- 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: 1. Food handlers did not wash hands before putitng on gloves to prep food after eating. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. Wash hands afer eating.
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle / prep foods without washing hands at approved hand sink with soap and water before putting on gloves. You must wash hands with soap and water before putting on gloves.
- 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: 1. Foil on bottom shelf of prep table in back kitchen area. Remvoe foil
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at front line hand sink. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at front line hand sink. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Kitchen (back)
|
11/13/2014 | Recheck |
- No hand washing (when)
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: 1. Food handlers did not wash hands before putitng on gloves to prep food after eating. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. Wash hands afer eating.
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle / prep foods without washing hands at approved hand sink with soap and water before putting on gloves. You must wash hands with soap and water before putting on gloves.
- 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: 1. Foil on bottom shelf of prep table in back kitchen area. Remvoe foil
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water pressure at back hand sink for both hot and cold water low. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water pressure at back hand sink for both hot and cold water low. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Kitchen (back)
|
11/07/2014 | Recheck |
- No hand washing (when)
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: 1. Food handlers did not wash hands before putitng on gloves to prep food after eating. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. Wash hands afer eating.
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- 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: 1. Employees eating in back kitchen area. Do not eat in any food prep areas. 2. Employee drink missing a lid and straw. Provide or remove drinks from food prep areas.
Location: Kitchen (back)
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle / prep foods without washing hands at approved hand sink with soap and water before putting on gloves. You must wash hands with soap and water before putting on gloves.
- 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: 1. Foil on bottom shelf of prep table in back kitchen area. Remvoe foil
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Top of ice machine soiled. Clean.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water pressure at back hand sink for both hot and cold water low. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water pressure at back hand sink for both hot and cold water low. Repair. 2. Hot water not working at one bay prep sink. Repair.
Location: Kitchen (back)
|
10/31/2014 | Routine |
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
04/23/2014 | Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
04/15/2014 | Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet / sprayer in poor repair at three bay sink. Repair to a sound working condition. 2. Faucet leaking at one bay sink. Repair to a sound workking condition. 3. Cold water not working at hand sink on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
04/08/2014 | Routine |
- Hot holding (corrected)
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. Chicken on steam table in cook line is at 120 degrees F. Hold chicken at at least 135 degree F.
Location: Cook line
Equipment: Steam table
- 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. Shreaded cheese on cold top held in ice is at 48 degrees F. Cheese should be held at 41 degrees F. Surround cheese container with ice to hold proper temperature.
Location: Cook line
Equipment: Cold top
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves used incorrectly at the cookline. Gloves should be used for handling food only. Wash hands before putting on gloves and handling food.
- 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: 1. No thermometer provided in the reach in 2 door cooler under cold top. Please provide themometers in all coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plastic wrap used for repairing faucet at 3 bay. Repair 3 bay faucet.
Location: Back room
Equipment: 3-bay
|
09/20/2013 | Recheck |
- Hot holding
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. Chicken on steam table in cook line is at 120 degrees F. Hold chicken at at least 135 degree F.
Location: Cook line
Equipment: Steam table
- 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. Shreaded cheese on cold top held in ice is at 48 degrees F. Cheese should be held at 41 degrees F. Surround cheese container with ice to hold proper temperature.
Location: Cook line
Equipment: Cold top
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves used incorrectly at the cookline. Gloves should be used for handling food only. Wash hands before putting on gloves and handling food.
- 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 provided in the reach in 2 door cooler under cold top. Please provide themometers in all coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plastic wrap used for repairing faucet at 3 bay. Repair 3 bay faucet.
Location: Back room
Equipment: 3-bay
|
09/19/2013 | Recheck |
- Hot holding
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. Chicken on steam table in cook line is at 120 degrees F. Hold chicken at at least 135 degree F.
Location: Cook line
Equipment: Steam table
- 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. Shreaded cheese on cold top held in ice is at 48 degrees F. Cheese should be held at 41 degrees F. Surround cheese container with ice to hold proper temperature.
Location: Cook line
Equipment: Cold top
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves used incorrectly at the cookline. Gloves should be used for handling food only. Wash hands before putting on gloves and handling food.
- 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 provided in the reach in 2 door cooler under cold top. Please provide themometers in all coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plastic wrap used for repairing faucet at 3 bay. Repair 3 bay faucet.
Location: Back room
Equipment: 3-bay
|
09/12/2013 | Routine |
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
|
06/18/2013 | Illness Complaint Recheck |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink on cooks line. Provide. 2. No hand towels at hand sink in mens restroom. Provide.
|
06/11/2013 | Illness Complaint |
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves without washing hands first at hand sink with soap and towels. You must wash hands with soap and water before using gloves to wash hands.
|
03/29/2013 | Routine |
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handlers not washing hands before using gloves to handle ready to eat food items. Wash hands with soap and water before using gloves to handle any ready to eat food items. .
|
09/21/2012 | 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: The reach in cooler on the serving line is 47 F. Food temperatures inside are 45-46 F.
Location: Service counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a spray bottle on the clean utensil shelf. Store all toxics away from food or utensils.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
|
03/21/2012 | 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: The reach in cooler on the serving line is 47 F. Food temperatures inside are 45-46 F.
Location: Service counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is a spray bottle on the clean utensil shelf. Store all toxics away from food or utensils.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
|
03/16/2012 | Routine |
| No violation noted during this evaluation. | 12/20/2011 | Non-Illness Complaint |
Restaurant representatives - add corrected or new information about MOE'S SOUTHWEST GRILL, 7853 US 31, Indianapolis, IN »