- Pests/rodents (corrected)
GNATS NOTED INSIDE BAR AREA
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS NOTED INSIDE BAR AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.
Location: Bar
- 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: CONTAINERS OF LEFT OVER COOKED SOUP IN WALK IN COOLER WITH NO DATE MARKS. DATE MARK ALL LEFT OVER FOODS HELD OVER 24 HOURS.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IN BASEMENT KITCHEN SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANITIZE.
Location: Basement
Equipment: Slicer
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP INSIDE WET MOP BUCKET IN BASEMENT KITCHEN. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Basement
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.2. BOXES OF FOOD ON FLOOR IN WALK IN FREEZER, STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.FOOD MOVED CORRECTED ON SITE
Location: Basement
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.2. BOXES OF FOOD ON FLOOR IN WALK IN FREEZER, STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.FOOD MOVED CORRECTED ON SITE
Location: Basement
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT/FRUITFLY FOUND IN LIQUOR BOTTLE. EXTERMINATE PESTS, MONITOR ALL FOOD PRODUCTS FOR CONTAMINATION.BOTTLE DISCARDED CORRECTED ON SITE
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
06/09/2014 | Recheck |
- Pests/rodents
GNATS NOTED INSIDE BAR AREA
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS NOTED INSIDE BAR AREA. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA CLEAN AND DRY.
Location: Bar
- 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: CONTAINERS OF LEFT OVER COOKED SOUP IN WALK IN COOLER WITH NO DATE MARKS. DATE MARK ALL LEFT OVER FOODS HELD OVER 24 HOURS.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IN BASEMENT KITCHEN SOILED WITH FOOD DEBRIS. PLEASE CLEAN AND SANITIZE.
Location: Basement
Equipment: Slicer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP INSIDE WET MOP BUCKET IN BASEMENT KITCHEN. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Basement
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.2. BOXES OF FOOD ON FLOOR IN WALK IN FREEZER, STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.FOOD MOVED CORRECTED ON SITE
Location: Basement
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD ON FLOOR IN WALK IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.2. BOXES OF FOOD ON FLOOR IN WALK IN FREEZER, STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.FOOD MOVED CORRECTED ON SITE
Location: Basement
Equipment: Walk in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT/FRUITFLY FOUND IN LIQUOR BOTTLE. EXTERMINATE PESTS, MONITOR ALL FOOD PRODUCTS FOR CONTAMINATION.BOTTLE DISCARDED CORRECTED ON SITE
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
|
05/30/2014 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottles of bleach and other chemicials stored in the dish machine area hand sink. Do not store any items in the hand sinks.
Location: Dish machine area
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Copy of the food handler certificate is not on file in the establishment. Provide an approved food handler certificate.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the bar hand sink.
Location: Bar
Equipment: Hand sink
|
03/10/2014 | Recheck |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bottles of bleach and other chemicials stored in the dish machine area hand sink. Do not store any items in the hand sinks.
Location: Dish machine area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Copy of the food handler certificate is not on file in the establishment. Provide an approved food handler certificate.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the bar hand sink.
Location: Bar
Equipment: Hand sink
|
02/28/2014 | Recheck |
- Hand sink improper usage (corrected on site)
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: Bottles of bleach and other chemicials stored in the dish machine area hand sink. Do not store any items in the hand sinks.
Location: Dish machine area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Copy of the food handler certificate is not on file in the establishment. Provide an approved food handler certificate.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the bar hand sink.
Location: Bar
Equipment: Hand sink
|
01/27/2014 | 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Prep area
Equipment: Cold top
- 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Cook line
Equipment: Cold top
- 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Wait staff area
Equipment: Cold top
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pot of pinto bean soup that was prepared the night before was holding at 51 degrees F. Use an approved cooling method.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of french fries stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels observed in the Womens restroom.
Location: Restroom
Equipment: Hand sink
|
09/18/2013 | Recheck |
- 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Prep area
Equipment: Cold top
- 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Cook line
Equipment: Cold top
- 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: 1) Cold top cooler in the prep area observed holdig cottage cheese and pesto mayo at 54 degrees F.2) Cold top cooler on the cook line holding food at temperatures above 41 degrees F. Spinach dip holding at 53 degrees F.Sour cream holding at 48 degrees F. 3) Cold top cooler in the wait staff area holding food above 41 degrees F.Mayo holding at 45 degrees F. Keep cold top lids on when not in use, do not over fill cooler pans, and monitor temperatures regularly to ensure food is holding at the proper temperature.
Location: Wait staff area
Equipment: Cold top
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Pot of pinto bean soup that was prepared the night before was holding at 51 degrees F. Use an approved cooling method.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of french fries stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor,
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels observed in the Womens restroom.
Location: Restroom
Equipment: Hand sink
|
09/11/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE STOCK POT OF CREAMY POTATO LEEK SOUP INSIDE THE WALK-IN COOLER MEASURED 66 DEGREES F WHEN TEMPERATURE WAS TAKEN AT 11:00 AM TODAY. GENERAL MANAGER ON DUTY STATES PRODUCT WAS PLACED INTO WALK-IN COOLER OVER 12 HOURS AGO. DISCARD SOUP.POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. COOL IN SHALLOW PANS TO HELP FACILITATE HEAT TRANSFER.
Location: 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Location: Cook line
Equipment: -
- 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Equipment: Cold top
- 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Equipment: Cooler drawers
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNLABELED IN THE DISH MACHINE AREA UPSTAIRS. PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED IN THE PREP AREA (BASEMENT). PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNLABELED IN THE DISH MACHINE AREA UPSTAIRS. PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED IN THE PREP AREA (BASEMENT). PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Basement
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE DISH MACHINE DRAIN BOARD WHERE CLEANED AND SANITIZED DISHWARE EXIT. STORE CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dish machine area
- 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: COVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE THE STEAM TABLE ON THE COOK LINE. STORE DRINKS IN DESIGNATED AREA BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Cook line
Equipment: Cooler drawers
- 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Prep area
Equipment: Upright 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Walk-in cooler
- 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: NO DATE OBSERVED ON COOKED COCKTAIL SHRIMP USED FOR BLOODY MARY DRINKS INSIDE THE REACH-IN COOLER AT THE BAR. MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Bar
Equipment: Reach in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF SLICED TURKEY AND HAM IN THE REACH-IN COOLER ON THE COOK LINE OBSERVED DATED 5/13. DISCARD FOOD PRODUCTS AFTER MAXIMUM 7 DAYS.
Location: Cook line
Equipment: Reach 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: SQUEEGEE OBSERVED INSIDE THE HAND SINK IN THE DISH MACHINE AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Dish machine area
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: FORKS AND SPOONS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN HOLDING CONTAINERS AT THE COFFEE STATION. INVERT SILVERWARE TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CAN OF GINGER ALE OBSERVED INSIDE THE ICE BIN IN THE OUTSIDE SERVER STATION. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) SODA GUN HOLSTER AT THE SERVICE BAR OBSERVED CLOGGED. REMOVE STANDING WATER AND UNCLOG TO FREE DRAINING CONDITION.(2) SODA MACHINE NOZZLES AND DIFFUSERS AT THE DINING ROOM SERVER STATION OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) SODA GUN HOLSTER AT THE SERVICE BAR OBSERVED CLOGGED. REMOVE STANDING WATER AND UNCLOG TO FREE DRAINING CONDITION.(2) SODA MACHINE NOZZLES AND DIFFUSERS AT THE DINING ROOM SERVER STATION OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE FOR THE COOK LINE HAND SINK. PROVIDE.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND IN THE EMPLOYEE RESTROOM. PROVIDE.
Location: Restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND IN THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- 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: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. STORE ICE SCOOP INSIDE SLEEVE OR BUCKET PROVIDED BETWEEN USES.
Location: Prep area
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05/28/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE STOCK POT OF CREAMY POTATO LEEK SOUP INSIDE THE WALK-IN COOLER MEASURED 66 DEGREES F WHEN TEMPERATURE WAS TAKEN AT 11:00 AM TODAY. GENERAL MANAGER ON DUTY STATES PRODUCT WAS PLACED INTO WALK-IN COOLER OVER 12 HOURS AGO. DISCARD SOUP.POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. COOL IN SHALLOW PANS TO HELP FACILITATE HEAT TRANSFER.
Location: 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Location: Cook line
Equipment: -
- 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Equipment: Cold top
- 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: (1) BATTER FOR FRIED PRODUCTS IN ICE BATH MEASURED 50 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE BATHS MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINER TO THE FILL LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) SOUR CREAM ON THE COLD TOP OF THE COOLER UNIT NEXT TO THE RANGE ON THE COOK LINE MEASURED 50 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. DISCONTINUE OVERFILLING PANS AND KEEP LIDS CLOSED DURING NON-PEAK PERIODS TO HELP MAINTAIN PROPER COLD HOLDING TEMPERATURE.(3) COLD POTENTIALLY HAZARDOUS PRODUCTS IN THE RIGHT-MOST COOLER DRAWER UNIT UNDER THE GRILL MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. MOVE PRODUCTS TO A WORKING COOLER UNIT OR PLACE IN ICE BATHS UNTIL UNIT IS REPAIRED.
Equipment: Cooler drawers
- Toxic labeling (corrected on site)
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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNLABELED IN THE DISH MACHINE AREA UPSTAIRS. PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED IN THE PREP AREA (BASEMENT). PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED UNLABELED IN THE DISH MACHINE AREA UPSTAIRS. PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED UNLABELED IN THE PREP AREA (BASEMENT). PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Basement
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED ON THE DISH MACHINE DRAIN BOARD WHERE CLEANED AND SANITIZED DISHWARE EXIT. STORE CHEMICALS IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dish machine area
- 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: COVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE THE STEAM TABLE ON THE COOK LINE. STORE DRINKS IN DESIGNATED AREA BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Cook line
Equipment: Cooler drawers
- 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Prep area
Equipment: Upright 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) RAW STEAKS OBSERVED STORED BEHIND SLICED TURKEY IN THE BOTTOM COOLER DRAWER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION WHEN REMOVING PRODUCTS FROM THE DRAWER.(2) RAW SHELL EGGS OBSERVED STORED OVER SEVERAL READY-TO-EAT FOODS INSIDE THE UPRIGHT COOLER IN THE BACK PREP AREA. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND BEEF OBSERVED STORED ON TOP OF RAW COD IN THE WALK-IN COOLER. STORE RAW GROUND BEEF BELOW ALL OTHER RAW MEATS/SEAFOOD AND ABOVE RAW POULTRY.
Location: Walk-in cooler
- 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: NO DATE OBSERVED ON COOKED COCKTAIL SHRIMP USED FOR BLOODY MARY DRINKS INSIDE THE REACH-IN COOLER AT THE BAR. MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Bar
Equipment: Reach in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF SLICED TURKEY AND HAM IN THE REACH-IN COOLER ON THE COOK LINE OBSERVED DATED 5/13. DISCARD FOOD PRODUCTS AFTER MAXIMUM 7 DAYS.
Location: Cook line
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
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: SQUEEGEE OBSERVED INSIDE THE HAND SINK IN THE DISH MACHINE AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Dish machine area
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: FORKS AND SPOONS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN HOLDING CONTAINERS AT THE COFFEE STATION. INVERT SILVERWARE TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CAN OF GINGER ALE OBSERVED INSIDE THE ICE BIN IN THE OUTSIDE SERVER STATION. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) SODA GUN HOLSTER AT THE SERVICE BAR OBSERVED CLOGGED. REMOVE STANDING WATER AND UNCLOG TO FREE DRAINING CONDITION.(2) SODA MACHINE NOZZLES AND DIFFUSERS AT THE DINING ROOM SERVER STATION OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) SODA GUN HOLSTER AT THE SERVICE BAR OBSERVED CLOGGED. REMOVE STANDING WATER AND UNCLOG TO FREE DRAINING CONDITION.(2) SODA MACHINE NOZZLES AND DIFFUSERS AT THE DINING ROOM SERVER STATION OBSERVED SOILED. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE FOR THE COOK LINE HAND SINK. PROVIDE.
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND IN THE EMPLOYEE RESTROOM. PROVIDE.
Location: Restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND IN THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- 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: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. STORE ICE SCOOP INSIDE SLEEVE OR BUCKET PROVIDED BETWEEN USES.
Location: Prep area
|
05/21/2013 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: provided no smoking signs to establishment
- Toxic labeling (corrected on site)
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.
Location: Dish machine area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE PROVIDE DRAIN PLUGS.
Location: Basement
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment (corrected on site)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s). PLEASE ENSURE SANITIZER IS NOT RINSED OFF - WASH, RINSE, AND THEN SANITIZE.
Location: Bar
Equipment: 4-bay
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01/09/2013 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CONTINUE INSTALLATION AND SEALING OF ALL EQUIPMENT AS FOLLOWS:BASEMENT(1) TWO-COMPARTMENT SINK IN THE DISH AREA(2) DISH SPRAY SINKS AND DISH DRAIN TABLES (3) METAL FACING ON THE RIGHT EXTERIOR SIDE OF THE WALK-IN COOLERMAIN LEVEL(1) HOST STAND TO THE FLOOR(2) DRAIN BOARDS AND WALL PASS THROUGH OF DISH MACHINE AREA(3) METAL PANELING ALONG EXPO COUNTER AND RIGHT-MOST SIDE OF EXPO AREA WHERE COUNTER AND WALL MEET (4) DRAIN PIPE CHASE UNDER HAND SINK IN THE BACK PREP AREA(5) INTERIOR DOOR FRAME OF EMPLOYEE RESTROOM.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE HAND SOAP FOR ALL HAND SINK FACILITIES THROUGHOUT THE ESTABLISHMENT.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS FOR ALL DISPENSERS AT ALL HAND SINKS THROUGHOUT THE ESTABLISHMENT.
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10/16/2012 | Pre-Licensing Recheck |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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10/10/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ARISTOCRAT, 5212 N COLLEGE, Indianapolis, IN »