- 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: 1 CONTAINER OF POTATOE SOUP HOLDING 124 DEGREES F. AND 1 CONTAINER OF CHILI HOLDING AT 108 DEGREES F IN THE STEAM TABLE. OTHER ITEMS IN THE STEAM TABLE WERE AT THE APPROPRIATE TEMPERATURE. USE A THERMOMETER TO CHECK TEMPERATURE BEFORE PLACING ITEMS IN THE STEAM TABLE.FOOD WAS MICROWAVED AND CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- 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: HAND SINK BLOCKED BY A TRASH CAN. KEEP HAND SINK ACCESSABLE AT ALL TIMES. TRASH CAN MOVED CORRECTED ON SITE.
Location: Prep area
Equipment: Hand sink
|
07/14/2014 | 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F-----------------------------10/18/13:1. POTATO PTC - PREPPED MEATS THIS MORNING AT 50 F, VEGETABLES AT 41 F2. SANDWICH PTC - POTATO SALAD AT 43 F / AIR TEMP AT 43 F
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F-----------------------------10/18/13:1. POTATO PTC - PREPPED MEATS THIS MORNING AT 50 F, VEGETABLES AT 41 F2. SANDWICH PTC - POTATO SALAD AT 43 F / AIR TEMP AT 43 F
Location: Kitchen (front)
Equipment: Prep Top 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESMUST HANDWASH BEFORE PUTTING ON GLOVES EACH TIME
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands without soap and paper towels.Food handler washed properly at handsink
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF---------------------------10/18/13:1. DUCT TAPE ON SPRAYER ARM - DUCT TAPE IS NOT FOOD GRADE APPROVED AND NOT SMOOTH AND CLEANABLE PLASTIC NO LONGER ON SPRAYER ARM
Location: Kitchen (back)
Equipment: Veg. Sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF---------------------------10/18/13:1. DUCT TAPE ON SPRAYER ARM - DUCT TAPE IS NOT FOOD GRADE APPROVED AND NOT SMOOTH AND CLEANABLE PLASTIC NO LONGER ON SPRAYER ARM
Location: Kitchen (front)
Equipment: Hand sink
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: ICE MACHINE DRAIN LINES STRAIGHT INTO FLOOR, DRAIN UNDER ICE MACHINE IS CLOGGED AND WATER IS RUNNING INTO A DIFFERENT DRAIN
Location: Kitchen
Equipment: Ice machine
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 10/18/13:DIAL THERMOMETER READING AT 48 F - INSPECTOR THERMOMETER READ 43
- 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: EMPLOYEE PERSONAL JACKETS/COATS STORED IN FOOD AREA
Location: Prep area
- 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: THERMOMETERS X 2
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS ARE LOOSE, DOORS ARE NOT CLOSING AND COULD BE PREVENTING TEMPERATURES NOT AT 41 F2. PREP COOLER NOT COLD HOLDING AT 41 F. REPAIR
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK MOLD ON CAULKING ON 3-BAY. REMOVE AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER WASHING HANDS AT VEGETABLE PREP SINK WITHOUT SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: Veg. Sink
|
10/25/2013 | Recheck |
- 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F-----------------------------10/18/13:1. POTATO PTC - PREPPED MEATS THIS MORNING AT 50 F, VEGETABLES AT 41 F2. SANDWICH PTC - POTATO SALAD AT 43 F / AIR TEMP AT 43 F
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F-----------------------------10/18/13:1. POTATO PTC - PREPPED MEATS THIS MORNING AT 50 F, VEGETABLES AT 41 F2. SANDWICH PTC - POTATO SALAD AT 43 F / AIR TEMP AT 43 F
Location: Kitchen (front)
Equipment: Prep Top 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESMUST HANDWASH BEFORE PUTTING ON GLOVES EACH TIME
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands without soap and paper towels.Food handler washed properly at handsink
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF---------------------------10/18/13:1. DUCT TAPE ON SPRAYER ARM - DUCT TAPE IS NOT FOOD GRADE APPROVED AND NOT SMOOTH AND CLEANABLE PLASTIC NO LONGER ON SPRAYER ARM
Location: Kitchen (back)
Equipment: Veg. Sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF---------------------------10/18/13:1. DUCT TAPE ON SPRAYER ARM - DUCT TAPE IS NOT FOOD GRADE APPROVED AND NOT SMOOTH AND CLEANABLE PLASTIC NO LONGER ON SPRAYER ARM
Location: Kitchen (front)
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: ICE MACHINE DRAIN LINES STRAIGHT INTO FLOOR, DRAIN UNDER ICE MACHINE IS CLOGGED AND WATER IS RUNNING INTO A DIFFERENT DRAIN
Location: Kitchen
Equipment: Ice machine
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 10/18/13:DIAL THERMOMETER READING AT 48 F - INSPECTOR THERMOMETER READ 43
- 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: EMPLOYEE PERSONAL JACKETS/COATS STORED IN FOOD AREA
Location: Prep area
- 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: THERMOMETERS X 2
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS ARE LOOSE, DOORS ARE NOT CLOSING AND COULD BE PREVENTING TEMPERATURES NOT AT 41 F2. PREP COOLER NOT COLD HOLDING AT 41 F. REPAIR
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK MOLD ON CAULKING ON 3-BAY. REMOVE AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER WASHING HANDS AT VEGETABLE PREP SINK WITHOUT SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: Veg. Sink
|
10/18/2013 | 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. PREPPING ROAST BEEF ON SLICER AND PORTIONING, SITTING ON ICE BATH BUT NOT BEING EFFECTIVELY BEING KEPT COLD - STORE IN WALK IN TO CONTROL TEMPERATURES2. PRE-COOKED CHICKEN AT 60 F TEMPERATURE DANGER ZONE - CHICKEN WAS DISCARDEDMANAGER THAWING FROZEN CHICKEN PROPERLY UNDER RUNNING WATER DURING INSPECTION3. PREP COOLERS NOT AT 41 F. ENSURE TEMPERATURES ARE PROPERLY COLD DURING BUSINESS HOURS/LUNCH RUSH/ ETC...4. HAM 50 F5. PORK BBQ 48 F
Location: Kitchen (front)
Equipment: Prep Top 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: NO HANDWASHING BEFORE PUTTING ON NEW GLOVESMUST HANDWASH BEFORE PUTTING ON GLOVES EACH TIME
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Washing hands without soap and paper towels.Food handler washed properly at handsink
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF
Location: Kitchen (back)
Equipment: Veg. Sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SPRAYER ARM HAS PLASTIC AROUND HOSE AND HANDLE. LEAKS WHEN SPRAYS. REPAIR2. FRONT HANDSINK DOES NOT TURN OFF
Location: Kitchen (front)
Equipment: Hand sink
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: ICE MACHINE DRAIN LINES STRAIGHT INTO FLOOR, DRAIN UNDER ICE MACHINE IS CLOGGED AND WATER IS RUNNING INTO A DIFFERENT DRAIN
Location: Kitchen
Equipment: Ice machine
- 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: EMPLOYEE PERSONAL JACKETS/COATS STORED IN FOOD AREA
Location: Prep area
- 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: THERMOMETERS X 2
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS ARE LOOSE, DOORS ARE NOT CLOSING AND COULD BE PREVENTING TEMPERATURES NOT AT 41 F2. PREP COOLER NOT COLD HOLDING AT 41 F. REPAIR
Location: Kitchen
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLACK MOLD ON CAULKING ON 3-BAY. REMOVE AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER WASHING HANDS AT VEGETABLE PREP SINK WITHOUT SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: Veg. Sink
|
10/11/2013 | Routine |
| No violation noted during this evaluation. | 03/07/2013 | Routine |
| No violation noted during this evaluation. | 12/06/2012 | Non-Illness Complaint |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Towel wraped around sprayer at back sink. Remove towel from sprayer. Repair if needed. 2. Door in poor repair on three door cold top cooler. Repair door.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Towel wraped around sprayer at back sink. Remove towel from sprayer. Repair if needed. 2. Door in poor repair on three door cold top cooler. Repair door.
Location: Kitchen (front)
Equipment: Make table cooler
|
07/18/2012 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Small Co2 tank not restrained. Restrain,
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet in poor repair at one bay sink. Repair
Location: Kitchen (back)
|
01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about MCALISTERS DELI, 8840 MICHIGAN RD, Indianapolis, IN »