- Cold holding (corrected)
1. Potentially hazardous foods located on top of prep. refrigerator are not cold enough. Take measures to ensure potentially hazardous food is not maintained at a temperature in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cross-contamination (corrected)
1. Do not store raw bacon located in refrigerator above ready to eat food items. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Date marking (corrected)
1. Date mark cold cuts for club sandwich when package is opened and discard before 7 days. 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the kitchen door where hands touch of soil. 2. Clean the walk-in refrigerator door where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the kitchen door where hands touch of soil. 2. Clean the walk-in refrigerator door where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Replace torn door seal on reach-in True refrigerator. 2. Replace the bottom door seal which is torn on prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Replace torn door seal on reach-in True refrigerator. 2. Replace the bottom door seal which is torn on prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Light shields
1. Provide a shield on light in walk-in refrigerator. 2. Provide a shield on light missing one in kitchen area. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Light shields
1. Provide a shield on light in walk-in refrigerator. 2. Provide a shield on light missing one in kitchen area. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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07/31/2014 | Recheck |
- Cold holding
1. Potentially hazardous foods located on top of prep. refrigerator are not cold enough. Take measures to ensure potentially hazardous food is not maintained at a temperature in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cross-contamination
1. Do not store raw bacon located in refrigerator above ready to eat food items. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Date marking
1. Date mark cold cuts for club sandwich when package is opened and discard before 7 days. 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.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the walk-in refrigerator door where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the kitchen door where hands touch of soil. 2. Clean the walk-in refrigerator door where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Replace torn door seal on reach-in True refrigerator. 2. Replace the bottom door seal which is torn on prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Replace torn door seal on reach-in True refrigerator. 2. Replace the bottom door seal which is torn on prep. refrigerator. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Light shields
1. Provide a shield on light in walk-in refrigerator. 2. Provide a shield on light missing one in kitchen area. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Light shields
1. Provide a shield on light in walk-in refrigerator. 2. Provide a shield on light missing one in kitchen area. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
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07/24/2014 | Routine |
- Food contact surface(s) soiled (corrected)
1. Clean and sanitize the food contact surfaces of equipment. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Equipment repair
1. Repair or replace the door seal on reach-in refrigerator located in grill area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the outsides of equipment throughout. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Equipment: Hand sink
- Light shields (corrected)
1. Provide a shield on light fixture located in walk-in refrigerator. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the hand sink located in kitchen to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Floors, walls, ceilings cleanability (corrected)
1. Repair the wall in South men's restroom where tiles are missing above hand sink. Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
- Cove molding
1. Provide cove base in deep frier and cooking equipment area at floor wall junctions. Floor-wall junctures not coved.
Correction: Install cove molding.
- Physical facility repair (corrected)
1. Provide a toilet seat on toilet missing one in North ladies restroom. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean floors, walls and ceilings throughout of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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05/07/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled (corrected)
1. Clean and sanitize the food contact surfaces of equipment. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Equipment repair
1. Repair or replace the door seal on reach-in refrigerator located in grill area. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the outsides of equipment throughout. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Equipment: Hand sink
- Light shields
1. Provide a shield on light fixture located in walk-in refrigerator. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the hand sink located in kitchen to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Floors, walls, ceilings cleanability
1. Repair the wall in South men's restroom where tiles are missing above hand sink. Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
- Cove molding
1. Provide cove base in deep frier and cooking equipment area at floor wall junctions. Floor-wall junctures not coved.
Correction: Install cove molding.
- Physical facility repair
1. Provide a toilet seat on toilet missing one in North ladies restroom. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean floors, walls and ceilings throughout of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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04/23/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
1. Clean and sanitize the food contact surfaces of equipment. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the outsides of equipment throughout. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap
1. No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
1. Repair the hand sink located in kitchen to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Walls, floors, etc/soiled
1. Clean floors, walls and ceilings throughout of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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04/18/2014 | Pre-Licensing |
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