- 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: STORE FISH ABOVE GROUND BEEF AND STEAK. REFER TO FOOD STORAGE ILLUSTRATION IN KITCHEN OVER SINK.
Location: Walk-in cooler
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: CONTAINER OF CROUTONS HAS SINGLE USE CUP AS SCOOP, STORED INSIDE OF CONTAINER. BUCKET OF CROUTONS HAS BEVERAGE PITCHER WITH HANDLE STORED INSIDE. DO NOT USE EITHER AS UTENSILS. UTENSILS STORED IN FOOD SHALL HAVE HANDLES THAT DO NOT TOUCH THE FOOD.
Location: Wait staff area
- 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: CLEAN CEILING AROUND VENT ABOVE COLD TABLE IN KITCHEN.
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. REMOVE FOIL IN COOLER UNDER LIQUOR. MATERIALS USED MUST BE SMOOTH, EASILY CLEANABLE AND NONABSORBANT. 2. WOOD SHELVES IN BAR (WHERE WINE, COASTERS, NAPKINS ETC. ARE STORED) MUST BE EITHER PAINTED AND/OR SEALED, OR REPLACED WITH A SMOOTH, EASILY CLEANABLE AND NONABSORBANT MATERIAL.
Location: Bar
Equipment: Reach in cooler
- 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. REMOVE FOIL IN COOLER UNDER LIQUOR. MATERIALS USED MUST BE SMOOTH, EASILY CLEANABLE AND NONABSORBANT. 2. WOOD SHELVES IN BAR (WHERE WINE, COASTERS, NAPKINS ETC. ARE STORED) MUST BE EITHER PAINTED AND/OR SEALED, OR REPLACED WITH A SMOOTH, EASILY CLEANABLE AND NONABSORBANT MATERIAL.
Location: Bar
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE GASKETS ON COLD TABLE. GASKETS ARE TAPED. THE TAPE IS NOT HOLDING AND DOES NOT ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTACT MISTER ICE FOR CLEANING OF THE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
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10/27/2014 | 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. Wraped cheese on top of cold top in kitchen area held at 45 deg. F. Reduce amount of cheese in pan and provide lid to aid in cooling. NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Bags of Ham dated at 1-3 Turkey dated 1-3 and cornbeef dated 1-9 inside of walk in cooler. Discard, All dated marked packs of ham, turkey, cornbeef have a use by date of 7 days.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings and attached equipmment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled insdie of walk in cooler. Clean.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large amount of leftover baked potatos wraped in foil inside of walk in cooler. Do not cool hot left over baked potatos wraped in foil. Remove foil before placing in walk in cooler and cut a slit in potatos to aid in cooling. Place potatos on a large sheet pan not in a large deep pan to aid in cooling. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- 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. Large tube of frozen hamburger thawing out at small two bay sink in kitchen with only a small amout of water runing over middle of hamburger with end sticking out of sink thawing at room temperature. Use saniitzer section of three bay sink that has been cleaned and sanitized to thaw large tubes of frozen hamburger. Meat must be completly covered by running water to thaw in approved manner. 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
|
02/06/2014 | 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. Wraped cheese on top of cold top in kitchen area held at 45 deg. F. Reduce amount of cheese in pan and provide lid to aid in cooling. NOTE > REPEAT VIOLATION.
Location: Kitchen
Equipment: Cold top
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Bags of Ham dated at 1-3 Turkey dated 1-3 and cornbeef dated 1-9 inside of walk in cooler. Discard, All dated marked packs of ham, turkey, cornbeef have a use by date of 7 days.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings and attached equipmment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Fan guards soiled insdie of walk in cooler. Clean.
Location: Walk-in cooler
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Large amount of leftover baked potatos wraped in foil inside of walk in cooler. Do not cool hot left over baked potatos wraped in foil. Remove foil before placing in walk in cooler and cut a slit in potatos to aid in cooling. Place potatos on a large sheet pan not in a large deep pan to aid in cooling. NOTE > REPEAT VIOLATION.
Location: Walk-in cooler
- 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. Large tube of frozen hamburger thawing out at small two bay sink in kitchen with only a small amout of water runing over middle of hamburger with end sticking out of sink thawing at room temperature. Use saniitzer section of three bay sink that has been cleaned and sanitized to thaw large tubes of frozen hamburger. Meat must be completly covered by running water to thaw in approved manner. 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
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01/30/2014 | 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. Cheese on top of cold top prep cooler in kitchen held at 49 deg. F. Hold all cold foods at 41 deg. F. or below. Note > reduce amount of cheese in pan and provide metal pan for cheese to aid in cooling.
Location: Kitchen
Equipment: Cold top
- 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 pork stored above ready to eat food items inside of bottom section of cold top cooler. Store in approved manner. NOTE > FOLLOW HAND OUT ON PROPER FOOD STORAGE POSTED ABOVE TWO BAY PREP SINK.
Location: Kitchen
Equipment: Cold top
- 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: 1. Potentially hazardous ready to eat food items like ham, turkey, in bottom section of cold top cooler not date marked. Date mark all potentially hazardous food items that are to be used for more than a 24 hr. time frame. NOTE > REPEAT VIOLATON.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow to sit soiled. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two containers of cooked pasta cooling at room temperature. Do not cool at room temperature, Use approved methods to cool all hot foods as noted on handout posted above two bay sink on cooling. 2. Left over baked potatoes inside of walk in cooler wraped in foil. DO NOT PLACE LEFT OVER POTATOES IN WALK IN COOLER TO COOL. REMOVE FOIL AND CUT IN HALF TO AID IN COOLING.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two containers of cooked pasta cooling at room temperature. Do not cool at room temperature, Use approved methods to cool all hot foods as noted on handout posted above two bay sink on cooling. 2. Left over baked potatoes inside of walk in cooler wraped in foil. DO NOT PLACE LEFT OVER POTATOES IN WALK IN COOLER TO COOL. REMOVE FOIL AND CUT IN HALF TO AID IN COOLING.
Location: Walk-in cooler
|
08/02/2013 | 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. Cheese on top of cold top prep cooler in kitchen held at 49 deg. F. Hold all cold foods at 41 deg. F. or below. Note > reduce amount of cheese in pan and provide metal pan for cheese to aid in cooling.
Location: Kitchen
Equipment: Cold top
- 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 pork stored above ready to eat food items inside of bottom section of cold top cooler. Store in approved manner. NOTE > FOLLOW HAND OUT ON PROPER FOOD STORAGE POSTED ABOVE TWO BAY PREP SINK.
Location: Kitchen
Equipment: Cold top
- 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: 1. Potentially hazardous ready to eat food items like ham, turkey, in bottom section of cold top cooler not date marked. Date mark all potentially hazardous food items that are to be used for more than a 24 hr. time frame. NOTE > REPEAT VIOLATON.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled with dried on food. Do not allow to sit soiled. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two containers of cooked pasta cooling at room temperature. Do not cool at room temperature, Use approved methods to cool all hot foods as noted on handout posted above two bay sink on cooling. 2. Left over baked potatoes inside of walk in cooler wraped in foil. DO NOT PLACE LEFT OVER POTATOES IN WALK IN COOLER TO COOL. REMOVE FOIL AND CUT IN HALF TO AID IN COOLING.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Two containers of cooked pasta cooling at room temperature. Do not cool at room temperature, Use approved methods to cool all hot foods as noted on handout posted above two bay sink on cooling. 2. Left over baked potatoes inside of walk in cooler wraped in foil. DO NOT PLACE LEFT OVER POTATOES IN WALK IN COOLER TO COOL. REMOVE FOIL AND CUT IN HALF TO AID IN COOLING.
Location: Walk-in cooler
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07/26/2013 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid-A-Bug " on shelving with other chemicals. Remove rid-a- bug home use pesticide from store. Home use pesticides are not approved for use in establishment.
Location: Back room
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touched ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of singel service items on floor in back stock area. Remove and store on approved shelving.
Location: Dry storage
- 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. Pizza cutter stored between prep table and pizza oven. Do not store clean utensils between space of equipment. Clean and sanitize.
Location: Kitchen (back)
- 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 fish thawing out in bowl of standing water at two bay sink. Box of frozen fish sititing out at room temp. 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
- 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. Thermometers missing is some of the reach in freezers in back stock area. Provide working thermometers in units that are missing thermometers.
Location: Back room
Equipment: reach in freezer
- 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. Box of pizza cheese on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards misisng on lights inside of walk in cooler. Provide.
Location: Walk-in cooler
|
03/07/2013 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid-A-Bug " on shelving with other chemicals. Remove rid-a- bug home use pesticide from store. Home use pesticides are not approved for use in establishment.
Location: Back room
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touched ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of singel service items on floor in back stock area. Remove and store on approved shelving.
Location: Dry storage
- 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. Pizza cutter stored between prep table and pizza oven. Do not store clean utensils between space of equipment. Clean and sanitize.
Location: Kitchen (back)
- 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 fish thawing out in bowl of standing water at two bay sink. Box of frozen fish sititing out at room temp. 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
- 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. Thermometers missing is some of the reach in freezers in back stock area. Provide working thermometers in units that are missing thermometers.
Location: Back room
Equipment: reach in freezer
- 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. Box of pizza cheese on floor of walk in cooler. Remove and store in approved manner.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards misisng on lights inside of walk in cooler. Provide.
Location: Walk-in cooler
|
02/28/2013 | Routine |
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: There is on open bait station on the floor below the shelving inthe walk in cooler. Remove & clean floor. Bait stations must be covered.
Location: Walk-in 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: The prime rib was not date marked.
Location: Walk-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: The bar sink sanitizer is 400-500 ppm. Adjust to 200 ppm.
Location: Bar
- 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: The floor below the fryer & stove is soiled.
Location: Cook line
- 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.
Location: Kitchen
|
08/15/2012 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: There is on open bait station on the floor below the shelving inthe walk in cooler. Remove & clean floor. Bait stations must be covered.
Location: Walk-in cooler
- 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: The prime rib was not date marked.
Location: Walk-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: The bar sink sanitizer is 400-500 ppm. Adjust to 200 ppm.
Location: Bar
- 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: The floor below the fryer & stove is soiled.
Location: Cook line
- 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.
Location: Kitchen
|
08/07/2012 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has expired. Have system inspected.
Location: Kitchen
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01/06/2012 | Routine |
Restaurant representatives - add corrected or new information about HARRY C'S GREAT FOOD, 5055 S DEARBORN ST, Indianapolis, IN »