- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Delfield refrigerator at the fryer area internal temperature was 56 degrees. Seafood and fish in the refrigerator was on ice and food temperature was below 41 degrees. Refrigerator had become unplugged when it was moved for cleaning. Plugged in and temperature was at 39 degrees. Corrected during inspection.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of food are stored on the floor in the walkin freezer. All food needs to be stored at least 6 inches off the floor.
- Warewashing
- Adequate warewashing facilities (Equipment/utensils: air-drying requirement not met 4-901.11, p 140)
Observed dishes being stacked directly out of the dish machine while they were still wet. Allow adequate time for air drying before stacking dishes.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Post a sign at all handwashing sinks, including in the employee restrooms, that says "food employees must wash their hands."
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Floor of the ice cream freezer has buildup and needs to be cleaned more frequently.
- Other Operations
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Post most recent inspection report (this report) along with the license.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Post a regulation no smoking sign at all entrances.
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4/30/2010 | Routine |
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Wet rags are in the handwashing sink in the warewashing area. Handwashing sinks may only be used for handwashing. Nothing should be placed in the sink.
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6/4/2009 | Re-Check |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Warewashing
- Mechanical washing/sanitizing (Hot water used as sanitizer: stationary rack 165° F, other units 180 F 4-501.112, p 126)
Hot water in dish machine only reached 152 degrees. Must reach 165 degrees at the dish level to adequately sanitize. Called for service.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Must provide a sign at each handwashing sink that notifies employees they must wash their hands.
- Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
Several handwashing sinks (both employee restrooms, warewashing area, and grill area) did not have paper towels available. Need to make sure paper towels are available at all times so employees will wash their hands.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
No thermometer located in the dessert cooler, the bar cooler with fruit mixes, the refrigerated drawers at the grill area. Need to provide an accessible thermometer in all refrigerated units.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Ice buckets are being stored on the floor between uses and are being filled while setting on the floor. Need to keep the ice buckets off the floor at all times. The groove in the ice machine lid has debris buildup and needs to be cleaned.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Unlabeled spray bottles of cleaning product at the grill area handsink and at the bar. All toxic chemicals removed from their original containers need to be labeled with the common name. Discarded and corrected during inspection.
- License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
Need to post most recent inspection report where the public can see it.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
Need to post regulation no smoking signs at all entrances.
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5/27/2009 | Routine |
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
Handsink in grill area had items in it. Must keep all items out of the sink so it is accessible for handwashing at all times. Corrected during inspection.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
Provide thermometers in meat drawers under the grill and in the fish refrigerator.
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8/13/2008 | Re-Check |
- Personnel
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
Open beverage containers in unapproved area at front service area. All employee beverages shall be in closed container with a straw to prevent mouth/hand contamination.
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Prepared salads in the walkin cooler that were prepared yesterday did not have the day mark on them. All ready to eat potentially hazardous food held longer than 24 hours shall be marked with the day prepared or opened and shall be discarded if not used in 7 days. Corrected during inspection.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Two boxes of food were on the floor in the walkin freezer. All food shall be stored at least 6 inches off the floor. Corrected during inspection.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Lemons at the bar and bread in the kitchen were being handled with bare hands. As of July 1, no ready to eat foods may be handled with bare hands. Need to use deli paper, tongs, or gloves.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw beef was stored over coleslaw in the refrigerator next to the grill. All raw animal products shall be stored in a way to prevent possible contamination of ready to eat food. Moved to lowest shelf and corrected during inspection.
- Warewashing
- Mechanical washing/sanitizing (Hot water used as sanitizer: stationary rack 165° F, other units 180 F 4-501.112, p 126)
Dish machine temp reached 157 degrees after numerous attempts. Needs to reach 160 degrees at the dish level to properly sanitize. Called for repair.
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
Need to provide chlorine test strips to check sanitizer concentration at the bar.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
As of July 1, all handwashing sinks must have a sign that notifies employees to wash their hands.
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
The handwashing sink at the front wait area is not draining properly. Need to repair.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
No thermometer found in the meat drawers under the grill or in the fish refrigerator. Need to provide accessible thermometers in all refrigerated units.
- Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
A plastic cup is being used to scoop ice at the bar. Need to provide a scoop with a handle and keep the handle out of the ice.
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
A sanitizer bucket for wet rags was on the floor in the kitchen. As of July 1, the sanitizer bucket may not be stored on the floor. Corrected during inspection.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
Several unlabeled spray bottles of cleaning products were found in the kitchen and bar area. All toxic products removed from the original container shall be labeled with the common name. Corrected during inspection.
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8/4/2008 | Routine |
| No violation noted during this evaluation. | 10/15/2007 | Routine |
- Personnel
- Personnel with infections restricted/excluded (Exclusions and restrictions 2-201.12, p 32)
Employee illness reporting sheets not yet fully filled out, as staff are still being hired. Make sure all food employees, and any future employees fill out the front and back side of these forms
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The drain lines at the warewashing area have not yet been plumbed to wastewater plumbing.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
The ice machine and ice bin at the bar still needs to be washed/rinsed/and sanitized before ice can be stored at these locations.
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11/30/2006 | Routine |
- Personnel
- Personnel with infections restricted/excluded (Exclusions and restrictions 2-201.12, p 32)
Employee illness reporting sheets must be signed by all food employees.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
Provide hand soap at all hand sinks.
- Plumbing: installed/maintained (Plumbing system: approved design/constructed/installed 5-202.11, p 148 IC 137F.12)
The atmospheric vacuum breaker at the mopsink is leaking intermittently. The drain line for the pop gun holder at the bar needs to be tied to another plumbing drain with plastic ties. Install drain lines for the dirty glass storage at the warewashing area. The lines may be connected.
- Plumbing: installed/maintained (Backflow prevention device, design standard not met 5-202.14, p 149)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
The ice machine, including the bin, must be washed, rinsed and sanitized prior to use. See the manufacturers cleaning instructions. All ice bins at the bar must be washed, rinsed, and sanitized. The upright freezer on the cook's line appears to have a condensate problem resulting in ice inside the unit.
- Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
Provide a shatter-resistant bulb in the hood above grill area.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
Clean the construction dust from several areas including the underside of the bar top and beneath the grill.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
"Smoking prohibited except in designated areas" shall be conspicuously posted on all major entrances to the building.
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11/27/2006 | Pre-Opening |
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