BUFFALO WILD WINGS, 8020 US 31, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: BUFFALO WILD WINGS
Type: Restaurant
Address: 8020 US 31, Indianapolis, IN 46227
County: Marion
License #: 203585
Smoking: Smoke Free
Total inspections: 24
Last inspection: 09/11/2014

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Inspection findings

Inspection Date

Type

  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Wet wiping towel stored inside of hand sink on end of cooks line. Remove, store all wet towels in approved manner. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must was hands at approved hand sink with soap and water before putting on glove to handle all food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor in kitchen area. Remove and store in approved manner. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below three bay sink, one bay sink and dish machine. Clean all soiled floor space.
    Location: Kitchen (front)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
09/11/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Wet wiping towel stored inside of hand sink on end of cooks line. Remove, store all wet towels in approved manner. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must was hands at approved hand sink with soap and water before putting on glove to handle all food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor in kitchen area. Remove and store in approved manner. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below three bay sink, one bay sink and dish machine. Clean all soiled floor space.
    Location: Kitchen (front)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
09/04/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Wet wiping towel stored inside of hand sink on end of cooks line. Remove, store all wet towels in approved manner. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must was hands at approved hand sink with soap and water before putting on glove to handle all food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor in kitchen area. Remove and store in approved manner. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below three bay sink, one bay sink and dish machine. Clean all soiled floor space.
    Location: Kitchen (front)
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
08/27/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 50 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler by steam table holding potentially hazardous foods at 50 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Wet wiping towel stored inside of hand sink on end of cooks line. Remove, store all wet towels in approved manner. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must was hands at approved hand sink with soap and water before putting on glove to handle all food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor in kitchen area. Remove and store in approved manner. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below three bay sink, one bay sink and dish machine. Clean all soiled floor space.
    Location: Kitchen (front)
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
08/19/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 47 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler holding potentially hazardous foods at 45 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 47 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler holding potentially hazardous foods at 45 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Plastic bags of mac and cheese on top of cold top cooler held at 45 deg. F Hold all cold foods at 41 deg. F or below. NOTE > BAGS WHERE STANDING ON END IN PAN. PLACE BAGS FLAT IN PAN TO AID IN COOLING AND AVOID OVERFILLING PANS. 2. Pan of cheese on top of cold top by steam table held at 47 deg. F. Hold al cold foods at 41 deg. F. or below. 3. Pull out cooler drawers at cold top cooler holding potentially hazardous foods at 45 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Wet wiping towel stored inside of hand sink on end of cooks line. Remove, store all wet towels in approved manner. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must was hands at approved hand sink with soap and water before putting on glove to handle all food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor in kitchen area. Remove and store in approved manner. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles dammaged / missing below deep fry units. Replace all damaged floor tiles. 2. Cove base molding misisng by dish machine. Replace.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below three bay sink, one bay sink and dish machine. Clean all soiled floor space.
    Location: Kitchen (front)
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in kitchen area. Provide.
    Location: Kitchen
    Equipment: Hand sink
08/12/2014Routine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store in approved manner.
    Location: Walk-in freezer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink on end of cooks line by " True " one door reach in freezer. Provide towels at all times.
    Location: Kitchen
    Equipment: Hand sink
03/06/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cold top / cooler drawer unit next to " Blodget " oven holding potentially hazardous food items at 43 to 49 deg. F.on top of unit. Hold all cold food items at 41 deg. F. or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Cold top
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink on cooks line misisng a lid and straw. Provide lid and straw for all drinks on cooks line.
    Location: Cook line
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Hand sink blocked on end of cooks line by container of chips and trash can. Remove contanier of chips from floor and move trash can away from hand sink so as to provide easy access for hand washing.
    Location: Cook line
    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: 1. Employee jacket on metal shelving on end of cooks line. Remove and store in approved manner.
    Location: Cook line
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal covers for deep fry units stored on floor by three bay sink. Remove and store in approved manner.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sititng out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Cook line
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: 1. No dish soap at dish machine. Provide soap at all times. NOTE > EMPLOYEE REPLACED AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up door frame of walk in freezer. Repair and remove ice.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide towels.
    Location: Bar
    Equipment: Hand sink
11/06/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cold top / cooler drawer unit next to " Blodget " oven holding potentially hazardous food items at 43 to 49 deg. F.on top of unit. Hold all cold food items at 41 deg. F. or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Cold top
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink on cooks line misisng a lid and straw. Provide lid and straw for all drinks on cooks line.
    Location: Cook line
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Hand sink blocked on end of cooks line by container of chips and trash can. Remove contanier of chips from floor and move trash can away from hand sink so as to provide easy access for hand washing.
    Location: Cook line
    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: 1. Employee jacket on metal shelving on end of cooks line. Remove and store in approved manner.
    Location: Cook line
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal covers for deep fry units stored on floor by three bay sink. Remove and store in approved manner.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sititng out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Cook line
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: 1. No dish soap at dish machine. Provide soap at all times. NOTE > EMPLOYEE REPLACED AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up door frame of walk in freezer. Repair and remove ice.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide towels.
    Location: Bar
    Equipment: Hand sink
10/29/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cold top / cooler drawer unit next to " Blodget " oven holding potentially hazardous food items at 43 to 49 deg. F.on top of unit. Hold all cold food items at 41 deg. F. or below. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Cold top
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
    Location: Kitchen
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink on cooks line misisng a lid and straw. Provide lid and straw for all drinks on cooks line.
    Location: Cook line
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 1. Hand sink blocked on end of cooks line by metal shelving. Move metal shelving so as to provide easy access for hand washing.
    Location: Cook line
    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: 1. Employee jacket on metal shelving on end of cooks line. Remove and store in approved manner.
    Location: Cook line
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal covers for deep fry units stored on floor by three bay sink. Remove and store in approved manner.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles misisng on cooks line area. Replace all missing ceiling tiles. 2. Floor tiles broken and missing on cooks line by deep fry units. Replace all dammaged and missing floor tiles.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sititng out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Cook line
  • Warewashing No detergent (corrected on site)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: 1. No dish soap at dish machine. Provide soap at all times. NOTE > EMPLOYEE REPLACED AT TIME OF INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up door frame of walk in freezer. Repair and remove ice.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar. Provide towels.
    Location: Bar
    Equipment: Hand sink
10/22/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Combination cold top / cooler drawer unit next to steam unit on cooks line holding potentially hazardous food items at 50 deg. F. on top of unit and 49 deg. F in cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > FOR INDIVIDUAL BAGED FOOD ITEMS ON TOP OF COLD TOP METAL PANS WITH LIDS WILL AID IN COOLING. 2. Cooler drawers below flat top grill holding chicken at 56 deg. F. in bottom drawer. Hold all cold foods at 41 deg. F. or below. NOTE> BOTTOM DRAWER WAS NOT CLOSED ALL THE WAY AT TIME OF INSPECTON. KEEP DRAWER CLOSED AT ALL TIMES TO AID IN COOLING.
    Location: Cook line
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Combination cold top / cooler drawer unit next to steam unit on cooks line holding potentially hazardous food items at 50 deg. F. on top of unit and 49 deg. F in cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > FOR INDIVIDUAL BAGED FOOD ITEMS ON TOP OF COLD TOP METAL PANS WITH LIDS WILL AID IN COOLING. 2. Cooler drawers below flat top grill holding chicken at 56 deg. F. in bottom drawer. Hold all cold foods at 41 deg. F. or below. NOTE> BOTTOM DRAWER WAS NOT CLOSED ALL THE WAY AT TIME OF INSPECTON. KEEP DRAWER CLOSED AT ALL TIMES TO AID IN COOLING.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CHEMICAL SPRAY BOTTLE OBSERVED INSIDE THE HAND SINK ON THE COOK LINE. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out of place on cooks line. Replace tiles.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Mold on wall above three bay sink, dump sink and dish machine. Remove mold and clean all soield wall space in affected areas. 2. Floor soiled below three bay sink and dump sink area. Clean all soiled floor space. 3. Floor space soiled below wire metal shelving in three bay sink area. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel inside of hand sink on cooks line. Remove, Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ICE BUILD-UP OBSERVED AROUND THE DOOR FRAME TO THE WALK-IN FREEZER. REPAIR. NOTE: SERVICE CALL MADE FOR REPAIRS PER MANAGER.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: CASES OF FROZEN FOOD PRODUCTS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
    Location: Walk-in freezer
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE IN THE SERVER AREA. STORE SCOOP IN AN APPROVED MANNER.
    Location: Wait staff area
07/02/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Combination cold top / cooler drawer unit next to steam unit on cooks line holding potentially hazardous food items at 50 deg. F. on top of unit and 49 deg. F in cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > FOR INDIVIDUAL BAGED FOOD ITEMS ON TOP OF COLD TOP METAL PANS WITH LIDS WILL AID IN COOLING. 2. Cooler drawers below flat top grill holding chicken at 56 deg. F. in bottom drawer. Hold all cold foods at 41 deg. F. or below. NOTE> BOTTOM DRAWER WAS NOT CLOSED ALL THE WAY AT TIME OF INSPECTON. KEEP DRAWER CLOSED AT ALL TIMES TO AID IN COOLING.
    Location: Cook line
    Equipment: Make table cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Combination cold top / cooler drawer unit next to steam unit on cooks line holding potentially hazardous food items at 50 deg. F. on top of unit and 49 deg. F in cooler drawers. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. NOTE > FOR INDIVIDUAL BAGED FOOD ITEMS ON TOP OF COLD TOP METAL PANS WITH LIDS WILL AID IN COOLING. 2. Cooler drawers below flat top grill holding chicken at 56 deg. F. in bottom drawer. Hold all cold foods at 41 deg. F. or below. NOTE> BOTTOM DRAWER WAS NOT CLOSED ALL THE WAY AT TIME OF INSPECTON. KEEP DRAWER CLOSED AT ALL TIMES TO AID IN COOLING.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: 1. Wet wiping towel inside of hand sink on cooks line. Remove. Do not store any items in hand sink.
    Location: Cook line
    Equipment: Hand sink
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out of place on cooks line. Replace tiles.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Mold on wall above three bay sink, dump sink and dish machine. Remove mold and clean all soield wall space in affected areas. 2. Floor soiled below three bay sink and dump sink area. Clean all soiled floor space. 3. Floor space soiled below wire metal shelving in three bay sink area. Clean.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towel inside of hand sink on cooks line. Remove, Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice built up around door frame fo walk in freezer. Repair door so as to prevent ice from building up around door.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler and freezer. Remove, Store on approved shelving.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler and freezer. Remove, Store on approved shelving.
    Location: Walk-in freezer
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Ice scop for ice machine stored on top of machine. Store scoop in approved manner.
    Location: Wait staff area
06/25/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 45 deg. F and 48 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 47 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 45 deg. F and 48 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 47 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Pan of pre portion chicken inside of walk in cooler not date marked. Date mark.
    Location: Walk-in cooler
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor. Remove and store in approved manner.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mop not hung up. Hang up to dry after use.
    Location: Kitchen
03/20/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 45 deg. F and 48 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 47 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 45 deg. F and 48 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 47 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Pan of pre portion chicken inside of walk in cooler not date marked. Date mark.
    Location: Walk-in cooler
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor. Remove and store in approved manner.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mop not hung up. Hang up to dry after use.
    Location: Kitchen
03/13/2013Recheck
No violation noted during this evaluation. 03/13/2013Non-Illness Complaint
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 44 deg. F and 45 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 44 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Packs of chicken and cheese on top of cold top prep cooler on cooks line held between 44 deg. F and 45 deg. F. due to pans being overfilled. Hold all cold foods at 41 deg. F. or below. 2. Packs of steak on top of cold top prep cooler held at 44 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen
    Equipment: Make table cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: 1. Pan of pre portion chicken inside of walk in cooler not date marked. Date mark.
    Location: Walk-in cooler
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Lids to deep fry units stored on floor. Remove and store in approved manner.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: 1. Wet mop not hung up. Hang up to dry after use.
    Location: Kitchen
03/07/2013Routine
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: RAISE CHEMICAL CONTAINERS UP OFF THE FLOOR WITH 6" MINIMUM CLEARANCE BETWEEN THE FLOOR AND THE BOTTOM OF THE METAL OR PLASTIC SHELVING SO THAT THE FLOORS CAN BE SWEPT.
    Location: Bar
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: ENSURE THAT HOOD/FIRE SUPPRESSION SYSTEM AND PULL STATION ARE APPROVED BY THE FIRE MARSHAL OR BUILDING INSPECTOR. PULL STATION WILL BE MOVED.
  • 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: NEW COOLERS NEED VISIBLE THERMOMETERS.
    Location: Kitchen
02/18/2013Pre-Licensing
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Small bags of chicken on top of cold top unit on cooks line held at 51 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Utensils etc. stored inside of hand sink on cooks line. Remove all items from hand sink. Do not store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Cook line
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles broken / misisng below cooking equipment on cooks line. Replace all missing dammaged floor tiles.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled in bar area below equipment and along wall and floor junctions. Clean.
    Location: Bar
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar area. Provide. NOTE > TOWEL DISPENCER WAS NOT WORKING.
    Location: Bar
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guards missing inside of walk in freezer. Provide.
    Location: Walk-in freezer
10/30/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Small bags of chicken on top of cold top unit on cooks line held at 51 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: 1. Utensils etc. stored inside of hand sink on cooks line. Remove all items from hand sink. Do not store any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Cook line
    Equipment: Hand sink
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles broken / misisng below cooking equipment on cooks line. Replace all missing dammaged floor tiles.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled in bar area below equipment and along wall and floor junctions. Clean.
    Location: Bar
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in bar area. Provide. NOTE > TOWEL DISPENCER WAS NOT WORKING.
    Location: Bar
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light guards missing inside of walk in freezer. Provide.
    Location: Walk-in freezer
10/23/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) Bagged chicken on the cold top is 53-54 F.2) Walk in cooler was 54 F.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) Bagged chicken on the cold top is 53-54 F.2) Walk in cooler was 54 F.
    Location: Walk-in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats observed in the bar.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats observed in some alcohol bottles. Discard.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: There are boxes of plastic cups on the floor in the dry storeroom by the bar.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are missing baseboard tiles below the hand sink.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The ceiling tiles over prep cooler are soiled.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The wire shelving in the walk in cooler is soiled.
    Location: Walk-in cooler
07/05/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) Bagged chicken on the cold top is 53-54 F.2) Walk in cooler was 54 F.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) Bagged chicken on the cold top is 53-54 F.2) Walk in cooler was 54 F.
    Location: Walk-in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats observed in the bar.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats observed in some alcohol bottles. Discard.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: There are boxes of plastic cups on the floor in the dry storeroom by the bar.
    Location: Bar
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are missing baseboard tiles below the hand sink.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The ceiling tiles over prep cooler are soiled.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The wire shelving in the walk in cooler is soiled.
    Location: Walk-in cooler
07/02/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bagged chicken on the cold top is 53-54 F.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats observed in the bar.
    Location: Bar
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats observed in some alcohol bottles. Discard.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: There are boxes of plastic cups on the floor in the dry storeroom by the bar.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are missing baseboard tiles below the hand sink.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The ceiling tiles over prep cooler is soiled.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The wire shelving in the walk in cooler is soiled.
    Location: Walk-in cooler
06/20/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Bagged chicken on the cold top is 53-54 F.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats observed in the bar.
    Location: Bar
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: There were gnats observed in some alcohol bottles. Discard.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) There are some soiled utensils hanging over the 3 bay sink.2) The vegetable prep sink is soiled (by the dish machine in the kitchen). This sink must be used to wash vegetables only. Do not use this sink as a dump sink.
    Location: Kitchen
    Equipment: Veg. Sink
  • 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: There are boxes of plastic cups on the floor in the dry storeroom by the bar.
    Location: Bar
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are missing baseboard tiles below the hand sink.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: The ceiling tiles over prep cooler is soiled.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The wire shelving in the walk in cooler is soiled.
    Location: Walk-in cooler
06/18/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: The back walk in cooler in the kitchen is 45-46 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Bottles of bleach & soap are stored on the clean utensil & soft drink syrup shelf.
    Location: Kitchen
  • Consumer advisory (corrected)
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide a answer advisory on menus.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: There is an open drink on the cook line & in the bar walk in cooler. Provide lids & straws. Do not store drinks on food prep surfaces or storage areas.
    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: There is an open drink on the cook line & in the bar walk in cooler. Provide lids & straws. Do not store drinks on food prep surfaces or storage areas.
    Location: Bar
    Equipment: Walk in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) Boxes of marinara sauce have molded. Discard.2) There were gnats in a bottle of alcohol. Discard.
    Location: Walk-in cooler
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) Boxes of marinara sauce have molded. Discard.2) There were gnats in a bottle of alcohol. Discard.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There was a soiled knife in the holder. Only cleaned & sanitized utensils should be in holders.
    Location: Kitchen
  • 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: A pan was in the hand sink. Never store anything in a hand sink.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove empty boxes from the walk in cooler.
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are baseboard tiles missing & chipped or broken floor tiles.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There are wet towels on the table tops.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The oven is soiled inside.
    Location: Kitchen
    Equipment: Oven
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The 3-bay sink handles leak.
    Location: Kitchen (back)
03/05/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: The back walk in cooler in the kitchen is 45-46 F.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Bottles of bleach & soap are stored on the clean utensil & soft drink syrup shelf.
    Location: Kitchen
  • Consumer advisory
    Establishment serving undercooked and/or raw animal product with no consumer advisory.
    Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
    Comments: Provide a answer advisory on menus.
  • 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: There is an open drink on the cook line & in the bar walk in cooler. Provide lids & straws. Do not store drinks on food prep surfaces or storage areas.
    Location: Cook line
  • 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: There is an open drink on the cook line & in the bar walk in cooler. Provide lids & straws. Do not store drinks on food prep surfaces or storage areas.
    Location: Bar
    Equipment: Walk in cooler
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) Boxes of marinara sauce have molded. Discard.2) There were gnats in a bottle of alcohol. Discard.
    Location: Walk-in cooler
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1) Boxes of marinara sauce have molded. Discard.2) There were gnats in a bottle of alcohol. Discard.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: There was a soiled knife in the holder. Only cleaned & sanitized utensils should be in holders.
    Location: Kitchen
  • 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: A pan was in the hand sink. Never store anything in a hand sink.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove empty boxes from the walk in cooler.
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: There are baseboard tiles missing & chipped or broken floor tiles.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: There are wet towels on the table tops.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: The oven is soiled inside.
    Location: Kitchen
    Equipment: Oven
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: The any sink handles leak.
    Location: Kitchen (back)
02/27/2012Routine

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