- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE BOTTLED BEVERAGE STORED INSIDE REACH IN COOLER IN KIOSK.DISCONTINUE STORING EMPLOYEE BEVERAGES INSIDE REACH IN COOLER. STORE INSIDE WALK IN COOLER ON BOTTOM SHELF. CLEAN AND SANITIZE SHELF THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
- 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: UNAPPROVED HAND SANITIZER STORED AT HAND SINK.PROVIDE AN FDA APPROVED HAND SANITIZER.
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09/17/2014 | 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: 3- BAY QUAT SANITIZING SOLUTION MEASURED GREATER THAN 200 PPM (TOO STRONG).MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SANITIZER DISPENSER DAMAGED LOCATED AT THREE COMPARTMENT SINK. LIQUID CONCENTRATED QUAT SANITIZER POURED MANUALLY INTO WATER CAUSING SOLUTION TO MEASURE TOO STRONG.PROVIDE REPAIR.
Location: Kitchen
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04/10/2014 | Recheck |
- 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: 3- BAY QUAT SANITIZING SOLUTION MEASURED GREATER THAN 200 PPM (TOO STRONG).MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SANITIZER DISPENSER DAMAGED LOCATED AT THREE COMPARTMENT SINK. LIQUID CONCENTRATED QUAT SANITIZER POURED MANUALLY INTO WATER CAUSING SOLUTION TO MEASURE TOO STRONG.PROVIDE REPAIR.
Location: Kitchen
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04/03/2014 | Routine |
| No violation noted during this evaluation. | 11/21/2013 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EQUIPMENT WASHED IN THREE COMPARTMENT SINK AND NOT SANITIZED AFTER CLEANING. NO SANITIZER AVAILABLE.PROVIDE SANITIZER TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER AVAILABLE IN KIOSK TO SANITIZE EQUIPMENT OR FOOD CONTACT SURFACES.PROVIDE SANITIZER.
Location: Kitchen
- 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.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION.PROVIDE TEST STRIPS IN KIOSK
Location: Kitchen
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07/10/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EQUIPMENT WASHED IN THREE COMPARTMENT SINK AND NOT SANITIZED AFTER CLEANING. NO SANITIZER AVAILABLE.PROVIDE SANITIZER TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER AVAILABLE IN KIOSK TO SANITIZE EQUIPMENT OR FOOD CONTACT SURFACES.PROVIDE SANITIZER.
Location: Kitchen
- 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.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION.PROVIDE TEST STRIPS IN KIOSK
Location: Kitchen
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07/09/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EQUIPMENT WASHED IN THREE COMPARTMENT SINK AND NOT SANITIZED AFTER CLEANING. NO SANITIZER AVAILABLE.PROVIDE SANITIZER TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER AVAILABLE IN KIOSK TO SANITIZE EQUIPMENT OR FOOD CONTACT SURFACES.PROVIDE SANITIZER.
Location: Kitchen
- 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.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE SANITIZER CONCENTRATION.PROVIDE TEST STRIPS IN KIOSK
Location: Kitchen
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07/02/2013 | Routine |
- Unnecessary litter
Premises not free of unnecessary items. Repair the dish machine to function properly as designed or remove it from premises.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
|
01/15/2013 | Routine |
| No violation noted during this evaluation. | 09/14/2012 | Routine |
| No violation noted during this evaluation. | 05/30/2012 | Routine |
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY HOT WATER REACHED A MAXIMUM OF 102 DEGREES F AND DROPPED TO A TEMPERATURE OF 75 DEGREES F. HOT WATER SHOULD BE MAINTAINED AT 11O DEGREES F OR HIGHER. PROVIDE REPAIR.
Location: Kitchen
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03/02/2012 | Recheck |
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY HOT WATER REACHED A MAXIMUM OF 102 DEGREES F AND DROPPED TO A TEMPERATURE OF 75 DEGREES F. HOT WATER SHOULD BE MAINTAINED AT 11O DEGREES F OR HIGHER. PROVIDE REPAIR.
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03/01/2012 | Recheck |
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY HOT WATER REACHED A MAXIMUM OF 102 DEGREES F AND DROPPED TO A TEMPERATURE OF 75 DEGREES F. HOT WATER SHOULD BE MAINTAINED AT 11O DEGREES F OR HIGHER. PROVIDE REPAIR.
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02/10/2012 | Routine |
Restaurant representatives - add corrected or new information about HISSHO SUSHI AT KROGER J804, 5810 E 71st ST, Indianapolis, IN »