- 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: Two-door reach-in under espresso machines: internal thermometer reads 48, as does my thermometer. Please check temps at opening, and adjust/repair/replace unit as needed to hold contents at 41 F or below.
Location: Service counter
Equipment: Reach in cooler
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10/10/2014 | 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: Two-door reach-in under espresso machines: internal thermometer reads 48, as does my thermometer. Please check temps at opening, and adjust/repair/replace unit as needed to hold contents at 41 F or below.
Location: Service counter
Equipment: Reach in cooler
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10/02/2014 | 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: Prep-top cooler in prep area: Chicken salad at 46, mayo at 49, fruit salad at 49. Reach-in underneath prep top: provided thermometer reads 45, but sliced deli meat temps OK at 40. Please adjust temp or use lids on prep top to ensure food inside prep top is holding at 41 or below; if unsuccessful, please have unit serviced.
Location: Prep area
Equipment: Prep Top 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: Two quiches in reach-in without date marks, at close of business day. Please date mark all ready-to-eat foods with date food was prepared, thawed, or opened.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer provided in reach-in cooler under prep top reading at 45, but sliced meat holding at 40. Recalibrate or replace thermometer.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used towels stored on countertops. Provide sanitizer bucket for storage of towels while in use.
Location: Service counter
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please shrink-wrap individual apples in fruit display at front counter. (Bananas and oranges are OK since they are peeled before consuming.)
Location: Service counter
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10/24/2013 | 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: Prep-top cooler in prep area: Chicken salad at 46, mayo at 49, fruit salad at 49. Reach-in underneath prep top: provided thermometer reads 45, but sliced deli meat temps OK at 40. Please adjust temp or use lids on prep top to ensure food inside prep top is holding at 41 or below; if unsuccessful, please have unit serviced.
Location: Prep area
Equipment: Prep Top 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: Two quiches in reach-in without date marks, at close of business day. Please date mark all ready-to-eat foods with date food was prepared, thawed, or opened.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: Thermometer provided in reach-in cooler under prep top reading at 45, but sliced meat holding at 40. Recalibrate or replace thermometer.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used towels stored on countertops. Provide sanitizer bucket for storage of towels while in use.
Location: Service counter
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Please shrink-wrap individual apples in fruit display at front counter. (Bananas and oranges are OK since they are peeled before consuming.)
Location: Service counter
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10/14/2013 | Routine |
- Plumbing materials
Unapproved plumbing system materials.
Correction: A plumbing system including water treatment devices and hoses conveying water shall be constructed and repaired with approved plumbing materials. PLASTIC CUP USED TO DIRECT WATER FROM DRAIN LINE.
Location: Kitchen (back)
Equipment: 3-bay
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location. SODA BOX STORED BENEATH HAND SINK DRAIN LINE. REMOVE.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) HAND SINK SLOW TO DRAIN. REPAIR TO DRAIN FREEL. 2) PLASTIC CUP USED TO DIRECT WATER FROM DRAIN LINE. REMOVE.
Location: Kitchen (front)
Equipment: Hand sink
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03/27/2013 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer. ENSURE CLEARLY VISIBLE THERMOMETER NEAR FRONT OF COOLER.
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11/14/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Employee purse on wire rack shelving next to packages of single service items in dry storage/3 bay area.
Location: Dry storage
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05/24/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible. (Some items stored in the hand sink)
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Storage of Personal Items (corrected on site)
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: Several personal items on wire rack shelving next to single service items. Corrected during inspection... items moved to a suitable location
Location: Three bay area
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01/30/2012 | Super Bowl Routine |
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