- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT-HOLDING UNIT WHERE BACON, TURKEY SAUSAGE AND EGGS ARE STORED IS TEMPING AT 129 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ON COUNTER-TOP IN KITCHEN--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PLEASE ENSURE THAT HAIR RESTRAINTS ARE BEING WORN PROPERLY BY FOOD HANDLERS COVERING THE WHOLE HEAD/HAIR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LOOSE/DAMAGED CABINET DOORS AT KITCHEN WHERE NEEDED.
Location: Kitchen
|
06/24/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT-HOLDING UNIT WHERE BACON, TURKEY SAUSAGE AND EGGS ARE STORED IS TEMPING AT 129 F.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ON COUNTER-TOP IN KITCHEN--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PLEASE ENSURE THAT HAIR RESTRAINTS ARE BEING WORN PROPERLY BY FOOD HANDLERS COVERING THE WHOLE HEAD/HAIR.
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LOOSE/DAMAGED CABINET DOORS AT KITCHEN WHERE NEEDED.
Location: Kitchen
|
06/17/2014 | Routine |
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USAGE OF NON-WRAPPED DRINKING STRAWS AND PURCHASE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
|
12/17/2013 | Recheck |
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: DISCONTINUE USAGE OF NON-WRAPPED DRINKING STRAWS AND PURCHASE ONLY PRE-WRAPPED DRINKING STRAWS ONLY.
|
12/10/2013 | Routine |
| No violation noted during this evaluation. | 06/28/2013 | Routine |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Thermometer, provided (corrected on site)
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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN WHIRLPOOL REFRIGERATION UNIT WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler
|
12/13/2012 | Routine |
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
06/26/2012 | 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: CREAM CHEESES AND BUTTER THAT CONTAINS MILK AND OTHER POTENTIALLY HAZARDOUS INGREDIENTS STORED OUT AT ROOM TEMPERATURE.MAINTAIN CREAM CHEESE AND BUTTER AT 41 F OR BELOW AT BUFFET STORAGE.USE CHILL BOXES, STORE ON ICE/COLD PACKS, OR KEEP IN REACH-IN-REFRIGERATION UNIT ON BUFFET LINE.
Location: Buffet
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL DRINKS/FOODS STORED IN KITCHEN REFRIGERATION UNITS THAT ARE USED FOR GUEST FOOD STORAGE--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAN OPENER BLADE AND HOLDER, UTENSILS AND UTENSIL STORAGE DRAWERS; ENSURE THAT UTENSILS ARE CLEANEND AND SANITIZED PRIOR TO PUTTING UTENSILS IN STORAGE DRAWERS IN KITCHEN.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAN OPENER BLADE AND HOLDER, UTENSILS AND UTENSIL STORAGE DRAWERS; ENSURE THAT UTENSILS ARE CLEANEND AND SANITIZED PRIOR TO PUTTING UTENSILS IN STORAGE DRAWERS IN KITCHEN.
Location: Kitchen
Equipment: Can opener
- 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: EGGS AND BACON STORED IN KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.KEEP HANDSINK FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: CHEMICAL SANITIZER CONCENTRATION FOR QUAT TOO STRONG. MAINTAIN AT 200 PPM FOR QUAT; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED TWO EMPLOYEES FOR FOOD HANDLER CERTIFICATION THROUGH SAFE FOOD HANDLERS CORPORATION ON 1/12/12. PLEASE NOTIFY ME ONCE RESULTS ARE KNOWN OF PARTICIPANTS. YOU MAY FAX (317) 221-3070 OR E-MAIL ME THE ACTUAL CERTIFICATION AND RESULTS ONCE KNOW.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE, RADIO, PURFUME, ETC STORED NEAR FOOD AND SINGLE-SERVICE ITEMS AND PREP AREAS IN KITCHEN--DISCONTINUE.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT PLASTIC SILVER-WARE UTENSILS WITH HANDLES UP AND OUT AND NOT HEADS OF SILVERWARE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE CEILING VENTS ROUTINELY.
Location: Restroom
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Kitchen
Equipment: reach in freezer
- 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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Sales floor
Equipment: Reach in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE PROTECTED FROM POTENTIAL CROSS-CONTAMINATION VIA ENVIRONMENT, FOOD HANDLERS, AND/OR GUEST.YOU MAY INDIVIDUALLY WRAP APPLES OR BE CREATIVE TO PREVENT POTENTIAL TAMPERING AND POSSIBLE CROSS-CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
Location: Sales floor
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
02/16/2012 | Recheck |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRAVY AND SAUSAGE LINKS AT 130 F AND 120 F RESPECTIVELY; MAINTAIN HOT-HOLDING TEMPS AT SELF-SERVICE BUFFET LOCATION AT 135 F OR ABOVE.FOOD HANDLERS CONDUCTED CORRECTIVE ACTION BY REHEATING OUT OF TEMP FOODS TO 165 F AND PLACING FOODS BACK ON HOT-HOLDING UNIT.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRAVY AND SAUSAGE LINKS AT 130 F AND 120 F RESPECTIVELY; MAINTAIN HOT-HOLDING TEMPS AT SELF-SERVICE BUFFET LOCATION AT 135 F OR ABOVE.FOOD HANDLERS CONDUCTED CORRECTIVE ACTION BY REHEATING OUT OF TEMP FOODS TO 165 F AND PLACING FOODS BACK ON HOT-HOLDING UNIT.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN REACH-IN-COOLERS WITH GUEST FOOD--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: EMPLOYEES USING INCORRECT SANITIZER AT KITCHEN 3-BAY SINK SANITIZER BAY (COFFEE CLEANER TABLETS)--DISCONTINUE.USE PROPERLY APPROVED SANITIZER FOR 3-BAY SINK WAREWASHING AND IN-PLACE SANITIZER BUCKET (CHLORINE OR QUAT).MANTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE AT 50 - 100 PPM, USE APPRORIATE TEST STRIPS.
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: EMPLOYEES USING INCORRECT SANITIZER AT KITCHEN 3-BAY SINK SANITIZER BAY (COFFEE CLEANER TABLETS)--DISCONTINUE.USE PROPERLY APPROVED SANITIZER FOR 3-BAY SINK WAREWASHING AND IN-PLACE SANITIZER BUCKET (CHLORINE OR QUAT).MANTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE AT 50 - 100 PPM, USE APPRORIATE TEST STRIPS.
Location: Dining room
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MONITOR RESTROOM CEILING VENT ROUTINE CLEANING AND SANITIZING.
Location: Womens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; INCLUDING UNDER, BEHIND, IN BETWEEN, AND AROUND KITCHEN EQUIPMENT.
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.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN REFRIGERATION/FREEZER COMBO INTERIOR SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN REFRIGERATION/FREEZER COMBO INTERIOR SURFACES.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dining room
|
12/15/2011 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRAVY AND SAUSAGE LINKS AT 130 F AND 120 F RESPECTIVELY; MAINTAIN HOT-HOLDING TEMPS AT SELF-SERVICE BUFFET LOCATION AT 135 F OR ABOVE.FOOD HANDLERS CONDUCTED CORRECTIVE ACTION BY REHEATING OUT OF TEMP FOODS TO 165 F AND PLACING FOODS BACK ON HOT-HOLDING UNIT.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GRAVY AND SAUSAGE LINKS AT 130 F AND 120 F RESPECTIVELY; MAINTAIN HOT-HOLDING TEMPS AT SELF-SERVICE BUFFET LOCATION AT 135 F OR ABOVE.FOOD HANDLERS CONDUCTED CORRECTIVE ACTION BY REHEATING OUT OF TEMP FOODS TO 165 F AND PLACING FOODS BACK ON HOT-HOLDING UNIT.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN REACH-IN-COOLERS WITH GUEST FOOD--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: EMPLOYEES USING INCORRECT SANITIZER AT KITCHEN 3-BAY SINK SANITIZER BAY (COFFEE CLEANER TABLETS)--DISCONTINUE.USE PROPERLY APPROVED SANITIZER FOR 3-BAY SINK WAREWASHING AND IN-PLACE SANITIZER BUCKET (CHLORINE OR QUAT).MANTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE AT 50 - 100 PPM, USE APPRORIATE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- 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: EMPLOYEES USING INCORRECT SANITIZER AT KITCHEN 3-BAY SINK SANITIZER BAY (COFFEE CLEANER TABLETS)--DISCONTINUE.USE PROPERLY APPROVED SANITIZER FOR 3-BAY SINK WAREWASHING AND IN-PLACE SANITIZER BUCKET (CHLORINE OR QUAT).MANTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE AT 50 - 100 PPM, USE APPRORIATE TEST STRIPS.
Location: Dining room
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MONITOR RESTROOM CEILING VENT ROUTINE CLEANING AND SANITIZING.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS; INCLUDING UNDER, BEHIND, IN BETWEEN, AND AROUND KITCHEN EQUIPMENT.
Location: Kitchen
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN REFRIGERATION/FREEZER COMBO INTERIOR SURFACES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN UTENSIL STORAGE DRAWERS AND INTERIOR CABINET SURFACES AND SHELVING.-SOILED KITCHEN REFRIGERATION/FREEZER COMBO INTERIOR SURFACES.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Dining room
|
12/08/2011 | 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: CREAM CHEESES AND BUTTER THAT CONTAINS MILK AND OTHER POTENTIALLY HAZARDOUS INGREDIENTS STORED OUT AT ROOM TEMPERATURE.MAINTAIN CREAM CHEESE AND BUTTER AT 41 F OR BELOW AT BUFFET STORAGE.USE CHILL BOXES, STORE ON ICE/COLD PACKS, OR KEEP IN REACH-IN-REFRIGERATION UNIT ON BUFFET LINE.
Location: Buffet
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL DRINKS/FOODS STORED IN KITCHEN REFRIGERATION UNITS THAT ARE USED FOR GUEST FOOD STORAGE--DISCONTINUE.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAN OPENER BLADE AND HOLDER, UTENSILS AND UTENSIL STORAGE DRAWERS; ENSURE THAT UTENSILS ARE CLEANEND AND SANITIZED PRIOR TO PUTTING UTENSILS IN STORAGE DRAWERS IN KITCHEN.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CAN OPENER BLADE AND HOLDER, UTENSILS AND UTENSIL STORAGE DRAWERS; ENSURE THAT UTENSILS ARE CLEANEND AND SANITIZED PRIOR TO PUTTING UTENSILS IN STORAGE DRAWERS IN KITCHEN.
Location: Kitchen
Equipment: Can opener
- 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: EGGS AND BACON STORED IN KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.KEEP HANDSINK FREE AND ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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: CHEMICAL SANITIZER CONCENTRATION FOR QUAT TOO STRONG. MAINTAIN AT 200 PPM FOR QUAT; USE TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED TWO EMPLOYEES FOR FOOD HANDLER CERTIFICATION THROUGH SAFE FOOD HANDLERS CORPORATION ON 1/12/12. PLEASE NOTIFY ME ONCE RESULTS ARE KNOWN OF PARTICIPANTS. YOU MAY FAX (317) 221-3070 OR E-MAIL ME THE ACTUAL CERTIFICATION AND RESULTS ONCE KNOW.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE, RADIO, PURFUME, ETC STORED NEAR FOOD AND SINGLE-SERVICE ITEMS AND PREP AREAS IN KITCHEN--DISCONTINUE.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT PLASTIC SILVER-WARE UTENSILS WITH HANDLES UP AND OUT AND NOT HEADS OF SILVERWARE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN AND SANITIZE CEILING VENTS ROUTINELY.
Location: Restroom
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Kitchen
Equipment: reach in freezer
- 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: THERMOMETERS MISSING AT ONE OF THE REACH-IN-COOLERS AND REACH-IN-FREEZER--2 NEEDED.ONE THERMOMETER NEEDED AT VITAMIN WATER REFRIGERATION UNIT AT GUEST STORE IN LOBBY.
Location: Sales floor
Equipment: Reach in cooler
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN (EX. APPLES) MUST BE PROTECTED FROM POTENTIAL CROSS-CONTAMINATION VIA ENVIRONMENT, FOOD HANDLERS, AND/OR GUEST.YOU MAY INDIVIDUALLY WRAP APPLES OR BE CREATIVE TO PREVENT POTENTIAL TAMPERING AND POSSIBLE CROSS-CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
Location: Sales floor
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:MASTER-BILT EXTERIOR SOILED VENTS AND INTERIOR FANGUARDS.SOILED INTERIOR CABINETS AND STORAGE DRAWERS AT BUFFET LOCATION AND IN KITCHEN.
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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
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12/06/2011 | Recheck |
Restaurant representatives - add corrected or new information about HOLIDAY INN EXPRESS, 410 S MISSOURI ST, Indianapolis, IN »