- 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: OBSERVED EMPLOYEE USING THEIR BARE HANDS TO CUT COOKED CHICKEN.
- 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: OBSERVED A PACKAGE OF SHIRMP IMPROPERLY THAWING IN THE SINK. THAW USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: THE CAULKING IS MOLDY AT THE 3 BAY SINK. REMOVE MOLDY CAULK CLEAN AND REPLACE CAULK.
Location: Kitchen
Equipment: 3-bay
- 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: OBSERVED 2 CONTAINER OF PRODUCE STORED ON THE FLOOR IN THE WALK IN COOLER. STORED FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED AN EMPLOYEE WASHING THEIR HANDS AT THE 3 BAY SINK . PLEASE ENSURE HAND WASHING IS PERFORMED AT THE HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE SANITIZIER STRIP TO ENSURE THE DISHMACHINE SANITIZER AND THE SANITIZER BUCKETS ARE AT THE PROPER CONCENTRATION TO KILL GERM.
Location: Kitchen
Equipment: Dishmachine
|
08/21/2014 | Recheck |
- 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: OBSERVED EMPLOYEE USING THEIR BARE HANDS TO CUT COOKED CHICKEN.
- 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: OBSERVED A PACKAGE OF SHIRMP IMPROPERLY THAWING IN THE SINK. THAW USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: THE CAULKING IS MOLDY AT THE 3 BAY SINK. REMOVE MOLDY CAULK CLEAN AND REPLACE CAULK.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected on site)
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: OBSERVED 2 CONTAINER OF PRODUCE STORED ON THE FLOOR IN THE WALK IN COOLER. STORED FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OBSERVED AN EMPLOYEE WASHING THEIR HANDS AT THE 3 BAY SINK . PLEASE ENSURE HAND WASHING IS PERFORMED AT THE HAND SINK ONLY.
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: PROVIDE SANITIZIER STRIP TO ENSURE THE DISHMACHINE SANITIZER AND THE SANITIZER BUCKETS ARE AT THE PROPER CONCENTRATION TO KILL GERM.
Location: Kitchen
Equipment: Dishmachine
|
08/12/2014 | 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: Mushrooms being held on the stove at 122 degrees F. Mushrooms must be held at 135 degrees or higher on the stove or cooled using an approved method to 41 dregrees F and held on the cold top cooler.
Location: Kitchen
Equipment: Stove
- 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: Bare hand contact observed when handling salad croutons.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) Utensil rack being stored in the hand sink. Do not store any items in the hand sink. 2) Condensation drain line for the walk in cooler drains into the hand sink. Run drain line to the mop sink.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer present in the 3-bay sink while dishes were being washed. Provide chemical sanitizer for use during dish washing.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly to ensure proper concentration.
Location: Chemical room
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Ansul system in the ventilation hood is due to be serviced. Contact a service professional.
- 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: Cardboard being used underneath the cutting board on the 2-bay sink. Use a rubber mat or another cleanable material underneath the cutting board.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink seal is deteriorated. Reseal hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: Only 2 drain plugs present for the 3-bay sink. Provide 3 drain plugs for proper wash, rinse and sanitize steps.
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop stored on top of the ice machine. Store ice scoop in a cleanable container during pauses in use.
Location: Kitchen
Equipment: Ice machine
|
09/10/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Mushrooms being held on the stove at 122 degrees F. Mushrooms must be held at 135 degrees or higher on the stove or cooled using an approved method to 41 dregrees F and held on the cold top cooler.
Location: Kitchen
Equipment: Stove
- 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: Bare hand contact observed when handling salad croutons.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1) Utensil rack being stored in the hand sink. Do not store any items in the hand sink. 2) Condensation drain line for the walk in cooler drains into the hand sink. Run drain line to the mop sink.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer present in the 3-bay sink while dishes were being washed. Provide chemical sanitizer for use during dish washing.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer bucket was not at the proper concentration. Change sanitizer buckets regularly to ensure proper concentration.
Location: Chemical room
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Ansul system in the ventilation hood is due to be serviced. Contact a service professional.
- 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: Cardboard being used underneath the cutting board on the 2-bay sink. Use a rubber mat or another cleanable material underneath the cutting board.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink seal is deteriorated. Reseal hand sink to the wall.
Location: Kitchen
Equipment: Hand sink
- No three bay
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: Only 2 drain plugs present for the 3-bay sink. Provide 3 drain plugs for proper wash, rinse and sanitize steps.
Location: Kitchen
Equipment: 3-bay
- 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: Ice scoop stored on top of the ice machine. Store ice scoop in a cleanable container during pauses in use.
Location: Kitchen
Equipment: Ice machine
|
09/03/2013 | Routine |
- CO2 tanks unrestrained (corrected)
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: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE RESTRAIN TANKS TO A FIXED STRUCTURE.THE CO2 TANKS ARE RESTRAINED.
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE PROPERLY STORED.
Location: Kitchen
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE PROPERLY STORED.
Location: Kitchen
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE PROPERLY STORED.
Location: Wait staff area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK HAS A RACK OF SILVERWARE SITTING ON TOP OF IT. PLEASE DO NOT PUT ANYTHING IN, ON, OR IN FRONT OF THE HAND SINK. IT SHOULD BE READILY ACCESSIBLE TO WASH HANDS AT ALL TIMES.THE HAND SINK IS CLEAR AND NOT BLOCKED.
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THE FOLLOWING AREAS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER (POTATOES AND RICE)(2) REACH-IN COOLER (QUICH)PLEASE DATE MARK ALL PHF's.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THE FOLLOWING AREAS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER (POTATOES AND RICE)(2) REACH-IN COOLER (QUICH)PLEASE DATE MARK ALL PHF's.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE IN-PLACE SANATIZER CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.THE SANATIZER WAS TOO LOW 10 PPM. PLEASE CHANGE OUT YOUR SANATIZER MORE FREQUENTLY TO KEEP CONCENTRATION BETWEEN 50 -100 PPM.
Location: Kitchen
- 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.
Comments: THERE IS AN EMPLOYEE CELL PHONE STORED ON THE COUNTER NEXT TO THE PREP SINK. PLEASE STORE ALL PERSONAL ITEMS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL PERSONAL ITEMS ARE STORED PROPERLY.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THERE IS A CONTAINER OF LIDS STORED ON THE FLOOR IN THE KITCHEN. PLEASE STORE ALL EQUIPMENT 6 INCHES ABOVE THE FLOOR.ALL EQUIPMENT IS STORED UP OFF OF THE FLOOR.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS, SPECIFICALLY NEXT TO THE GRILL, THAT ARE NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.THE BULK CONTAINERS HAVE BEEN LABELED.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED OUT OF THE SANATIZER BUCKET ON PREP TABLES AND PREP SINKS. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.ALL WET WIPING CLOTHES ARE STORED PROPERLY.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THE WALK-IN COOLER HAS FOOD THAT IS NOT COVERED (POTATOES AND RICE). PLEASE COVER.ALL FOODS ARE PROPERLY COVERED.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/13/2013 | Recheck |
- CO2 tanks unrestrained
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: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE RESTRAIN TANKS TO A FIXED STRUCTURE.
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS,, AND PREP AREAS.
Location: Kitchen
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS,, AND PREP AREAS.
Location: Kitchen
- 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: THE FOLLOWING AREAS HAVE CHEMICAL SEPERATION ISSUES:(1) THE PREP TABLE NEXT TO THE GRILL HAS A BUTANE TORCH STORED ON IT. PLEASE STORE BELOW PREP TABLE.(2) THERE IS FIRST AID MEDICINE STORED OVER THE 3-BAY SINK. PLEASE STORE ELSEWHERE.(3) THE SERVER HUTCH IN DINING AREA HAS A MULTI-PURPOSE CLEANER STORED ON TOP OF IT WITH SILVERWARE.ALL CHEMICALS SHOULD BE SEPERATE OR UNDER FOOD, UTENSILS,, AND PREP AREAS.
Location: Wait staff area
- 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: THE HAND SINK HAS A RACK OF SILVERWARE SITTING ON TOP OF IT. PLEASE DO NOT PUT ANYTHING IN, ON, OR IN FRONT OF THE HAND SINK. IT SHOULD BE READILY ACCESSIBLE TO WASH HANDS AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THE FOLLOWING AREAS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER (POTATOES AND RICE)(2) REACH-IN COOLER (QUICH)PLEASE DATE MARK ALL PHF's.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: THE FOLLOWING AREAS HAVE PHF's THAT ARE NOT DATE MARKED:(1) WALK-IN COOLER (POTATOES AND RICE)(2) REACH-IN COOLER (QUICH)PLEASE DATE MARK ALL PHF's.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE IN-PLACE SANATIZER CONCENTRATION IS TOO HIGH 200 PPM. PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.
Location: Kitchen
- 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.
Comments: THERE IS AN EMPLOYEE CELL PHONE STORED ON THE COUNTER NEXT TO THE PREP SINK. PLEASE STORE ALL PERSONAL ITEMS SEPERATE OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THERE IS A CONTAINER OF LIDS STORED ON THE FLOOR IN THE KITCHEN. PLEASE STORE ALL EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS, SPECIFICALLY NEXT TO THE GRILL, THAT ARE NOT LABELED. PLEASE LABEL ALL BULK CONTAINERS.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES STORED OUT OF THE SANATIZER BUCKET ON PREP TABLES AND PREP SINKS. PLEASE STORE ALL WET WIPING CLOTHES IN SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: THE WALK-IN COOLER HAS FOOD THAT IS NOT COVERED (POTATOES AND RICE). PLEASE COVER.
Location: Walk-in cooler
Equipment: Walk in cooler
|
02/05/2013 | Routine |
- CO2 tanks unrestrained
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 ...
- 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). STORE CHEMICAL SPRAY BOTTLES AWAY FROM EQUIPMENT AND FOOD.
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. DO NOT STORE UTENSIL CONTAINER ON HAND SINK.
Location: Kitchen (back)
- 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. HOOD PROFESSIONAL CLEANING DUE LAST DECEMBER, ACCORDING TO TAG.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-DO.
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. CONTINUOUS LEAK IN SPRAYER.
Equipment: 3-bay
- 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.
- 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. DO NOT STORE IN CONTAINER OF WATER ON PREP COUNTER.
|
05/29/2012 | Recheck |
- CO2 tanks unrestrained
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 ...
- Toxic material(s) separation (corrected on site)
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). STORE CHEMICAL SPRAY BOTTLES AWAY FROM EQUIPMENT AND FOOD.
Location: Kitchen (back)
- 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. DO NOT STORE UTENSIL CONTAINER ON HAND SINK.
Location: Kitchen (back)
- 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. HOOD PROFESSIONAL CLEANING DUE LAST DECEMBER, ACCORDING TO TAG.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RE-DO.
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. CONTINUOUS LEAK IN SPRAYER.
Equipment: 3-bay
- 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.
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. DO NOT STORE IN CONTAINER OF WATER ON PREP COUNTER.
|
05/22/2012 | Routine |
Restaurant representatives - add corrected or new information about Oh Yumm! Bistro & Catering, 5615 N ILLINOIS ST, Indianapolis, IN »