- Toxic material(s) separation (corrected on site)
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: Discontinue storing chafer fuel next to clean equipment.
- 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: Provide a metal cart for storage of clean equipment under the dishmachine drainboard.
- 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: Store single service items off the floor.
- 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 the floor mats in the kitchen.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/10/2014 | Routine |
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
08/04/2014 | Recheck |
| No violation noted during this evaluation. | 08/04/2014 | Recheck |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the cracked hand soap dispenser.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels for the front hand sink.
|
05/02/2014 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the cracked hand soap dispenser.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels for the front hand sink.
|
04/25/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water in the kitchen. Provide hot water (100 Deg. F.) for all sinks in the kitchen.
|
01/22/2014 | Recheck |
- 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: Chemicals and cleaners stored next to clean bevevrage containers. Discontinue this practice.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water is 87Deg. F. at the hand sink at the seerving line. Hot water is 95 Deg. F. at the three bay sink, vegetable sink, and the hand sink in the kitchen. Provide a minimumof 100 Deg. F.for the hot water.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal around the duct work entering the wall and ceiling in the kitchen.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the RUBBERMAID cart.
|
09/30/2013 | Recheck |
- 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: Chemicals and cleaners stored next to clean bevevrage containers. Discontinue this practice.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water is 87Deg. F. at the hand sink at the seerving line. Hot water is 95 Deg. F. at the three bay sink, vegetable sink, and the hand sink in the kitchen. Provide a minimumof 100 Deg. F.for the hot water.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal around the duct work entering the wall and ceiling in the kitchen.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the RUBBERMAID cart.
|
09/13/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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: Chemicals and cleaners stored next to clean bevevrage containers. Discontinue this practice.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water is 87Deg. F. at the hand sink at the seerving line. Hot water is 95 Deg. F. at the three bay sink, vegetable sink, and the hand sink in the kitchen. Provide a minimumof 100 Deg. F.for the hot water.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal around the duct work entering the wall and ceiling in the kitchen.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the RUBBERMAID cart.
|
09/11/2013 | 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
09/11/2013 | Recheck |
- 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
05/16/2013 | Recheck |
- 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
05/10/2013 | Recheck |
- 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
05/03/2013 | Recheck |
- 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
04/22/2013 | Recheck |
- 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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
04/19/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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: Discontinue storing cleaner next to clean equipment, pans and bowls.
- 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: Date mark the sliced cheese and turkey in the cooler.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the Rubbermaid plastic cart. If it can not be cleaned, discontinue use.
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Repairs need to be made to the plumbing system to remove the sewer odor smell in the dry storage room.
- 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 the pipes and floor drain under the three bay sink.
- 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: Remove the wood from under the upright freezer.
|
04/12/2013 | Routine |
- Nonfood contact surface design (corrected)
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: Electric counter cook top and the microwave oven are stored on used plastic milk crates. Provide a smooth, easily cleanable surface design.
|
10/23/2012 | Recheck |
- 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: Electric counter cook top and the microwave oven are stored on used plastic milk crates. Provide a smooth, easily cleanable surface design.
|
10/15/2012 | 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: Discontinue storing bleach and cleaners on the vegetable sink drainboard.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Discontinue storing items in the hand sink at the serving line.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Replace the missing sneeze guard over the self service salad bar, service area.
|
04/26/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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: Discontinue storing bleach and cleaners on the vegetable sink drainboard.
- 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: Discontinue storing items in the hand sink at the serving line.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Replace the missing sneeze guard over the self service salad bar, service area.
|
04/18/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Store clean utensils handle up to prevent contamination.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Seal in around the utility lines going into the ceiling in the dishmachine and three bay sink area,
- 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: Discontinue using milk crates for shelving in the dry storage room. Provide wire shelving with the bottom shelving 6inches off the floor.
|
11/28/2011 | Recheck |
Restaurant representatives - add corrected or new information about HERRON HIGH SCHOOL, 110 E 16TH ST, Indianapolis, IN »