- 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: THERE WERE NO LABELS PROVIDED FOR CHOPPED CHICKEN AND COSLAW MADE YESTERDAY. PROVIDE DATE MARKING.
Location: Cook line
Equipment: Reach in cooler (3 door)
- 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: THERE WERE NO LABELS PROVIDED FOR CHOPPED CHICKEN AND COSLAW MADE YESTERDAY. PROVIDE DATE MARKING.
Equipment: Reach in cooler (3 door)
- 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: SANITIZER IN 3 BAY SINK WAS TOO LOW. CORRECTED ON SITE. CONCENTRATION IS NOW MAINTAINED AT 200PPM.
Location: Three bay area
Equipment: 3-bay
- Mops and brooms (corrected on site)
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: MOP WAS STORED IN MOP BUCKET. ISSUE CORRECTED ON SITE, NOW STORED HANGING.
Location: Utility room
- 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: THERE ARE NO LABELS PROVIDED ON BULK CONTAINERS. PROVIDED
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE SOILED INSIDE. CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: THERE WAS NO SOAP PROVIDED AT THE HANDSINK AT THE SERVICE STATION. CORRECTED ON SITE.
Location: Service counter
Equipment: Hand sink
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07/23/2014 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Flip over, re-sand, or replace cutting boards in front of both kitchen prep tops, to create a smooth, easily cleanable surface.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Please provide and use bucket of sanitizer for wet towel storage at front bar.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Soda fountain at concession stand has slow leak dripping water down exterior of unit, behind fountain nozzles. Repair to be leak free, then clean lime scale from exterior of unit.
Location: Service counter
Equipment: Soda machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap at hand sink in VIP bar.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at hand sink in VIP bar.
Location: 2nd bar
Equipment: Hand sink
|
11/05/2013 | Routine |
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. PLEASE STORE ICE WAND USED FOR COOLING IN A PROTECTED MANNER.
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. PLEASE STORE ICE SCOOP HANDLES UP AND OUT OF ICE.
Location: Wait staff area
Equipment: Ice bin
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05/08/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW CHICKEN STORED ABOVE READY TO EAT FOOD AND FISH. STORE BELOW.
Location: Cook line
Equipment: Cooler drawers
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance. PLEASE RAISE CARBONATOR IN NEW BAR.
Location: Bar
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s). SANITIZER RINSED FROM EQUIPMENT - SET UP SINK TO WASH, RINSE, AND THEN SANITIZE.
Location: Bar
Equipment: 3-bay
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01/10/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Bar
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Bar
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Provide barrier between dump sink and hand sink.
Equipment: Hand sink
|
11/02/2012 | Pre-Licensing |
- 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. NOT SANITIZING. SANITIZE IN 3-BAY OR OTHER DISH MACHINE.
Location: Bar
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. ENSURE ICE WAND IS WRAPPED/PROTECTED AND NOT PLACED DIRECTLY ON SHELVING.
Location: Walk-in freezer
|
09/20/2012 | 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. NOT SANITIZING. SANITIZE IN 3-BAY OR OTHER DISH MACHINE.
Location: Bar
Equipment: Dishmachine
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. ENSURE ICE WAND IS WRAPPED/PROTECTED AND NOT PLACED DIRECTLY ON SHELVING.
Location: Walk-in freezer
|
09/13/2012 | Routine |
- 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: Correcte during inspection
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.
Comments: Corrected during inspection.
Location: Cook line
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Bar
Equipment: Hand sink
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled. (One can food item... No label)
Correction: Packaged food shall be labeled as specified by law.
Location: Kitchen
|
05/04/2012 | Routine |
- 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. DRINKS AND PTC AND PEANUT BUTTER CUPS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 2/2 ENSURE MEAT ITEMS ARE PLACED IN ORDER OF COOKING TEMPERATURES IN DRAWERS AND MONITOR.
Location: Cook line
Equipment: Cooler drawers
- 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. DISHMACHINE AT BAR 0PPM. IN PLACE SANITIZER IS FILLED UP WITH HAND SINK SOAP.
Equipment: Dishmachine
- 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. DISHMACHINE AT BAR 0PPM. IN PLACE SANITIZER IS FILLED UP WITH HAND SINK SOAP.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHICKEN SALAD ON TOP OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
|
02/02/2012 | Super Bowl Recheck |
- 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. DRINKS AND PTC AND PEANUT BUTTER CUPS.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. BLUE CHEESE IN FRONT OF HAMBURGER. STORE BEHIND.
Location: Cook line
Equipment: Cooler drawers
- 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. DISHMACHINE AT BAR 0PPM. IN PLACE SANITIZER IS FILLED UP WITH HAND SINK SOAP.
Equipment: Dishmachine
- 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. DISHMACHINE AT BAR 0PPM. IN PLACE SANITIZER IS FILLED UP WITH HAND SINK SOAP.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CHICKEN SALAD ON TOP OF MAKE TABLE COOLER.
Location: Cook line
Equipment: Make table cooler
|
02/01/2012 | Super Bowl Routine |
- Fixed equipment spacing/sealing
Fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone seal or metal strip as needed.... Work scheduled for completion as of 12/6/11.
Location: Bar
Equipment: Hand sink
- Fixed equipment spacing/sealing
Fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone seal or metal strip as needed.... Work scheduled for completion as of 12/6/11.
Location: Bar
|
12/05/2011 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 11/28/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about HOOSIER PARK'S WINNERS CIRCLE PUB & GRILLE, 20 N PENNSYLVANIA ST, Indianapolis, IN »