- 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: Ready-to-eat salami and pre-cooked meatballs stored under and on same shelf as raw whole-muscle beef. Chef corrected on site and demonstrated good knowledge of how to prevent cross-contamination issues. Leaving "organization for cold storage units" educational poster to assist in employee training.CORRECTED ON SITE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One light out over cook line, attempted to replace but apparently fixture has a short. Repair fixture to good working order. Good lighting intensity over cook line even with one b ulb missing.
Location: Cook line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housing in beverage walk-in showed accumulation of dust. CORRECTED ON SITE.2. Small amount of soil under raw beef on cooler floor in kitchen walk-in, otherwise this cooler is very clean.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housing in beverage walk-in showed accumulation of dust. CORRECTED ON SITE.2. Small amount of soil under raw beef on cooler floor in kitchen walk-in, otherwise this cooler is very clean.
Location: Walk-in cooler
|
12/17/2013 | Routine |
- Sewage disposal system (corrected)
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: Ensure that waste water buckets at all bars are emptied and cleaned each event/shift.
Location: Bar
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Discontinue use of milk crates, etc, throughout kitchen to store items off of floor. Use shelving or dunnage racks instead.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Ensure wood shelving where food is stored in dry storage area is sealed/painted/coated to provide a smooth, easily cleanable surface.
Location: Dry storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Basement
Equipment: Mop sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean back of ice machine.
Location: Kitchen
Equipment: Ice machine
- 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: 1. Provide containers for ice scoops at all bars; ensure ice scoops are stored during use in such a manner that handle does not come on contact with ice.2. Provide utensils (single-serve picks or gloves are OK) for drink garnishes (olives, cherries, etc) so that no bare hand contact occurs.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out over cook line in kitchen.Recheck 12/17: Lightbulb was replaced but fixture has a short in it. Putting this as equipment repair on routine inspection report. Good lighting intensity over cook line even with one bulb missing.
Location: Cook line
- 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: Find or provide thermometer for chest freezer downstairs.
Location: Basement
Equipment: Chest freezer
|
12/17/2013 | Pre-Licensing Recheck |
- Sewage disposal system
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: Ensure that waste water buckets at all bars are emptied and cleaned each event/shift.
Location: Bar
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Discontinue use of milk crates, etc, throughout kitchen to store items off of floor. Use shelving or dunnage racks instead.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Ensure wood shelving where food is stored in dry storage area is sealed/painted/coated to provide a smooth, easily cleanable surface.
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Basement
Equipment: Mop sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Caulk basement mop sink to wall.2. Caulk vanities to wall in 2nd floor mens and womens restrooms.2. Attach back hand sink in kitchen to wall, and caulk to seal to wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean back of ice machine.
Location: Kitchen
Equipment: Ice machine
- 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: 1. Provide containers for ice scoops at all bars; ensure ice scoops are stored during use in such a manner that handle does not come on contact with ice.2. Provide utensils (single-serve picks or gloves are OK) for drink garnishes (olives, cherries, etc) so that no bare hand contact occurs.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out over cook line in kitchen.
Location: Cook line
- 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: Find or provide thermometer for chest freezer downstairs.
Location: Basement
Equipment: Chest freezer
|
10/29/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MAVRIS ARTS & EVENT CENTER, 121 S EAST ST, Indianapolis, IN »