- 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; REPAIR TO ENSURE THAT DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.***CORRECTIVE ACTION***ESTABLISHMENT IS USING KITCHEN 3-BAY SINK TO MANUALLY WASH DISHES UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- 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
- 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 AT START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING WHERE OUT.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR JUST USE SHELF.
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: IN PROGRESS: ALSO NEW RESTROOM VENT COVERS HAVE BEEN ORDERED.1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IN PROGRESS: ALSO NEW RESTROOM VENT COVERS HAVE BEEN ORDERED.1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR KITCHEN CEILING WHERE DAMAGED NEAR KITCHEN HANDSINK.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- 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 NEW INTERIOR THERMOMETER AT KITCHEN REACH-IN-COOLER WHERE COLE SLAW IS STORED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 COVERED PROPERLY OVER KITCHEN HOT HOLDING FOODS WHEN NOT BUSY.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
Location: Dining room
Equipment: Soda machine
|
04/18/2014 | Recheck |
- 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; REPAIR TO ENSURE THAT DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.***CORRECTIVE ACTION***ESTABLISHMENT IS USING KITCHEN 3-BAY SINK TO MANUALLY WASH DISHES UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- 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
- 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 AT START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING WHERE OUT.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR JUST USE SHELF.
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: 1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR KITCHEN CEILING WHERE DAMAGED NEAR KITCHEN HANDSINK.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- 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 NEW INTERIOR THERMOMETER AT KITCHEN REACH-IN-COOLER WHERE COLE SLAW IS STORED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 COVERED PROPERLY OVER KITCHEN HOT HOLDING FOODS WHEN NOT BUSY.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
Location: Dining room
Equipment: Soda machine
|
03/13/2014 | Recheck |
- 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; REPAIR TO ENSURE THAT DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.***CORRECTIVE ACTION***ESTABLISHMENT IS USING KITCHEN 3-BAY SINK TO MANUALLY WASH DISHES UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Kitchen
Equipment: Dishmachine
- 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
- 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 AT START OF INSPECTION; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT KITCHEN CEILING WHERE OUT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR JUST USE SHELF.
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: 1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS ABOVE FLAT GRILL AND DEEP FRYERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR KITCHEN CEILING WHERE DAMAGED NEAR KITCHEN HANDSINK.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WHERE NEEDED AT RESTROOMS.
Location: Restroom
- 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 NEW INTERIOR THERMOMETER AT KITCHEN REACH-IN-COOLER WHERE COLE SLAW IS STORED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1 ) REPAIR KITCHEN WALK-IN-COOLER DOOR SO THAT DOOR CLOSES COMPLETELY.2) REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD COVERED PROPERLY OVER KITCHEN HOT HOLDING FOODS WHEN NOT BUSY.
Location: Kitchen
Equipment: Steam table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN SHELVING WHERE NEEDED AND KITCHEN UTENSIL STORAGE DRAWERS.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
Location: Bar
Equipment: Ice bin
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR INTERIOR SURFACES OF ICE BIN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND SODA NOZZELS; ENSURE DAILY CLEANING AND SANITIZING.
Location: Dining room
Equipment: Soda machine
|
03/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING FOOD AT 49 DEGREES F. COMPRESSOR PARTIALLY COVERED WITH ICE AND DRIPPING. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS FLYING AROUND IN THE BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP ALL FLOORS, WELLS, AND SURFACES CLEAN AND DRY, ESPECIALLY OVER NIGHT.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: GNATS OBSERVED IN THE BOTTOM OF FIVE BOTTLES OF LIQUOR LOCATED IN THE BAR. DISCARD ALL CONTAMINATED ALCOHOL. OWNER VOLUNTARILY DISCARDED LIQUOR.
Location: Bar
- 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 PORK STORED ABOVE CHICKEN SALAD INSIDE SMALL REACH IN COOLD TOP COOLER.STORE ALL RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: IMPROPER DATES MARKED ON PREPARED FOODS INSIDE WALK IN COOLER. PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WATER DRIPPING FROM COMPRESSOR INTO BUCKETS CONTAINING SLICED PEPPERS AND CELERY.STORE FOOD AWAY AND FROM UNDER DRIPS TO PREVENT CONTAMINATION OF THE FOOD.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF THE BACK OF THE SLICER AND BEHIND BLADE GUARD. DISMANTLE SLICER ENTIRELY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA. CLEAN SLICER AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Cook line
Equipment: Slicer
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATRURES.
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: FENCE DAMAGED SURROUNDING DUMPSTER. DUMPSTER MUST BE COMPLETELY ENCLOSED. PROVIDE REAPAIR TO ENCLOSURE/FENCE.RECHECK; DUMPSTER ENCLOSURE IS IN THE PROCESS OF BEING CONSTRUCTED AND SHOULD BE COMPLETED BY THE END OF THE WEEK ACCORDING TO MANAGER.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER SEEPING THROUGH WALLS LOCATED IN THE BASEMENT. SEAL ALL CRACKS/LEAKS IN BASEMENT AREA.2. FLOOR UNEVEN IN SOME AREAS OF THE BASEMENT. REPAIR TO PROVIDE A LEVEL SURFACE.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS AND WALLS SOILED LOCATED IN THE BASEMENT. CLEAN WALLS THOROUGHLY. PAINT IF NECESSARY.
Location: Basement
- 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: GRAVY, MASHED POTATOES, AND OTHER HOT FOODS STORED COVERED HOLDING AT 109 DEGREES F AND PUT INSIDE WALK IN COOLER.USE PROPER GUILDE LINES TO COOL FOODS USING AN ICE WATER BATH OR SHALLOW PANS.NOTE: HOT FOODS MUST COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS TO PREVENT MICROBIAL GROWTH.
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.
Comments: PROVIDE A THERMOMETER INSIDE SMALL COLD TOP COOLER ON COOK LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN COOLER DOOR DOES NOT SHUT COMPLETELY TO PROVIDE A TIGHT SEAL.PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SOAP DISPENSER AND FAUCET FIXTURES LOCATED AT HAND SINK LOCATED IN KITCHEN.2. EXTERIOR FREEZER DOOR SOILED LOCATED INSIDE WALK IN COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Hand 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: GASKETS SOILED WITH MOLD GROWTH LOCATED ON SMALL COLD TOP COOLER ON COOK LINE.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVEN BUILD UP.
Location: Cook line
|
07/09/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING FOOD AT 49 DEGREES F. COMPRESSOR PARTIALLY COVERED WITH ICE AND DRIPPING. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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 FLYING AROUND IN THE BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP ALL FLOORS, WELLS, AND SURFACES CLEAN AND DRY, ESPECIALLY OVER NIGHT.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: GNATS OBSERVED IN THE BOTTOM OF FIVE BOTTLES OF LIQUOR LOCATED IN THE BAR. DISCARD ALL CONTAMINATED ALCOHOL. OWNER VOLUNTARILY DISCARDED LIQUOR.
Location: Bar
- 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 PORK STORED ABOVE CHICKEN SALAD INSIDE SMALL REACH IN COOLD TOP COOLER.STORE ALL RAW PRODUCT BELOW READY TO EAT FOODS TO PROTECT FOOD FROM CROSS CONTAMINATION.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: IMPROPER DATES MARKED ON PREPARED FOODS INSIDE WALK IN COOLER. PROVIDE SEVEN DAY EXPIRATION DATES ON ALL PREPARED FOODS.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: WATER DRIPPING FROM COMPRESSOR INTO BUCKETS CONTAINING SLICED PEPPERS AND CELERY.STORE FOOD AWAY AND FROM UNDER DRIPS TO PREVENT CONTAMINATION OF THE FOOD.
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.
Comments: DRIED FOOD RESIDUE ON SURFACE OF THE BACK OF THE SLICER AND BEHIND BLADE GUARD. DISMANTLE SLICER ENTIRELY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA. CLEAN SLICER AT A MAXIMUM OF EVERY FOUR HOURS.
Location: Cook line
Equipment: Slicer
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE A PROBE THERMOMETER TO MEASURE COOKING TEMPERATRURES.
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: FENCE DAMAGED SURROUNDING DUMPSTER. DUMPSTER MUST BE COMPLETELY ENCLOSED. PROVIDE REAPAIR TO ENCLOSURE/FENCE.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. WATER SEEPING THROUGH WALLS LOCATED IN THE BASEMENT. SEAL ALL CRACKS/LEAKS IN BASEMENT AREA.2. FLOOR UNEVEN IN SOME AREAS OF THE BASEMENT. REPAIR TO PROVIDE A LEVEL SURFACE.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS AND WALLS SOILED LOCATED IN THE BASEMENT. CLEAN WALLS THOROUGHLY. PAINT IF NECESSARY.
Location: Basement
- Cooling methods
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: GRAVY, MASHED POTATOES, AND OTHER HOT FOODS STORED COVERED HOLDING AT 109 DEGREES F AND PUT INSIDE WALK IN COOLER.USE PROPER GUILDE LINES TO COOL FOODS USING AN ICE WATER BATH OR SHALLOW PANS.NOTE: HOT FOODS MUST COOL FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS TO PREVENT MICROBIAL GROWTH.
Location: Cook line
- 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 A THERMOMETER INSIDE SMALL COLD TOP COOLER ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALK IN COOLER DOOR DOES NOT SHUT COMPLETELY TO PROVIDE A TIGHT SEAL.PROVIDE REPAIR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN SOAP DISPENSER AND FAUCET FIXTURES LOCATED AT HAND SINK LOCATED IN KITCHEN.2. EXTERIOR FREEZER DOOR SOILED LOCATED INSIDE WALK IN COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Hand 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: GASKETS SOILED WITH MOLD GROWTH LOCATED ON SMALL COLD TOP COOLER ON COOK LINE.CLEAN AND SANITIZE GASKETS ON A REGULAR BASIS TO PREVEN BUILD UP.
Location: Cook line
|
06/27/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- 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.
Location: 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
- 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 CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES--CORRECTED.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.--IN PROGRESS.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING--CORRECTED.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES--CORRECTED.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.--IN PROGRESS.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES--CORRECTED.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.--IN PROGRESS.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING--CORRECTED.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES--CORRECTED.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.--IN PROGRESS.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING--CORRECTED.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES--CORRECTED.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.--IN PROGRESS.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING--CORRECTED.
Location: Bar
Equipment: Reach 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: Slicer
- Refrigerated medicines (corrected)
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Comments: PEPTO BISMO STORED INSIDE BAR REACH-IN-COOLER--REMOVE.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
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: EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- 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 UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BIG POTS).
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MORE LIGHTING IN WALK-IN-COOLER NEEDED---TOO DARK. PROVIDE BRIGHTER WATTAGE PERHAPS???
Location: Walk-in cooler
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: IN PROGRESS
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.--IN PROGRESS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.--IN PROGRESS.
Location: Walk-in cooler
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.--IN PROGRESS.
Location: Basement
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY OF 2011).
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 ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY OF 2011).
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND 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 DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AT KITCHEN WHERE MISSING (EX. UNDER HOOD SYSTEM CLOSE TO KITCHEN HANDSINK).
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS:REPAIR ALL BASEMENT LEAKS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES--CORRECTED.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES--CORRECTED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES--CORRECTED.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream 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 THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Walk-in cooler
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE PROPER DOOR SEAL FOR WALK-IN-COOLER DOOR.
Location: 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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANNGUARD UNITS.-SOILED AC UNIT EXTERIOR VENTS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANNGUARD UNITS.-SOILED AC UNIT EXTERIOR VENTS.
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 DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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
- 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 CREAM SCOOPERS STORED IN STAGNANT WATER--DISCONTINUE. STORE UTENSILS ON CLEAN SANITARY DRY SURFACES, DIP-WELL, ON IN HOT WATER MAINTAINING A TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
04/02/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- 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.
Location: 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
- Date marking (corrected on site)
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 CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Bar
Equipment: Reach 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 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: Slicer
- Refrigerated medicines
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Comments: PEPTO BISMO STORED INSIDE BAR REACH-IN-COOLER--REMOVE.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
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: EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- 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 UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BIG POTS).
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MORE LIGHTING IN WALK-IN-COOLER NEEDED---TOO DARK. PROVIDE BRIGHTER WATTAGE PERHAPS???
Location: Walk-in cooler
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER)--CORRECTED.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Basement
- 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY OF 2011).
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND 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 DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AT KITCHEN WHERE MISSING (EX. UNDER HOOD SYSTEM CLOSE TO KITCHEN HANDSINK).
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR ALL BASEMENT LEAKS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Walk-in cooler
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE PROPER DOOR SEAL FOR WALK-IN-COOLER DOOR.
Location: 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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANNGUARD UNITS.-SOILED AC UNIT EXTERIOR VENTS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANNGUARD UNITS.-SOILED AC UNIT EXTERIOR VENTS.
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 DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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
- 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 CREAM SCOOPERS STORED IN STAGNANT WATER--DISCONTINUE. STORE UTENSILS ON CLEAN SANITARY DRY SURFACES, DIP-WELL, ON IN HOT WATER MAINTAINING A TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
02/21/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY.
Location: Kitchen
- 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.
Location: 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
- Date marking (corrected on site)
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 CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.
Location: Bar
Equipment: Reach 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 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: Slicer
- Refrigerated medicines
Refrigerated medications stored improperly.
Correction: Refridgerated medicines shall be labeled and stored in an approved manner.
Comments: PEPTO BISMO STORED INSIDE BAR REACH-IN-COOLER--REMOVE.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
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: IN-PLACE SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
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: EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BIG POTS).
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: MORE LIGHTING IN WALK-IN-COOLER NEEDED---TOO DARK. PROVIDE BRIGHTER WATTAGE PERHAPS???
Location: Walk-in cooler
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER).REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER).REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE (EX. COOLERS/FREEZER IN WALK-IN-COOLER).REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Basement
- 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY OF 2011).
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND 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 DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AT KITCHEN WHERE MISSING (EX. UNDER HOOD SYSTEM CLOSE TO KITCHEN HANDSINK).
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR ALL BASEMENT LEAKS.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS AND KITCHEN WALK-IN-COOLER FLOORS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALLS/FLOORS/CEILING SURFACES.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER AND AT KITCHEN REACH-IN-ICE CREAM FREEZER.
Location: Walk-in cooler
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE PROPER DOOR SEAL FOR WALK-IN-COOLER DOOR.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND AT WALK-IN-COOLER.
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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANNGUARD UNITS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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
- 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 CREAM SCOOPERS STORED IN STAGNANT WATER--DISCONTINUE. STORE UTENSILS ON CLEAN SANITARY DRY SURFACES, DIP-WELL, ON IN HOT WATER MAINTAINING A TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
02/01/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: BASEMENT
- 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 PROPERLY.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Location: 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
- 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 CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Kitchen
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN TRUE FREEZER INTERIOR AND EXTERIOR SURFACES.-ALL KITCHEN EQUIPMENT (EX. DEEP FRYERS, GRILLS, ETC.-SOILED BAR REACH-IN-COOLER AND INTERIOR SHELVING.-SOILED BAR GLASSES THAT HANG.
Location: Bar
- 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: Slicer
- 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 SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
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 SANITZER BUCKETS TOO STRONG FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.DISHMACHINE NOT SANITIZING FOR HIGH TEMP AND/OR CHEMICAL SANITIZER...WHAT SANITIZER IS USED FOR DISHMACHINE??? REPAIR.DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE IS REPAIRED. ENSURE BOOSTER HEATER REMAINS ON IF NEEDED FOR HOT SANITIZING DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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 DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
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: EMPLOYEE DRINKS STORED ON KITCHEN PREP TABLE--REMOVE.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER (EX. BIG POTS).
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE MISSING.MORE LIGHTING IN WALK-IN-COOLER NEEDED---TOO DARK. PROVIDE BRIGHTER WATTAGE PERHAPS???
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE MISSING.MORE LIGHTING IN WALK-IN-COOLER NEEDED---TOO DARK. PROVIDE BRIGHTER WATTAGE PERHAPS???
Location: Walk-in cooler
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Walk-in cooler
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY UNNECESESARY EQUIPMENT, ITEMS, ETC THAT YOU DO NOT WANT, NEED OR USE.REMOVE ALL ALUMININUM FOIL LINING OFF KITCHEN SHELVING WHERE LOCATED; IF YOU USE LINER, LINERS MUST BE SOUND, SMOOTH AND EASILY CLEANABLE OR JUST USE BARE SHELF IF SHELVING IS CLEAN AND RUST-FREE.
Location: Basement
- 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY 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 HOOD FIRE SUPPRESSION SYSTEMS INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JANUARY OF 2011).
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND 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 DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AT KITCHEN WHERE MISSING (EX. UNDER HOOD SYSTEM CLOSE TO KITCHEN HANDSINK).
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Mens restroom
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACED DAMAGED CEILING TILES AT MENS RESTROOM.SOME OF KITCHEN CEILING SURFACES ARE SINKING DOWN--REPAIR TO ENSURE ALL KITCHEN CEILING SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZINIG OF BASEMENT FLOORS AND STEPS.
Location: Basement
- 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER.
Location: Kitchen
Equipment: Ice cream 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 THERMOMETER AT WALK-IN-COOLER LOCATION REACH-IN-FREEZER.
Location: Walk-in cooler
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED WALK-IN-COOLER SHELVING WHERE NEEDED. KITCHEN WALK-IN-COOLER NOT CLOSING COMPLETELY; REPAIR TO ENSURE WALK-IN-COOLER DOOR CLOSES COMPLETELY AND NOT ALLOWING COLD AIR TO SEEP OUT OF WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED/DAMAGED WALK-IN-COOLER SHELVING WHERE NEEDED. KITCHEN WALK-IN-COOLER NOT CLOSING COMPLETELY; REPAIR TO ENSURE WALK-IN-COOLER DOOR CLOSES COMPLETELY AND NOT ALLOWING COLD AIR TO SEEP OUT OF WALK-IN-COOLER.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND AT WALK-IN-COOLER.
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 FOOD AND SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN UTENSIL STORAGE DRAWERS-CLEAN AND ORGANIZE BAR.-SOILED BAR SPEED RAILS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-KITCHEN UTENSIL STORAGE DRAWERS-CLEAN AND ORGANIZE BAR.-SOILED BAR SPEED RAILS.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPERS STORED IN STAGNANT WATER--DISCONTINUE. STORE UTENSILS ON CLEAN SANITARY DRY SURFACES, DIP-WELL, ON IN HOT WATER MAINTAINING A TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
01/24/2013 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM OVERDUE FOR INSPECTION. SCHEDULE.
- 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: 1. HOOD NEEDS CLEANED. SCHEDULE.2. HOOD FILTERS NEED CLEANED.
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: CLEAN WALL IN KITCHEN, ABOVE DISHMACHINE AND PAPER PRODUCTS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA GUN AND HOLSTER ARE SOILED. CLEAN.
Location: Kitchen
Equipment: Soda gun & holster
|
04/17/2012 | Routine |
| No violation noted during this evaluation. | 12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about JOHN'S FAMOUS STEW, 1146 KENTUCKY AVE, Indianapolis, IN »