- 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: FOOD STORED IN COLD TOP COOLER TEMPED BETWEEN 48- 52 .ICE FOOD STORED IN COLD TOP COOLER. ENSURE EQUIPMENT IS MAINTAINED AT 41 DEGREES REPEATED
- Single Service/Equipment storage (corrected)
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.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EQUIPMENT STILL NOT HOLDING TEMPERATURE PLEASE REPAIR OR REPLACE EQUIPMENT ASAP 5/12/14REPAIR COLD TOP COOLER ASAP.
Location: Kitchen
Equipment: Cold top
|
05/20/2014 | 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: FOOD STORED IN COLD TOP COOLER TEMPED BETWEEN 48- 52 .ICE FOOD STORED IN COLD TOP COOLER. ENSURE EQUIPMENT IS MAINTAINED AT 41 DEGREES REPEATED
- Single Service/Equipment storage (corrected)
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.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: EQUIPMENT STILL NOT HOLDING TEMPERATURE PLEASE REPAIR OR REPLACE EQUIPMENT ASAP 5/12/14REPAIR COLD TOP COOLER ASAP.
Location: Kitchen
Equipment: Cold top
|
05/12/2014 | 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: FOOD STORED IN COLD TOP COOLER TEMPED BETWEEN 48- 52 .ICE FOOD STORED IN COLD TOP COOLER. ENSURE EQUIPMENT IS MAINTAINED AT 41 DEGREES
- Single Service/Equipment storage (corrected on site)
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.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR COLD TOP COOLER ASAP.
Location: Kitchen
Equipment: Cold top
|
04/24/2014 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO 2 TANKS WERE UNRESTRAINED IN BAR AREA.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: REFRIED BEANS WERE NOT DATED. DISCARD EXPIRED FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BLOCK BY A ROLLING CART. HAND SINK MUST BE ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- 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 SOILED. PLEASE HAVE PROFESSIONALLY CLEANED.
Location: Kitchen
- 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: BOX OF CHCIKEN THAWING AT THE 3 BAY AT ROOM TEMPERATURE. THAW USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Three bay area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CLEAN AND RECAULK MOLDY AREA NEAR THE DISH MACHINE.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEEP NON FOOD CONTACT SURFACES FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Kitchen
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KEEP NON FOOD CONTACT SURFACES FREE OF AN ACCUMULATION OF DUST , DIRT, FOOD RESIDUE AND OTHER DEBRIS.
Location: Kitchen
Equipment: Deep fryer
|
09/23/2013 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY CONTAINER OF JUICE MIX STORED IN THE COOLER IN THE BAR.
Location: Bar
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY CONTAINER OF JUICE MIX STORED IN THE COOLER IN THE BAR.
Location: Bar
Equipment: Reach in 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 HAMBURGER MEAT AND CHICKEN
Location: Cook line
Equipment: Reach in freezer (2door)
- 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 HAMBURGER MEAT AND CHICKEN
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. FLOOR UNDER THE COOKING EQUIPMENT IS SOILED FROM GREASE AND FOOD DEBRIS. PLEASE CLEAN UNDER EQUIPMENT MORE FREUQENTLY.2. FLOOR IN THE WALK IN IS SOILED .
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN THE FREEZER WAS UNCOVER. (RAW CHICKEN WINGS, HAMBURGER ETC)
Location: Cook line
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Char-grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE
Location: Cook line
Equipment: Microwave oven
|
02/15/2013 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY CONTAINER OF JUICE MIX STORED IN THE COOLER IN THE BAR.
Location: Bar
Equipment: Reach in cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLDY CONTAINER OF JUICE MIX STORED IN THE COOLER IN THE BAR.
Location: Bar
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
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 HAMBURGER MEAT AND CHICKEN
Location: Cook line
Equipment: Reach in freezer (2door)
- Cross-contamination (corrected on site)
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 HAMBURGER MEAT AND CHICKEN
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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. FLOOR UNDER THE COOKING EQUIPMENT IS SOILED FROM GREASE AND FOOD DEBRIS. PLEASE CLEAN UNDER EQUIPMENT MORE FREUQENTLY.2. FLOOR IN THE WALK IN IS SOILED .
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN THE FREEZER WAS UNCOVER. (RAW CHICKEN WINGS, HAMBURGER ETC)
Location: Cook line
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEEP FRIERS, STOVE AND DOUBLE OVEN WERE ALL
Location: Kitchen
Equipment: Oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: STOVE
Location: Cook line
Equipment: Microwave oven
|
02/08/2013 | 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: Lunch meat .Discard any potentially hazardous foods and do not use cooler until repaired and working properly.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: Door lid and air vent are soiled on the cold top cooler
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Spoons stored in the product on the cold top cooler. Do not leave utensil in the food containers.
Location: Kitchen
Equipment: Cold top
|
07/24/2012 | 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: Lunch meat .Discard any potentially hazardous foods and do not use cooler until repaired and working properly.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
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.
Comments: Door lid and air vent are soiled on the cold top cooler
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: clean and sanitize
Location: Kitchen
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Spoons stored in the product on the cold top cooler. Do not leave utensil in the food containers.
Location: Kitchen
Equipment: Cold top
|
07/13/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulbs were out. Replace lights
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulbs were out. Replace lights
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled
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.
Comments: Can opener and surrounding area soiled.
Location: Kitchen
Equipment: Can opener
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Microwave oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Install missing light shield covers in hood system.
Location: Kitchen
|
01/04/2012 | Routine |
Restaurant representatives - add corrected or new information about NORTHSIDE K.OF C. CLUB, 2100 E 71ST ST, Indianapolis, IN »