.
Location: Kitchen
Equipment: Hand sink
- 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: Food colanders were stored at both hand sinks. COSProvide sink strainers for your hand sinks to prevent the sinks from clogging.
Location: Sushi bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The hand sink and area near the dishmachine seals are moldy. Please remove moldy seal and re caulk.
Location: Kitchen
Equipment: Hand sink
|
03/06/2012 | Routine |
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