- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER STORED NEXT TO HAND SINK NOT APPROVED BY FDA.PROVIDE APPROVED HAND SANITIZER.
- 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: BOXES OF PORTION CUPS AND LIDS STORED ON THE FLOOR.STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Mops and brooms (corrected)
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: DUST PAN AND MOP/BROOM HANDLES TOUCHING PACKAGED BUNS.STORE BROOMS, DUST PANS, ETC... IN APPROPRIATE AREA AWAY FROM FOOD AND SINGLE USE ITEMS TO PREVENT CONTAMINATION.
Location: Dry storage
- 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: UNLABLED SPRAY BOTTLE CONTAINING WATER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Service counter
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: GAP IN CEILING FROM TILE PARTIALLY PUSHED BACK ABOVE FOOD PREP AREA PUT CEILING TILE BACK IN PLACE TO SEAL GAP ABOVE FOOD PREP AREA.
Location: Service counter
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Equipment: Reach in cooler
|
01/16/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER STORED NEXT TO HAND SINK NOT APPROVED BY FDA.PROVIDE APPROVED HAND SANITIZER.
- 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: BOXES OF PORTION CUPS AND LIDS STORED ON THE FLOOR.STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- 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: DUST PAN AND MOP/BROOM HANDLES TOUCHING PACKAGED BUNS.STORE BROOMS, DUST PANS, ETC... IN APPROPRIATE AREA AWAY FROM FOOD AND SINGLE USE ITEMS TO PREVENT CONTAMINATION.
Location: Dry storage
- 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: UNLABLED SPRAY BOTTLE CONTAINING WATER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Service counter
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: GAP IN CEILING FROM TILE PARTIALLY PUSHED BACK ABOVE FOOD PREP AREA PUT CEILING TILE BACK IN PLACE TO SEAL GAP ABOVE FOOD PREP AREA.
Location: Service counter
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Equipment: Reach in cooler
|
01/09/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR SOILED.2. HEAVY ICE ACCUMULATION INSIDE REACH IN FREEZER.DEFROST AND CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER STORED NEXT TO HAND SINK NOT APPROVED BY FDA.PROVIDE APPROVED HAND SANITIZER.
- 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: BOXES OF PORTION CUPS AND LIDS STORED ON THE FLOOR.STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- 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: DUST PAN AND MOP/BROOM HANDLES TOUCHING PACKAGED BUNS.STORE BROOMS, DUST PANS, ETC... IN APPROPRIATE AREA AWAY FROM FOOD AND SINGLE USE ITEMS TO PREVENT CONTAMINATION.
Location: Dry storage
- 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: UNLABLED SPRAY BOTTLE CONTAINING WATER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Service counter
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: GAP IN CEILING FROM TILE PARTIALLY PUSHED BACK ABOVE FOOD PREP AREA PUT CEILING TILE BACK IN PLACE TO SEAL GAP ABOVE FOOD PREP AREA.
Location: Service counter
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Location: Service counter
Equipment: reach in freezer
- 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: PROVIDE THERMOMETERS INSIDE REACH IN FREEZER AND REFRIGERATOR.
Equipment: Reach in cooler
|
12/18/2013 | Routine |
- Glove use (Non-Critical) (corrected on site)
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: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON COUNTER TOP. GLOVES SHOULD BE IMMEDIATELY DISCARDED AFTER USE. ENSURE HAND ARE WASHED BEFORE APPLYING GLOVES TO HANDS AS WELL.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATURES (EG. HOT DOGS, CHEESE SAUCE). FOOD SHOULD HOLD AT 135 DEGREES F OR HIGHER AT ALL STANDS.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 72 DEGREES F AT HAND SINKS IN MIDDLE SCHOOL AND HIGH SCHOOL STAND ON THE INSIDE. ICE COLD WATER AT PORTABLE HAND SINK LOCATED AT THE FOOT BALL FIELD. WATER MUST REACH A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATORS AND FREEZERS WHERE NEEDED AT ALL LOCATIONS.
Location: Kitchen
- 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: PANCAKE SYUP AND MIX STORED ON THE FLOOR LOCATED STAND LOCATED ON THE INSIDE HIGH SCHOOL. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
|
11/13/2012 | Recheck |
- Glove use (Non-Critical) (corrected on site)
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: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON COUNTER TOP. GLOVES SHOULD BE IMMEDIATELY DISCARDED AFTER USE. ENSURE HAND ARE WASHED BEFORE APPLYING GLOVES TO HANDS AS WELL.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATURES (EG. HOT DOGS, CHEESE SAUCE). FOOD SHOULD HOLD AT 135 DEGREES F OR HIGHER AT ALL STANDS.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 72 DEGREES F AT HAND SINKS IN MIDDLE SCHOOL AND HIGH SCHOOL STAND ON THE INSIDE. ICE COLD WATER AT PORTABLE HAND SINK LOCATED AT THE FOOT BALL FIELD. WATER MUST REACH A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATORS AND FREEZERS WHERE NEEDED AT ALL LOCATIONS.
Location: Kitchen
- 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: PANCAKE SYUP AND MIX STORED ON THE FLOOR LOCATED STAND LOCATED ON THE INSIDE HIGH SCHOOL. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
|
10/26/2012 | Recheck |
- Glove use (Non-Critical) (corrected on site)
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: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON COUNTER TOP. GLOVES SHOULD BE IMMEDIATELY DISCARDED AFTER USE. ENSURE HAND ARE WASHED BEFORE APPLYING GLOVES TO HANDS AS WELL.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATURES (EG. HOT DOGS, CHEESE SAUCE). FOOD SHOULD HOLD AT 135 DEGREES F OR HIGHER AT ALL STANDS.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 72 DEGREES F AT HAND SINKS IN MIDDLE SCHOOL AND HIGH SCHOOL STAND ON THE INSIDE. ICE COLD WATER AT PORTABLE HAND SINK LOCATED AT THE FOOT BALL FIELD. WATER MUST REACH A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATORS AND FREEZERS WHERE NEEDED AT ALL LOCATIONS.
Location: Kitchen
- 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: PANCAKE SYUP AND MIX STORED ON THE FLOOR LOCATED STAND LOCATED ON THE INSIDE HIGH SCHOOL. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
|
10/19/2012 | Recheck |
- Glove use (Non-Critical) (corrected on site)
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: PREVIOUSLY WORN FOOD SERVICE GLOVES STORED ON COUNTER TOP. GLOVES SHOULD BE IMMEDIATELY DISCARDED AFTER USE. ENSURE HAND ARE WASHED BEFORE APPLYING GLOVES TO HANDS AS WELL.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATURES (EG. HOT DOGS, CHEESE SAUCE). FOOD SHOULD HOLD AT 135 DEGREES F OR HIGHER AT ALL STANDS.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 72 DEGREES F AT HAND SINKS IN MIDDLE SCHOOL AND HIGH SCHOOL STAND ON THE INSIDE. ICE COLD WATER AT PORTABLE HAND SINK LOCATED AT THE FOOT BALL FIELD. WATER MUST REACH A MINIMUM OF 100 DEGREES F AT ALL HAND SINKS.
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: PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATORS AND FREEZERS WHERE NEEDED AT ALL LOCATIONS.
Location: Kitchen
- 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: PANCAKE SYUP AND MIX STORED ON THE FLOOR LOCATED STAND LOCATED ON THE INSIDE HIGH SCHOOL. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
|
10/09/2012 | Routine |
Restaurant representatives - add corrected or new information about HERITAGE CHRISTIAN CONCESSION, 6401 E 75TH ST, Indianapolis, IN »