- 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: NEW PREP TOP COOLER ORDERED TO REPLACE OLD NON-FUNCTIONING PREP TOP COOLER AND NO THERMOMETER FOUND
Location: Kitchen
Equipment: Prep Top Cooler
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09/30/2014 | Routine |
- Hand sink location blocked (corrected on site)
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 TRASH CAN IN FRONT OF HANDSINK
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.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2X4 BLOCK UNDER PLUMBING - USE MAINTENANCE WILL REPLACE WITH A SMOOTH, NON-ABSORBANT AND CLEANABLE
Location: Kitchen
Equipment: Prep sink
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03/18/2014 | Routine |
- Bulk labeling (corrected on site)
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: Bulk containers of yellow (cornmeal?) and white (flour?)Sugar labeling is on sugar container
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: Fans are dusty, clean - to not blow dust into open cooler
Location: Walk-in cooler
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10/21/2013 | Routine |
- 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 handwashing before putting on gloves, wash every time before putting on new gloves
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04/10/2013 | 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: No handwashing before putting on gloves, wash every time before putting on new gloves
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04/03/2013 | Routine |
- Toxic material(s) separation (corrected)
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).
Comments: THERE ARE CHEMICALS STORED OVER CLEAN APRONS AND CLEAN SANATIZING TOWELS IN YOUR CHEMICAL STORAGE ROOM. PLEASE STORE THE APRONS AND THE SANATIZING TOWELS OVER THE CHEMICALS.ALL OF THE CHEMICALS HAVE BEEN STORED SEPERATE AND AWAY FROM CLEAN TOWELS AND APRONS.
Location: Back room
- 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: THERE ARE 2 HAMS IN THE WALK-IN COOLER THAT ARE NOT DATE MARKED. PLEASE DATE MARK THESE PRODUCTS.THERE IS NO FOOD PRODUCT STORED AT THIS TIME THAT NEEDS DATE MARKING.
Location: Walk-in cooler
- Designated locker areas (corrected)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE ARE 2 EMPLOYEE DRINKS ON A PREPING STATION NEXT TO THE DISH WASHER. PLEASE MAKE SURE EMPLOYEES ARE USING THE DESIGNATED AREA FOR THEIR DRINKS.THERE ARE NO EMPLOYEE DRINKS ON PREP AREAS OR ABOVE PREP AREAS. THE EMPLOYEES ARE USING THE ASSIGNED LOCATION FOR DRINKS..
Location: Kitchen
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: THE TABLE TOP CAN OPENER IS SOILED. PLEASE CLEAN AND SANATIZE.THE CAN OPENER IS CLEAN.
Location: Kitchen
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12/13/2012 | Recheck |
- Toxic material(s) separation
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).
Comments: THERE ARE CHEMICALS STORED OVER CLEAN APRONS AND CLEAN SANATIZING TOWELS IN YOUR CHEMICAL STORAGE ROOM. PLEASE STORE THE APRONS AND THE SANATIZING TOWELS OVER THE CHEMICALS.
Location: Back room
- 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: THERE ARE 2 HAMS IN THE WALK-IN COOLER THAT ARE NOT DATE MARKED. PLEASE DATE MARK THESE PRODUCTS.
Location: Walk-in cooler
- Designated locker areas (corrected on site)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: THERE ARE 2 EMPLOYEE DRINKS ON A PREPING STATION NEXT TO THE DISH WASHER. PLEASE MAKE SURE EMPLOYEES ARE USING THE DESIGNATED AREA FOR THEIR DRINKS.
Location: Kitchen
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: THE TABLE TOP CAN OPENER IS SOILED. PLEASE CLEAN AND SANATIZE..
Location: Kitchen
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12/06/2012 | Routine |
- 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: CLEANER X 1
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: DUSTY BOX FANS
Location: Kitchen
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07/19/2012 | Routine |
- 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: Two (2) raw eggs sitting on prep table
Location: Kitchen
Equipment: Prep table
- 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.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Bulk labeling (corrected on site)
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.
Location: Kitchen
- Food storage (corrected on site)
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: Box of sherbert on the floor
Location: Kitchen
Equipment: Walk in freezer
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03/13/2012 | Routine |
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