El Rodeo Mexican Rstrnt & Bar, 250 S MERIDIAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: El Rodeo Mexican Rstrnt & Bar
Type: Restaurant
Address: 250 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 203735
Smoking: Smoke Free
Total inspections: 30
Last inspection: 09/04/2014
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Inspection findings

Inspection Date

Type
  • 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: KITCHEN COLD-TOP UNIT INTERIOR TEMPERATURES AND UP TOP TEMPERATURES AT 70 F--ALL FOOD WAS DISCARDED.REPAIR COLD-TOP UNIT OR STORE FOODS IN ALTERNATE REFRIGERATION THAT MAINTAINS TEMPERATURES AT 41 F OR BELOW UNTIL REFRIGERATION COLD-TOP UNIT IS REPAIRED PROPERLY.*CORRECTIVE ACTION* ESTABLISHMENT REPLINSHED FOODS THAT WERE DISCARDED AND PUT POTENTIALLY HAZARDOUS FOODS ON A ICE BATH.
    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: SEVERAL GNATS/FRUIT FLIES PRESENT AT BACK KITCHEN LOCATION WHERE MOP SINK IS LOCATED.KEEP THIS LOCATION CLEAN, SANITIZED AND DRY AS POSSIBLE.
    Location: Kitchen (back)
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM) MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHECK DISHMACHINE DAILY WITH PROVIDED TEST STRIPS.
    Location: Kitchen
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    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 BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER INFOMATION OR HAVE AN EMPLOYEE AT THIS ESTABLISHMENT TO BECOME REGISTERED FOR CERTIFIED FOOD HANDLER CLASS/EXAM BY THE RECHECK INSPECTION DATE.
  • 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 KITCHEN FIRE-SUPPRESSION SYSTEM AND ALL OF ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    Location: Kitchen
  • 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.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND FLOOR DRAINS.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: IN PROGRESS: PART ON ORDERSEAL AND/OR ANCHOR BAR 3-BAY SINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: 4-bay
  • 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: Kitchen
    Equipment: Ice machine
 09/04/2014Recheck
  • 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: KITCHEN COLD-TOP UNIT INTERIOR TEMPERATURES AND UP TOP TEMPERATURES AT 70 F--ALL FOOD WAS DISCARDED.REPAIR COLD-TOP UNIT OR STORE FOODS IN ALTERNATE REFRIGERATION THAT MAINTAINS TEMPERATURES AT 41 F OR BELOW UNTIL REFRIGERATION COLD-TOP UNIT IS REPAIRED PROPERLY.*CORRECTIVE ACTION* ESTABLISHMENT REPLINSHED FOODS THAT WERE DISCARDED AND PUT POTENTIALLY HAZARDOUS FOODS ON A ICE BATH.
    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: SEVERAL GNATS/FRUIT FLIES PRESENT AT BACK KITCHEN LOCATION WHERE MOP SINK IS LOCATED.KEEP THIS LOCATION CLEAN, SANITIZED AND DRY AS POSSIBLE.
    Location: Kitchen (back)
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM) MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHECK DISHMACHINE DAILY WITH PROVIDED TEST STRIPS.
    Location: Kitchen
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    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 BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER INFOMATION OR HAVE AN EMPLOYEE AT THIS ESTABLISHMENT TO BECOME REGISTERED FOR CERTIFIED FOOD HANDLER CLASS/EXAM BY THE RECHECK INSPECTION DATE.
  • 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 KITCHEN FIRE-SUPPRESSION SYSTEM AND ALL OF ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    Location: Kitchen
  • 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.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND FLOOR DRAINS.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR BAR 3-BAY SINK SO THAT IT IS NOT MOVABLE.
    Location: Bar
    Equipment: 3-bay
  • 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: Kitchen
    Equipment: Ice machine
 08/27/2014Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: KITCHEN COLD-TOP UNIT INTERIOR TEMPERATURES AND UP TOP TEMPERATURES AT 70 F--ALL FOOD WAS DISCARDED.REPAIR COLD-TOP UNIT OR STORE FOODS IN ALTERNATE REFRIGERATION THAT MAINTAINS TEMPERATURES AT 41 F OR BELOW UNTIL REFRIGERATION COLD-TOP UNIT IS REPAIRED PROPERLY.*CORRECTIVE ACTION* ESTABLISHMENT REPLINSHED FOODS THAT WERE DISCARDED AND PUT POTENTIALLY HAZARDOUS FOODS ON A ICE BATH.
    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: SEVERAL GNATS/FRUIT FLIES PRESENT AT BACK KITCHEN LOCATION WHERE MOP SINK IS LOCATED.KEEP THIS LOCATION CLEAN, SANITIZED AND DRY AS POSSIBLE.
    Location: Kitchen (back)
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM) MAINTAIN AT 50 - 100 PPM FOR CHLORINE.CHECK DISHMACHINE DAILY WITH PROVIDED TEST STRIPS.
    Location: Kitchen
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    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 BAR KEG COOLER INTERIOR SURFACES AND SHELVING.
    Location: Bar
    Equipment: Keg cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT BOTTOM PIPING OF KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER INFOMATION OR HAVE AN EMPLOYEE AT THIS ESTABLISHMENT TO BECOME REGISTERED FOR CERTIFIED FOOD HANDLER CLASS/EXAM BY THE RECHECK INSPECTION DATE.
  • 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 KITCHEN FIRE-SUPPRESSION SYSTEM AND ALL OF ESTABLISHMENT FIRE-EXTINGUISHERS UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    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.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND FLOOR DRAINS.
    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.
    Location: Kitchen
    Equipment: Ice machine
 08/18/2014Routine
  • 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: SPANISH RICE AND GROUND BEEF AT 130 F.*CORRECTIVE ACTION* FOODS WERE REHEATED PROPERLY
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Cook line
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) CHLORINE SANITIZER AT 0 PPM FOR BAR 4-BAY SINK; MAINTAIN AT 50 - 100 PPM WHEN BAR 4-BAY SINK IS SET-UP.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
    Equipment: 4-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) CHLORINE SANITIZER AT 0 PPM FOR BAR 4-BAY SINK; MAINTAIN AT 50 - 100 PPM WHEN BAR 4-BAY SINK IS SET-UP.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • 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: 1) STORE ALL FOODS (EX. TORTILLAS) IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED).2) USE ONLY APPROVED SCOOPS WITH HANDLES TO DISPENSE FOODS AND BULK INGREDIENTS PROPERLY; DO NOT USE BOWLS.3) DO NOT RE-USE TIN CANS; STORE ALL FOODS IN PROPER FOOD GRADE CONTAINERS ONCE ORGINAL FOOD CONTAINER IS OPENED (EX. KITCHEN COLD-TOP UNIT ON COOK-LINE).
    Location: Kitchen
  • 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: 1) STORE ALL FOODS (EX. TORTILLAS) IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED).2) USE ONLY APPROVED SCOOPS WITH HANDLES TO DISPENSE FOODS AND BULK INGREDIENTS PROPERLY; DO NOT USE BOWLS.3) DO NOT RE-USE TIN CANS; STORE ALL FOODS IN PROPER FOOD GRADE CONTAINERS ONCE ORGINAL FOOD CONTAINER IS OPENED (EX. KITCHEN COLD-TOP UNIT ON COOK-LINE).
    Location: Kitchen
    Equipment: Cold top
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: FOOD HANDLER ON COOK-LINE IN KITCHEN NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN COOK-LINE HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN COOK-LINE HOOD SYSTEM.
    Location: Cook line
  • 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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    Location: Dining room
  • 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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    Location: Bar
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • 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: Bar
    Equipment: Keg cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE KITCHEN 2-BAY PREP SINK PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR SPEED RAILS--COS.2) SOILED WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR SPEED RAILS--COS.2) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: BAR 4-BAY SINK NOT SET-UP PROPERLY FOR WAREWASHING.USE WASH/RINSE/SANITIZE METHOD FOR MANUAL WAREWASHING.
    Location: Bar
    Equipment: 4-bay
  • 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: KEEP ICE SCOOP STORED PROPERLY AT BAR ICE BIN; STORE IN ICE BIN WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 03/10/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SPANISH RICE AND GROUND BEEF AT 130 F.*CORRECTIVE ACTION* FOODS WERE REHEATED PROPERLY
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Cook line
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: 1) CHLORINE SANITIZER AT 0 PPM FOR BAR 4-BAY SINK; MAINTAIN AT 50 - 100 PPM WHEN BAR 4-BAY SINK IS SET-UP.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Bar
    Equipment: 4-bay
  • 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: 1) CHLORINE SANITIZER AT 0 PPM FOR BAR 4-BAY SINK; MAINTAIN AT 50 - 100 PPM WHEN BAR 4-BAY SINK IS SET-UP.2) NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • 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: 1) STORE ALL FOODS (EX. TORTILLAS) IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED).2) USE ONLY APPROVED SCOOPS WITH HANDLES TO DISPENSE FOODS AND BULK INGREDIENTS PROPERLY; DO NOT USE BOWLS.3) DO NOT RE-USE TIN CANS; STORE ALL FOODS IN PROPER FOOD GRADE CONTAINERS ONCE ORGINAL FOOD CONTAINER IS OPENED (EX. KITCHEN COLD-TOP UNIT ON COOK-LINE).
    Location: Kitchen
  • 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: 1) STORE ALL FOODS (EX. TORTILLAS) IN FOOD GRADE FOOD STORAGE CONTAINERS (EX. NSF APPROVED).2) USE ONLY APPROVED SCOOPS WITH HANDLES TO DISPENSE FOODS AND BULK INGREDIENTS PROPERLY; DO NOT USE BOWLS.3) DO NOT RE-USE TIN CANS; STORE ALL FOODS IN PROPER FOOD GRADE CONTAINERS ONCE ORGINAL FOOD CONTAINER IS OPENED (EX. KITCHEN COLD-TOP UNIT ON COOK-LINE).
    Location: Kitchen
    Equipment: Cold top
  • 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: FOOD HANDLER ON COOK-LINE IN KITCHEN NOT WEARING HAIR RESTRAINT--DISCONTINUE THIS BEHAVIOR.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN COOK-LINE HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN COOK-LINE HOOD SYSTEM.
    Location: Cook line
  • 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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    Location: Dining room
  • 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 SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
    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 FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Bar
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • 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.
    Location: Bar
    Equipment: Keg cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE KITCHEN 2-BAY PREP SINK PROPERLY SO THAT IT IS NOT MOVABLE.
    Location: Kitchen
    Equipment: 2-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR SPEED RAILS.2) SOILED WALK-IN-COOLER SHELVING.
    Location: Bar
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BAR SPEED RAILS.2) SOILED WALK-IN-COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Three bay : inappropriate use (corrected on site)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: BAR 4-BAY SINK NOT SET-UP PROPERLY FOR WAREWASHING.USE WASH/RINSE/SANITIZE METHOD FOR MANUAL WAREWASHING.
    Location: Bar
    Equipment: 4-bay
  • 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: KEEP ICE SCOOP STORED PROPERLY AT BAR ICE BIN; STORE IN ICE BIN WITH HANDLE UP OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 03/03/2014Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVER FOR EXPOSED/DAMAGED OUTLET COVERS.
  • 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
  • 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: Cooler drawers
  • 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: Service counter
  • 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: Dish machine area
  • 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: IN PROGRESS:RID-A-PEST EXTERMINATION IS SCHEDULED TO CONDUCT AN INSPECTION ON 10/22/13 AT 9:30 AM. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST. LAST INSPECTION WAS CONDUCTED ON 10/21/13.GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Bar
  • 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: IN PROGRESS:RID-A-PEST EXTERMINATION IS SCHEDULED TO CONDUCT AN INSPECTION ON 10/22/13 AT 9:30 AM. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST. LAST INSPECTION WAS CONDUCTED ON 10/21/13.GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Kitchen (back)
  • 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: IN PROGRESS:RID-A-PEST EXTERMINATION IS SCHEDULED TO CONDUCT AN INSPECTION ON 10/22/13 AT 9:30 AM. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM RID-A-PEST. LAST INSPECTION WAS CONDUCTED ON 10/21/13.GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Dish machine area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING PROPERLY FOR CHLORINE AT 50 - 100 PPM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    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 BAR CHIP WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: SEVERAL DENTED CANS STORED ON CANNED STORAGE RACK AT KITCHEN--REMOVE.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FLAT CARDBOARD BOXES FROM FLOORS OF KITCHEN DISHMACHINE LOCATION; REPLACE WITH SOUND, SMOOTH AND EASILY CLEANABLE FLOOR MATS.DISCONTINUE USE OF CARDBOARD BOXES USED FOR FOOD STORAGE (EX. TORTIALLS). PROVIDE FOOD GRADE STORAGE CONTAINERS/BINS.
    Location: Dish machine area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FLAT CARDBOARD BOXES FROM FLOORS OF KITCHEN DISHMACHINE LOCATION; REPLACE WITH SOUND, SMOOTH AND EASILY CLEANABLE FLOOR MATS.DISCONTINUE USE OF CARDBOARD BOXES USED FOR FOOD STORAGE (EX. TORTIALLS). PROVIDE FOOD GRADE STORAGE CONTAINERS/BINS.
    Location: Cook line
  • 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 RESTROOM VENTS.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    Location: Dish machine area
  • 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: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    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: REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: RAW SHRIMP STORED IN CONTAINER OF STAGNANT WATER AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN 3-BAY SINK (PROVIDE AT LEAST 3 STOPPERS).
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MOP SINK AND DRAIN.
    Location: Dish machine area
    Equipment: Mop sink
  • 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 BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT BAR 4-BAY SINK FAUCET HEADS.
    Location: Bar
    Equipment: 4-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LAYING DOWN IN ICE BIN; KEEP ICE SCOOP STORED PROPERLY WITH HANDLE STORED UP ON OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 10/21/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVER FOR EXPOSED/DAMAGED OUTLET COVERS.
  • 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
  • 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: Cooler drawers
  • 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: Service counter
  • 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: Dish machine area
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION. LIVE BUG SEEN ON BACK KITCHEN WALL ABOVE PREP SINK.IMPROVE OVERALL ESTABLISHMENT SANITATION.ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTIONS FROM AFFORDABLE PEST CONTROL INC. MANAGER PROVIDED RECENT INVOICE DATED 9/30/13.
    Location: Dish machine area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING PROPERLY FOR CHLORINE AT 50 - 100 PPM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    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 BAR CHIP WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND WALK-IN-COOLER SHELVING, EQUIPMENT (EX. COOLER DRAWERS) ETC.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FLAT CARDBOARD BOXES FROM FLOORS OF KITCHEN DISHMACHINE LOCATION; REPLACE WITH SOUND, SMOOTH AND EASILY CLEANABLE FLOOR MATS.DISCONTINUE USE OF CARDBOARD BOXES USED FOR FOOD STORAGE (EX. TORTIALLS). PROVIDE FOOD GRADE STORAGE CONTAINERS/BINS.
    Location: Dish machine area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FLAT CARDBOARD BOXES FROM FLOORS OF KITCHEN DISHMACHINE LOCATION; REPLACE WITH SOUND, SMOOTH AND EASILY CLEANABLE FLOOR MATS.DISCONTINUE USE OF CARDBOARD BOXES USED FOR FOOD STORAGE (EX. TORTIALLS). PROVIDE FOOD GRADE STORAGE CONTAINERS/BINS.
    Location: Cook line
  • 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 RESTROOM VENTS.
    Location: Restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    Location: Dish machine area
  • 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: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    Location: Walk-in cooler
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: RAW SHRIMP STORED IN CONTAINER OF STAGNANT WATER AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN 3-BAY SINK (PROVIDE AT LEAST 3 STOPPERS).
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MOP SINK AND DRAIN.
    Location: Dish machine area
    Equipment: Mop sink
  • 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 BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT BAR 4-BAY SINK FAUCET HEADS.
    Location: Bar
    Equipment: 4-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LAYING DOWN IN ICE BIN; KEEP ICE SCOOP STORED PROPERLY WITH HANDLE STORED UP ON OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 09/12/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: Service counter
  • 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: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION AND BAR. IMPROVE OVERALL ESTABLISHMENT SANITATION.
    Location: Bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION AND BAR. IMPROVE OVERALL ESTABLISHMENT SANITATION.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS PRESENT AT BACK KITCHEN DISHMACHINE LOCATION AND BAR. IMPROVE OVERALL ESTABLISHMENT SANITATION.
    Location: Dish machine area
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING PROPERLY FOR CHLORINE AT 50 - 100 PPM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINK STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • 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.
    Location: Kitchen
    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 BAR CHIP WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cold top
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Cooler drawers
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING, BULK FOOD STORAGE CONTAINERS, EQUIPMENT (EX. COLD-TOP UNIT/COOLER DRAWERS) ETC.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP DURING OPERATION HOURS ON COOK-LINE; PROVIDE AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM.
    Location: Cook line
  • 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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD AND DRINKS STORED AT KITCHEN WALK-IN-FREEZER AND AT BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Walk-in cooler
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Kitchen
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FLAT CARDBOARD BOXES FROM FLOORS OF KITCHEN DISHMACHINE LOCATION; REPLACE WITH SOUND, SMOOTH AND EASILY CLEANABLE FLOOR MATS.
    Location: Dish machine area
  • 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 RESTROOM VENTS.
    Location: 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: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    Location: Dish machine area
  • 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: INCLUDING ALL FLOOR DRAINS.
    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: INCLUDING ALL FLOOR DRAINS.
    Location: Walk-in cooler
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: RAW SHRIMP STORED IN CONTAINER OF STAGNANT WATER AT WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER 3-BAY SINK STOPPERS AT KITCHEN 3-BAY SINK (PROVIDE AT LEAST 3 STOPPERS).
    Location: Dish machine area
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MOP SINK AND DRAIN.
    Location: Dish machine area
    Equipment: Mop sink
  • 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 BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Bar
    Equipment: Ice bin
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR ICE BINS SURFACES (MOLD BUILD-UP).
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT BAR 4-BAY SINK FAUCET HEADS.
    Location: Bar
    Equipment: 4-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: ICE SCOOP LAYING DOWN IN ICE BIN; KEEP ICE SCOOP STORED PROPERLY WITH HANDLE STORED UP ON OR IN PROPER ICE SCOOP HOLDER.
    Location: Bar
    Equipment: Ice bin
 09/06/2013Routine
No violation noted during this evaluation. 06/17/2013Non-Illness Complaint
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: LOCATIONS: KITCHEN, DISHMACHINE AREA AND BACK STORAGE ROOM BY OFFICE.
  • 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: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES INCLUDING WATER.
    Location: Dish machine area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (COKE CAN) STORED AT INTERIOR OF BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Keg 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: RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • 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: FOOD HANDLER ON COOK-LINE WEARING DANGLING BRACELET--REMOVE.
  • 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: SOFT BATCH CHOCOLATE CHIP COOKIES STORED INSIDE BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD STORED AT INTERIOR OF BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
    Location: Cook line
  • Open doors and windows (corrected)
    Window(s) and/or door(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.
    Comments: FRONT ENTRANCE DOOR OPEN--KEEP CLOSED.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND FLOOR DRAINS (REMOVE STRAINER OUT OF KITCHEN FLOOR DRAIN).
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR THERMOMETER AT KITCHEN COLD-TOP UNIT INTERIOR AND AT BAR KEG COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR THERMOMETER AT KITCHEN COLD-TOP UNIT INTERIOR AND AT BAR KEG COOLER.
    Location: Bar
    Equipment: Keg cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 05/07/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: LOCATIONS: KITCHEN, DISHMACHINE AREA AND BACK STORAGE ROOM BY OFFICE.
  • 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: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Walk-in cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KITCHEN COOLER DRAWERS AND COLD-TOP UNIT AND FOODS AT UNITS RANGING FROM 47- 55 F--REPAIR AND STORE FOODS IN ALTERNATE REFRIGERATION UNITS AT 41 F OR BELOW.(EX. RAW CHICKEN, TOMATOES, SALSA)WALK-IN-COOLER AT 54 F--REPAIR.PROVIDE PROPER ICE BATH FOR CUT FRUIT AT BAR COUNTER-TOP STORAGE CONTAINERS--COS.
    Location: Bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES INCLUDING WATER.
    Location: Dish machine area
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (COKE CAN) STORED AT INTERIOR OF BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
    Equipment: Keg 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: RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS AT KITCHEN WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Cook line
  • 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: FOOD HANDLER ON COOK-LINE WEARING DANGLING BRACELET--REMOVE.
  • 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: SOFT BATCH CHOCOLATE CHIP COOKIES STORED INSIDE BAR REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.PERSONAL EMPLOYEE FOOD STORED AT INTERIOR OF BAR KEG COOLER--DISCONTINUE THIS BEHAVIOR.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.
    Location: Cook line
  • Open doors and windows (corrected on site)
    Window(s) and/or door(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.
    Comments: FRONT ENTRANCE DOOR OPEN--KEEP CLOSED.
    Location: Dining room
  • 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 KITCHEN FLOORS AND FLOOR DRAINS (REMOVE STRAINER OUT OF KITCHEN FLOOR DRAIN).
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR THERMOMETER AT KITCHEN COLD-TOP UNIT INTERIOR AND AT BAR KEG COOLER.
    Location: Kitchen
    Equipment: Cold top
  • 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 THERMOMETER AT KITCHEN COLD-TOP UNIT INTERIOR AND AT BAR KEG COOLER.
    Location: Bar
    Equipment: Keg cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 machine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 05/03/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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: IN PROGRESS: KOORSEN CAME OUT ON 2/6/12 AT 11;45 AM. MANAGEMENT STATED THAT KOORSEN IS SCHEDULED TO COME OUT THIS EVENING. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Kitchen
  • 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: IN PROGRESS: KOORSEN CAME OUT ON 2/6/12 AT 11;45 AM. MANAGEMENT STATED THAT KOORSEN IS SCHEDULED TO COME OUT THIS EVENING. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Dining room
  • Warewashing equipment cleaning (corrected)
    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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 02/21/2013Recheck
  • 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: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS 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: IN PROGRESS: KOORSEN CAME OUT ON 2/6/12 AT 11;45 AM. MANAGEMENT STATED THAT KOORSEN IS SCHEDULED TO COME OUT THIS EVENING. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Kitchen
  • 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: IN PROGRESS: KOORSEN CAME OUT ON 2/6/12 AT 11;45 AM. MANAGEMENT STATED THAT KOORSEN IS SCHEDULED TO COME OUT THIS EVENING. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Dining room
  • Warewashing equipment cleaning (corrected)
    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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 02/13/2013Recheck
  • 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: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS 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: IN PROGRESS: KOORSEN CAME OUT TODAY 2/6/12 AT 11;45 AM. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Kitchen
  • 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: IN PROGRESS: KOORSEN CAME OUT TODAY 2/6/12 AT 11;45 AM. SYSTEM NEEDS NEW MICRO SWITCH WHICH IS CURRENTLY NOT IN STOCK. NEW SWITCH HAS BEEN ORDERED AND KOORSEN WILL RESCHEDULE SERVICE DATE WITHIN 2 DAYS.HAVE KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Dining room
  • Warewashing equipment cleaning (corrected)
    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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 02/06/2013Recheck
  • 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: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS 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 KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Kitchen
  • 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 KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Dining room
  • Warewashing equipment cleaning (corrected)
    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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 01/30/2013Recheck
  • 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: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS 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 KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Kitchen
  • 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 KITCHEN FIRE SUPPRESSION SYSTEM CORRECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER TO CORRECT RED-TAG DEFICIENCY.MAKE NECESSARY CORRECTIONS THAT ARE NEEDED THAT WAS ADVISED BY KOORSEN FOR FULL FIRE SURPRESSION SYSTEM PROTECTION.(INVOICE WAS PROVIDED BY MANAGEMENT)
    Location: Dining room
  • Warewashing equipment cleaning (corrected)
    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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 01/23/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: KEEP CUT FRUIT STORED ON ICE BATH OR KEEP UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Bar
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES.
    Location: Dish machine area
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS 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 AND KITCHEN FIRE SUPPRESSION SYSTEM INSPECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2011)
    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 AND KITCHEN FIRE SUPPRESSION SYSTEM INSPECTED, SERVICED AND UPDATED BY PROFESSIONAL PEST CONTROL PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2011)
    Location: Dining room
  • 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 DISHMACHINE AND DO NOT STORE ITEMS ON TOP OF DISHMACHINE.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DISHMACHINE AREA CHEMICAL STORAGE AND DISH STORAGE SHELVING.
    Location: Dish machine area
    Equipment: Metal shelving
  • 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: KEEP ICE SCOOP STORED WITH HANDLE UP AND OUT IF STORE IN ICE BIN.
    Location: Bar
    Equipment: Soda machine
 01/16/2013Routine
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: RESTRAIN CO2 TANKS IN BACK STORAGE ROOM.
  • 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: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Walk-in cooler
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: FLY STRIPS AT HANGING UP AT KITCHEN CEILING--REMOVE.USE ONLY COMMERICAL APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • 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.
    Location: Walk-in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE ABOVE 100 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Cook line
  • 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: EX. EMPLOYEE PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    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: EX. EMPLOYEE PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    Location: Bar
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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 BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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 BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • 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 RESTROOM AND KITCHEN CEILING TILES/VENTS.
    Location: Kitchen
  • 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 RESTROOM AND KITCHEN CEILING TILES/VENTS.
    Location: Restroom
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: Cook line
    Equipment: Cold top
  • 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 (EX. ONIONS).
    Location: Kitchen
  • 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 (EX. ONIONS).
    Location: Back room
  • 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 (EX. ONIONS).
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • 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 CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 09/10/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: ***CORRECTIVE ACTION** WALK-IN-COOELR AT 53 F--POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF WALK-IN-COOLER AND STORED IN ALTERNATE REFRIGERATION UNIT.REPAIR ARE IN PROGRESS: PARTS ON WORK ORDER.COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.
    Location: Walk-in cooler
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: FLY STRIPS AT HANGING UP AT KITCHEN CEILING--REMOVE.USE ONLY COMMERICAL APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • 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.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Cook line
  • 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 PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    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 PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    Location: Bar
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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 BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • 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 RESTROOM AND KITCHEN CEILING TILES/VENTS.
    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 CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING TILES/VENTS.
    Location: Restroom
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: Cook line
    Equipment: Cold top
  • 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 (EX. ONIONS).
    Location: Kitchen
  • 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 (EX. ONIONS).
    Location: Back room
  • 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 (EX. ONIONS).
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 09/07/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.WALK-IN-COOELR AT 53 F.***CORRECTIVE ACTION** ICE BATHS
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.WALK-IN-COOELR AT 53 F.***CORRECTIVE ACTION** ICE BATHS
    Location: Cook line
    Equipment: Cooler drawers
  • 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: COLD-TOP REFRIGERATION UNIT ON COOK-LINE WHERE SOUR CREAM IS HELD AT 69 F.REFRIGERATION DRAWERS ON COOK-LINE--MUSHROOMS AT 71 F, TOMATOES AT 48 F, RAW CHICKEN AT 64 F.WALK-IN-COOELR AT 53 F.***CORRECTIVE ACTION** ICE BATHS
    Location: Walk-in cooler
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: FLY STRIPS AT HANGING UP AT KITCHEN CEILING--REMOVE.USE ONLY COMMERICAL APPROVED PEST SPRAYS OR CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • 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.
    Location: Walk-in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE BELOW 50 PPM; MAINTAIN IN-PLACE SANITIZER BUCKET AT 50 - 100 PPM FOR CHLORINE.
    Location: Cook line
  • 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 PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    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 PURSEEMPLOYEE FOOD STORED IN BAR KEG COOLER--REMOVE. DISCONTINUE THESE BEHAVIORS.
    Location: Bar
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    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 BOXES OF GLASSES STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • 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 RESTROOM AND KITCHEN CEILING TILES/VENTS.
    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 CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING TILES/VENTS.
    Location: Restroom
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • 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: Cook line
    Equipment: Cold top
  • 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 (EX. ONIONS).
    Location: Kitchen
  • 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 (EX. ONIONS).
    Location: Back room
  • 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 (EX. ONIONS).
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 09/06/2012Routine
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: PROVIDE ICE AT BOTTOM CONTAINERS OF CUT FRUIT AT BAR.
    Location: Bar
  • 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
  • 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 DRY STORAGE SHELVING AT FRONT ENTRANCE OF KITCHEN--DISCONTINUE.
    Location: Kitchen (front)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: FOOD HANDLER IN KITCHEN PREPPING FOOD WITH BRACELET ON.
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Lighting intensity (corrected on site)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Walk-in freezer
  • Protected outer openings (corrected)
    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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO ELIMINATE GAPS AT BOTTOM OF DOOR.
    Location: Kitchen (back)
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD FOIL LINING OFF SHELVING ABOVE COOK-LINE COLD-TOP UNITS IN KITCHEN; USE ONLY EASILY CLEANABLE SURFACES.
    Location: Cook line
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILES WHERE MISSING AT KITCHEN CEILING.
    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 BAR FLOORS (DETAILED).
    Location: Bar
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS INSIDE BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Warewashing equipment cleaning (corrected)
    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
  • 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 FOODS COVERED PROPERLY AT KITCHEN WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    Location: Kitchen
    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: KEEP FOODS COVERED PROPERLY AT KITCHEN WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    Location: Kitchen
  • 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 CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/15/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: PROVIDE ICE AT BOTTOM CONTAINERS OF CUT FRUIT AT BAR.
    Location: Bar
  • 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
  • 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 DRY STORAGE SHELVING AT FRONT ENTRANCE OF KITCHEN--DISCONTINUE.
    Location: Kitchen (front)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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: FOOD HANDLER IN KITCHEN PREPPING FOOD WITH BRACELET ON.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Walk-in freezer
  • 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: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO ELIMINATE GAPS AT BOTTOM OF DOOR.
    Location: Kitchen (back)
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD FOIL LINING OFF SHELVING ABOVE COOK-LINE COLD-TOP UNITS IN KITCHEN; USE ONLY EASILY CLEANABLE SURFACES.
    Location: Cook line
  • 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 TILES WHERE MISSING AT KITCHEN CEILING.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BAR FLOORS (DETAILED).
    Location: Bar
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS INSIDE BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Warewashing equipment cleaning (corrected)
    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
  • 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 FOODS COVERED PROPERLY AT KITCHEN WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    Location: Kitchen
    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: KEEP FOODS COVERED PROPERLY AT KITCHEN WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    Location: Kitchen
  • 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 CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/07/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: PROVIDE ICE AT BOTTOM CONTAINERS OF CUT FRUIT AT BAR.
    Location: Bar
  • 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
  • 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 DRY STORAGE SHELVING AT FRONT ENTRANCE OF KITCHEN--DISCONTINUE.
    Location: Kitchen (front)
  • 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: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN 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: HOT WATER AT ESTABLISHMENT HANDSINKS ARE TOO HOT (CURRENTLY AT 145 F); MAINTAIN AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Jewelry prohibition
    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: FOOD HANDLER IN KITCHEN PREPPING FOOD WITH BRACELET ON.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD FOIL LINING OFF SHELVING ABOVE COOK-LINE COLD-TOP UNITS IN KITCHEN; USE ONLY EASILY CLEANABLE SURFACES.
    Location: Cook line
  • 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 TILES WHERE MISSING AT KITCHEN CEILING.
    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 BAR FLOORS (DETAILED).
    Location: Bar
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS INSIDE BAR REACH-IN-COOLERS WHERE MISSING.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • 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
  • 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 WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    Location: Kitchen
    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: KEEP FOODS COVERED PROPERLY AT KITCHEN WALK-IN-FREEZER AND AT KITCHEN DRY STORAGE SHELVING WHERE BULK FOOD INGREDIENTS ARE STORED.
    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 ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND BAR SODA GUN INTERIOR SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • 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 INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Cook line
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 04/27/2012Routine
  • 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: Rice at 125 deg F in kitchen. Places in oven at 200 deg F. CORRECTED Hold hot foods at 135 deg F or above.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Refried beans in walk in cooler at 84 deg F. Voluntary disposal of 40 lbs. Use pans and fill only 2 inches high and do not cover until proper temperature reached. Provide ice paddles for colling procedures.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for hand sink.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing food at room temperature in 2 bay vegetable prep sink in standing water. Thaw foods under cold running water at the sanitizer bay of the three bay sink. Walk in cooler. Foods in 2 inch pans. Provide ice paddles.
    Location: Kitchen
 02/03/2012Super Bowl Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Rice at 125 deg F in kitchen. Places in oven at 200 deg F. CORRECTED Hold hot foods at 135 deg F or above.
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Refried beans in walk in cooler at 84 deg F. Voluntary disposal of 40 lbs. Use pans and fill only 2 inches high and do not cover until proper temperature reached. Provide ice paddles for colling procedures.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels for hand sink.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing food at room temperature in 2 bay vegetable prep sink in standing water. Thaw foods under cold running water at the sanitizer bay of the three bay sink. Walk in cooler. Foods in 2 inch pans. Provide ice paddles.
    Location: Kitchen
 02/01/2012Super Bowl Routine
  • Unprotected lesions (Critical) (corrected)
    Food employee has unprotected lesion(s) on hand(s) or arm(s).
    Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
    Comments: FOOD HANDLER ON COOK-LINE HANDLING FOODS WITHOUT PROTECTIVE COVERING AND GLOVE--PROVIDE.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Keg cooler
  • 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: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Cook line
    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 STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • 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: RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 124 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 124 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER BUCKET AT KITCHEN COOK-LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    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 GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT BACK OFFICE LOCATION.
    Location: Back room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: ENSURE PROPER COOLING OF GROUND BEEF IN SHALLOW PANS IN PROPER ICE BATH WITH PRODUCT FULLY SUBMERGED.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Bar
    Equipment: Keg cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • 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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Kitchen
  • 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 CLEANING AND SANITIZING INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR MENS RESTROOM LOW HOT WATER PRESSURE AT HANDSINK.
    Location: Mens restroom
    Equipment: Hand sink
 01/20/2012Recheck
  • Unprotected lesions (Critical) (corrected)
    Food employee has unprotected lesion(s) on hand(s) or arm(s).
    Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
    Comments: FOOD HANDLER ON COOK-LINE HANDLING FOODS WITHOUT PROTECTIVE COVERING AND GLOVE--PROVIDE.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Keg cooler
  • 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: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Cook line
    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 STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • 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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Womens restroom
    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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER BUCKET AT KITCHEN COOK-LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    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 GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT BACK OFFICE LOCATION.
    Location: Back room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: ENSURE PROPER COOLING OF GROUND BEEF IN SHALLOW PANS IN PROPER ICE BATH WITH PRODUCT FULLY SUBMERGED.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Bar
    Equipment: Keg cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • 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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Kitchen
  • 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 CLEANING AND SANITIZING INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR MENS RESTROOM LOW HOT WATER PRESSURE AT HANDSINK.
    Location: Mens restroom
    Equipment: Hand sink
 01/13/2012Recheck
  • Unprotected lesions (Critical) (corrected)
    Food employee has unprotected lesion(s) on hand(s) or arm(s).
    Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
    Comments: FOOD HANDLER ON COOK-LINE HANDLING FOODS WITHOUT PROTECTIVE COVERING AND GLOVE--PROVIDE.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Keg cooler
  • 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: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Cook line
    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 STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • 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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Womens restroom
    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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • 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: CONTINUE TO WORK ON AND MONITOR:IN-PLACE SANITIZER BUCKET AT KITCHEN COOK-LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    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 GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT BACK OFFICE LOCATION.
    Location: Back room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    Location: Cook line
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: ENSURE PROPER COOLING OF GROUND BEEF IN SHALLOW PANS IN PROPER ICE BATH WITH PRODUCT FULLY SUBMERGED.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Bar
    Equipment: Keg 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.
    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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • 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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE CLEANING AND SANITIZING INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR MENS RESTROOM LOW HOT WATER PRESSURE AT HANDSINK.
    Location: Mens restroom
    Equipment: Hand sink
 01/04/2012Recheck
  • Unprotected lesions (Critical)
    Food employee has unprotected lesion(s) on hand(s) or arm(s).
    Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
    Comments: FOOD HANDLER ON COOK-LINE HANDLING FOODS WITHOUT PROTECTIVE COVERING AND GLOVE--PROVIDE.
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: FOOD HANDLER NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • 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: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Keg cooler
  • 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: EMPLOYEE PERSONAL YOGURT STORED IN BAR REACH-IN-KEG COOLER.EMPLOYEE DRINK STORED ON SHELVING ABOVE TACO PREP STATION ON COOK-LINE--REMOVE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Cook line
    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 STORED BELOW READY-TO-EAT FOODS AT COOK-LINE REACH-IN-COOLER AND AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • 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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Womens restroom
    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: KITCHEN AND WOMENS RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT 135 F - 141 F); ADJUST AND/OR REPAIR PROPERLY TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET AT KITCHEN COOK-LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
    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: KEEP GLASSES STORED OFF FLOOR AT LEAST 6 INCHES AT BACK OFFICE LOCATION.
    Location: Back room
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • 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 INTERIOR HOOD SYSTEM FILTERS.
    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 CLEANING AND SANITIZING OF KITCHEN INTERIOR HOOD SYSTEM FILTERS.
    Location: Cook line
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: ENSURE PROPER COOLING OF GROUND BEEF IN SHALLOW PANS IN PROPER ICE BATH WITH PRODUCT FULLY SUBMERGED.
    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.
    Location: Bar
    Equipment: Keg 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 DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    Location: Bar
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP DRINK MIX AND FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND KITCHEN.
    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 CLEANING AND SANITIZING INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR MENS RESTROOM LOW HOT WATER PRESSURE AT HANDSINK.
    Location: Mens restroom
    Equipment: Hand sink
 12/27/2011Routine
  • 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: ENSURE THAT ALL COOLERS ARE TURNED ON AND AT 41 DEGREES F OR BELOW AND HAVE THERMOMETERS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: ENSURE THAT ALL COOLERS ARE TURNED ON AND AT 41 DEGREES F OR BELOW AND HAVE THERMOMETERS.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • 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: ENSURE THAT ALL COOLERS ARE TURNED ON AND AT 41 DEGREES F OR BELOW AND HAVE THERMOMETERS.
    Location: Kitchen
    Equipment: Cooler drawers
  • 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: ENSURE THAT ALL COOLERS ARE TURNED ON AND AT 41 DEGREES F OR BELOW AND HAVE THERMOMETERS.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system design/capacity (corrected)
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. FINISH THE DRAIN ON THE SODA GUN HOLSTER - IT MUST RUN TO AN OPEN SITE DRAIN.2. HOT AND COLD ARE ON THE WRONG SIDE ON THE 3-BAY SINK. THE HOT HAS TO BE ON THE LEFT PER INDIANA PLUMBING CODE.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system design/capacity (corrected)
    Plumbing system not designed, constructed, or installed in accordance with plumbing code.
    Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
    Comments: 1. FINISH THE DRAIN ON THE SODA GUN HOLSTER - IT MUST RUN TO AN OPEN SITE DRAIN.2. HOT AND COLD ARE ON THE WRONG SIDE ON THE 3-BAY SINK. THE HOT HAS TO BE ON THE LEFT PER INDIANA PLUMBING CODE.
    Location: Dish machine area
    Equipment: 3-bay
  • Sanitizer alarm (corrected)
    No sanitizer alarm on the ware washing machine.
    Correction: Provide alarm.
    Comments: INSTALL A VISUAL OR AUDIO ALARM ON THE SANITIZER DISPENSER ON THE DISHMACHINE TO INDICATE WHEN THE SANITIZER IS EMPTY.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. THE 2-BAY SINK IS RUSTED, HAS WELDED AREAS. REPLACE WITH A 1 OR 2 COMPARTMENT SINK WITH AN ATTACHED DRAINBOARD OR A STAINLESS STEEL PREP TABLE NEXT TO IT. ENSURE THAT IT IS ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED.2. THE STEAM TABLE IS NOT ANSI APPROVED. ALSO THE STEAM TABLE HAS AN OPEN GAS FLAME WHICH THE FIRE MARSHAL SAYS NEEDS TO BE UNDER AN APPROVED EXHAUST HOOD AND HAVE AN AUTOMATIC SHUT OFF.3. THE FLAT GRILL APPEARS TO BE ALTERED WHICH WOULD REMOVE ANY ANSI APPROVAL. GRILL PIECES HAVE BEEN WELDED TO THE EQUIPMENT.
    Location: Kitchen
    Equipment: 2-bay
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. THE 2-BAY SINK IS RUSTED, HAS WELDED AREAS. REPLACE WITH A 1 OR 2 COMPARTMENT SINK WITH AN ATTACHED DRAINBOARD OR A STAINLESS STEEL PREP TABLE NEXT TO IT. ENSURE THAT IT IS ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED.2. THE STEAM TABLE IS NOT ANSI APPROVED. ALSO THE STEAM TABLE HAS AN OPEN GAS FLAME WHICH THE FIRE MARSHAL SAYS NEEDS TO BE UNDER AN APPROVED EXHAUST HOOD AND HAVE AN AUTOMATIC SHUT OFF.3. THE FLAT GRILL APPEARS TO BE ALTERED WHICH WOULD REMOVE ANY ANSI APPROVAL. GRILL PIECES HAVE BEEN WELDED TO THE EQUIPMENT.
    Location: Kitchen
    Equipment: Steam table
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: 1. THE 2-BAY SINK IS RUSTED, HAS WELDED AREAS. REPLACE WITH A 1 OR 2 COMPARTMENT SINK WITH AN ATTACHED DRAINBOARD OR A STAINLESS STEEL PREP TABLE NEXT TO IT. ENSURE THAT IT IS ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED.2. THE STEAM TABLE IS NOT ANSI APPROVED. ALSO THE STEAM TABLE HAS AN OPEN GAS FLAME WHICH THE FIRE MARSHAL SAYS NEEDS TO BE UNDER AN APPROVED EXHAUST HOOD AND HAVE AN AUTOMATIC SHUT OFF.3. THE FLAT GRILL APPEARS TO BE ALTERED WHICH WOULD REMOVE ANY ANSI APPROVAL. GRILL PIECES HAVE BEEN WELDED TO THE EQUIPMENT.
    Location: Kitchen
    Equipment: Flat grill
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. ANCHOR AND SEAL 4-BAY BAR SINK TO THE WALL2. SEAL THE HAND SINK TO THE WALL IN THE BAR.
    Location: Bar
    Equipment: 4-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. ANCHOR AND SEAL 4-BAY BAR SINK TO THE WALL2. SEAL THE HAND SINK TO THE WALL IN THE BAR.
    Location: Bar
    Equipment: Hand sink
  • Floor mounted installation (corrected)
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: 1. INSTALL THE BULK FOOD CONTAINERS THAT HAVE RICE AND BEANS IN THEM ON A METAL OR PLASTIC DUNNAGE RACK.2. INSTALL THE LARGE CHEMICAL BUCKETS UNDER THE DISHMACHINE ON 6" METAL RACK OR WHEELS.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Floor mounted installation (corrected)
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
    Comments: 1. INSTALL THE BULK FOOD CONTAINERS THAT HAVE RICE AND BEANS IN THEM ON A METAL OR PLASTIC DUNNAGE RACK.2. INSTALL THE LARGE CHEMICAL BUCKETS UNDER THE DISHMACHINE ON 6" METAL RACK OR WHEELS.
    Location: Dish machine area
    Equipment: -
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: THERE ARE 2 LARGE CONTAINERS OF SPICES UNCOVERED. PROVIDE A LID, PLASTIC WRAP OR ALUMINUM FOIL.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN THE INSIDE OF THE BEER KEG COOLER INCLUDING THE DOOR SEALS (MOLDY)
    Location: Bar
    Equipment: Keg cooler
  • Sloped drain boards (corrected)
    Warewashing sinks and drainboards not self draining.
    Correction: Sinks and drainboards of warewashing sinks and machines shall be self-draining.
    Location: Dish machine area
    Equipment: Dishmachine
  • Inadequate drainboard space (corrected)
    Inadequate drainboard space.
    Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. LEAK IN THE DRAIN OF 3-BAY UTENSIL SINK. REPAIR2. LEAK IN THE WATER LINE TO THE DISHMACHINE. REPAIR
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. LEAK IN THE DRAIN OF 3-BAY UTENSIL SINK. REPAIR2. LEAK IN THE WATER LINE TO THE DISHMACHINE. REPAIR
    Location: Dish machine area
    Equipment: Dishmachine
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
  • Protected outer openings (corrected)
    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: SEAL THE GAP UNDER THE BACK EXIT DOOR (SOUTH SIDE OF BUILDING)
    Location: Back room
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. SEAL THE GAPS AROUND THE WATER LINES AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL UNDER THE HAND SINK AND UNDER THE 4- BAY BAR SINK AND UNDER THE 2-BAY VEG SINK.2. SEAL THE GAPS IN THE CORNERS ABOVE MOP SINK.
    Location: Bar
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. SEAL THE GAPS AROUND THE WATER LINES AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL UNDER THE HAND SINK AND UNDER THE 4- BAY BAR SINK AND UNDER THE 2-BAY VEG SINK.2. SEAL THE GAPS IN THE CORNERS ABOVE MOP SINK.
    Location: Dish machine area
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: 1. SEAL THE GAPS AROUND THE WATER LINES AND DRAIN LINES WHERE THEY RUN THROUGH THE WALL UNDER THE HAND SINK AND UNDER THE 4- BAY BAR SINK AND UNDER THE 2-BAY VEG SINK.2. SEAL THE GAPS IN THE CORNERS ABOVE MOP SINK.
    Location: Kitchen
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: WALK IN FREEZER MUST BE TURNED ON AND AT 0 DEGREES F OR BELOW.
    Location: Walk-in freezer
 12/01/2011Pre-Licensing Recheck

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