- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *REPEAT CRITICAL VIOLATION*PURCHASE NEW COLD-TOP/REFRIGERATION UNIT OR PROVIDE ALTERNATE REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING FOODS AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: ENSURE CONSISTENT DATE-MARKING OF FOODS.
Location: Kitchen
Equipment: Reach 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 BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: Bulk food containers
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS UNDERNEATH AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER HAS EXPIRED. PLEASE HAVE UPDATED INFO ON THE RECHECK INSPECITON DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSEPCTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT WOMENS RESTROOM.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Bar
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL ALL LOOSE PANELS OF BASEMENT WALK-IN-COOLER DOOR FRAME.
Location: Basement
Equipment: Walk in cooler
- Equipment drainage (corrected)
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: REPAIR ALL INTERIOR LEAKS AT BASEMENT WALK-IN-COOLER.
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: 1) BLACK BEANS UNCOVERED AT KITCHEN HOT-HOLDING UNIT.2) DO NOT STORE FOOD CONTAINERS ON FLOOR (EX. CONTAINER OF TORTILLA CHIPS).
Location: Kitchen
- 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 BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LEFT SIDE FAUCET/KNOB OF BAR 4-BAY SINK WHERE STRIPPED. ENSURE ADAQUATE WATER PRESSURE.
Location: Bar
Equipment: 4-bay
|
05/05/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *REPEAT CRITICAL VIOLATION*PURCHASE NEW COLD-TOP/REFRIGERATION UNIT OR PROVIDE ALTERNATE REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING FOODS AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: ENSURE CONSISTENT DATE-MARKING OF FOODS.
Location: Kitchen
Equipment: Reach 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 BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: Bulk food containers
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS UNDERNEATH AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER HAS EXPIRED. PLEASE HAVE UPDATED INFO ON THE RECHECK INSPECITON DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSEPCTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT WOMENS RESTROOM.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS WHERE NEEDED.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Bar
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL ALL LOOSE PANELS OF BASEMENT WALK-IN-COOLER DOOR FRAME.
Location: Basement
Equipment: Walk in cooler
- Equipment drainage (corrected)
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: REPAIR ALL INTERIOR LEAKS AT BASEMENT WALK-IN-COOLER.
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: 1) BLACK BEANS UNCOVERED AT KITCHEN HOT-HOLDING UNIT.2) DO NOT STORE FOOD CONTAINERS ON FLOOR (EX. CONTAINER OF TORTILLA CHIPS).
Location: Kitchen
- 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 BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LEFT SIDE FAUCET/KNOB OF BAR 4-BAY SINK WHERE STRIPPED. ENSURE ADAQUATE WATER PRESSURE.
Location: Bar
Equipment: 4-bay
|
04/16/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: *REPEAT CRITICAL VIOLATION*PURCHASE NEW COLD-TOP/REFRIGERATION UNIT OR PROVIDE ALTERNATE REFRIGERATION UNIT THAT MAINTAINS COLD-HOLDING FOODS AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
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 DRINK STORED ON KITCHEN CUTTING BOARD OF KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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: ENSURE CONSISTENT DATE-MARKING OF FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT BULK INGREDIENT BINS AND REFRIGERATION/FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Basement
Equipment: Bulk food containers
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS UNDERNEATH AT BOTTOM PIPING OF BAR 4-BAY SINK.
Location: Bar
Equipment: 4-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER HAS EXPIRED. PLEASE HAVE UPDATED INFO ON THE RECHECK INSPECITON DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSEPCTION DATE. PROVIDE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT WOMENS RESTROOM.
Location: Womens restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS WHERE NEEDED.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS WHERE NEEDED.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Basement
- 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: ENSURE THAT THERMOMETERS ARE AT THE INTERIOR OF BAR, KITCHEN AND BASEMENT REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Bar
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL ALL LOOSE PANELS OF BASEMENT WALK-IN-COOLER DOOR FRAME.
Location: Basement
Equipment: Walk 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: REPAIR ALL INTERIOR LEAKS AT BASEMENT WALK-IN-COOLER.
Location: Basement
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) BLACK BEANS UNCOVERED AT KITCHEN HOT-HOLDING UNIT.2) DO NOT STORE FOOD CONTAINERS ON FLOOR (EX. CONTAINER OF TORTILLA CHIPS).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LEFT SIDE FAUCET/KNOB OF BAR 4-BAY SINK WHERE STRIPPED. ENSURE ADAQUATE WATER PRESSURE.
Location: Bar
Equipment: 4-bay
|
04/08/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPLACE COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
Location: Bar
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: RESURFACE OR REMOVE WOODEN SHELVING AT KITCHEN; ALL SHELF SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
|
11/07/2013 | 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: REPLACE COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- 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 KITCHEN CEILING VENTS/TILES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND BASEMENT FLOORS.
Location: Bar
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: RESURFACE OR REMOVE WOODEN SHELVING AT KITCHEN; ALL SHELF SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Bar
Equipment: 4-bay
|
10/31/2013 | 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.
Location: Kitchen
Equipment: Cold top
- 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: SERVERAL GNATS OBSERVED AT BAR LOCATION NEAR SODA GUN NOZZEL--IMPROVE CLEANING/SANITIZING AT THIS LOCATION INCLUDING FLOORS.*PEST CONTROL SERVICES SCHEDULED FOR THIS ESTABLISHMENT NEXT WEEK FROM ARROW PEST CONTROL SERVICES.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON KITCHEN CUTTING BOARD--REMOVE.
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Bar
- 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.
Location: Basement
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LOOSE KITCHEN INTERIOR COLD-TOP LID PANELS.
Location: Kitchen
Equipment: Cold top
- Equipment drainage (corrected)
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: REPAIR LEAKS AT INTERIOR OF BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. CHIPS).
Location: Kitchen
- 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 BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
07/08/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- 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: SERVERAL GNATS OBSERVED AT BAR LOCATION NEAR SODA GUN NOZZEL--IMPROVE CLEANING/SANITIZING AT THIS LOCATION INCLUDING FLOORS.*PEST CONTROL SERVICES SCHEDULED FOR THIS ESTABLISHMENT NEXT WEEK FROM ARROW PEST CONTROL SERVICES.
Location: Bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON KITCHEN CUTTING BOARD--REMOVE.
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Bar
- Thermometer, provided (corrected on site)
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.
Location: Basement
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LOOSE KITCHEN INTERIOR COLD-TOP LID PANELS.
Location: Kitchen
Equipment: Cold top
- 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: REPAIR LEAKS AT INTERIOR OF BAR REACH-IN-COOLERS.
Location: Bar
Equipment: Reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. CHIPS).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach 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.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
07/01/2013 | 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.
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS OBSERVED AT BAR LOCATION NEAR SODA GUN NOZZEL--IMPROVE CLEANING/SANITIZING AT THIS LOCATION INCLUDING FLOORS.*PEST CONTROL SERVICES SCHEDULED FOR THIS ESTABLISHMENT NEXT WEEK FROM ARROW PEST CONTROL SERVICES.
Location: Bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON KITCHEN CUTTING BOARD--REMOVE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AT BAR, BASEMENT AND BASEMENT WALK-IN-BEER COOLER FLOORS.
Location: Bar
- Thermometer, provided (corrected on site)
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.
Location: Basement
Equipment: reach in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN (EX. CHIPS).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
06/20/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE WAS NOT RELEASING SANITIZER TO SANITIZE DISH WARE AFTER CYCLING.CHECK SANITIZER CONCENTRATION DAILY TO ENSURE MACHINE IS SANITIZING AT THE PROPER CONCENTRATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE SOILED WITH FOOD RESIDUE ON BLADE STORED ON MAGNETIC STRIP IN KITCHEN AREA.ENSURE KNIFE BLADES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED ON STRIP BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE SHELVING INSIDE REACH IN COOLER CHIPPED ON SURFACE (RUST EXPOSURE). RESURFACE OR REPLACE ALL SHELVING TO A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
|
02/26/2013 | 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).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR REACH-IN-COOLER BOTTOM SHELVING SURFACES AND EXCESSIVE STAGNANT WATER BUILD-UP WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- 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: KEEP SINGLE-SERVICE ITEMS OFF FLOOR AT LEAST 6 INCHES LOCATED BY RESTROOMS.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNECESSARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. CHEST FREEZER THAT IS NOT WORKING).
Location: Basement
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR WALL HOLE AT BAR LOCATED BY THE ICE BIN; ALL WALL SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT NEW BASEMENT CHEST FREEZER WHERE MISSING.
Location: Basement
Equipment: Chest freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DAMAGED DOOR GASKET/SEAL AT BAR REACH-IN-COOLER LOCATED UNDER SMALL RED BULL COOLER.
Location: Bar
Equipment: Reach 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: KEEP FOODS COVERED PROPERLY AT KITCHEN HOT-HOLDING UNITS WHERE NEEDED (EX. SOUPS AND BEANS).
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF BAR ICE BIN.
Location: Bar
Equipment: Ice bin
|
08/20/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. LID PUT ON. 2/3 Lid will be fixed to stay on unit.
Equipment: Make table cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOL POTATOES ON FLAT SHEET UNTIL PAN IS COOL ENOUGH TO TOUCH FOR WALK IN COOLER. NOT OBSERVED.
Comments: 2/3: Salsa from 1/31 at 41 degrees f Chili from 1/31 at 38 degrees f *cools with ice bath
|
02/03/2012 | Super Bowl 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. LID PUT ON.
Equipment: Make table cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOL POTATOES ON FLAT SHEET UNTIL PAN IS COOL ENOUGH TO TOUCH FOR WALK IN COOLER. NOT OBSERVED.
|
02/01/2012 | Super Bowl Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHILL AND BLACK BEANS AT HOT-HOLDING WARMER UNIT NOT AT PROPER TEMPERATURES. ENSURE THAT COLD FOODS COMING FROM REFRIGERATION UNIT ARE RE-HEATED PROPERLY TO 165 F AND THEN PLACED AT HOT-HOLDING UNIT TO MAINTAIN AT 135 F. DO NOT USE HOT-HOLDING UNIT TO HEAT-UP UP FOODS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RAID INSECT SPRAY AT ESTABLISHMENT--REMOVE FROM ESTABLISHMENT. ONLY COMMERICALLY APPROVED PEST SPRAYS CAN BE USED AT ESTABLISHMENT OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER IN KITCHEN AND AT BAR USING BARE-HAND CONTACT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR. ENSURE GLOVED HANDS OR USE UTENSILS WHEN HANDLING READY-TO-EAT FOODS (EX. LIMES AND BUNS).A $100.00 CITATION HAS BEEN ISSUED TO ESTABLISHMENT FOR BARE-HAND CONTACT WITH READY-TO-EAT FOODS. THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS BEING ISSUED TO ESTABLISHMENT.
- 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: RICE STORED AT KITCHEN REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Basement
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Bar
Equipment: Reach in cooler
- 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: IN PROGRESS/WORK ORDER:HANDSINK WATER TEMPERATURES AT KITCHEN AND RESTROOMS TOO HOT (CURRENTLY AT 138 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: IN PROGRESS/WORK ORDER:HANDSINK WATER TEMPERATURES AT KITCHEN AND RESTROOMS TOO HOT (CURRENTLY AT 138 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Restroom
Equipment: Hand 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK ROOM LOCATED NEAR RESTROOMS.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BAR LOCATION AND NOT ON BARE SOILED COUNTER-TOP/SURFACES WHERE NEEDED.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK ROOM LOCATED NEAR RESTROOMS.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BAR LOCATION AND NOT ON BARE SOILED COUNTER-TOP/SURFACES WHERE NEEDED.
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND KITCHEN CEILING VENTS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: PLANS TO BE COMPLETED AFTER THE SUPERBOWL 2012.RESUFACE AND PAINT DAMAGED KITCHEN WALLS; ESPECIALLY AT DISHMACHINE LOCATION.PAINT KITCHEN.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE FOR DISHMACHINE IN KITCHEN MUST BE MAINTAINED AT 120 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: Mini-fridge
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach 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.
Comments: CONTINUE TO WORK ON AND MONITOR BAR SODA GUN CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON AND MONITOR BAR SODA GUN CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS/WORK ORDER:REPAIR HOT WATER AT RIGHT-SIDE OF FAUCET AT BAR 4-BAY SINK--NO HOT WATER COMING OUT.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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01/10/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHILL AND BLACK BEANS AT HOT-HOLDING WARMER UNIT NOT AT PROPER TEMPERATURES. ENSURE THAT COLD FOODS COMING FROM REFRIGERATION UNIT ARE RE-HEATED PROPERLY TO 165 F AND THEN PLACED AT HOT-HOLDING UNIT TO MAINTAIN AT 135 F. DO NOT USE HOT-HOLDING UNIT TO HEAT-UP UP FOODS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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).
Location: Bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: RAID INSECT SPRAY AT ESTABLISHMENT--REMOVE FROM ESTABLISHMENT. ONLY COMMERICALLY APPROVED PEST SPRAYS CAN BE USED AT ESTABLISHMENT OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
Location: Bar
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER IN KITCHEN AND AT BAR USING BARE-HAND CONTACT WITH READY-TO-EAT FOODS--DISCONTINUE THIS BEHAVIOR. ENSURE GLOVED HANDS OR USE UTENSILS WHEN HANDLING READY-TO-EAT FOODS (EX. LIMES AND BUNS).A $100.00 CITATION HAS BEEN ISSUED TO ESTABLISHMENT FOR BARE-HAND CONTACT WITH READY-TO-EAT FOODS. THERE IS ZERO TOLERANCE WITH BARE-HAND CONTACT WITH READY-TO-EAT FOODS. FAILURE OF COMPLIANCE IN THE FUTURE WILL RESULT WITH ADDITIONAL CITATIONS BEING ISSUED TO ESTABLISHMENT.
- 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: RICE STORED AT KITCHEN REFRIGERATION UNIT NOT DATE-MARKED.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Basement
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Bar
Equipment: Reach in cooler
- 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: HANDSINK WATER TEMPERATURES AT KITCHEN AND RESTROOMS TOO HOT (CURRENTLY AT 138 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: HANDSINK WATER TEMPERATURES AT KITCHEN AND RESTROOMS TOO HOT (CURRENTLY AT 138 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURES AT 100 F - 120 F.
Location: Restroom
Equipment: Hand 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK ROOM LOCATED NEAR RESTROOMS.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BAR LOCATION AND NOT ON BARE SOILED COUNTER-TOP/SURFACES WHERE NEEDED.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK ROOM LOCATED NEAR RESTROOMS.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AT BAR LOCATION AND NOT ON BARE SOILED COUNTER-TOP/SURFACES WHERE NEEDED.
Location: Bar
- 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 CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND KITCHEN CEILING VENTS.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: RESUFACE AND PAINT DAMAGED KITCHEN WALLS; ESPECIALLY AT DISHMACHINE LOCATION.PAINT KITCHEN.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS.
Location: Walk-in cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE FOR DISHMACHINE IN KITCHEN MUST BE MAINTAINED AT 120 F--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: Mini-fridge
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT BAR COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT WATER AT RIGHT-SIDE OF FAUCET AT BAR 4-BAY SINK--NO HOT WATER COMING OUT.
Location: Bar
Equipment: 4-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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01/03/2012 | Routine |
Restaurant representatives - add corrected or new information about COACHES TAVERN, 28 S PENNSYLVANIA ST, Indianapolis, IN »