- 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: Cooked onions 105 Deg. F. at the hot holding unit. Onions reheated on the grill.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked macaroni being held at 50 Deg. F.Cheese sauce being held at 51 Deg. F.Both food items were put in the refrigerator.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked macaroni being held at 50 Deg. F.Cheese sauce being held at 51 Deg. F.Both food items were put in the refrigerator.
- 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: Butane fuel container stored next to food products.
- 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: Raw hamburger stored over ready to eat cheese in the refrigerator.
- 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: clean the exhaust hood filters.
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10/25/2014 | 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: MEAT AND CHEESE WERE SUPPOSED TO BE PLACED BACK INSIDE OF THE COOLER AFTER ITS USE, BUT WERE OVERLOOKED AND LEFT ON TOP AT ROOM TEMPERATURE. MEAT WAS PLACED BACK INSIDE OF THE COLD TOP TO BE HELD AT 41DEG F. CORRECTED ON SITE. ENSURE THAT THE MEAT AND THE CHEESE REMAIN AT 41 DEG F OR BELOW WHEN NOT IN USE.
Equipment: Cold top
- 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: MEAT AND CHEESE WERE SUPPOSED TO BE PLACED BACK INSIDE OF THE COOLER AFTER ITS USE, BUT WERE OVERLOOKED AND LEFT ON TOP AT ROOM TEMPERATURE. MEAT WAS PLACED BACK INSIDE OF THE COLD TOP TO BE HELD AT 41DEG F. CORRECTED ON SITE. ENSURE THAT THE MEAT AND THE CHEESE REMAIN AT 41 DEG F OR BELOW WHEN NOT IN USE.
Equipment: Cold top
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP WAS HAVING ISSUES AT THE TIME OF THE INSPECTION, PREVENTING HOT WATER FROM COMING OUT OF EITHER FAUCET. COLD WATER WAS STILL AVAILABLE AND OPERATING THROUGH GRAVITY. SUFFICIENT COLD WATER PRESSURE AVAILABLE IN THE UNIT AND SHOULD BE ENOUGH FOR HAND WASHING. ALL UTENSILS WILL BE TAKEN BACK TO INDY'S KITCHEN FOR WASHING. ENSURE THAT THE WATER PUMP IS FULLY FUNCTIONAL BY YOUR NEXT EVENT (TANGERINE)
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP WAS HAVING ISSUES AT THE TIME OF THE INSPECTION, PREVENTING HOT WATER FROM COMING OUT OF EITHER FAUCET. COLD WATER WAS STILL AVAILABLE AND OPERATING THROUGH GRAVITY. SUFFICIENT COLD WATER PRESSURE AVAILABLE IN THE UNIT AND SHOULD BE ENOUGH FOR HAND WASHING. ALL UTENSILS WILL BE TAKEN BACK TO INDY'S KITCHEN FOR WASHING. ENSURE THAT THE WATER PUMP IS FULLY FUNCTIONAL BY YOUR NEXT EVENT (TANGERINE)
Equipment: 3-bay
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: AVOID USE OF SPONGES. UTILIZE SCOUERING PADS INSTEAD. SPONGES WERE DISCARDED
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04/18/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEAT AND CHEESE WERE SUPPOSED TO BE PLACED BACK INSIDE OF THE COOLER AFTER ITS USE, BUT WERE OVERLOOKED AND LEFT ON TOP AT ROOM TEMPERATURE. MEAT WAS PLACED BACK INSIDE OF THE COLD TOP TO BE HELD AT 41DEG F. CORRECTED ON SITE. ENSURE THAT THE MEAT AND THE CHEESE REMAIN AT 41 DEG F OR BELOW WHEN NOT IN USE.
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEAT AND CHEESE WERE SUPPOSED TO BE PLACED BACK INSIDE OF THE COOLER AFTER ITS USE, BUT WERE OVERLOOKED AND LEFT ON TOP AT ROOM TEMPERATURE. MEAT WAS PLACED BACK INSIDE OF THE COLD TOP TO BE HELD AT 41DEG F. CORRECTED ON SITE. ENSURE THAT THE MEAT AND THE CHEESE REMAIN AT 41 DEG F OR BELOW WHEN NOT IN USE.
Equipment: Cold top
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP WAS HAVING ISSUES AT THE TIME OF THE INSPECTION, PREVENTING HOT WATER FROM COMING OUT OF EITHER FAUCET. COLD WATER WAS STILL AVAILABLE AND OPERATING THROUGH GRAVITY. SUFFICIENT COLD WATER PRESSURE AVAILABLE IN THE UNIT AND SHOULD BE ENOUGH FOR HAND WASHING. ALL UTENSILS WILL BE TAKEN BACK TO INDY'S KITCHEN FOR WASHING. ENSURE THAT THE WATER PUMP IS FULLY FUNCTIONAL BY YOUR NEXT EVENT (TANGERINE)
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER PUMP WAS HAVING ISSUES AT THE TIME OF THE INSPECTION, PREVENTING HOT WATER FROM COMING OUT OF EITHER FAUCET. COLD WATER WAS STILL AVAILABLE AND OPERATING THROUGH GRAVITY. SUFFICIENT COLD WATER PRESSURE AVAILABLE IN THE UNIT AND SHOULD BE ENOUGH FOR HAND WASHING. ALL UTENSILS WILL BE TAKEN BACK TO INDY'S KITCHEN FOR WASHING. ENSURE THAT THE WATER PUMP IS FULLY FUNCTIONAL BY YOUR NEXT EVENT (TANGERINE)
Equipment: 3-bay
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: AVOID USE OF SPONGES. UTILIZE SCOUERING PADS INSTEAD. SPONGES WERE DISCARDED
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04/17/2014 | Routine |
| No violation noted during this evaluation. | 10/26/2013 | Routine |
| No violation noted during this evaluation. | 09/07/2013 | Routine |
| No violation noted during this evaluation. | 03/05/2013 | Routine |
| No violation noted during this evaluation. | 12/01/2012 | Routine |
| No violation noted during this evaluation. | 10/20/2012 | Routine |
| No violation noted during this evaluation. | 09/29/2012 | Routine |
- 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: BLOCKED WITH CAMBRO
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09/08/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Routine |
| No violation noted during this evaluation. | 07/27/2012 | Routine |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE PRODUCE DRAWERS WERE SOILED.
Location: Kitchen
Equipment: Reach in cooler
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03/16/2012 | 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.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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03/14/2012 | 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.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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02/17/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: room temperature cheese.
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02/04/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: cheese curds
|
01/27/2012 | Routine |
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