- 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: Reach-in shelves under pastry case had ambient temp of 46 at time of inspection. Adjust, repair, replaces as needed to hold contents at 41 or below. Alternatively, can use these shelves only for shelf-stable drinks, and stock sandwiches and dips in another cooler instead.
Location: Sales floor
Equipment: Reach in cooler
- Date marking
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.
Comments: Containers of spinach dip in cooler/freezer combo with no date marks, also opened pre-cooked bacon and sliced cheese in other cooler with no date mark. Please date mark any prepared foods such as dip, or ready-to-eat refrigerated foods such as bacon and cheese.RECHECK 11/06/14: CONTAINERS OF HUMMUS IN COOLER/FREEZER COMBO, NOT DATE MARKED.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: Coffee splashes, etc, accumulating on RFP kitchen walls. Clean. RECHECK 11/06/14: NO CHANGES TO SOILING ON KITCHEN WALLS. CLEAN.
Location: Kitchen
- 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: Please provide thermometers for the following coolers: Small cooler on counter with smoothie mix insideMilk reach-in under espresso machineBoth "grab-to-go" coolersShelf cooler under pastry display caseAll temps OK at 39-41 F in these coolers, except shelves under pastry case at 46F, cited elsewhere. RECHECK 11/06/14: NO THERMOMETERS PROVIDED YET
- Food storage
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: Cases of chai mix, sugar bin, stored directly on floor. Provide racks or shelving to keep 6" off floor, or store elsewhere.RECHECK 10/06/14: ALL ABOVE-LISTED ITEMS STILL ON FLOOR
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. RECHECK 11/06/14: SOIL REMAINS ON INTERIOR AND EXTERIOR OF THIS UNIT2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard. CORRECTED3. Clean out interior of milk reach-in under espresso machine; milk spills inside. RECHECK 11/06/14: EXTENSIVE SOIL REMAINS ON INTERIOR OF MILK COOLER4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath. CORRECTED
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. RECHECK 11/06/14: SOIL REMAINS ON INTERIOR AND EXTERIOR OF THIS UNIT2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard. CORRECTED3. Clean out interior of milk reach-in under espresso machine; milk spills inside. RECHECK 11/06/14: EXTENSIVE SOIL REMAINS ON INTERIOR OF MILK COOLER4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath. CORRECTED
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. RECHECK 11/06/14: SOIL REMAINS ON INTERIOR AND EXTERIOR OF THIS UNIT2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard. CORRECTED3. Clean out interior of milk reach-in under espresso machine; milk spills inside. RECHECK 11/06/14: EXTENSIVE SOIL REMAINS ON INTERIOR OF MILK COOLER4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath. CORRECTED
Location: Service counter
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. RECHECK 11/06/14: SOIL REMAINS ON INTERIOR AND EXTERIOR OF THIS UNIT2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard. CORRECTED3. Clean out interior of milk reach-in under espresso machine; milk spills inside. RECHECK 11/06/14: EXTENSIVE SOIL REMAINS ON INTERIOR OF MILK COOLER4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath. CORRECTED
Location: Sales floor
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11/06/2014 | 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: Reach-in shelves under pastry case had ambient temp of 46 at time of inspection. Adjust, repair, replaces as needed to hold contents at 41 or below. Alternatively, can use these shelves only for shelf-stable drinks, and stock sandwiches and dips in another cooler instead.
Location: Sales floor
Equipment: Reach in cooler
- Date marking
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.
Comments: Containers of spinach dip in cooler/freezer combo with no date marks, also opened pre-cooked bacon and sliced cheese in other cooler with no date mark. Please date mark any prepared foods such as dip, or ready-to-eat refrigerated foods such as bacon and cheese.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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: Coffee splashes, etc, accumulating on RFP kitchen walls. Clean.
Location: Kitchen
- 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: Please provide thermometers for the following coolers: Small cooler on counter with smoothie mix insideMilk reach-in under espresso machineBoth "grab-to-go" coolersShelf cooler under pastry display caseAll temps OK at 39-41 F in these coolers, except shelves under pastry case at 46F, cited elsewhere.
- Food storage
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: Cases of chai mix, sugar bin, stored directly on floor. Provide racks or shelving to keep 6" off floor, or store elsewhere.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. 2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard.3. Clean out interior of milk reach-in under espresso machine; milk spills inside.4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. 2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard.3. Clean out interior of milk reach-in under espresso machine; milk spills inside.4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. 2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard.3. Clean out interior of milk reach-in under espresso machine; milk spills inside.4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean interior shelves of reach-in cooler/frezer in kitchen area of spills, etc. Clean exterior handle and door as well. 2. Clean accumulated crumbs out of toaster; do this daily to prevent fire hazard.3. Clean out interior of milk reach-in under espresso machine; milk spills inside.4. Clean bottom of pastry cooler of crumbs; clean shelves with sandwiches, etc, underneath.
Location: Sales floor
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10/29/2014 | Routine |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
Comments: Provide signs at every public entrance stating "State law prohibits smoking within 8 feet of public entrances"
- Informing violators
Manager, owner, operator or employee did not inform person(s) violating ban of smoking prohibition.
Correction: Manager, owner, operator or employee shall inform person(s) violating the smoking ban of the prohibition.
Comments: Inspector noted cigarette butts about 5 feet from front door. Please have staff inform people to step at least 8 feet away when this occurs.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
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03/04/2014 | Non-Illness Complaint |
- 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: 1. NO THERMOMETER IN REACH-IN MILK COOLER. PROVIDE THERMOMETER.
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: 1. SOAP PROVIDED AT SINK DESIGNATED FOR MAKING COFFEE. USE HAND SINK FOR HANDWASHING AND COFFEE SINK FOR COFFEE. DO NOT SUPPLY HANDWASHING IMPLEMENTS AT COFFEE SINK.
Location: Service counter
Equipment: Prep sink
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01/14/2014 | Routine |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of single service cup lids stored on the floor in the dry storage room. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Food storage
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: Boxes of Fruit smoothie mix stored on the floor in the dry storage room. Store all food items above the floor at least 6 inches.
Location: Dry storage
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The interior of the microwave oven observed soiled.
Location: Kitchen
Equipment: Microwave oven
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05/03/2013 | Routine |
- Chemical sanitizer concentration (corrected)
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: IN-PLACE SANITIZER IN COFFEE MAKE AREA IS TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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11/29/2012 | Recheck |
- Chemical sanitizer concentration
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: IN-PLACE SANITIZER IN COFFEE MAKE AREA IS TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (front)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
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11/15/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure,, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Replace damaged mop sink.
Location: Dry storage
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior floor area of the reach in cooler in the kitchen and reach in freezer in the dry storage area; and clean storage area below dipper well as needed in counter prep area..
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior floor area of the reach in cooler in the kitchen and reach in freezer in the dry storage area; and clean storage area below dipper well as needed in counter prep area..
Location: Dry storage
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior floor area of the reach in cooler in the kitchen and reach in freezer in the dry storage area; and clean storage area below dipper well as needed in counter prep area..
Location: Prep area
Equipment: Dipper well
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05/11/2012 | Routine |
- 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: Soup at 95.5 deg F. Please reheat to 165 deg F and hold at 135 deg F. Note: reheated in microwave. CORRECTED
Location: Kitchen
- 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 sanitizer at over 500ppm. Hold at 200ppm. CORRECTED
Location: Kitchen
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01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about MO JOE COFFEEHOUSE, 222 W MICHIGAN ST, Indianapolis, IN »