| No violation noted during this evaluation. | 05/01/2014 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All refrigeration units are soiled. Please.
Location: Kitchen
|
10/29/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall surface repair at several locations dry wall in back kitchen wall area.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
Cold holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 7 up reach in cooler.... Corrected during inspection
Location: Dining room
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of white reach in cooler in prep area of kitchen..
Location: Prep area
Equipment: Reach in cooler
- 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 drain line under 3 bay sink.
Location: Three bay area
Equipment: 3-bay
|
05/07/2013 | 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: SLICED HAM TESTING AT 45-48 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES OR BELOW. SUGGEST KEEPING COLD-TOP LID SHUT WHEN NOT IN USE. DO NOT FILL CONTAINERS FULL OF PRODUCT. SEAL GAPS BETWEEN CONTAINERS. LOWER REACH-IN AREA OF COLD-TOP IS TESTING AT 39 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Cold top
- 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 AT COLD-TOP COOLER IS TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen
Equipment: Cold top
|
12/03/2012 | 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: SLICED HAM TESTING AT 45-48 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES OR BELOW. SUGGEST KEEPING COLD-TOP LID SHUT WHEN NOT IN USE. DO NOT FILL CONTAINERS FULL OF PRODUCT. SEAL GAPS BETWEEN CONTAINERS. LOWER REACH-IN AREA OF COLD-TOP IS TESTING AT 39 DEGREES FAHRENHEIT.
Location: Kitchen
Equipment: Cold top
- 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 AT COLD-TOP COOLER IS TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen
Equipment: Cold top
|
11/26/2012 | Routine |
| No violation noted during this evaluation. | 04/13/2012 | Routine |
- 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: THE HAND SINK IS DOUBLING AS A MOP SINK. PROVIDE SEPARATE HAND SINK AND MOP SINK.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED STAINLESS STEEL 3-BAY UTENSIL SINK WITH TWO ATTACHED DRAINBOARDS - ONE ON EACH END.
Location: Kitchen
Equipment: 3-bay
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE PERFORATED CEILING TILES IN THE BACK KITCHEN AREA WITH SMOOTH, VINYL COATED WASHABLE CEILING TILES.
Location: Kitchen (back)
|
03/13/2012 | Pre-Licensing Recheck |
- 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: THE HAND SINK IS DOUBLING AS A MOP SINK. PROVIDE SEPARATE HAND SINK AND MOP SINK.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED STAINLESS STEEL 3-BAY UTENSIL SINK WITH TWO ATTACHED DRAINBOARDS - ONE ON EACH END.
Location: Kitchen
Equipment: 3-bay
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE PERFORATED CEILING TILES IN THE BACK KITCHEN AREA WITH SMOOTH, VINYL COATED WASHABLE CEILING TILES.
Location: Kitchen (back)
|
02/13/2012 | Pre-Licensing Recheck |
- 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: THE HAND SINK IS DOUBLING AS A MOP SINK. PROVIDE SEPARATE HAND SINK AND MOP SINK.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED STAINLESS STEEL 3-BAY UTENSIL SINK WITH TWO ATTACHED DRAINBOARDS - ONE ON EACH END.
Location: Kitchen
Equipment: 3-bay
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPLACE PERFORATED CEILING TILES IN THE BACK KITCHEN AREA WITH SMOOTH, VINYL COATED WASHABLE CEILING TILES.
Location: Kitchen (back)
|
01/12/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MOTO CAFE, 1010 E WASHINGTON ST, Indianapolis, IN »