- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED CLEAN BAR GLASSWARE HANGING AT BAR GLASS RACK; ENSURE THAT ALL BAR GLASSWARE IS CLEANED AND SANITIZED PROPERLY (EX. LIPSTICK).
Location: Bar
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Bar
Equipment: Hand sink
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BRACELETS/WATCHES IN KITCHEN--REMOVE.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. SCHEDULED FOR WINTER SEASON.REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. SCHEDULED FOR WINTER SEASON.REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Dry storage
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS--CORRECTED.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS--CORRECTED.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS--CORRECTED.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Cold top
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGKITCHEN COLD-TOP UNIT IS POOLING--REPAIR. DISCONTINUE USE OF COOLER UNTIL REPAIRED. DO NOT STORE ITEMS AT BOTTOM INTERIOR OF COOLER UNTIL REPAIRED.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
08/28/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED CLEAN BAR GLASSWARE HANGING AT BAR GLASS RACK; ENSURE THAT ALL BAR GLASSWARE IS CLEANED AND SANITIZED PROPERLY (EX. LIPSTICK).
Location: Bar
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Bar
Equipment: Hand sink
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BRACELETS/WATCHES IN KITCHEN--REMOVE.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING.REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Dry storage
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGKITCHEN COLD-TOP UNIT IS POOLING--REPAIR. DISCONTINUE USE OF COOLER UNTIL REPAIRED. DO NOT STORE ITEMS AT BOTTOM INTERIOR OF COOLER UNTIL REPAIRED.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
07/28/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED CLEAN BAR GLASSWARE HANGING AT BAR GLASS RACK; ENSURE THAT ALL BAR GLASSWARE IS CLEANED AND SANITIZED PROPERLY (EX. LIPSTICK).
Location: Bar
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Bar
Equipment: Hand sink
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BRACELETS/WATCHES IN KITCHEN--REMOVE.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGPROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGREPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGREPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST)--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS--CONTINUE TO WORK ON.
Location: Dry storage
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERING. PURCHASE ORDERS HAVE BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: ON WORK ORDER WITH ENGINEERINGKITCHEN COLD-TOP UNIT IS POOLING--REPAIR. DISCONTINUE USE OF COOLER UNTIL REPAIRED. DO NOT STORE ITEMS AT BOTTOM INTERIOR OF COOLER UNTIL REPAIRED.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
07/21/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED CLEAN BAR GLASSWARE HANGING AT BAR GLASS RACK; ENSURE THAT ALL BAR GLASSWARE IS CLEANED AND SANITIZED PROPERLY (EX. LIPSTICK).
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration
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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration
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 BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN IN-PLACE SANITIZER AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: PROVIDE PROPER HOOD SYSTEM FILTERS/RIBS WHERE MISSING AT KITCHEN. ENSURE PROPER HOOD FILTER SIZES ARE INSTALLED AT INTERIOR OF HOOD SYSTEM.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND RESURFACE DAMAGED FLOORS AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS AND MAIN BAR FLOORS (EX. REMOVE ALL SAW WOOD DUST).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION SOILED FLOORS.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE/DELIVERY AREA FLOORS.
Location: Dry storage
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOOD BOARD THAT IS UNDERNEATH TOASTER AT BEVERAGE SERVERS STATION ROOM.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.2) REPLACE DAMAGED DOOR GASKETS WHERE NEEDED AT KITCHEN COOLERS/COLD-TOPS.*REARRANGED REACH-IN-COOLER THAT IS BLOCKED AT KITCHEN; STORED COOLER WHERE IT CAN BE ACTIVELY USED AND ACCESSIBLE.*
Location: Kitchen
Equipment: Cold top
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: KITCHEN COLD-TOP UNIT IS POOLING--REPAIR. DISCONTINUE USE OF COOLER UNTIL REPAIRED. DO NOT STORE ITEMS AT BOTTOM INTERIOR OF COOLER UNTIL REPAIRED.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVERS STATION DUSTY/SOILED SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM SODA MACHINE AND SODA NOZZELS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
07/14/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATED AT BAR WALK-IN-COOLER.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT BAR; ESPECIALLY ON CLEAN GLASSES THAT ARE HANGING AT BAR.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Prep table
- 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: CUT FRUIT NOT DATE-MARKED AT BAR WALK-IN-BEER COOLER.
Location: Bar
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: 4-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: COOKING SPATULA UTENSIL STORED ON MAGNETIC HOLDER IN KITCHEN SOILED.ALL UTENSILS MUST BE CLEANED AND SANITIZED PROPERLY BEFORE PLACING IN UNTENSIL STORAGE DRAWERS/MAGNETIC HOLDERS, ETC.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE NEW DOOR SWEEP AT BACK DOCK/DELIVERY ENTRANCE LOCATION (SEAL BOTTOM OF DOOR PROPERLY).
Location: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
Equipment: Metal shelving
|
01/09/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATED AT BAR WALK-IN-COOLER.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT BAR; ESPECIALLY ON CLEAN GLASSES THAT ARE HANGING AT BAR.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Prep table
- 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: CUT FRUIT NOT DATE-MARKED AT BAR WALK-IN-BEER COOLER.
Location: Bar
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: 4-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: COOKING SPATULA UTENSIL STORED ON MAGNETIC HOLDER IN KITCHEN SOILED.ALL UTENSILS MUST BE CLEANED AND SANITIZED PROPERLY BEFORE PLACING IN UNTENSIL STORAGE DRAWERS/MAGNETIC HOLDERS, ETC.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE NEW DOOR SWEEP AT BACK DOCK/DELIVERY ENTRANCE LOCATION (SEAL BOTTOM OF DOOR PROPERLY).
Location: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
Equipment: Metal shelving
|
12/12/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATED AT BAR WALK-IN-COOLER.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES/GNATS PRESENT AT BAR; ESPECIALLY ON CLEAN GLASSES THAT ARE HANGING AT BAR.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINKS STORED AT BEVERAGE SERVERS STATION DRY STORAGE SHELVING AND REACH-IN-COOLER; ALSO STORED AT COOK-LINE REACH-IN-COOLER (EX. RED BULL).DISCONTINUE THIS BEHAVIOR; ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS AND FOOD PREP SURFACES.
Location: Kitchen
Equipment: Prep table
- 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: CUT FRUIT NOT DATE-MARKED AT BAR WALK-IN-BEER COOLER.
Location: Bar
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: 4-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!*PLEASE ENSURE THAT 4-BAY SINK IS DRAINED PROPERLY WHEN BAR IS CLOSED FOR THE DAY/NIGHT AND CLEANED/SANITIZED AFTER USAGE AND BETWEEN USAGE/CHANGED.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: COOKING SPATULA UTENSIL STORED ON MAGNETIC HOLDER IN KITCHEN SOILED.ALL UTENSILS MUST BE CLEANED AND SANITIZED PROPERLY BEFORE PLACING IN UNTENSIL STORAGE DRAWERS/MAGNETIC HOLDERS, ETC.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, BAR WALK-IN-BEER COOLER FLOORS AND DRY STOCK LOCATION FLOORS WHERE BACK DOCK DOOR IS LOCATED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES--IMPROVEMENTS NEEDED!
Location: Bar
Equipment: Metal shelving
|
12/03/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1913 BAR WALK-IN-COOLER.
- 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: BUTTER SITTING OUT AT ROOM TEMP AT KITCHEN COOK-LINE.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON KITCHEN COOK-LINE OBSERVED HANDLING READY-TO-EAT FOOD (EX. CHEESE/CRACKERS) WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR. FOOD WAS DISCARDED.
- 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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: CLEAN AND SANITIZE KITCHEN TRASH BINS ROUTINELY OR REPLACE WITH NEW TRASH BINS.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: BIDPROVIDE KITCHEN HOOD SYSTEM FILTERS WHERE MISSIN AT INTERIOR OR HOOD.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE COUNTER /SERVERS STATION LOCATION CEILING TILES/VENTS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS--CORRECTED.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS--CORRECTED.
Location: 2nd bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS--CORRECTED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS--CORRECTED.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS--CORRECTED.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Service counter
Equipment: Mini-fridge
- Thermometer, provided (corrected)
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Main bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION--CORRECTED.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION--CORRECTED.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION--CORRECTED.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Service counter
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BEVERAGE SERVICE COUNTER/SERVERS STATION ROOM HANDSINK.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STAGNANT WATER; DISCONTINUE THIS BEHAVIOR. STORE ON CLEAN SANITARY SURFACES, IN HOT WATER OF AT LEAST 135 F, OR IN FREE-FLOWING DIP-WELL.
Location: Kitchen
|
07/24/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1913 BAR WALK-IN-COOLER.
- 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: BUTTER SITTING OUT AT ROOM TEMP AT KITCHEN COOK-LINE.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON KITCHEN COOK-LINE OBSERVED HANDLING READY-TO-EAT FOOD (EX. CHEESE/CRACKERS) WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR. FOOD WAS DISCARDED.
- 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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: CLEAN AND SANITIZE KITCHEN TRASH BINS ROUTINELY OR REPLACE WITH NEW TRASH BINS.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: BIDPROVIDE KITCHEN HOOD SYSTEM FILTERS WHERE MISSIN AT INTERIOR OR HOOD.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE COUNTER /SERVERS STATION LOCATION CEILING TILES/VENTS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Dry storage
- Thermometer, provided
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Service counter
Equipment: Mini-fridge
- Thermometer, provided (corrected)
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.
Location: Main bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED 1913 BAR DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Service counter
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BEVERAGE SERVICE COUNTER/SERVERS STATION ROOM HANDSINK.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STAGNANT WATER; DISCONTINUE THIS BEHAVIOR. STORE ON CLEAN SANITARY SURFACES, IN HOT WATER OF AT LEAST 135 F, OR IN FREE-FLOWING DIP-WELL.
Location: Kitchen
|
07/10/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1913 BAR WALK-IN-COOLER.
- 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: DRESSINGS SITTING OUT AT ROOM TEMP; ALSO MAINTAIN PROPER ICE BATH SET-UP. ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
- Chemical sanitizer concentration
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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: FRONT SERVERS SMALL ROOM LOCATION IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER IN KITCHEN WEARING BRACELET.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: CLEAN AND SANITIZE KITCHEN TRASH BINS ROUTINELY OR REPLACE WITH NEW TRASH BINS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE COUNTER /SERVERS STATION LOCATION CEILING TILES/VENTS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1913 LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVERS SMALL ROOM AND BEVERAGE SERVERS STATION LOCATION FLOORS.SEVERIN BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOOR AND FLOOR DRAINS.KITCHEN:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS WHERE CO2 TANKS ARE LOCATED AND AT CAGED DRY STORAGE LOCATION FLOORS.
Location: Dry storage
- Thermometer, provided
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER, AT KITCHEN COLD-TOP COOLERS WHERE MISSING, AND AT KITCHEN COOLER DRAWERS.
Location: Service counter
Equipment: Mini-fridge
- Thermometer, provided
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER, AT KITCHEN COLD-TOP COOLERS WHERE MISSING, AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot 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 or hot 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT FRONT SERVERS SMALL ROOM LOCATION MINI COOLER, AT KITCHEN COLD-TOP COOLERS WHERE MISSING, AND AT KITCHEN COOLER DRAWERS.
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LOOSE DOOR PANELS OF SERVERS BEVERAGE COUNTER STATION LOCATION REACH-IN-COOLER.REPLACE DAMAGED KITCHEN DOOR GASKETS WHERE NEEDED AT COOLERS.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.REPAIR DAMAGED WALL SURFACES OF 1913 BAR WALK-IN-COOLER; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LOOSE DOOR PANELS OF SERVERS BEVERAGE COUNTER STATION LOCATION REACH-IN-COOLER.REPLACE DAMAGED KITCHEN DOOR GASKETS WHERE NEEDED AT COOLERS.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.REPAIR DAMAGED WALL SURFACES OF 1913 BAR WALK-IN-COOLER; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LOOSE DOOR PANELS OF SERVERS BEVERAGE COUNTER STATION LOCATION REACH-IN-COOLER.REPLACE DAMAGED KITCHEN DOOR GASKETS WHERE NEEDED AT COOLERS.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.REPAIR DAMAGED WALL SURFACES OF 1913 BAR WALK-IN-COOLER; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR LOOSE DOOR PANELS OF SERVERS BEVERAGE COUNTER STATION LOCATION REACH-IN-COOLER.REPLACE DAMAGED KITCHEN DOOR GASKETS WHERE NEEDED AT COOLERS.REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN COOLERS WHERE NEEDED.REPAIR DAMAGED WALL SURFACES OF 1913 BAR WALK-IN-COOLER; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Main bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED EXTERIOR ICE MACHINE VENTS.-SOILED 1913 REACH-IN-COOLER AND DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED EXTERIOR ICE MACHINE VENTS.-SOILED 1913 REACH-IN-COOLER AND DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED/DUSTY STORAGE SHELVING AT FRONT SERVERS SMALL ROOM LOCATION.-SOILED EXTERIOR ICE MACHINE VENTS.-SOILED 1913 REACH-IN-COOLER AND DRY STORAGE REACH-IN-COOLER INTERIOR SURFACES.
Location: Main bar
Equipment: Reach in cooler
- 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.
Location: Service counter
Equipment: Ice bin
- 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.
Location: Main bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT BEVERAGE SERVICE COUNTER/SERVERS STATION ROOM HANDSINK.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSILS STORED IN STAGNANT WATER; DISCONTINUE THIS BEHAVIOR. STORE ON CLEAN SANITARY SURFACES, IN HOT WATER OF AT LEAST 135 F, OR IN FREE-FLOWING DIP-WELL.
Location: Kitchen
|
06/25/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OLD BAR:GNATS PRESENT.
Location: Bar
- 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: GRILL LOCATION:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected)
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: NEW BAR:COATS, JACKETS, ETC. PROVIDE LOCKERS OR COAT RACK/HOOK.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ELECTRICAL ISSUEGRILL LOCATION:PROVIDE LIGHTING AT INTERIOR OF HOOD WHERE OUT.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED TO BE CORRECTED BY KOORSEN THIS WEEK 2/14/13 AT 1:30 PM. WORK ORDER WAS PROVIDED BY MANGEMENT.FIRE SUPPRESSION SYSTEM IS A RED-TAG DEFICIENCY AT GRILL LOCATION.HAVE ALL FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL/KITCHEN DISHMACHINE ROOM LOCATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF OLD BAR FLOORS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: GRILL KITCHEN/DISHMACHINE ROOM LOCATION
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION: IN PROGRESSREPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT--IN PROGRESSREPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK--NEW HANDSINK HAS BEEN ORDERED.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION: IN PROGRESSREPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT--IN PROGRESSREPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK--NEW HANDSINK HAS BEEN ORDERED.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION: IN PROGRESSREPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT--IN PROGRESSREPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK--NEW HANDSINK HAS BEEN ORDERED.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NEW BAR:PROVIDE HOT WATER AT DRY STORAGE ROOM PREP SINK.
Location: Dry storage
Equipment: Prep sink
|
02/19/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OLD BAR:GNATS PRESENT.
Location: Bar
- 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: GRILL LOCATION:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected)
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: NEW BAR:COATS, JACKETS, ETC. PROVIDE LOCKERS OR COAT RACK/HOOK.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: GRILL LOCATION:PROVIDE LIGHTING AT INTERIOR OF HOOD WHERE OUT.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED TO BE CORRECTED BY KOORSEN THIS WEEK 2/14/13 AT 1:30 PM. WORK ORDER WAS PROVIDED BY MANGEMENT.FIRE SUPPRESSION SYSTEM IS A RED-TAG DEFICIENCY AT GRILL LOCATION.HAVE ALL FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL/KITCHEN DISHMACHINE ROOM LOCATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF OLD BAR FLOORS.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: GRILL KITCHEN/DISHMACHINE ROOM LOCATION
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.REPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.REPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.REPLACE DISHMACHINE ROOM FAUCET HEAD AT HANDSINK AND PROVIDE SPLASH GUARD SHIELDS AT SINK.REPAIR DAMAGED STAINLESS-STEEL WALL PANELS ABOVE BAR WALK-IN-COOLER; ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS:
Location: Bar
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NEW BAR:PROVIDE HOT WATER AT DRY STORAGE ROOM PREP SINK.
Location: Dry storage
Equipment: Prep sink
|
02/12/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OLD BAR:GNATS PRESENT.
Location: Bar
- 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: GRILL LOCATION:IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE EVERY 2 HOURS.
Location: Kitchen
- 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: NEW BAR:COATS, JACKETS, ETC. PROVIDE LOCKERS OR COAT RACK/HOOK.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: GRILL LOCATION:PROVIDE LIGHTING AT INTERIOR OF HOOD WHERE OUT.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: SCHEDULED TO BE CORRECTED BY KOORSEN THIS WEEK. WORK ORDER WAS PROVIDED BY MANGEMENT.FIRE SUPPRESSION SYSTEM IS A RED-TAG DEFICIENCY AT GRILL LOCATION.HAVE ALL FIRE SURPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL/KITCHEN DISHMACHINE ROOM LOCATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONDUCT ROUTINE DETAILED CLEANING AND SANITIZING OF OLD BAR FLOORS.
Location: Bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: GRILL KITCHEN/DISHMACHINE ROOM LOCATION
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE DAMAGED ICE MACHINE DOOR.REPLACE OR RESURFACE RUSTED SHELVING AT GRILL AND DISHMACHINE ROOM LOCATIONS WHERE NEEDED AND AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE DAMAGED ICE MACHINE DOOR.REPLACE OR RESURFACE RUSTED SHELVING AT GRILL AND DISHMACHINE ROOM LOCATIONS WHERE NEEDED AND AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE DAMAGED ICE MACHINE DOOR.REPLACE OR RESURFACE RUSTED SHELVING AT GRILL AND DISHMACHINE ROOM LOCATIONS WHERE NEEDED AND AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GRILL LOCATION:REPLACE DAMAGED ICE MACHINE DOOR.REPLACE OR RESURFACE RUSTED SHELVING AT GRILL AND DISHMACHINE ROOM LOCATIONS WHERE NEEDED AND AT KITCHEN/DISHMACHINE LOCATION CONTINENTAL REFRIGERATION UNIT.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OLD BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES; INCLUDING SHELVING, REACH-IN-COOLERS, ICE BINS AND SPEED RAILS.GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL METRO SHELVING AND FANGUARDS AT INTERIOR OF REACH-IN-COOLERS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OLD BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES; INCLUDING SHELVING, REACH-IN-COOLERS, ICE BINS AND SPEED RAILS.GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL METRO SHELVING AND FANGUARDS AT INTERIOR OF REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OLD BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES; INCLUDING SHELVING, REACH-IN-COOLERS, ICE BINS AND SPEED RAILS.GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL METRO SHELVING AND FANGUARDS AT INTERIOR OF REACH-IN-COOLERS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OLD BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES; INCLUDING SHELVING, REACH-IN-COOLERS, ICE BINS AND SPEED RAILS.GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL METRO SHELVING AND FANGUARDS AT INTERIOR OF REACH-IN-COOLERS.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OLD BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR SURFACES; INCLUDING SHELVING, REACH-IN-COOLERS, ICE BINS AND SPEED RAILS.GRILL/KITCHEN/DISHMACHINE ROOM LOCATIONS: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL METRO SHELVING AND FANGUARDS AT INTERIOR OF REACH-IN-COOLERS.
Location: Bar
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: NEW BAR:PROVIDE HOT WATER AT DRY STORAGE ROOM PREP SINK.
Location: Dry storage
Equipment: Prep sink
|
01/25/2013 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: IN PROGRESS: PARTS ON ORDERKITCHEN DISHMACHINE FINAL RINSE TEMPERATURE NOT REACHING AT LEAST 180 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE OR USE ALTERNATE DISHMACHINE THAT IS PROPERLY FUNCTIONING UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES OBSERVED EATING IN KITCHEN AND EMPLOYEE DRINKS STORED WITH FOOD STORAGE HIGH ABOVE ON KITCHEN SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: IN PROGRESS: PARTS ON ORDERKITCHEN DISHMACHINE WASH TEMPERATURE NOT REACHING AT LEAST 160 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE OR USE ALTERNATE DISHMACHINE THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR MIDDLE RINSE TEMPERTURE GAUGE AT ALTERNATE SERVERS BEVERAGE STATION LOCATION DISHMACHINE.
Equipment: Dishmachine
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP BREAKFAST MEAT (EX. BACON/SAUSAGES) AND BREADS COVERD PROPERLY OR PROTECTED UNDER SNEEZE GUARD SHIELDS PROPERLY.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Dry storage
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PAPER TOWELS BEING USED AS CONTACT SURFACE FOR COOKED NOODLES AT COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
|
06/04/2012 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: KITCHEN DISHMACHINE FINAL RINSE TEMPERATURE NOT REACHING AT LEAST 180 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE UNIT REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES OBSERVED EATING IN KITCHEN AND EMPLOYEE DRINKS STORED WITH FOOD STORAGE HIGH ABOVE ON KITCHEN SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE NOT REACHING AT LEAST 160 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE UNIT REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: KEEP BREAKFAST MEAT (EX. BACON/SAUSAGES) AND BREADS COVERD PROPERLY OR PROTECTED UNDER SNEEZE GUARD SHIELDS PROPERLY.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Dry storage
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PAPER TOWELS BEING USED AS CONTACT SURFACE FOR COOKED NOODLES AT COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
|
05/31/2012 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: KITCHEN DISHMACHINE FINAL RINSE TEMPERATURE NOT REACHING AT LEAST 180 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE UNIT REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES OBSERVED EATING IN KITCHEN AND EMPLOYEE DRINKS STORED WITH FOOD STORAGE HIGH ABOVE ON KITCHEN SHELVING--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR LOCATION.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION ROOM CEILING VENTS.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: KITCHEN DISHMACHINE WASH TEMPERATURE NOT REACHING AT LEAST 160 F ACCORDING TO DATE PLATE. CONTACT SERVICE PROVIDER FOR PROPER REPAIRS. DISCONTINUE USE OF KITCHEN DISHMACHINE AND USE 3-BAY SINK MANUALLY WAREWASHING METHOD OF WASH/RINSE/SANITIZE UNIT REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR CONDENSATION LEAKS AT INTERIOR OF KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN BEVERAGE STATION SODA MACHINE ATTACHED ICE DISPENSER (BUILD-UP).
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE NEEDED IN KITCHEN AND AT DRY STORAGE DOCK LOCATION.
Location: Dry storage
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: PAPER TOWELS BEING USED AS CONTACT SURFACE FOR COOKED NOODLES AT COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Cold top
|
05/22/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl 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: BAR KITCHEN COLD-TOP UNIT INTERIOR AND TOP FOODS READING AT 45 F--REPAIR AND FIND ALTERNATE REFRIGERATIO FOR FOOD CURRENTLY STORED AT UNIT UNTIL REPAIRS ARE COMPLETED.
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 BUCKET UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE BUCKETS AT LEAST EVERY 2 HOURS.
Location: Dining room
- Storage of Personal Items (corrected)
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.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
Location: Bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS/WORK ORDER:REPLACE OR RESURFACE RUSTED SHELVING--FOLLOW-UP.
Location: Kitchen
Equipment: Metal shelving
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS/WORK ORDER: REPAIR INTERIOR CONDENSATION LEAKS AT BAR KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice cream freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS/ON WORK ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DOCK DRY STORAGE LOCATIONS.
Location: Dry storage
|
12/12/2011 | 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: BAR KITCHEN COLD-TOP UNIT INTERIOR AND TOP FOODS READING AT 45 F--REPAIR AND FIND ALTERNATE REFRIGERATIO FOR FOOD CURRENTLY STORED AT UNIT UNTIL REPAIRS ARE COMPLETED.
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 BUCKET UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE BUCKETS AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
Location: Bar
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING--FOLLOW-UP.
Location: Kitchen
Equipment: Metal shelving
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS/WORK ORDER: REPAIR INTERIOR CONDENSATION LEAKS AT BAR KITCHEN COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice cream freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- 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.
Location: Bar
Equipment: Ice bin
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DOCK DRY STORAGE LOCATIONS.
Location: Dry storage
|
12/05/2011 | Routine |
Restaurant representatives - add corrected or new information about 1913 & WINE THIEF (OMNI), 40 W JACKSON PL, Indianapolis, IN »