- 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: CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAIN BAR AND BACK BAR.
Location: Main bar
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: MAIN BAR AND BACK BAR.
Location: Bar
Equipment: Hand sink
- 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: DO NOT USE BAR HANDSINKS FOR DUMPING ICE AND DRINKS; USE FOR HANDWASHING ONLY.
Location: Main bar
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF HYDE BAR FLOORS IN BETWEEN EQUIPMENT, ETC.
Location: Bar
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACK HYDE BAR RESTROOMS:1) SOAP DISPENSER AT MENS RESTROOM NEEDS A BATTERY.2) ONE SOAP DISPENSER AT WOMENS RESTROOM NOT WORKING--REPAIR.
Location: Mens restroom
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACK HYDE BAR RESTROOMS:1) SOAP DISPENSER AT MENS RESTROOM NEEDS A BATTERY.2) ONE SOAP DISPENSER AT WOMENS RESTROOM NOT WORKING--REPAIR.
Location: Womens restroom
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ONE OF THE HANDSINKS AT BACK HYDE BAR RESTROOM IS NOT FUNCTIONING--REPAIR.
Location: Womens restroom
Equipment: Hand sink
|
08/02/2014 | Routine |
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Main bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN/SANITIZE SMALL SIDE BAR HANDSINK ROUTINELY.
Location: 2nd bar
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD GRADE ICE SCOOPS WITH HANDLES AT ALL BAR LOCATIONS (EX. SMALL SIDE BAR).
Location: 2nd bar
Equipment: Ice bin
- 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: SEVERAL PERSONAL EMPLOYEE ITEMS AT BACK HYDE BAR (EX. JACKETS, BAGS, ETC IN REACH-IN-COOLER).
Location: Bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED OR MISSING CEILING TILES AT WOMENS RESTROOM.
Location: Womens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AT BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS AND BACK HYDE BAR FLOORS.
Location: Main bar
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON AT BACK BAR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS AND BACK HYDE BAR FLOORS.
Location: 2nd bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: 2nd bar
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING AT MAIN BAR KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR COLD WATER LEAK AT MAIN BAR HANDSINK.2) REPAIR LEFT SIDE HANDSINK AT WOMENS RESTROOM.
Location: Main bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR COLD WATER LEAK AT MAIN BAR HANDSINK.2) REPAIR LEFT SIDE HANDSINK AT WOMENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
02/21/2014 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLES PROPERLY THAT ARE NOT LABELED.
Location: Main bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN/SANITIZE SMALL SIDE BAR HANDSINK ROUTINELY.
Location: 2nd bar
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: USE ONLY APPROVED FOOD GRADE ICE SCOOPS WITH HANDLES AT ALL BAR LOCATIONS (EX. SMALL SIDE BAR).
Location: 2nd bar
Equipment: Ice bin
- Storage of Personal Items (corrected on site)
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: SEVERAL PERSONAL EMPLOYEE ITEMS AT BACK HYDE BAR (EX. JACKETS, BAGS, ETC IN REACH-IN-COOLER).
Location: Bar
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE AND/OR REPLACE DAMAGED OR MISSING CEILING TILES AT WOMENS RESTROOM.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS AND BACK HYDE BAR FLOORS.
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR FLOORS AND BACK HYDE BAR FLOORS.
Location: 2nd bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: 2nd bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING AT MAIN BAR KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR COLD WATER LEAK AT MAIN BAR HANDSINK.2) REPAIR LEFT SIDE HANDSINK AT WOMENS RESTROOM.
Location: Main bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR COLD WATER LEAK AT MAIN BAR HANDSINK.2) REPAIR LEFT SIDE HANDSINK AT WOMENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
|
01/24/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATIONS: MAIN BAR AT INTERIOR CABINET.
- 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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: 2nd bar
- 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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISHMACHINE NOT SANITIZING FOR CHLORINE AT MAIN BAR; CHECK DISHMACHINE DAILY.
Location: Main bar
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE BEVERAGE AT BACK SIDE BAR--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Main bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS, GLASSES, SHAKERS STORED IN SIDE BACK BAR HANDSINK--REMOVE.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER AT MAIN BAR HANDSINK--REPAIR.
Location: Main bar
Equipment: Hand sink
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ELECTRICIAN REPAIRS HAVE BEEN SCHEDULED.PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: Main bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: 2nd bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:LEFT HANDSINK IN WOMENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: -LOOSE FAUCET HEAD AT LEFT MENS RESTROOM HANDSINK--REPAIR AND SEAL SO THAT IT IS NOT MOVABLE.-SEAL WOMENS RESTROOM RIGHT HANDSINK LOOSE FAUCET.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: -LOOSE FAUCET HEAD AT LEFT MENS RESTROOM HANDSINK--REPAIR AND SEAL SO THAT IT IS NOT MOVABLE.-SEAL WOMENS RESTROOM RIGHT HANDSINK LOOSE FAUCET.
Location: Womens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: 2nd bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: Main bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
|
07/13/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATIONS: MAIN BAR AT INTERIOR CABINET.
- 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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: 2nd bar
- 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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE BEVERAGE AT BACK SIDE BAR--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Main bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS, GLASSES, SHAKERS STORED IN SIDE BACK BAR HANDSINK--REMOVE.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER AT MAIN BAR HANDSINK--REPAIR.
Location: Main bar
Equipment: Hand sink
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ELECTRICIAN REPAIRS HAVE BEEN SCHEDULED.PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).CIGARETTE BUTTS AT MAIN BAR FLOORS!!!!!!!
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS:LEFT HANDSINK IN WOMENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: -LOOSE FAUCET HEAD AT LEFT MENS RESTROOM HANDSINK--REPAIR AND SEAL SO THAT IT IS NOT MOVABLE.-SEAL WOMENS RESTROOM RIGHT HANDSINK LOOSE FAUCET.
Location: Mens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: -LOOSE FAUCET HEAD AT LEFT MENS RESTROOM HANDSINK--REPAIR AND SEAL SO THAT IT IS NOT MOVABLE.-SEAL WOMENS RESTROOM RIGHT HANDSINK LOOSE FAUCET.
Location: Womens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: 2nd bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: Main bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
|
05/10/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: LOCATIONS: MAIN BAR AND KITCHEN
- Toxic material(s) separation
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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: 2nd bar
- Toxic material(s) separation
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: GLASS PLUS AND OTHER CHEMICALS STORED INAPPROPRIATELY AT BACK SIDE BAR NEAR ICE BINS, SPEED RAILS AND NEAR SINGLE-SERVICE USE ITEMS.KEEP CHEMICALS SEPERATED PROPERLY AT KITCHEN.
Location: Kitchen
- 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: OPEN EMPLOYEE BEVERAGE AT BACK SIDE BAR--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN BAR KEG COOLER (INTERIOR AND EXTERIOR SURFACES).-SOILED BAR COOLERS (INTERIOR AND EXTERIOR SURFACES).-SOILED KITCHEN REFRIGERATION UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Main bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO KEEP SOAP AND PAPERTOWEL DISPENSERS CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS, GLASSES, SHAKERS STORED IN SIDE BACK BAR HANDSINK--REMOVE.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO COLD WATER AT MAIN BAR HANDSINK--REPAIR.
Location: Main bar
Equipment: Hand sink
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: Main bar
- 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: SEVERAL EMPLOYEE PERSONAL ITEMS/FOOD/DRINKS ETC AT BOTH BAR LOCATIONS--DISCONTINUE THIS BEHAVIOR.
Location: 2nd bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MENS RESTROOM.
Location: Mens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).
Location: Main bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL BAR FLOORS (VERY STICKY); ALSO IMPROVE ALL FLOOR DRAIN CLEANING/SANITIZING (ESPECIALLY AT KITCHEN FLOOR DRAINS).
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: Main bar
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT THE INTERIOR OF BAR COOLERS WHERE MISSING.
Location: 2nd bar
Equipment: ----------------- Coolers ----------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LEFT HANDSINK IN WOMENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: Womens restroom
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: LOOSE FAUCET HEAD AT RIGHT MENS RESTROOM HANDSINK--REPAIR AND SEAL SO THAT IT IS NOT MOVABLE.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: Main bar
Equipment: Ice bin
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP CONSUMER DRINKING ICE SEPERATE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR LIQUOR/BEVERAGES AT ALL BAR LOCATIONS.
Location: 2nd bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: Main bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BAR INTERIOR CABINETS AND SHELVING.-SOILED BAR SPEED RAILS.-CLEAN AND ORGANIZE ALL BARS.
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Main bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BACK SIDE BAR HANDSINK.
Location: Kitchen
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
|
04/27/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: MAIN BAR LOCATION.
- 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: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED AT ALL BARS.
Location: Bar
- 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: HYDE BAR
Location: 2nd bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLU BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
- 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: BLU BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: 2nd bar
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ALL BAR LOCATIONS WHERE MISSING.
- 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: CONTINUE TO WORK ON AND MONITOR:BLU AND HYDE BARS.
Location: Main bar
- 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: CONTINUE TO WORK ON AND MONITOR:BLU AND HYDE BARS.
Location: 2nd bar
- 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.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ****CORRECTED (MONITOR)---REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Womens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ****CORRECTED (MONITOR)---REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED HYDE BAR (BACK BAR) FLOORS; ENSURE ALL FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: 2nd bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:HYDE BAR: SOILED FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:HYDE BAR: SOILED FLOORS.
Location: Main 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: CONTINUE TO WORK ON:HYDE BAR: SOILED FLOORS.
Location: 2nd bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Mens restroom
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT SMALL SIDE BAR COOLERS AND MAIN BAR MINI COOLER WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT SMALL SIDE BAR COOLERS AND MAIN BAR MINI COOLER WHERE MISSING.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT SMALL SIDE BAR COOLERS AND MAIN BAR MINI COOLER WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: Main bar
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: 2nd bar
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL HANDSINK DISPENSER AT HYDE BAR--CORRECTED.IN PROGRESS--PART ON ORDER: RIGHT SIDE HANDSINK AT MAIN MENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL HANDSINK DISPENSER AT HYDE BAR--CORRECTED.IN PROGRESS--PART ON ORDER: RIGHT SIDE HANDSINK AT MAIN MENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BLU BAR: KEEP SODA GUN HOSE OUT OF ICE BINS.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR AND AT SIDE SMALL BAR.
Location: 2nd bar
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR AND AT SIDE SMALL BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.FIX SMALL SIDE BAR AND HYDE BAR HANDSINK LEAKS AT FAUCET HEADS.
Location: Mens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.FIX SMALL SIDE BAR AND HYDE BAR HANDSINK LEAKS AT FAUCET HEADS.
Location: 2nd bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.FIX SMALL SIDE BAR AND HYDE BAR HANDSINK LEAKS AT FAUCET HEADS.
Location: Bar
Equipment: Hand sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE AT BACK WOMENS RESTROOM BY BACK HYDE BAR.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Mens restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
|
10/12/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: MAIN BAR LOCATION.
- 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: KEEP ALL CHEMICAL SPRAY BOTTLES LABELED AT ALL BARS.
Location: Bar
- Toxic material(s) separation
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: HYDE BAR
Location: 2nd bar
- 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: BLU BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
- 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: BLU BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: 2nd bar
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ALL BAR LOCATIONS WHERE MISSING.
- 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: CONTINUE TO WORK ON AND MONITOR:BLU AND HYDE BARS.
Location: Main bar
- 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: CONTINUE TO WORK ON AND MONITOR:BLU AND HYDE BARS.
Location: 2nd bar
- 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.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ****CORRECTED (MONITOR)---REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Womens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: ****CORRECTED (MONITOR)---REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Mens restroom
- 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: HYDE BAR: SOILED FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HYDE BAR: SOILED FLOORS.
Location: Main 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: HYDE BAR: SOILED FLOORS.
Location: 2nd bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Mens restroom
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT ALL BAR LOCATIONS.
Location: Main bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT ALL BAR LOCATIONS.
Location: 2nd bar
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING AT ALL BAR LOCATIONS.
Location: Bar
Equipment: Reach in cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: Main bar
Equipment: Dishmachine
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: 2nd bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL HANDSINK DISPENSER AT HYDE BAR.IN PROGRESS--PART ON ORDER: RIGHT SIDE HANDSINK AT MAIN MENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL HANDSINK DISPENSER AT HYDE BAR.IN PROGRESS--PART ON ORDER: RIGHT SIDE HANDSINK AT MAIN MENS RESTROOM NOT FUNCTIONING--REPAIR.
Location: Mens restroom
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BLU BAR: KEEP SODA GUN HOSE OUT OF ICE BINS.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ***CORRECTED---BACK BAR: SOILED ICE BINS (MONITOR).HYDE BAR: SOILED SODA GUNS.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ***CORRECTED---BACK BAR: SOILED ICE BINS (MONITOR).HYDE BAR: SOILED SODA GUNS.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ***CORRECTED---BACK BAR: SOILED ICE BINS (MONITOR).HYDE BAR: SOILED SODA GUNS.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.***CORRRECTED---BLU BAR: REPAIR COLD WATER AT HANDSINK.***CORRRECTED---FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: Mens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.***CORRRECTED---BLU BAR: REPAIR COLD WATER AT HANDSINK.***CORRRECTED---FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: Main bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS--PART ON ORDER: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.***CORRRECTED---BLU BAR: REPAIR COLD WATER AT HANDSINK.***CORRRECTED---FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: 2nd bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE AT BACK WOMENS RESTROOM BY BACK HYDE BAR.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Mens restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Bar
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
|
08/11/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- Toxic material(s) separation
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: HYDE BAR
Location: 2nd bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLU BAR AND HYDE BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Main bar
Equipment: Dishmachine
- 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: BLU BAR AND HYDE BAR: DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); NO SANITIZER AT DISHMACHINE (EMPTY CONTAINER). MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: 2nd bar
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: Main bar
Equipment: Keg cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FRIGIDAIRE REFRIGERATION UNIT.-SOILED BAR COUNTER-TOPS AND SHELVING AT ALL BARS.-SOILED BLU BAR REFRIGERATION UNITS AND KEG COOLER.
Location: 2nd bar
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR BOTH QUAT AND CHLORINE.
- 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: BLU AND HYDE BARS.
Location: Main bar
- 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: BLU AND HYDE BARS.
Location: 2nd bar
- 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.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Womens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPAIR CEILING DAMAGE AT BACK WOMENS RESTROOM LOCATED BY BACK HYDE BAR.REPLACE DAMAGED CEILING TILES WHERE NEEDED AT MAIN MENS RESTROOM CEILING.
Location: Mens restroom
- 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: BACK BAR, HYDE BAR & BLU BAR: SOILED FLOORS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BACK BAR, HYDE BAR & BLU BAR: SOILED FLOORS.
Location: Main 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: BACK BAR, HYDE BAR & BLU BAR: SOILED FLOORS.
Location: 2nd bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE HOT WATER OF AT LEAST 100 F - 120 F FOR BACK WOMENS RESTROOM HANDSINK LOCATED BY BACK HYDE BAR AND AT MAIN WOMENS RESTROOM HANDSINKS. ENSURE ALL WOMENS RESTROOM HANDSINKS ARE FUNCTIONING PROPERLY.ENSURE ALL MENS RESTROOM HANDSINK REACH AT LEAST 100 F (100 F - 120 F); MAIN RESTROOM.
Location: Mens restroom
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BLU BAR: PROVIDE AT REFRIGERATION UNITS WHERE MISSING.
Location: Main bar
Equipment: Reach in cooler
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: Main bar
Equipment: Dishmachine
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: BLU AND HYDE BARS.
Location: 2nd bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL HANDSINK DISPENSER AT HYDE BAR.
Location: 2nd bar
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BLU BAR: KEEP SODA GUN HOSE OUT OF ICE BINS.
Location: Main bar
Equipment: Ice bin
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE KITCHEN MOP SINK AND SURROUNDING AREA.-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Kitchen
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE KITCHEN MOP SINK AND SURROUNDING AREA.-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND ORGANIZE KITCHEN MOP SINK AND SURROUNDING AREA.-BACK BAR: SOILED SPEED RAILS, COUNTER-TOPS, AND UNWORKING REFRIGERATION UNIT.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BACK BAR: SOILED ICE BINS.HYDE BAR: SOILED SODA GUNS.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BACK BAR: SOILED ICE BINS.HYDE BAR: SOILED SODA GUNS.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BACK BAR: SOILED ICE BINS.HYDE BAR: SOILED SODA GUNS.
Location: 2nd bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: BACK BAR
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.BLU BAR: REPAIR COLD WATER AT HANDSINK.FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: Mens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.BLU BAR: REPAIR COLD WATER AT HANDSINK.FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: Main bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN MENS MAIN RESTROOM--NO WATER AT RIGHT HANDSINK--REPAIR.BLU BAR: REPAIR COLD WATER AT HANDSINK.FIX HYDE BAR HANDSINK BOTTOM PIPING (LOOSE/LEAKS).
Location: 2nd bar
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE AT BACK WOMENS RESTROOM BY BACK HYDE BAR.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE AT MAIN RESTROOMS.
Location: Mens restroom
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07/14/2012 | Routine |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer or soap at dishmachine at main bar. Provide. CORRECTED
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Get soap at Hyde bar before opening.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Get paper towels at Hyde bar before opening.
Location: Bar
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Please provide test strips for facility to check sanitizer level of dish machine.
Location: Bar
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Cups stored on the floor of the Hyde bar. Please store 6 inches off the floor.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles at Hyde bar. Repair. Note: scheduled to be replaced after the Superbowl
Location: Bar
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01/31/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about BLU/HYDE, 240 S MERIDIAN ST, Indianapolis, IN »