- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOTH REACH IN COOLERS HAVE EGGS ABOVE READY-TO-EAT FOODS (APPLES, YOGURT, AND COOKED EGGS). DO NOT STORE RAW ANIMAL PRODUCTS ABOVE READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOTH REACH IN COOLERS HAVE EGGS ABOVE READY-TO-EAT FOODS (APPLES, YOGURT, AND COOKED EGGS). DO NOT STORE RAW ANIMAL PRODUCTS ABOVE READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- 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: BOX OF YOGURT RESTING ON TOP OF KITCHEN HAND SINK. DO NOT OBSRUCT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: COOKED EGGS AND DIRTY RAGS IN HAND SINK BASIN. USE HAND SINK ONLY FOR HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: SANITIZER DISPENSING FROM EQUIPMENT INTO THREE-BAY AT ~500 PPM. HAVE EQUIPMENT ADJUSTED. MAINTAIN CONCENTRATIONS BETWEEN 150-400 USING TEST STRIPS.
Location: Kitchen
Equipment: 3-bay
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP LEFT INSIDE MOP BUCKET AFTER USE. STORE MOP IN A POSITION THAT IT ALLOWS IT TO AIR DRY.
Location: Kitchen (back)
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11/13/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SIGNAGE POSTED AT ENTRANCE GAVE TWO (2) SIGNS DURING INSPECTION TO MANAGER TO POST AT ENTRANCE
- 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.
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.
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Dining room
Equipment: Warming drawers
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Kitchen
Equipment: Reach in cooler
- 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: STAFF HAS QUAT SANITIZER PH TEST STRIPS - KITCHEN USES BLEACH AS A SANITIZER.PROVIDE ON RE-CHECK. USE TEST STRIPS TO CHECK CONCENTRATION OF BLEACH DISPENSER.
Location: Kitchen
Equipment: 3-bay
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04/02/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SIGNAGE POSTED AT ENTRANCE GAVE TWO (2) SIGNS DURING INSPECTION TO MANAGER TO POST AT ENTRANCE
- 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.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Dining room
Equipment: Warming drawers
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Kitchen
Equipment: Reach in cooler
- 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: STAFF HAS QUAT SANITIZER PH TEST STRIPS - KITCHEN USES BLEACH AS A SANITIZER.PROVIDE ON RE-CHECK. USE TEST STRIPS TO CHECK CONCENTRATION OF BLEACH DISPENSER.
Location: Kitchen
Equipment: 3-bay
|
04/01/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SIGNAGE POSTED AT ENTRANCE GAVE TWO (2) SIGNS DURING INSPECTION TO MANAGER TO POST AT ENTRANCE
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Dining room
Equipment: Warming drawers
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Kitchen
Equipment: Reach in cooler
- 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: STAFF HAS QUAT SANITIZER PH TEST STRIPS - KITCHEN USES BLEACH AS A SANITIZER.PROVIDE ON RE-CHECK. USE TEST STRIPS TO CHECK CONCENTRATION OF BLEACH DISPENSER.
Location: Kitchen
Equipment: 3-bay
|
03/31/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SIGNAGE POSTED AT ENTRANCE GAVE TWO (2) SIGNS DURING INSPECTION TO MANAGER TO POST AT ENTRANCE
- Improper sanitizing of utensil(s) and equipment (corrected on site)
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.
Location: Kitchen
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Dining room
Equipment: Warming drawers
- 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: 1. NO THERMOMETER TO MEASURE HOT TEMPERATURES FOR SAUSAGE GRAVY FOR EQUIPMENT2. PROVIDE A THERMOMETER FOR SMALL GLASS REACH IN COOLER. STAFF USES THE SAME THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD. NEED A SEPARATE THERMOMETER TO STAY INSIDE THE COOLER AT AT TIMESPROVIDE ON RE-CHECK
Location: Kitchen
Equipment: Reach in cooler
- 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: STAFF HAS QUAT SANITIZER PH TEST STRIPS - KITCHEN USES BLEACH AS A SANITIZER.PROVIDE ON RE-CHECK. USE TEST STRIPS TO CHECK CONCENTRATION OF BLEACH DISPENSER.
Location: Kitchen
Equipment: 3-bay
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03/28/2014 | Routine |
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: PROVIDE A DETERGENT FEEDER SYSTEM FOR DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
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08/29/2013 | Pre-Licensing |
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