- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PERSONAL PACK OF CIGARETTES AND LIGHTER STORED ON KITCHEN SHELVING--REMOVE FROM KITCHEN.
- 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.
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).
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).
Location: Dining room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE USE OF FLY STIPS AND/OR OPEN BAIT STATIONS IN ESTABLISHMENT.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR PROPER METHODS OF PEST CONTROL.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLERS OBSERVED PACKAGING READY-TO-EAT BAKED FOOD PRODUCTS WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.THERE IS ZERO TOLERANCE FOR BARE-HAND CONTACT WITH READY-TO-EAT FOODS.ALSO ENSURE PROPER HANDWASHING BEFORE APPLYING GLOVES EACH TIME.
- 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 DRINKS PRESENT IN ESTABLISHMENT.EMPLOYEE DRINKS STORED ON FOOD PREP TABLES/AREAS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW.
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 DRINKS PRESENT IN ESTABLISHMENT.EMPLOYEE DRINKS STORED ON FOOD PREP TABLES/AREAS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW.
Location: Bakery area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Bakery area
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAKERY REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Bakery area
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bakery area
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: ENSURE THAT BAKERY HANDSINK IS USED FOR HANDWASHING ONLY; DO NOT USE HANDSINK TO STORE ITEMS OR BLOCK ACCESS.
Location: Bakery area
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: DISCONTINUE USE OF LINEN TOWELS FOR SHELF LINING FOR CLEAN GLASSWARE AT BAR.USE SURFACES OR LINERS (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PLEASE ENSURE THAT ALL FOOD HANDLERS ARE WEARING PROPER HAIR RESTRAINT FOR HEAD AND LONG BEARDS.
- 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: CONTINUE TO WORK ON:EX. EMPLOYEE PERSONAL BAGS, JACKETS, ETC.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CONTINUE TO WORK ON:EX. EMPLOYEE PERSONAL BAGS, JACKETS, ETC.
Location: Bakery area
- 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: 1) KEEP ALL COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CONTINUE TO WORK ON.2) KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT--CORRECTED. ALSO AT BAR--COS.3) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR--COS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1) KEEP ALL COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CONTINUE TO WORK ON.2) KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT--CORRECTED. ALSO AT BAR--COS.3) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR--COS.
Location: Basement
- 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: 1) KEEP ALL COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES--CONTINUE TO WORK ON.2) KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT--CORRECTED. ALSO AT BAR--COS.3) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR--COS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS: ON ORDERPROVIDE BETTER DOOR SWEEPS FOR DOORS AND GARAGE DOORS WHERE NEEDED THROUGHOUT ESTABLISHMENT.
Location: -
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERIVCE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOIELD KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS WHERE NEEDED--CONTINUE TO WORK ON.2) SOILED KITCHEN CEILING TILES/VENTS WHERE NEEDED--CORRECTED.
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: MONITOR AND IMPROVE DUSTY CEILING SURFACES AT BASEMENT LOCATION; ESPECIALLY ABOVE LOCATION WHERE SODA SYRUP BOXES ARE LOCATED.
Location: Basement
- 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 THERMOMETERS WHERE MISSING AT BAR.
Location: Kitchen
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 THERMOMETERS WHERE MISSING AT BAR.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS:BASEMENT WALK-IN-KEG-COOLER ICE BUILD-UP ON UNIT.
Location: Basement
Equipment: Walk in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL LOOSE FAUCET FIXTURES AND ATTACHEMENTS WHERE NEEDED AT KITCHEN PREP SINKS AND AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Prep sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL LOOSE FAUCET FIXTURES AND ATTACHEMENTS WHERE NEEDED AT KITCHEN PREP SINKS AND AT KITCHEN 3-BAY SINK.
Location: Dish machine area
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS AND AT BASEMENT WALK-IN-COOLER.
Location: Basement
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS AND AT BASEMENT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING)--CORRECTED.2) SOILED BAR REACH-IN-COOLER FANGUARDS--CORRECTED.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS--CONTINUE TO WORK ON.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING)--CORRECTED.2) SOILED BAR REACH-IN-COOLER FANGUARDS--CORRECTED.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS--CONTINUE TO WORK ON.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING)--CORRECTED.2) SOILED BAR REACH-IN-COOLER FANGUARDS--CORRECTED.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS--CONTINUE TO WORK ON.
Location: Basement
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice 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.
Location: Basement
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BASEMENT.
Location: Basement
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS.
Location: Basement
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: IN PROGRESS.
Location: Emp 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: IN PROGRESS.
Location: Basement
- 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: IN PROGRESS.
Location: Emp restroom
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES STORED IN BETWEEN EQUIPMENT AT KITCHEN COOK-LINE; DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
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09/24/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PERSONAL PACK OF CIGARETTES AND LIGHTER STORED ON KITCHEN SHELVING--REMOVE FROM KITCHEN.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Dining room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: DISCONTINUE USE OF FLY STIPS AND/OR OPEN BAIT STATIONS IN ESTABLISHMENT.CONSULT PROFESSIONAL PEST CONTROL PROVIDER FOR PROPER METHODS OF PEST CONTROL.
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 DRINKS PRESENT IN ESTABLISHMENT.EMPLOYEE DRINKS STORED ON FOOD PREP TABLES/AREAS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW.
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 DRINKS PRESENT IN ESTABLISHMENT.EMPLOYEE DRINKS STORED ON FOOD PREP TABLES/AREAS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW.
Location: Bakery area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Bakery area
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: KEEP RAW EGGS/FOOD STORED BELOW ALL READY-TO-EAT FOODS AT THE ABOVE LOCATIONS.
Location: Basement
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAKERY REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Bakery area
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bakery area
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: ENSURE THAT BAKERY HANDSINK IS USED FOR HANDWASHING ONLY; DO NOT USE HANDSINK TO STORE ITEMS OR BLOCK ACCESS.
Location: Bakery area
Equipment: Hand sink
- Unapproved food contact materials
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: DISCONTINUE USE OF LINEN TOWELS FOR SHELF LINING FOR CLEAN GLASSWARE AT BAR.USE SURFACES OR LINERS (EX. BAR MATS) THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PLEASE ENSURE THAT ALL FOOD HANDLERS ARE WEARING PROPER HAIR RESTRAINT FOR HEAD AND LONG BEARDS.
- 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: EX. EMPLOYEE PERSONAL FOOD, DRINKS, CIGAREETES, ETC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PERSONAL FOOD, DRINKS, CIGAREETES, ETC.
Location: Bakery area
- 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: 1) KEEP ALL COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1) KEEP ALL COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP CLEAN LINEN TOWELS STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERIVCE PROVIDER.(LAST INSPECTED IN JUNE OF 2012)
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOIELD KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS WHERE NEEDED.2) SOILED KITCHEN CEILING TILES/VENTS WHERE NEEDED.
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 THERMOMETERS WHERE MISSING AT BAR AND KITCHEN.
Location: Kitchen
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 THERMOMETERS WHERE MISSING AT BAR AND KITCHEN.
Location: Bar
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BASEMENT WALK-IN-KEG-COOLER ICE BUILD-UP ON UNIT.
Location: Basement
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL LOOSE FAUCET FIXTURES AND ATTACHEMENTS WHERE NEEDED AT KITCHEN PREP SINKS AND AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Prep sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL LOOSE FAUCET FIXTURES AND ATTACHEMENTS WHERE NEEDED AT KITCHEN PREP SINKS AND AT KITCHEN 3-BAY SINK.
Location: Dish machine area
Equipment: 3-bay
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS AND AT BASEMENT WALK-IN-COOLER.
Location: Basement
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BASEMENT FLOORS AND AT BASEMENT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING).2) SOILED BAR REACH-IN-COOLER FANGUARDS.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING).2) SOILED BAR REACH-IN-COOLER FANGUARDS.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED KITCHEN DISH STORAGE SHELVING (CLEAN DISHES/UTENSILS MUST BE STORED ON CLEAN SHELVING).2) SOILED BAR REACH-IN-COOLER FANGUARDS.3) SOILED BASEMENT WALK-IN-COOLER FANGUARDS.
Location: Basement
Equipment: Walk in cooler
- 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: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Ice 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.
Location: Basement
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
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: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BASEMENT.
Location: Basement
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Basement
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp 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.
Location: Basement
- 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.
Location: Emp restroom
- 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: KNIVES STORED IN BETWEEN EQUIPMENT AT KITCHEN COOK-LINE; DISCONTINUE THIS BEHAVIOR TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
|
09/11/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Kitchen
Equipment: Prep Top Cooler
|
03/05/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad (right-center) prep top: feta at 45, salad dressing at 46. Mozzerella in reach-in underneath at 44. Suggest lowering temp on cooler by a couple degrees, if not successful please have serviced. RECHECK 2/11/14: FETA AT 49, BEETS AT 49, BLUE CHEESE DRESSING AT 47; MOZZERELLA IN REACH IN UNDERNEATH AT 49 AND AMBIENT TEMP AT 49. Unit temp has ben turned down but temps still running too high. Kitchen will do complete cleaning of unit including condenser fan today, if this is not successful, call for service. 2. Prep top across from cook line: soft cheeses holding at 48-49. They are in plastic containers inside large container in prep-top well. Suggest surrounding plastic containers with ice during service to maintain temps of 41 or below.RECHECK 2/11/14: NO ICE, NO CHANGE IN CONFIGURATION, TEMPS STILL RUNNING ABOUT 49-50 THROUGHOUT. Strongly suggest using ice to surround containers with to maintain temps, and planning ahead for eventual replacement of this unit with one that provides more room for large number of different sandwich toppings.
Location: Kitchen
Equipment: Prep Top 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. Salad (right-center) prep top: feta at 45, salad dressing at 46. Mozzerella in reach-in underneath at 44. Suggest lowering temp on cooler by a couple degrees, if not successful please have serviced. RECHECK 2/11/14: FETA AT 49, BEETS AT 49, BLUE CHEESE DRESSING AT 47; MOZZERELLA IN REACH IN UNDERNEATH AT 49 AND AMBIENT TEMP AT 49. Unit temp has ben turned down but temps still running too high. Kitchen will do complete cleaning of unit including condenser fan today, if this is not successful, call for service. 2. Prep top across from cook line: soft cheeses holding at 48-49. They are in plastic containers inside large container in prep-top well. Suggest surrounding plastic containers with ice during service to maintain temps of 41 or below.RECHECK 2/11/14: NO ICE, NO CHANGE IN CONFIGURATION, TEMPS STILL RUNNING ABOUT 49-50 THROUGHOUT. Strongly suggest using ice to surround containers with to maintain temps, and planning ahead for eventual replacement of this unit with one that provides more room for large number of different sandwich toppings.
Location: Kitchen
Equipment: Prep Top Cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board in front of sandwick prep top.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Caulk getting moldy and deteriorating behind dish prep sink. Please replace caulk in this area.
Location: Dish machine area
Equipment: Dump sink
- 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: Prepared sauces, etc., in containers on floor of walk-in cooler. Items also stored directly on floor in area adjacent to walk-in. Please provide additional shelves, dunnage racks, etc, as needed so that floor is not used for overflow storage.
Location: Basement
Equipment: Walk in cooler
- 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: Prepared sauces, etc., in containers on floor of walk-in cooler. Items also stored directly on floor in area adjacent to walk-in. Please provide additional shelves, dunnage racks, etc, as needed so that floor is not used for overflow storage.
Location: Basement
Equipment: -
|
02/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Salad (right-center) prep top: feta at 45, salad dressing at 46. Mozzerella in reach-in underneath at 44. Suggest lowering temp on cooler by a couple degrees, if not successful please have serviced.2. Prep top across from cook line: soft cheeses holding at 48-49. They are in plastic containers inside large container in prep-top well. Suggest surrounding plastic containers with ice during service to maintain temps of 41 or below.
Location: Kitchen
Equipment: Prep Top 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. Salad (right-center) prep top: feta at 45, salad dressing at 46. Mozzerella in reach-in underneath at 44. Suggest lowering temp on cooler by a couple degrees, if not successful please have serviced.2. Prep top across from cook line: soft cheeses holding at 48-49. They are in plastic containers inside large container in prep-top well. Suggest surrounding plastic containers with ice during service to maintain temps of 41 or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board in front of sandwick prep top.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Caulk getting moldy and deteriorating behind dish prep sink. Please replace caulk in this area.
Location: Dish machine area
Equipment: Dump sink
- 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: Prepared sauces, etc., in containers on floor of walk-in cooler. Items also stored directly on floor in area adjacent to walk-in. Please provide additional shelves, dunnage racks, etc, as needed so that floor is not used for overflow storage.
Location: Basement
Equipment: 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: Prepared sauces, etc., in containers on floor of walk-in cooler. Items also stored directly on floor in area adjacent to walk-in. Please provide additional shelves, dunnage racks, etc, as needed so that floor is not used for overflow storage.
Location: Basement
Equipment: -
|
01/29/2014 | Routine |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: White bulk food containers near bake oven in bakery. Corrected during inspection
Location: Bakery area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. (A few round bowls on wire rack shelving near kitchen cook line)
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize door gasket on beer walk in cooler in basement.
Comments: Trash can full in basement employee toilet facility... Empty trash can.... Corrected during inspection
Location: Basement
Equipment: Keg cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize door gasket on beer walk in cooler in basement.
Comments: Trash can full in basement employee toilet facility... Empty trash can.... Corrected during inspection
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Cook line
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
07/18/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Bakery area
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: .
Location: Prep area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s). (Wood table top in bakery front kitchen)
Location: Bakery area
- Toilet paper (corrected)
No toilet paper provided .
Location: Emp restroom
|
04/19/2013 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: A few utensils stored in the main bar hand sink. Corrected during inspection
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Updated food handler information needed... provide updated information at the time of the next recheck inspection.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Bakery kitchen.
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few containers of food on the floor in the bakery walk in cooler; and some pots/pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Bakery area
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few containers of food on the floor in the bakery walk in cooler; and some pots/pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A few wet towels on work surfaces in restaurant kitchen.
Location: Prep area
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s). (Wood table top in bakery front kitchen)
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Either remove wood table or seal wood surface with paint or sealer. Corrected during inspection
Location: Bakery area
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Basement employee toilet facility. Corrected during inspection
Location: Emp restroom
|
04/17/2013 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: A few utensils stored in the main bar hand sink. Corrected during inspection
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Updated food handler information needed... provide updated information at the time of the next recheck inspection.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Bakery kitchen.
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few containers of food on the floor in the bakery walk in cooler; and some pots/pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Bakery area
- 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, and store containers of food at least 6 inches up off the floor.
Comments: A few containers of food on the floor in the bakery walk in cooler; and some pots/pans on wire rack shelving in restaurant kitchen need to be store in an inverted position .
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A few wet towels on work surfaces in restaurant kitchen.
Location: Prep area
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s). (Wood table top in bakery front kitchen)
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Either remove wood table or seal wood surface with paint or sealer. Corrected during inspection
Location: Bakery area
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: Basement employee toilet facility. Corrected during inspection
Location: Emp restroom
|
03/18/2013 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Corrected during inspection
Location: Bakery area
Equipment: Hand sink
- 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: (Store clean pots and pans on wire rack shelving in kitchen in an inverted, self draining position.)
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light not working in basement walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean splash guard of bakery kitchen stove.
Location: Bakery area
Equipment: Stove
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at drain line of prep sink in bakery kitchen.
Location: Bakery area
Equipment: Prep sink
|
11/14/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: One container of calcium/lime remover on shelving above the 3 bay sink in kitchen. Corrected during inspection
Location: Three bay area
- Eating, drinking, smoking (corrected on site)
Employee(s) drinking, in food service, prep or storage area(s).
Correction: Employees shall drink in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink in kitchen.... Corrected during inspection
Location: Kitchen
- 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: A few pots and pans on storage rack in kitchen need to be inverted.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: One white bulk food container in bakery requires label. Corrected during inspection
Location: Bakery area
- Insect control device/installation
Insect control device improperly located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Move fly paper so that it is not located directly over prep area table in the kitchen.
Location: Prep area
- Open doors and windows
Window(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Bakery area
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoop out of contact with drink ice at ice storage bin.
Comments: Corrected during inspection
Location: Bar
Equipment: Ice bin
|
07/31/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: reach in cooler in bakery at 47 degreeslower to hold at 41 or below
Location: Bakery area
Equipment: Reach in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Lower heat hot water side of all hand sinksaim for 100=-110 degrees
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Stainless bar rail not in yet - exposing raw wood
Location: Bar
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Dumpster pad not completedno dumpster on site
Location: Deli area
|
06/21/2012 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: reach in cooler in bakery at 47 degreeslower to hold at 41 or below
Location: Bakery area
Equipment: Reach in cooler
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Lower heat hot water side of all hand sinksaim for 100=-110 degrees
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Dumpster pad not completedno dumpster on site
Location: Deli area
|
06/15/2012 | Pre-Licensing |
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