- 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: Ambient temp in walk-in at 45.8 at start of inspection, refried beans and cole slaw holding just above margin of error at 43.1 and 43.3. Owner stated cooler doors had been open that morning to receive delivery. Ambient temp 49.4 one half hour later, however food temp had not changed. Please monitor ambient and food temps in walk-in, and call for service if not consistently at 41 or below.RECHECK 4/3/14: AMBIENT TEMP IN WALK-IN AT 49.7, DIRECTLY IN FRONT OF COMPRESSOR FAN. COOKIED CABBAGE AT 49.2; SHEPHERDS PIE FILLING AT 48.5. NORMAL OPENING OF DOORS FOR CLEANING/MOPPING WILL NOT CAUSE STORED FOOD TEMP TO BE THIS HIGH, HAVE WALK-IN SERVICED SO THAT IT MAINTAINS TEMP OF 41 OR BELOW AND HOLDS FOODS AT 41 OR BELOW.A WARNING TICKET IS BEING ISSUED TODAY. IF WALK-IN IS NOT HOLDING AT 41 OR BELOW DURING FUTURE INSPECTIONS, A MONETARY FINE WILL BE ISSUED.
Location: Kitchen
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ecolab chlorine sanitizer container refilled with multi-quat sanitizer from another bottle. Every chemical in a kitchen should be clearly labeled, and the contents need to match the label.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon and outlet cover in hand sink next to cook line. Please ensure hand sink is used for hand washing only.
Location: Cook line
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: Test strips not reading any ppm at end of cycle, despite priming and working with the almost-empty sani bucket. Owner will call Ecolab for more sanitizer. Please use test strips to ensure sanitizer is working once bucket is replaced.*** USE MANUAL SANITIZING FOR ALL DISHES WASHED IN MACHINE, UNTIL MACHINE IS SANITIZING PROPERLY.RECHECK 4/3/14: DISCOVERED THAT DISH SOAP IS BEING USED IN SANITIZER BUCKET INSTEAD OF SANITIZER. PURCHASE AND USE SANITIZER IN DISHWASHER. DISHES ARE NOT BEING PROPERLY SANITIZED. USE BLEACH SANITIZER DIP TO SANITIZE DISHES AFTER CLEANING UNTIL SANITIZER IS OBTAINED FOR DISHWASHER.A WARNING TICKET IS BEING ISSUED AT THIS TIME. LACK OF SANITIZER AT FUTURE INSPECTIONS WILL RESULT IN A MONETARY FINE.RECHECK 4/10/14: INSPECTOR FOUND THAT RINSE AID AND SANITIZER LINES WERE SWITCHED. A CLEAR PINK LIQUID WAS IN THE SANITIZER BUCKET. INSPECTOR SWITCHED LINES AND PRIMED TO CLEAR SANITIZER LINE. SANITIZER TEST STRIP STILL NOT READING AFTER REPEATED PRIMINGS AND WASH CYCLES. INSPECTOR ASKED TO SEE BOTTLE; FOUND THAT MULTI-QUAT SANITIZER HAD BEEN POURED INTO BUCKET INSTEAD OF CHLORINE BASED DISH MACHINE SANITIZER.DISH MACHINES ARE CALIBRATED TO USE A SPECIFIC CONCENTRATION OF CHLORINE SANITIZER. USE ONLY CHLORINE SANITIZER INTENDED FOR DISH MACHINES. A TICKET IS BEING ISSUED AT THIS TIME. ANOTHER TICKET WILL BE ISSUED AT RECHECK IF DISHWASHER SANITIZING STEP NOT AT PROPER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Person(s) in charge not implementing duites as specified in 410 IAC 7-24 Sec 119 (9): "[Ensuring that] Employees are properly sanitizing cleaned multiuse equipment and utemsils before they are reused, through routine monitoring of...chemical concentration, pH, temperature, and exposure time for chemical sanitizing."Owner/managers are ultimately responsible for training employees how to perform kitchen functions according to code.
- 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: Purse and hoodie on rack with spices, dry noodles, etc. Store belongings separately from food, utensils, etc.
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: Tag on exhaust hood says cleaning due 2/14; please schedule service. RECHECK 4/3/14: HOOD SERVICE SCHEDULED FOR TOMORROW MORNING.
Location: Cook line
- 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: Clean nozzle on south soda gun at first floor bar.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser empty, left hand side hand sink in ladies room. Soap available at other dispenser,
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels in dispenser by sink at cook line. Towels available on a roll across kitchen; please have them available at dispenser as well.
Location: Cook line
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: Provide racks or clean containers to store ice scoops in between uses.
Location: Bar
Equipment: Ice bin
|
04/18/2014 | Recheck |
- 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: Ambient temp in walk-in at 45.8 at start of inspection, refried beans and cole slaw holding just above margin of error at 43.1 and 43.3. Owner stated cooler doors had been open that morning to receive delivery. Ambient temp 49.4 one half hour later, however food temp had not changed. Please monitor ambient and food temps in walk-in, and call for service if not consistently at 41 or below.RECHECK 4/3/14: AMBIENT TEMP IN WALK-IN AT 49.7, DIRECTLY IN FRONT OF COMPRESSOR FAN. COOKIED CABBAGE AT 49.2; SHEPHERDS PIE FILLING AT 48.5. NORMAL OPENING OF DOORS FOR CLEANING/MOPPING WILL NOT CAUSE STORED FOOD TEMP TO BE THIS HIGH, HAVE WALK-IN SERVICED SO THAT IT MAINTAINS TEMP OF 41 OR BELOW AND HOLDS FOODS AT 41 OR BELOW.A WARNING TICKET IS BEING ISSUED TODAY. IF WALK-IN IS NOT HOLDING AT 41 OR BELOW DURING FUTURE INSPECTIONS, A MONETARY FINE WILL BE ISSUED.
Location: Kitchen
Equipment: Walk in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ecolab chlorine sanitizer container refilled with multi-quat sanitizer from another bottle. Every chemical in a kitchen should be clearly labeled, and the contents need to match the label.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon and outlet cover in hand sink next to cook line. Please ensure hand sink is used for hand washing only.
Location: Cook line
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: Test strips not reading any ppm at end of cycle, despite priming and working with the almost-empty sani bucket. Owner will call Ecolab for more sanitizer. Please use test strips to ensure sanitizer is working once bucket is replaced.*** USE MANUAL SANITIZING FOR ALL DISHES WASHED IN MACHINE, UNTIL MACHINE IS SANITIZING PROPERLY.RECHECK 4/3/14: DISCOVERED THAT DISH SOAP IS BEING USED IN SANITIZER BUCKET INSTEAD OF SANITIZER. PURCHASE AND USE SANITIZER IN DISHWASHER. DISHES ARE NOT BEING PROPERLY SANITIZED. USE BLEACH SANITIZER DIP TO SANITIZE DISHES AFTER CLEANING UNTIL SANITIZER IS OBTAINED FOR DISHWASHER.A WARNING TICKET IS BEING ISSUED AT THIS TIME. LACK OF SANITIZER AT FUTURE INSPECTIONS WILL RESULT IN A MONETARY FINE.RECHECK 4/10/14: INSPECTOR FOUND THAT RINSE AID AND SANITIZER LINES WERE SWITCHED. A CLEAR PINK LIQUID WAS IN THE SANITIZER BUCKET. INSPECTOR SWITCHED LINES AND PRIMED TO CLEAR SANITIZER LINE. SANITIZER TEST STRIP STILL NOT READING AFTER REPEATED PRIMINGS AND WASH CYCLES. INSPECTOR ASKED TO SEE BOTTLE; FOUND THAT MULTI-QUAT SANITIZER HAD BEEN POURED INTO BUCKET INSTEAD OF CHLORINE BASED DISH MACHINE SANITIZER.DISH MACHINES ARE CALIBRATED TO USE A SPECIFIC CONCENTRATION OF CHLORINE SANITIZER. USE ONLY CHLORINE SANITIZER INTENDED FOR DISH MACHINES. A TICKET IS BEING ISSUED AT THIS TIME. ANOTHER TICKET WILL BE ISSUED AT RECHECK IF DISHWASHER SANITIZING STEP NOT AT PROPER CONCENTRATION.
Location: Dish machine area
Equipment: Dishmachine
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: Person(s) in charge not implementing duites as specified in 410 IAC 7-24 Sec 119 (9): "[Ensuring that] Employees are properly sanitizing cleaned multiuse equipment and utemsils before they are reused, through routine monitoring of...chemical concentration, pH, temperature, and exposure time for chemical sanitizing."Owner/managers are ultimately responsible for training employees how to perform kitchen functions according to code.
- 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: Purse and hoodie on rack with spices, dry noodles, etc. Store belongings separately from food, utensils, etc.
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: Tag on exhaust hood says cleaning due 2/14; please schedule service. RECHECK 4/3/14: HOOD SERVICE SCHEDULED FOR TOMORROW MORNING.
Location: Cook line
- 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: Clean nozzle on south soda gun at first floor bar.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser empty, left hand side hand sink in ladies room. Soap available at other dispenser,
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels in dispenser by sink at cook line. Towels available on a roll across kitchen; please have them available at dispenser as well.
Location: Cook line
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: Provide racks or clean containers to store ice scoops in between uses.
Location: Bar
Equipment: Ice bin
|
04/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ambient temp in walk-in at 45.8 at start of inspection, refried beans and cole slaw holding just above margin of error at 43.1 and 43.3. Owner stated cooler doors had been open that morning to receive delivery. Ambient temp 49.4 one half hour later, however food temp had not changed. Please monitor ambient and food temps in walk-in, and call for service if not consistently at 41 or below.RECHECK 4/3/14: AMBIENT TEMP IN WALK-IN AT 49.7, DIRECTLY IN FRONT OF COMPRESSOR FAN. COOKIED CABBAGE AT 49.2; SHEPHERDS PIE FILLING AT 48.5. NORMAL OPENING OF DOORS FOR CLEANING/MOPPING WILL NOT CAUSE STORED FOOD TEMP TO BE THIS HIGH, HAVE WALK-IN SERVICED SO THAT IT MAINTAINS TEMP OF 41 OR BELOW AND HOLDS FOODS AT 41 OR BELOW.A WARNING TICKET IS BEING ISSUED TODAY. IF WALK-IN IS NOT HOLDING AT 41 OR BELOW DURING FUTURE INSPECTIONS, A MONETARY FINE WILL BE ISSUED.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon and outlet cover in hand sink next to cook line. Please ensure hand sink is used for hand washing only.
Location: Cook line
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: Test strips not reading any ppm at end of cycle, despite priming and working with the almost-empty sani bucket. Owner will call Ecolab for more sanitizer. Please use test strips to ensure sanitizer is working once bucket is replaced.*** USE MANUAL SANITIZING FOR ALL DISHES WASHED IN MACHINE, UNTIL MACHINE IS SANITIZING PROPERLY.RECHECK 4/3/14: DISCOVERED THAT DISH SOAP IS BEING USED IN SANITIZER BUCKET INSTEAD OF SANITIZER. PURCHASE AND USE SANITIZER IN DISHWASHER. DISHES ARE NOT BEING PROPERLY SANITIZED. USE BLEACH SANITIZER DIP TO SANITIZE DISHES AFTER CLEANING UNTIL SANITIZER IS OBTAINED FOR DISHWASHER.A WARNING TICKET IS BEING ISSUED AT THIS TIME. LACK OF SANITIZER AT FUTURE INSPECTIONS WILL RESULT IN A MONETARY FINE.
Location: Dish machine area
Equipment: Dishmachine
- 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: Purse and hoodie on rack with spices, dry noodles, etc. Store belongings separately from food, utensils, etc.
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: Tag on exhaust hood says cleaning due 2/14; please schedule service. RECHECK 4/3/14: HOOD SERVICE SCHEDULED FOR TOMORROW MORNING.
Location: Cook line
- 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: Clean nozzle on south soda gun at first floor bar.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser empty, left hand side hand sink in ladies room. Soap available at other dispenser,
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels in dispenser by sink at cook line. Towels available on a roll across kitchen; please have them available at dispenser as well.
Location: Cook line
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: Provide racks or clean containers to store ice scoops in between uses.
Location: Bar
Equipment: Ice bin
|
04/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ambient temp in walk-in at 45.8 at start of inspection, refried beans and cole slaw holding just above margin of error at 43.1 and 43.3. Owner stated cooler doors had been open that morning to receive delivery. Ambient temp 49.4 one half hour later, however food temp had not changed. Please monitor ambient and food temps in walk-in, and call for service if not consistently at 41 or below.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Cook line
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cook line reach-in under cold top: raw fish stored above jars of salad dressing etc2. Walk-in cooler: Bowl of raw fish on prep table with ready to eat foods in front of it and on shelf below it.Please ensure that all raw foods are always stored below reaady to eat foods.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Spoon and outlet cover in hand sink next to cook line. Please ensure hand sink is used for hand washing only.
Location: Cook line
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: Test strips not reading any ppm at end of cycle, despite priming and working with the almost-empty sani bucket. Owner will call Ecolab for more sanitizer. Please use test strips to ensure sanitizer is working once bucket is replaced.*** USE MANUAL SANITIZING FOR ALL DISHES WASHED IN MACHINE, UNTIL MACHINE IS SANITIZING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: Purse and hoodie on rack with spices, dry noodles, etc. Store belongings separately from food, utensils, etc.
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: Tag on exhaust hood says cleaning due 2/14; please schedule service.
Location: Cook line
- 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: Clean nozzle on south soda gun at first floor bar.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser empty, left hand side hand sink in ladies room. Soap available at other dispenser,
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No hand towels in dispenser by sink at cook line. Towels available on a roll across kitchen; please have them available at dispenser as well.
Location: Cook line
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Provide racks or clean containers to store ice scoops in between uses.
Location: Bar
Equipment: Ice bin
|
03/25/2014 | Routine |
- Sewage disposal system (corrected)
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: No contract/invoice on premises for removal of used grease. Establishment does have recent invoices for cleaning of kitchen grease trap attached to 3 bay sink. Retain the services of a grease removal/recycling company to handle used fryer grease from establishment. Have a copy of contract available for inspector, or have company contact inspector by phone at 317-221-5837 or e-mail at jwelch@hhcorp.org for verification.
|
03/25/2014 | Non-Illness Complaint Recheck |
- Sewage disposal system
Unapproved sewage disposal system.
Correction: Sewage shall be disposed of throughout an approved facility that is a public sewage treatment plant, or an individual sewage disposal system.
Comments: No contract/invoice on premises for removal of used grease. Establishment does have recent invoices for cleaning of kitchen grease trap attached to 3 bay sink. Retain the services of a grease removal/recycling company to handle used fryer grease from establishment. Have a copy of contract available for inspector, or have company contact inspector by phone at 317-221-5837 or e-mail at jwelch@hhcorp.org for verification.
|
02/25/2014 | Non-Illness Complaint |
- 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: Raw fish fliets sitting out next to cook line at 50 F.Raw chicken breast sitting out next to cook line at 48 F. Only remove as much product from cooler as needed in order to keep PHF at 41 or lower at all times.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel.Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.RECHECK 11/21: UNABLE TO OBSERVE GLOVE PRACTICES ON COOK LINE DUE TO TIME OF DAY. WILL DO REINSPECT AROUND LUNCH.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel. Follow above listed procedures for proper hand washing. Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.RECHECK 11/21: UNABLE TO OBSERVE HAND WASHING PRACTICES ON COOK LINE DUE TO TIME OF DAY. WILL DO REINSPECT AROUND LUNCH TO CHECK COMPLIANCE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at hand sink in dish machine area.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair. CORRECTED AT RECHECK 11/21.RECHECK 11/21: NO TOWELS PRESENT AT HAND SINK ON COOK LINE. CORRECTED ON SITE, AGAIN. WILL REINSPECT TO CHECK COMPLIANCE.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair. CORRECTED AT RECHECK 11/21.RECHECK 11/21: NO TOWELS PRESENT AT HAND SINK ON COOK LINE. CORRECTED ON SITE, AGAIN. WILL REINSPECT TO CHECK COMPLIANCE.
Location: Dish machine area
Equipment: Hand sink
|
12/05/2013 | Illness Complaint Recheck |
- 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: Raw fish fliets sitting out next to cook line at 50 F.Raw chicken breast sitting out next to cook line at 48 F. Only remove as much product from cooler as needed in order to keep PHF at 41 or lower at all times.
Location: Cook line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel.Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.RECHECK 11/21: UNABLE TO OBSERVE GLOVE PRACTICES ON COOK LINE DUE TO TIME OF DAY. WILL DO REINSPECT AROUND LUNCH.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel. Follow above listed procedures for proper hand washing. Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.RECHECK 11/21: UNABLE TO OBSERVE HAND WASHING PRACTICES ON COOK LINE DUE TO TIME OF DAY. WILL DO REINSPECT AROUND LUNCH TO CHECK COMPLIANCE.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at hand sink in dish machine area.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair. CORRECTED AT RECHECK 11/21.RECHECK 11/21: NO TOWELS PRESENT AT HAND SINK ON COOK LINE. CORRECTED ON SITE, AGAIN. WILL REINSPECT TO CHECK COMPLIANCE.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair. CORRECTED AT RECHECK 11/21.RECHECK 11/21: NO TOWELS PRESENT AT HAND SINK ON COOK LINE. CORRECTED ON SITE, AGAIN. WILL REINSPECT TO CHECK COMPLIANCE.
Location: Dish machine area
Equipment: Hand sink
|
11/21/2013 | Illness Complaint 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: Raw fish fliets sitting out next to cook line at 50 F.Raw chicken breast sitting out next to cook line at 48 F. Only remove as much product from cooler as needed in order to keep PHF at 41 or lower at all times.
Location: Cook line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel.Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Walk in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Walk in cooler: ground beef stored over fish filets and pork.2. Reach-in under prep top cooler on cook line: ground bison stored over ready-to-eat condiments; ground beef sliders above fish.Provided educational materials on cooler storage.
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed gloved hands in hand sink (no soap used) and dried them on a cloth towel. Follow above listed procedures for proper hand washing. Do not wash gloved hands, remove gloves before washing and don fresh gloves afterward.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at hand sink in dish machine area.
Location: Dish machine area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No towels available at hand sink by cook line. CORRECTED ON SITE.2. Paper towels present in dispenser at dish machine hand sink, however dispenser not working. Repair.
Location: Dish machine area
Equipment: Hand sink
|
11/11/2013 | Illness Complaint |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A HAND SINK IN THE DISHWASHING AREA. CORRECTED
Location: Dish machine area
Equipment: Hand sink
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION. CORRECTEDREPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING. CORRECTED
Location: Wait staff area
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION. CORRECTEDREPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING. CORRECTED
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TURBO AIR 3 DOOR REACH IN COOLER WAS AT 48 DEGREES F (AIR TEMP) DO NOT USE UNLESS IT IS AT 41 DEGREES F OR BELOW. CORRECTED
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL HAND SINK TO THE WALL (ON COOK LINE) AND HAND SINK IN DISH ROOM.
Location: Kitchen
Equipment: Hand sink
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Dish machine area
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER. CORRECTEDINSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Kitchen
Equipment: Chest freezer
- 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 GUARDS WHERE MISSING IN DISH AREA.
Location: Dish machine area
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW. FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR. CORRECTED
Location: Bar
Equipment: Ice bin
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW. FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR. CORRECTED
Location: Bar
Equipment: Soda gun & holster
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING. CORRECTED
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING. CORRECTED
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL COVE BASE AT FLOOR/WALL JUNCTION BAR DOWNSTAIRS.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR. CORRECTEDREPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION. CORRECTED
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR. CORRECTEDREPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION. CORRECTED
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: THE CARPETED STAIRS TO THE BASEMENT ARE VERY DIRTY. REMOVE CARPET. INSTALL EASILY CLEANABLE SURFACE.
Location: Basement
|
09/18/2013 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A HAND SINK IN THE DISHWASHING AREA.
Location: Dish machine area
Equipment: Hand sink
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION.REPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING.
Location: Wait staff area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION.REPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TURBO AIR 3 DOOR REACH IN COOLER WAS AT 48 DEGREES F (AIR TEMP) DO NOT USE UNLESS IT IS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL HAND SINK TO THE WALL (ON COOK LINE).
Location: Kitchen
Equipment: Hand sink
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Dish machine area
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Kitchen
Equipment: Chest freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW.FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR.
Location: Bar
Equipment: Ice bin
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW.FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR.
Location: Bar
Equipment: Soda gun & holster
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL COVE BASE AT FLOOR/WALL JUNCTION BAR DOWNSTAIRS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR.REPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR.REPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION.
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: THE CARPETED STAIRS TO THE BASEMENT ARE VERY DIRTY. REMOVE CARPET. INSTALL EASILY CLEANABLE SURFACE.
Location: Basement
|
09/11/2013 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: INSTALL A HAND SINK IN THE DISHWASHING AREA.
Location: Dish machine area
Equipment: Hand sink
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION.REPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING.
Location: Wait staff area
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: CLEAN AND/OR REPAINT WITH A WASHABLE PAINT THE WHITE SHELF UNDER THE DRINK STATION.REPAINT RED SHELVES IN WALK IN COOLERS WITH A PAINT APPROVED FOR INDIRECT FOOD CONTACT WHERE IT IS PEELING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TURBO AIR 3 DOOR REACH IN COOLER WAS AT 48 DEGREES F (AIR TEMP) DO NOT USE UNLESS IT IS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL HAND SINK TO THE WALL (ON COOK LINE).
Location: Kitchen
Equipment: Hand sink
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Dish machine area
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICALS ON WHEELS OR METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CARBONATORS ON METAL OR PLASTIC SHELF WITH 6" CLEARANCE UNDERNEATH TO SWEEP UNDER.INSTALL CHEST FREEZER ON HEAVY DUTY WHEELS.
Location: Kitchen
Equipment: Chest freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW.FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR.
Location: Bar
Equipment: Ice bin
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: 3RD ICE BIN CLOSEST TO THE FRONT DOOR MUST HAVE AN OPEN SITE DRAIN. INSTALL HUB DRAIN TO PREVENT BACKFLOW.FINISH SODA GUN HOLSTER DRAIN UPSTAIRS BAR.
Location: Bar
Equipment: Soda gun & holster
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: INSTALL SHIELDED LIGHT ABOVE BAR EQUIPMENT
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE EQUIPMENT THAT IS NOT WORKING.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL COVE BASE AT FLOOR/WALL JUNCTION BAR DOWNSTAIRS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR.REPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR IN KITCHEN WHERE GROUT HAS DISINTEGRATED AND WHERE THERE HAVE BEEN SERVICE LINES COME UP FROM THE FLOOR.REPAIR WALL BEHIND BAR EQUIPMENT UPSTAIRS TO SMOOTH WASHABLE CONDITION.
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: THE CARPETED STAIRS TO THE BASEMENT ARE VERY DIRTY. REMOVE CARPET. INSTALL EASILY CLEANABLE SURFACE.
Location: Basement
|
09/09/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about 36 EAST IRISH PUB & GRILL, 36 E WASHINGTON ST, Indianapolis, IN »