- 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: 1. ESTABLISHMENT HAS QUAT AND CHLORINE/BLEACH SANITIZER FOR THREE BAY SINK.PROVIDE TEST STRIPS FOR BOTH SANITIZERS TO ENSURE THE PROPER CONCENTRATION. QUAT SANITIZER SHOULD MEASURED 200 PPM. CHLORINE/BLEACH SANITIZER SHOULD MEASURED 50-100 PPM.
Location: Three bay area
Equipment: 3-bay
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10/15/2014 | Routine |
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME-USE CAN OF RAID IN BACK ROOM. FOLLOW ALL LABEL INSTRUCTIONS, INCLUDING USE RESTRICTIONS, WHEN USING PESTICIDES.2/26/12 1. CORRECTED ON RECHECK.
Location: Back room
- 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: 1. OPEN PACKAGES OF DELI MEATS ANND CHEESES AND OTHER READY-TO-EAT FOODS IN REFRIGERATOR WITHOUT DATEMARKS. DATEMARK ALL READY-TO-EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.2/26/12 1. CORRECTED ON RECHECK.
Location: Kitchen
Equipment: Reach in cooler
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02/26/2014 | Recheck |
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME-USE CAN OF RAID IN BACK ROOM. FOLLOW ALL LABEL INSTRUCTIONS, INCLUDING USE RESTRICTIONS, WHEN USING PESTICIDES.
Location: Back room
- 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: 1. OPEN PACKAGES OF DELI MEATS ANND CHEESES AND OTHER READY-TO-EAT FOODS IN REFRIGERATOR WITHOUT DATEMARKS. DATEMARK ALL READY-TO-EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen
Equipment: Reach in cooler
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02/20/2014 | Routine |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Three bay in homestyle cabinet is coming loose from counterprovide NSF approved three bay sink areaElectric skillet is peeling tephlondiscard and provide an nsf approved skillet
Location: Three bay area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: Three bay in homestyle cabinet is coming loose from counterprovide NSF approved three bay sink areaElectric skillet is peeling tephlondiscard and provide an nsf approved skillet
Location: Kitchen
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06/06/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean rolling cart as it is developing food debris
Location: Kitchen
Equipment: Rolling cart
- 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: Clean inside cooler, gaskets and outside door and door handle
Location: Kitchen
Equipment: Reach in cooler
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12/17/2012 | Routine |
- 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: Please keep chip boxes and single service items off floorstore up 6"
Location: Dry storage
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06/13/2012 | 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: 1. Chicken brought from sahms restaurant at 92 degrees this is to hot to set on iceensure chicken is cooled prior to bringing to University2. Salad dressings/sour creams etc...in souffle cups need to be stored on ice during service
Location: Kitchen
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12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about SAHM'S AT IWU, 3777 PRIORITY WAY SDR, Indianapolis, IN »