- 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: SMALL REACH IN REFRIGERATOR HOLDING CHEESE, LUNCH MEAT AND OTHER FOOD ITEMS AT 48 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NOT ABLE TO VERIFY A CERTIFIED FOOD HANDLER.PROVIDE A CERTIFIED FOOD HANDLER.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD IN KITCHEN NOT WEARING A HAIR RESTRAINT.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LARGE CONTAINER OF FLOUR NOT LABELED.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK NEAR DISH MACHINE REACHING A MAXIMUM WATER TEMPERATURE OF 96 DEGREES.PROVIDE WATER WITH A MINIMUM TEMPERATURE OF 100 DEGREES F.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE SINK REPAIRED TO BRING WATER TO MINIMUM REQURIED TEMPERATURE. NOTE: KITCHEN IS EQUIPPED WITH TWO ADDITIONAL HAND SINKS WITH WATER TEMPERATURES OVER 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP STORED AT 2 BAY SINK.PREP SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. STORE SOAP AT HAND WASHING SINKS.
Location: Kitchen
Equipment: 2-bay
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06/25/2014 | 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: SMALL REACH IN REFRIGERATOR HOLDING CHEESE, LUNCH MEAT AND OTHER FOOD ITEMS AT 48 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NOT ABLE TO VERIFY A CERTIFIED FOOD HANDLER.PROVIDE A CERTIFIED FOOD HANDLER.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE PREPARING FOOD IN KITCHEN NOT WEARING A HAIR RESTRAINT.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LARGE CONTAINER OF FLOUR NOT LABELED.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK NEAR DISH MACHINE REACHING A MAXIMUM WATER TEMPERATURE OF 96 DEGREES.PROVIDE WATER WITH A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP STORED AT 2 BAY SINK.PREP SINKS MAY NOT BE PROVIDED WITH HAND WASHING AIDS. STORE SOAP AT HAND WASHING SINKS.
Location: Kitchen
Equipment: 2-bay
|
06/18/2014 | 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: BASKET OF BUTTER PACKETS STORED AT ROOM TEMPERATURE.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. CORRECTED ON SITE.
Location: Kitchen
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 113 DEGREES F. BOOSTER HEATER NOT TURNED ON. CORRECTED ON SITE.
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION MEASURED OVER 500 PPM QUAT IN BUCKET. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM. CORRECTED ON SITE.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT. CORRECTED ON SITE.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HEAVY CONDENSATION ON LID OF LARGE CONTAINER OF PEPPEER STEAK SOUP PREPARED ON 2/3 STORED INSIDE REACH IN COOLER.ENSURE PRODUCT HAS COOLED PROPERLY TO 41 DEGREES F BEFORE SEALING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SMALL REACH IN COOLER GASKETS AND DOOR FRAME SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
02/11/2014 | 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: BASKET OF BUTTER PACKETS STORED AT ROOM TEMPERATURE.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Kitchen
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: DISH MACHINE REACHING A MAXIMUM FINAL RINSE TEMPERATURE OF 113 DEGREES F.
Location: Kitchen
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZING SOLUTION MEASURED OVER 500 PPM QUAT IN BUCKET.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HEAVY CONDENSATION ON LID OF LARGE CONTAINER OF PEPPEER STEAK SOUP PREPARED ON 2/3 STORED INSIDE REACH IN COOLER.ENSURE PRODUCT HAS COOLED PROPERLY TO 41 DEGREES F BEFORE SEALING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SMALL REACH IN COOLER GASKETS AND DOOR FRAME SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
|
02/04/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: DOOR GASKET SOILED WITH BUILD UP IN CREVICES LOCATED ON SMALL REACH IN COOLER LOCATED IN KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Reach in cooler
|
09/16/2013 | Routine |
- 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: JACKET AND PURSE WAS HANGING ON SHELF CONTAINING FOOD IN DRY STORAGE AREA.ENSURE PERSONAL ITEMS ARE STORED IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Dry storage
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05/08/2013 | Routine |
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP MISSING IN DISPENSER LOCAGTED AT HAND SINK IN DESSERT PREP AREA.
Location: Kitchen
|
01/11/2013 | Routine |
- 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: 1. EMPLOYEE CUPS CONTAINING ICE WATER STORED ON CHEST FREEZER; CUP CONTAINING SOUP AND SPOON STORED ON CHEST FREEZER AS WELL. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA. EMPLOYEES SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION. EG. DINING ROOM OR OFFICE.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON COUNTER TOP. STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DRAIN PLUG NOT ABLE TO HOLD WATER IN LEFT THREE COMPARTMENT BASIN. PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPS STORED DIRECTLY ON CHEST FREEZER LID AND ON TOP OF CONTAINER OF DICED FRUIT INSIDE REACH IN COOLER. STORE FOOD SCOOPS IN CLEAN CONTAINERS IN BETWEEN USE.
Location: Kitchen
|
09/19/2012 | 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: CLEAR TRAY STORED ACROSS HAND SINK AND CHEST FREEZER BLOCKING ACCESS TO HAND SINK LOCATED IN DRY STORAGE/DESSERT PREP AREA. ENSURE NOTHING IS STORED ACROSS OR IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Dry storage
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN RED BUCKET MEASURED GREATER THAN 400 PPM QUAT. MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF AT LEAST ONE CERTIFIED FOOD HANDLER.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINE DISPLAYING FINAL RINSE TEMPERATURE OF 168 ALTHOUGH ACTUAL TEMPERATURE MEASURED 193 DEGREES F. CALIBRATE THERMOMETER TO DISPLAY CORRECT FINAL RINSE TEMPERATURE.
Location: Dish machine area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF BREAD CRUMBS STORED ON THE FLOOR IN DRY STORAGE AREA. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PITCHERS OF WATER STORED WITHOUT LIDS OR COVERINGS ON BUFFET TABLE. PROVIDE PROTECTIVE COVERING TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Buffet
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CANNED SODA STORED INSIDE ICE BIN. DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.2. EMPLOYEE MEAL AND BEVERAGES STORED INSIDE REACH IN COOLER ABOVE FOOD DESIGNATED FOR RESIDENTS. STORE EMPLOYEE BEVERAGES AND MEALS ON LOWEST SHELF TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: UNISEX RESTROOM DOOR NEAR DINING ROOM OPEN. SELF CLOSURE DEVICE BROKEN. REPAIR DOOR TO SHUT COMPLETELY AFTER OPENING.
Location: Dining room
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE QUAT SANITIZING SOLUTION. PROVIDE PH TEST STRIPS.
Location: Kitchen
|
05/10/2012 | Recheck |
- 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: CLEAR TRAY STORED ACROSS HAND SINK AND CHEST FREEZER BLOCKING ACCESS TO HAND SINK LOCATED IN DRY STORAGE/DESSERT PREP AREA. ENSURE NOTHING IS STORED ACROSS OR IN FRONT OF HAND SINK. KEEP PATH WAY CLEAR AT ALL TIMES.
Location: Dry storage
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN RED BUCKET MEASURED GREATER THAN 400 PPM QUAT. MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF AT LEAST ONE CERTIFIED FOOD HANDLER.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINE DISPLAYING FINAL RINSE TEMPERATURE OF 168 ALTHOUGH ACTUAL TEMPERATURE MEASURED 193 DEGREES F. CALIBRATE THERMOMETER TO DISPLAY CORRECT FINAL RINSE TEMPERATURE.
Location: Dish machine area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAG OF BREAD CRUMBS STORED ON THE FLOOR IN DRY STORAGE AREA. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PITCHERS OF WATER STORED WITHOUT LIDS OR COVERINGS ON BUFFET TABLE. PROVIDE PROTECTIVE COVERING TO PROTECT FROM POSSIBLE CONTAMINATION.
Location: Buffet
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CANNED SODA STORED INSIDE ICE BIN. DISCONTINUE THIS PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.2. EMPLOYEE MEAL AND BEVERAGES STORED INSIDE REACH IN COOLER ABOVE FOOD DESIGNATED FOR RESIDENTS. STORE EMPLOYEE BEVERAGES AND MEALS ON LOWEST SHELF TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE MACHINE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: UNISEX RESTROOM DOOR NEAR DINING ROOM OPEN. SELF CLOSURE DEVICE BROKEN. REPAIR DOOR TO SHUT COMPLETELY AFTER OPENING.
Location: Dining room
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABLE TO MEASURE QUAT SANITIZING SOLUTION. PROVIDE PH TEST STRIPS.
Location: Kitchen
|
05/02/2012 | Routine |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE TOUCHED TOMATOES WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
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01/18/2012 | Routine |
Restaurant representatives - add corrected or new information about MILLER'S SENIOR LIVING COMMUNITY, 8400 CLEARVISTA PKWY, Indianapolis, IN »