- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
|
07/25/2014 | Recheck |
- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Make table cooler
|
07/18/2014 | 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.
Comments: DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES OR AREAS WHERE FOOD IS STORED
Location: Kitchen
- 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: PLEASE DO NOT STORE PERSONAL ITEMS SUCH AS BAGS OR BACKPACKS ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Wire shelving
|
03/27/2014 | 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.
Comments: DO NOT STORE PERSONAL BEVERAGES ON PREP TABLES OR AREAS WHERE FOOD IS STORED
Location: Kitchen
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT STORE PERSONAL ITEMS SUCH AS BAGS OR BACKPACKS ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Wire shelving
|
03/21/2014 | Routine |
- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP PERSONAL BEVERAGES ON LOWER SHELVES AWAY FROM FOOD STORAGE AREAS
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: PLEASE KEEP RAW FOOD STORED BELOW COOKED FOOD
Location: Walk-in cooler
- 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: DO NOT HANG PERSONAL ITEMS LIKE COATS OR BAGS ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
11/14/2013 | Recheck |
- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP PERSONAL BEVERAGES ON LOWER SHELVES AWAY FROM FOOD STORAGE AREAS
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: PLEASE KEEP RAW FOOD STORED BELOW COOKED FOOD
Location: Walk-in cooler
- Storage of Personal Items
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: DO NOT HANG PERSONAL ITEMS LIKE COATS OR BAGS ON SHELVES WHERE FOOD IS STORED
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
|
11/08/2013 | 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: FOOD IN REACH IN COOLER BY THE COOK LINE AT 47 DEGREES F. PLEASE HOLD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Comments: ALL EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE DO NOT STORE EMPLOYEE DRINKS ON PREP TABLES
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
|
07/25/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD IN REACH IN COOLER BY THE COOK LINE AT 47 DEGREES F. PLEASE HOLD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- 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.
Comments: ALL EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Storage of Personal Items (corrected on site)
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: PLEASE DO NOT STORE EMPLOYEE DRINKS ON PREP TABLES
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF MAKE TABLE COOLER
Location: Kitchen
Equipment: Make table cooler
|
07/16/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INTERIOR AND EXTERIOR OF REACH IN COOLER
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INTERIOR AND EXTERIOR OF REACH IN COOLER
Location: Kitchen
Equipment: Make table cooler
|
03/20/2013 | Routine |
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLEASE STORE UTENSILS IN CONTAINER WITH THE HANDLES UP
- Drying mop(s) (corrected)
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF REACH-IN AND MAKETABLE COOLER
Location: Kitchen
Equipment: Make table cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE WASH HANDS IN HANDSINKS ONLY, NOT IN PREP SINK OR 3-BAY
Location: Kitchen
Equipment: 3-bay
|
12/07/2012 | Recheck |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLEASE STORE UTENSILS IN CONTAINER WITH THE HANDLES UP
- 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF REACH-IN AND MAKETABLE COOLER
Location: Kitchen
Equipment: Make table cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: PLEASE WASH HANDS IN HANDSINKS ONLY, NOT IN PREP SINK OR 3-BAY
Location: Kitchen
Equipment: 3-bay
|
11/30/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: INTERIOR OF MICROWAVE2: METAL CART BY WALK-IN COOLER3: REACH-IN COOLER SHELVES4: EXTERIOR OF BULK FOOD STORAGE BINS
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: INTERIOR OF MICROWAVE2: METAL CART BY WALK-IN COOLER3: REACH-IN COOLER SHELVES4: EXTERIOR OF BULK FOOD STORAGE BINS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: INTERIOR OF MICROWAVE2: METAL CART BY WALK-IN COOLER3: REACH-IN COOLER SHELVES4: EXTERIOR OF BULK FOOD STORAGE BINS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: INTERIOR OF MICROWAVE2: METAL CART BY WALK-IN COOLER3: REACH-IN COOLER SHELVES4: EXTERIOR OF BULK FOOD STORAGE BINS
Location: Kitchen
|
08/17/2012 | 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: FOOD INSIDE MAKE TABLE COOLER AT 46 DEGREES F.
Location: Kitchen
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE ASSEMBLED A SANDWICH AND ADJUSTED PLATED FOOD WITH BARE HANDS. WHEN HANDLING FOOD THAT IS READY-TO-EAT, A UTENSIL OR GLOVE MUST BE USED.Food discarded.
- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Sec. 119. (a) When applicable, the person-in-charge of the retail food establishment shall ensure the following:...properly using suitable utensils, such as:(A) deli tissue;(B) spatulas;(C) tongs;(D) single-use gloves; or(E) dispensing equipment;when such items can be used.
- 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: PLEASE DO NOT HANG PERSONAL ITEMS (INCLUDING COATS, HATS, BACKPACKS, ETC.) FROM DRY STORAGE SHELVES
Location: Dry storage
- 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: PLEASE CLEAN FLOORS BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FOOD THAWING IN STANDING WATER. PLEASE THAW UNDER RUNNING WATER
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF MICROWAVE
Location: Kitchen
Equipment: Microwave oven
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT USE CUPS AS SCOOPS FOR BULK FOODS. USE A SCOOP WITH A HANDLE.
Location: Dry storage
|
04/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD INSIDE MAKE TABLE COOLER AT 46 DEGREES F.
Location: Kitchen
Equipment: Make table cooler
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE ASSEMBLED A SANDWICH AND ADJUSTED PLATED FOOD WITH BARE HANDS. WHEN HANDLING FOOD THAT IS READY-TO-EAT, A UTENSIL OR GLOVE MUST BE USED.Food discarded.
- 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.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Sec. 119. (a) When applicable, the person-in-charge of the retail food establishment shall ensure the following:...properly using suitable utensils, such as:(A) deli tissue;(B) spatulas;(C) tongs;(D) single-use gloves; or(E) dispensing equipment;when such items can be used.
- Storage of Personal Items
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: PLEASE DO NOT HANG PERSONAL ITEMS (INCLUDING COATS, HATS, BACKPACKS, ETC.) FROM DRY STORAGE SHELVES
Location: Dry storage
- 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: PLEASE CLEAN FLOORS BEHIND COOK LINE EQUIPMENT
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FOOD THAWING IN STANDING WATER. PLEASE THAW UNDER RUNNING WATER
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN INSIDE OF MICROWAVE
Location: Kitchen
Equipment: Microwave oven
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT USE CUPS AS SCOOPS FOR BULK FOODS. USE A SCOOP WITH A HANDLE.
Location: Dry storage
|
04/03/2012 | Routine |
Restaurant representatives - add corrected or new information about MAPLE CREEK COUNTRY CLUB, 10501 E 21ST ST, Indianapolis, IN »