No violation noted during this evaluation. | 08/22/2014 | Routine |
No violation noted during this evaluation. | 12/19/2013 | Routine |
No violation noted during this evaluation. | 08/19/2013 | Routine |
No violation noted during this evaluation. | 04/15/2013 | Routine |
No violation noted during this evaluation. | 11/30/2012 | 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: CLEAN SERVING SPOONS AND SCOOPS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN THE STORAGE CONTAINER INSIDE THE DRY GOODS CABINET. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Dry storage
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08/20/2012 | Routine |
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- 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.
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04/20/2012 | Recheck |
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- 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.
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04/13/2012 | 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: Fridge holding 50 degrees F. Temperature setting was adjusted and corrected.
Location: Kitchen
Equipment: Cooler/freezer combo
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12/06/2011 | Routine |
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