- 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.
Location: Kitchen
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09/10/2014 | Routine |
- 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: Three bay sink needs to be used as follows: wash, rinse, and sanitize with chemical sanitizer.
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04/08/2014 | Recheck |
- 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: Three bay sink needs to be used as follows: wash, rinse, and sanitize with chemical sanitizer.
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04/01/2014 | Routine |
- 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: In place chemical sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly to ensure they are at the proper concentration.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dishmachine is not functioning properly. Repair dishmachine to good working order. Wash all dishes in the 3-bay sink until repairs are made.
Location: Kitchen
Equipment: Dishmachine
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09/23/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE AT THE DISH MACHINE MEASURED 138 DEGREES F AFTER RUNNING THROUGH SEVERAL CYCLES. REPAIR TO PROVIDE FINAL RINSE TEMPERATURE AT A MINIMUM OF 180 DEGREES F. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS FOR SELF-SERVICE IN THE DINING AREA OBSERVED STORED WITH THE HANDLES JUMBLED IN DIFFERENT DIRECTIONS. STORE ALL UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH SOLUTION TEMPERATURE AT THE DISH MACHINE MEASURED 138 DEGREES F AFTER RUNNING THROUGH SEVERAL CYCLES. REPAIR TO PROVIDE WASH SOLUTION TEMPERATURE OF AT LEAST 150 DEGREES F PER DATA PLATE SPECIFICATIONS.
Location: Dish machine area
Equipment: Dishmachine
- 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: LOWER SHELVING INSIDE THE WALK-IN FREEZER OBSERVED POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. ADJUST SHELVING TO A MINIMUM OF 6 INCHES FROM THE FLOOR.
Location: Walk-in freezer
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SEVERAL CASES OF SINGLE-SERVICE ITEMS (CUPS, PLATES, ETC.) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
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03/14/2013 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE AT THE DISH MACHINE MEASURED 138 DEGREES F AFTER RUNNING THROUGH SEVERAL CYCLES. REPAIR TO PROVIDE FINAL RINSE TEMPERATURE AT A MINIMUM OF 180 DEGREES F. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC UTENSILS FOR SELF-SERVICE IN THE DINING AREA OBSERVED STORED WITH THE HANDLES JUMBLED IN DIFFERENT DIRECTIONS. STORE ALL UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH SOLUTION TEMPERATURE AT THE DISH MACHINE MEASURED 138 DEGREES F AFTER RUNNING THROUGH SEVERAL CYCLES. REPAIR TO PROVIDE WASH SOLUTION TEMPERATURE OF AT LEAST 150 DEGREES F PER DATA PLATE SPECIFICATIONS.
Location: Dish machine area
Equipment: Dishmachine
- 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: LOWER SHELVING INSIDE THE WALK-IN FREEZER OBSERVED POSITIONED APPROXIMATELY 1 INCH FROM THE FLOOR. ADJUST SHELVING TO A MINIMUM OF 6 INCHES FROM THE FLOOR.
Location: Walk-in freezer
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SEVERAL CASES OF SINGLE-SERVICE ITEMS (CUPS, PLATES, ETC.) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE ROOM. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
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03/07/2013 | 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: SQUEEZE BOTTLES OF DISH SOAP AND SANITIZER OBSERVED STORED ON TOP OF THE DISH MACHINE WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL CONTAINERS AS TO THEIR CONTENTS -- CORRECTED ON SITE.
Location: Dish machine area
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC KNIVES FOR SELF-SERVICE OBSERVED STORED JUMBLED INSIDE THE HOLDING CONTAINERS IN THE DINING AREA. STORE ALL UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWELS (3) OBSERVED ON THE DRAIN BOARD OF THE DAIRY THREE-COMPARTMENT SINK. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Three bay area
- 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: DUST BUILD-UP OBSERVED ON THE INTERIOR TOP LEDGE OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND ICE CONTAMINATION.
Location: Prep area
Equipment: Ice machine
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10/24/2012 | Routine |
- 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 EGGS STORED ABOVE OTHER FOOD IN WALK IN COOLER. STORE BELOW.
Location: Walk-in cooler
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ICE IN WALK IN FREEZER - ASSESS SOURCE.
Location: Walk-in freezer
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03/13/2012 | Routine |
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