- Cold holding (corrected)
1. Potentially hazardous foods located on top shelf ot prep. refrigerator not cold enough. Take measure to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Consumer advisory (corrected)
1. Provide a consumer advisory for ground beef and any other animal foods which are served without cooking to an internal safe cooking temperature. Establishment serving undercooked and/or raw animal product with no consumer advisory. OWNER IS IN THE PROCESS OF PRINTING A NEW MENU.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Physical facility repair (corrected)
1. Provide exhaust hood filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in the walk-in refrigerator located behind bar where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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09/04/2014 | Recheck |
- Cold holding (corrected)
1. Potentially hazardous foods located on top shelf ot prep. refrigerator not cold enough. Take measure to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Consumer advisory
1. Provide a consumer advisory for ground beef and any other animal foods which are served without cooking to an internal safe cooking temperature. Establishment serving undercooked and/or raw animal product with no consumer advisory. OWNER IS IN THE PROCESS OF PRINTING A NEW MENU.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Physical facility repair (corrected)
1. Provide exhaust hood filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in the walk-in refrigerator located behind bar where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/20/2014 | Recheck |
- Cold holding (corrected)
1. Potentially hazardous foods located on top shelf ot prep. refrigerator not cold enough. Take measure to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Consumer advisory
1. Provide a consumer advisory for ground beef and any other animal foods which are served without cooking to an internal safe cooking temperature. Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Physical facility repair (corrected)
1. Provide exhaust hood filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in the walk-in refrigerator located behind bar where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/30/2014 | Recheck |
- Cold holding
1. Potentially hazardous foods located on top shelf ot prep. refrigerator not cold enough. Take measure to ensure potentially hazardous foods are not held in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Consumer advisory
1. Provide a consumer advisory for ground beef and any other animal foods which are served without cooking to an internal safe cooking temperature. Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
- Physical facility repair
1. Provide exhaust hood filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency
1. Clean the shelving in the walk-in refrigerator located behind bar where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
07/22/2014 | Routine |
- Cold holding (corrected)
1. Potentially hazardous food on top shelf of prep. refrigerator not cold enough. Take measures to ensure potentially hazardous food is held at a temperature not in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair the leak in 3 compartment drain line. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- In use utensil storage (corrected)
1. Do not store the in use pizza cutter in the crack between prep. refrigerator and prep. table. Store a clean place accessable to cleaning. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
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02/17/2014 | Recheck |
- Cold holding (corrected on site)
1. Potentially hazardous food on top shelf of prep. refrigerator not cold enough. Take measures to ensure potentially hazardous food is held at a temperature not in the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Plumbing system/ repair (Non-Critical)
1. Repair the leak in 3 compartment drain line. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- In use utensil storage
1. Do not store the in use pizza cutter in the crack between prep. refrigerator and prep. table. Store a clean place accessable to cleaning. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
02/07/2014 | Routine |
- Physical facility repair
1. Provide filters in exhaust hood where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the floor in bar area where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelving in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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10/07/2013 | Routine |
- Cutting surface(s) (corrected)
Some of the small portable cutting boards need resurfacing or discarded. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
1. Clean the rear kitchen exit door where hands touch. 2. Clean the ceiling located above prep. refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the rear kitchen exit door where hands touch. 2. Clean the ceiling located above prep. refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the black plastic shelving located in walk-in refrigerator.Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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06/14/2013 | Recheck |
- Cutting surface(s)
Some of the small portable cutting boards need resurfacing or discarded. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the rear kitchen exit door where hands touch. 2. Clean the ceiling located above prep. refrigerator. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the black plastic shelving located in walk-in refrigerator.Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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05/31/2013 | Routine |
- Hand sink temperature (corrected)
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.
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02/14/2013 | Non-Illness Complaint Recheck |
- 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.
|
02/07/2013 | Non-Illness Complaint |
- Non food contact surface cleaning frequency
1. Clean the shelving in walk-in refrigerator where soiled. 2. Clean the walk-in refrigerator door where hands touch of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving in walk-in refrigerator where soiled. 2. Clean the walk-in refrigerator door where hands touch of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
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01/10/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
Presence of fruit flies in facility.
Correction: Pesticides are not an effective control. Must eliminate their breeding area. They breed inside establishment in a warm stagnant wet are. Probably breed in syrup spill under syrup rack in bar. Also adjacent drink dispenser holster drain which is clogged. Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Clean the floor under soft drink syrup rack in bar area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the soft drink holster and drain nearest syrup rack in bar area. 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.
|
09/27/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
Presence of fruit flies in facility.
Correction: Pesticides are not an effective control. Must eliminate their breeding area. They breed inside establishment in a warm stagnant wet are. Probably breed in syrup spill under syrup rack in bar. Also adjacent drink dispenser holster drain which is clogged. Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Clean the floor under soft drink syrup rack in bar area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the soft drink holster and drain nearest syrup rack in bar area. 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.
|
08/23/2012 | Recheck |
- Cold holding
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous foods on top of salad and pizza prep. refirgerator not cold enough. Cottage cheese, shredded cheese, dressings made in house and meat. Monitor internal temperatures and take measures to keep out of the danger zone. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
Presence of fruit flies in facility.
Correction: Pesticides are not an effective control. Must eliminate their breeding area. They breed inside establishment in a warm stagnant wet are. Probably breed in syrup spill under syrup rack in bar. Also adjacent drink dispenser holster drain which is clogged. Exterminate fruit flies using approved methods and elimination of harborage conditions.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
Clean the floor under soft drink syrup rack in bar area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
Clean the soft drink holster and drain nearest syrup rack in bar area. 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.
|
08/16/2012 | 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: cottage cheese, sour cream, salad dressing, mayo, and salsa were not at 41 degrees. Discard food .Unit was turned down. Cos
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee handled lettuce for a hamburger with his bare hands. Discard lettuce. Cos
- 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: Wash your hands before appling a new pair of gloves on.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bread ,buns, lettuces, tomatoes, onions and cheese.
- 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.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood and ceiling vents are soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall near the dish machines is moldy.2. Floor throughtout kitchen is soiled along the edges.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall near the dish machines is moldy.2. Floor throughtout kitchen is soiled along the edges.
Location: Kitchen
|
05/03/2012 | 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: cottage cheese, sour cream, salad dressing, mayo, and salsa were not at 41 degrees. Discard food .Unit was turned down. Cos
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee handled lettuce for a hamburger with his bare hands. Discard lettuce. Cos
- 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: Wash your hands before appling a new pair of gloves on.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Bread ,buns, lettuces, tomatoes, onions and cheese.
- Glove use (Non-Critical) (corrected on site)
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.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood and ceiling vents are soiled.
Location: Cook line
- 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: 1. Wall near the dish machines is moldy.2. Floor throughtout kitchen is soiled along the edges.
Location: Dish machine area
- 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: 1. Wall near the dish machines is moldy.2. Floor throughtout kitchen is soiled along the edges.
Location: Kitchen
|
04/25/2012 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOOD STORED OVER READY TO EAT FOODS. COS
Location: Cook line
Equipment: True cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOOD STORED OVER READY TO EAT FOODS. COS
Location: Cook line
Equipment: True freezer
- 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: FOOD EMPLOYEES MUST WEAR HAIR COVERING.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD SYSTEM SOILED FROM GREASE BUILD UP.
Location: Cook line
- Food storage (corrected)
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: BUCKET OF CROUTONS STORED FLOOR IN DRY STORAGE AREA . COS
Location: Dry storage
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: True cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Deep fryer
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about MURPHY'S @ FLYNN'S, 5198 ALLISONVILLE RD, Indianapolis, IN »