- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only bug spray in back kitchen areas. Remove from store. Home use pestcides are not approved for use in establishment.
Location: Kitchen (back)
- 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: 1. Raw frozen chicken thawing out at room temperature inside of one bay vegetable prep sink. Do not thaw frozen foods at room temperature. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink.
Location: Kitchen (back)
Equipment: Veg. 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: 1. Several wet towels and items in back hand sink. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing. 2. Wet sponge in hand sink by Pepsi reach in cooler. Remove. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
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: 1. Several wet towels and items in back hand sink. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing. 2. Wet sponge in hand sink by Pepsi reach in cooler. Remove. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Employee washed utensils without sanitizing them. You must wash--- rinse ---- sanitize all equipment using approved sanitizer at proper concentration.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels in one bay sink. Remove, Do not use one bay food prep sink for any other purpose other than vegetable prep. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sitting out on prep table in back kithen. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of vegetable prep sink at room tempearture. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Veg. Sink
- 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: 1. Thermometer misisng inside pepsi reach in cooler. Provide.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic shipping plastic on top of dish machine. Remove. 2. Foil on rice cooker in back kitchen area. Remove, do not wrap equipment with foil.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic shipping plastic on top of dish machine. Remove. 2. Foil on rice cooker in back kitchen area. Remove, do not wrap equipment with foil.
Location: Kitchen (back)
- 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: 1. Food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
06/18/2014 | Recheck |
| No violation noted during this evaluation. | 06/18/2014 | Illness Complaint |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only bug spray in back kitchen areas. Remove from store. Home use pestcides are not approved for use in establishment.
Location: Kitchen (back)
- 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: 1. Raw frozen chicken thawing out at room temperature inside of one bay vegetable prep sink. Do not thaw frozen foods at room temperature. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink.
Location: Kitchen (back)
Equipment: Veg. Sink
- 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. Several wet towels and items in back hand sink. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing. 2. Wet sponge in hand sink by Pepsi reach in cooler. Remove. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- 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. Several wet towels and items in back hand sink. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing. 2. Wet sponge in hand sink by Pepsi reach in cooler. Remove. Do not store or place any items in or on hand sink .A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. Employee washed utensils without sanitizing them. You must wash--- rinse ---- sanitize all equipment using approved sanitizer at proper concentration.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen (back)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Large cutting board on floor in back kitchen area by hand sink. Remove and store in approved manner. 2. Clean knives stored between cold top / reach in cooler and prep table. Do not store knives between equipment . Clean and sanitize. 3. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels in one bay sink. Remove, Do not use one bay food prep sink for any other purpose other than vegetable prep. Wet towels shall be stored in sanitizer when not in use. 2. Wet wiping towel sitting out on prep table in back kithen. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of vegetable prep sink at room tempearture. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Veg. Sink
- 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: 1. Thermometer misisng inside pepsi reach in cooler. Provide.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic shipping plastic on top of dish machine. Remove. 2. Foil on rice cooker in back kitchen area. Remove, do not wrap equipment with foil.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. White plastic shipping plastic on top of dish machine. Remove. 2. Foil on rice cooker in back kitchen area. Remove, do not wrap equipment with foil.
Location: Kitchen (back)
- 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: 1. Food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of Dish Machine soiled. Clean.
Location: Dish machine area
Equipment: Dishmachine
|
06/12/2014 | Routine |
- Smoking distance signage (corrected)
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.
- 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: DETERGENT AND SANITIZER ARE NOT YET ON SITE FOR 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Sanitizer alarm (corrected)
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: INSTALL A VISUAL (LIGHT) ALARM OR AUDIO (NOISE) ALARM ON THE SANITIZER DISPENSER TO INDICATE WHEN IT IS EMPTY
Location: Dish machine area
Equipment: Dishmachine
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: WOODEN SHELVES AT SUSHI BAR: RESURFACE WITH A POLYEURETHANE OR WASHABLE PAINT.
Location: Sushi bar
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL METAL RACK TO STORE CHEMICALS UP OFF THE FLOOR SO THAT YOU CAN SWEEP UNDER IT.
Location: Dish machine area
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL SNEEZEGUARD IN FRONT OF THE FLAT GRILL.
Location: Sushi bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 3 OVERHEAD LIGHT BULBS NEED TO BE REPLACED WITH SHATTERPROOF BULBS IN THE SUSHI PREP AREA.
Location: Sushi bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: VACUUM BREAKER ON THE MOP SINK FAUCET IS LEAKING. REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: Mop sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PROVIDE A RACK TO HANG UP MOPS AND BROOMS
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH AND RINSE TEMP TOO LOW: 103 DEGREES F MUST BE 120 DEGREES F MIN.
Location: Dish machine area
Equipment: Dishmachine
|
04/16/2014 | Pre-Licensing Recheck |
- Smoking distance signage
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.
- 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: DETERGENT AND SANITIZER ARE NOT YET ON SITE FOR 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Sanitizer alarm
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Comments: INSTALL A VISUAL (LIGHT) ALARM OR AUDIO (NOISE) ALARM ON THE SANITIZER DISPENSER TO INDICATE WHEN IT IS EMPTY
Location: Dish machine area
Equipment: Dishmachine
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: WOODEN SHELVES AT SUSHI BAR: RESURFACE WITH A POLYEURETHANE OR WASHABLE PAINT.
Location: Sushi bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL METAL RACK TO STORE CHEMICALS UP OFF THE FLOOR SO THAT YOU CAN SWEEP UNDER IT.
Location: Dish machine area
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL SNEEZEGUARD IN FRONT OF THE FLAT GRILL.
Location: Sushi bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 3 OVERHEAD LIGHT BULBS NEED TO BE REPLACED WITH SHATTERPROOF BULBS IN THE SUSHI PREP AREA.
Location: Sushi bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: VACUUM BREAKER ON THE MOP SINK FAUCET IS LEAKING. REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: Mop sink
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: PROVIDE A RACK TO HANG UP MOPS AND BROOMS
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE WASH AND RINSE TEMP TOO LOW: 103 DEGREES F MUST BE 120 DEGREES F MIN.
Location: Dish machine area
Equipment: Dishmachine
|
04/09/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HANA JAPANESE FUSION, 6905 S EMERSON AVE, Indianapolis, IN »