INDIANWOOD GC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli cheddar (109F- hot holding) inside soup steam holder. Per operator, items reheated o nether stove and left to hot hold, out of temperature for approximately 3 hours. Operator placed on stove top to reheat to 165F. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of flour within a closed container. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (108F) at 11:30per operator, items heated in micro wave at 10:00 placed at steam table at 10:30 and left out of temperature for approximately 1 hour. Operator reheated steam table to bring items to 165For higher. Items 135F at 12:00 Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand wash sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. observed No proof for Johanna P. provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one current food handling employee Johanna P. per operator employee started approximately 1 week ago. Emailed operator document and wmployee wi*ed at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand wash sink.

Basic - Floor soiled/has accumulation of debris. Floors soiled in multiple areas of kitchen with debris

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced Ham date marked from 10/12/2024-10-15/2024, per operator, items prepped 10/12-10/15 and placed in walk in cooler, items past 7 days -see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sliced Ham date marked from 10/12/2024-10-15/2024, per operator, items prepped 10/12-10/15 and placed in walk in cooler, items past 7 days -see stop sale

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook Line. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of degreaser under dish counter. Operator labeled properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on food prep table next to in use food prep equipment. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer build up at short stainless reach in freezer at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored improperly on handle of oven at cook line. Operator removed. Corrected On-Site