- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats by 3 bay and soda boxes. Exterminate.2. Roaches in kitchen. Exterminate.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Make sure all containers with open foods are food safe.
- 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. Clean walls where soiled by 3 bay sink. CORRECTED2. Grease on floor below grease trap plumbing. Please clean.3. Clean floor-wall junctions by soda unit. CORRECTED
- 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. Clean walls where soiled by 3 bay sink. CORRECTED2. Grease on floor below grease trap plumbing. Please clean.3. Clean floor-wall junctions by soda unit. CORRECTED
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on counter. Store in approved strength sanitizer solution.
- 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.
Comments: Scoop in standing water. Discontinue. Store on cleaned and sanitized surface or in water at 135 deg F or above. CORRECTED
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09/05/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats by 3 bay and soda boxes. Exterminate.2. Roaches in kitchen. Exterminate.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Make sure all containers with open foods are food safe.
- 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. Clean walls where soiled by 3 bay sink. 2. Grease on floor below grease trap plumbing. Please clean.3. Clean floor-wall junctions by soda unit.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel on counter. Store in approved strength sanitizer solution.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in standing water. Discontinue. Store on cleaned and sanitized surface or in water at 135 deg F or above. CORRECTED
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08/21/2014 | Routine |
- 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: Clean floor in walk in freezer.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters. Store in approved strength sanitizer solution
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Chicken thawing at room temperature. Discontinue. Thaw in refrigeration.2. Thawing sushi fish without running water. Always thaw under running cold water.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard lined with foil in walk in freezer. Remove and provide food grade easily cleanable containers.
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03/25/2014 | Routine |
- 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 cloth on counter. Store in approved strength sanitizer solution. CORRECTED
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at grease trap on 3 bay sink. Repair.
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11/05/2013 | Recheck |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at grease trap on 3 bay sink. Repair.
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10/29/2013 | 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: FRESH GARLIC AND OIL IN TEMPERATURE DANGER ZONE - MANAGER DISCARDED DURING INSPECTION
Location: Cook line
Equipment: Prep table
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED COOK PREPPING RAW CHICKEN AND RINSED IN MEAT SINK BUT DID NOT SANITIZE BEFORE PUTTING BACK ON MAGNETIC KNIFE RACK
Location: Kitchen
Equipment: Meat sink
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ACTIVE LEAK IN KITCHEN - NOT OVER ANY OPEN PREP AREA - WATER DRIPPING FROM CEILING INTO BUCKET - WORK ORDER PLACED FOR REPAIRS BY AIRPORT MAINTENANCE
Location: Kitchen (back)
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08/15/2013 | Illness Complaint 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: FRESH GARLIC AND OIL IN TEMPERATURE DANGER ZONE - MANAGER DISCARDED DURING INSPECTION
Location: Cook line
Equipment: Prep table
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: OBSERVED COOK PREPPING RAW CHICKEN AND RINSED IN MEAT SINK BUT DID NOT SANITIZE BEFORE PUTTING BACK ON MAGNETIC KNIFE RACK
Location: Kitchen
Equipment: Meat sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: ACTIVE LEAK IN KITCHEN - NOT OVER ANY OPEN PREP AREA - WATER DRIPPING FROM CEILING INTO BUCKET - WORK ORDER PLACED FOR REPAIRS BY AIRPORT MAINTENANCE
Location: Kitchen (back)
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08/13/2013 | Illness Complaint |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Preparing raw beef at same time with broccoli. Discontinue. Do not prepare meat at vegetable prep sink. CORRECTED
Location: Kitchen
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Old bottle (vinegar) cut in half as acoop. Discontinue. Use proper scoop. CORRECTED
Location: Kitchen
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04/24/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish thawing at room temperature. Please thaw in refrigerator or under running water.
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: Hand sink draining slowly. Repair to drain freely.
Location: Kitchen
Equipment: Hand sink
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11/08/2012 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Fish thawing at room temperature. Please thaw in refrigerator or under running water.
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: Hand sink draining slowly. Repair to drain freely.
Location: Kitchen
Equipment: Hand sink
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11/01/2012 | 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: Three bus tubs of cooked chicken at room temperature at 63-65 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner.
Location: Kitchen
- 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: One employee drink without a lid and straw. Please provide lids and straws.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: One wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
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05/09/2012 | 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: Three bus tubs of cooked chicken at room temperature at 63-65 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. Cool in approved manner.
Location: Kitchen
- 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: One employee drink without a lid and straw. Please provide lids and straws.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: One wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
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05/01/2012 | Routine |
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Do not re-use food boxes as storage containers. They cannot be cleaned and sanitized.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ex. Mandolin and container (s) above 3-bay sink.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize handles of make table cooler.Clean the soiled interior of reach in freezer.
Location: Main kitchen
Equipment: Make table cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize handles of make table cooler.Clean the soiled interior of reach in freezer.
Equipment: reach in freezer
- Storage of Personal Items (corrected)
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.
Location: Kitchen (back)
- 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: Large container of packaged chicken. Ensure fully cooled to 41 degrees F before placing in large containers, bags, and wrapping.
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Large green and red containers are chipping and have papertowels stuffed in the holes. Discontinue use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled shelving above the 3-bay sink and the white table.
Location: Kitchen (back)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Sanitizer instead of soap placed inside of dispenser.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: Rice spoon stored in water. Remove.
Location: Kitchen (front)
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01/05/2012 | Recheck |
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Do not re-use food boxes as storage containers. They cannot be cleaned and sanitized.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ex. Mandolin and container (s) above 3-bay sink.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize handles of make table cooler.Clean the soiled interior of reach in freezer.
Location: Main kitchen
Equipment: Make table cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize handles of make table cooler.Clean the soiled interior of reach in freezer.
Equipment: reach in freezer
- Storage of Personal Items
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.
Location: Kitchen (back)
- Cooling methods (corrected on site)
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: Large container of packaged chicken. Ensure fully cooled to 41 degrees F before placing in large containers, bags, and wrapping.
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Large green and red containers are chipping and have papertowels stuffed in the holes. Discontinue use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the soiled shelving above the 3-bay sink and the white table.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Sanitizer instead of soap placed inside of dispenser.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon stored in water. Remove.
Location: Kitchen (front)
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12/29/2011 | Routine |
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