Kilroys Bar & Grill, 201 S MERIDIAN ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Kilroys Bar & Grill
Type: Restaurant
Address: 201 S MERIDIAN ST, Indianapolis, IN 46225
County: Marion
License #: 202275
Smoking: Smoke Free
Total inspections: 21
Last inspection: 09/09/2014
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Inspection findings

Inspection Date

Type
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: SEVERAL CIGARETTE BUTTS LOCATED AT BACK TRASH DUMPSTER LOCATION INSIDE INTERIOR OF ESTABLISHMENT.DISCONTINUE THIS BEHAVIOR AND ENSURE THAT ALL EMPLOYEES ARE SMOKING OUTSIDE AND AWAY FROM ALL DOOR ENTRANCES AT LEAST 8 FEET.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES, BAKE BEANS AND CHEESE LOCATED AT WARMER CABINET AT 125 F.*CORRECTIVE ACTION* FOODS WERE REHEATED PROPERLY TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED. *ESTABLISHMENT HAS BEEN INSTRUCTED NOT TO USE COOLER DRAWERS UNTIL UNIT IS PROPERLY REPAIRED. ESTABLISHMENT HAS ALTERNATE REFRIGERATION UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS.*2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER--CORRECTED.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED. *ESTABLISHMENT HAS BEEN INSTRUCTED NOT TO USE COOLER DRAWERS UNTIL UNIT IS PROPERLY REPAIRED. ESTABLISHMENT HAS ALTERNATE REFRIGERATION UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS.*2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER--CORRECTED.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Chemical room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE STAFF-MADE PEST CONTROL TRAPPING DEVICES. CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CUT LEMON STORED ON TOP OF RAW SHELL EGGS AT COOK-LINE COOLER-DRAWERS--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Bar
    Equipment: Hand sink
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
  • 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: EX. RADIOS, HATS, CUPS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. RADIOS, HATS, CUPS.
    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 COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Cook line
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    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 RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Emp restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE SODA SYRUP BOXES ARE STORED; ESPECIALLY UNDERNEATH SHELVING.
    Location: Dry storage
  • 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 WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: KEEP TOP OF KITCHEN DISHMACHINE CLEAN AND DO NOT USE FOR STORING ITEMS.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE--CORRECTED.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE--CORRECTED.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED--IN PROGRESS.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Prep area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE AT KITCHEN HANDSINKS WHERE MISSING.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS AT KITCHEN WALK-IN-COOLERS WHERE NEEDED.
    Location: Walk-in cooler
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Kitchen
  • 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 QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Bar
 09/09/2014Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: SEVERAL CIGARETTE BUTTS LOCATED AT BACK TRASH DUMPSTER LOCATION INSIDE INTERIOR OF ESTABLISHMENT.DISCONTINUE THIS BEHAVIOR AND ENSURE THAT ALL EMPLOYEES ARE SMOKING OUTSIDE AND AWAY FROM ALL DOOR ENTRANCES AT LEAST 8 FEET.
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES, BAKE BEANS AND CHEESE LOCATED AT WARMER CABINET AT 125 F.*CORRECTIVE ACTION* FOODS WERE REHEATED PROPERLY TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED. *ESTABLISHMENT HAS BEEN INSTRUCTED NOT TO USE COOLER DRAWERS UNTIL UNIT IS PROPERLY REPAIRED. ESTABLISHMENT HAS ALTERNATE REFRIGERATION UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS.*2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER--CORRECTED.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED. *ESTABLISHMENT HAS BEEN INSTRUCTED NOT TO USE COOLER DRAWERS UNTIL UNIT IS PROPERLY REPAIRED. ESTABLISHMENT HAS ALTERNATE REFRIGERATION UNITS TO HOLD POTENTIALLY HAZARDOUS FOODS.*2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER--CORRECTED.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Chemical room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE STAFF-MADE PEST CONTROL TRAPPING DEVICES. CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: CUT LEMON STORED ON TOP OF RAW SHELL EGGS AT COOK-LINE COOLER-DRAWERS--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Bar
    Equipment: Hand sink
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
  • 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 on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. RADIOS, HATS, CUPS.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. RADIOS, HATS, CUPS.
    Location: Prep area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Cook line
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    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 RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Emp restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE SODA SYRUP BOXES ARE STORED; ESPECIALLY UNDERNEATH SHELVING.
    Location: Dry storage
  • 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 WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected on site)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: KEEP TOP OF KITCHEN DISHMACHINE CLEAN AND DO NOT USE FOR STORING ITEMS.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS--CORRECTED.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED)--CONTINUE TO WORK ON FANGUARDS.3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS--CORRECTED.
    Location: Prep area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE AT KITCHEN HANDSINKS WHERE MISSING.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS AT KITCHEN WALK-IN-COOLERS WHERE NEEDED.
    Location: Walk-in cooler
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Kitchen
  • 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 QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Bar
 08/28/2014Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: SEVERAL CIGARETTE BUTTS LOCATED AT BACK TRASH DUMPSTER LOCATION INSIDE INTERIOR OF ESTABLISHMENT.DISCONTINUE THIS BEHAVIOR AND ENSURE THAT ALL EMPLOYEES ARE SMOKING OUTSIDE AND AWAY FROM ALL DOOR ENTRANCES AT LEAST 8 FEET.
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES, BAKE BEANS AND CHEESE LOCATED AT WARMER CABINET AT 125 F.*CORRECTIVE ACTION* FOODS WERE REHEATED PROPERLY TO 165 F.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED.2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN AND FISH WAS DISCARDED.2) CONTINUE TO IMPROVE COLD ICE BATHS TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE/WATER.
    Location: Cook line
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Chemical room
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: REMOVE STAFF-MADE PEST CONTROL TRAPPING DEVICES. CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Prep area
  • 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.
    Comments: CUT LEMON STORED ON TOP OF RAW SHELL EGGS AT COOK-LINE COOLER-DRAWERS--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Metal shelving
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MEAT PREP LOCATION PREP TABLES, SHELVING AND ALL EQUIPMENT (INCLUDING SLICERS).ALSO WORK ON SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: IMPROVE AT ALL KITCHEN AND BAR HANDSINKS; INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
    Location: Bar
    Equipment: Hand sink
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. RADIOS, HATS, CUPS.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. RADIOS, HATS, CUPS.
    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 COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AT KITCHEN.
    Location: Cook line
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    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: CORRECT RED-TAG FIRE SUPPRESSIONS SYSTEM DEFICIENCY AT KITCHEN.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2014)
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    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 VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM VENTS AND HOOD SYSTEM/FILTERS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
    Location: Emp restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE SODA SYRUP BOXES ARE STORED; ESPECIALLY UNDERNEATH SHELVING.
    Location: Dry storage
  • 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 WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE WHERE MISSING AT THE ABOVE LOCATIONS.
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: KEEP TOP OF KITCHEN DISHMACHINE CLEAN AND DO NOT USE FOR STORING ITEMS.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR OR REPLACE DAMAGED PLUG OF KITCHEN COOK-LINE REFRIGERATED DRAWERS THAT CONTINUE TO MALFUNCTION--ELIMINATE THIS ISSUE.2) REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED).3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED).3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED).3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED).3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXPO-LINE SHELVING; INCLUDING SHELVING AT INTERIOR OF CABINETS.2) SOILED WALK-IN-BEER COOLER SHELVING AND FANGUARDS (EX. WHERE KEGS ARE STORED).3) SOILED/DUSTY KITCHEN SHELVING LOCATED AT BACK KITCHEN PREP AREAS.
    Location: Prep area
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE AT KITCHEN HANDSINKS WHERE MISSING.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS AT KITCHEN WALK-IN-COOLERS WHERE NEEDED.
    Location: Walk-in cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Kitchen
  • 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 QUAT CHEMICAL SANITIZER TEST STRIPS FOR KITCHEN AND BAR.
    Location: Bar
 08/07/2014Routine
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: LOCATED AT BACK KITCHEN DRY STORAGE ROOM.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Expo line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); SANITIZER CONTAINER IS EMPTY; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Pizza make table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    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: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    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: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Prep area
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM--REMOVE.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    Location: Cook line
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    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: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.
    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 AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.
    Location: Kitchen (back)
  • 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.
    Location: Emp restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Dry storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Expo line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE EXTERIOR SURFACES (DO NOT USE FOR STORAGE).
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Bar
    Equipment: Dishmachine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR POOLING REACH-IN-COOLER AT BAR (INTERIOR LEAKS ???).
    Location: Bar
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Kitchen (back)
  • 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 BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Expo line
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Kitchen
    Equipment: Ice machine
 01/09/2014Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: LOCATED AT BACK KITCHEN DRY STORAGE ROOM.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Expo line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE--CORRECTED.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F--CORRECTED.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW--CORRECTED.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); SANITIZER CONTAINER IS EMPTY; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Pizza make table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    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: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    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: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Prep area
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM--REMOVE.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    Location: Cook line
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    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: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Kitchen (back)
  • 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 AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Emp restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Dry storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Expo line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE EXTERIOR SURFACES (DO NOT USE FOR STORAGE).
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Bar
    Equipment: Dishmachine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR POOLING REACH-IN-COOLER AT BAR (INTERIOR LEAKS ???).
    Location: Bar
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Kitchen (back)
  • 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 BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    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:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    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:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Expo line
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Kitchen
    Equipment: Ice machine
 12/12/2013Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: LOCATED AT BACK KITCHEN DRY STORAGE ROOM.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: Pizza make table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Expo line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) RAW CHICKEN STORED AT COOLER DRAWER ACROSS FROM SALAD PREP COOLER AT 44 F ON COOK-LINE.2) KITCHEN WARMER CABINET WHERE GRILLED CHICKEN IS STORED AT 121 F - 124 F.3) KITCHEN PIZZA PREP COLD-TOP COOLER AT 46 F.4) ENSURE THAT ICE BATHS ARE SET-UP PROPERLY AT EXPO-LINE AND AT BAR; ENSURE FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW.***RECOMMENDATION*** CHANGE DEFROST CYCLE TIMES FOR COOK-LINE COLD-TOP UNITS TO DEFROST AFTER LUNCH ~3 PM.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Bar
  • 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); SANITIZER CONTAINER IS EMPTY; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Prep area
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON PREP TABLES WHILE FOOD HANDLERS ARE PREPPING FOOD, STORED ON COOK-LINE SHELVING, ETC. DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID AND STRAW.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Kitchen
    Equipment: Pizza make table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PIZZA PREP COLD-TOP COOLER AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
    Location: Bar
    Equipment: Reach in cooler
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Cook line
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) IN-PLACE SANITIZER BUCKETS NOT SET-UP AT KITCHEN COOK-LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER AT 0 PPM FOR CHLORINE IN SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER--REPAIR TO ENSURE THAT CHLORINE SANITIZER CONCENTATION IS MAINTAINED AT 50 - 100 PPM. ***CORRECTIVE ACTION*** ECOLAB WAS CONTACTED ON-SITE DURING ROUTINE INSPECTION.
    Location: Prep area
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM--REMOVE.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    Location: Cook line
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONES.
    Location: Prep area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP COLD-TOP COOLER LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN COOK-LINE LOCATION.3) KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN COOK-LINE LOCATION CEILING.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Kitchen (back)
  • 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 AND SANITIZING OF KITCHEN OVEN LOCATION AND BACK KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN EMPLOYEE RESTROOM CEILING VENTS.
    Location: Emp restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM, LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER STORAGE ROOM LOCATION FLOORS.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT ABOVE LOCATION REACH-IN-COOLERS.
    Location: Expo line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE EXTERIOR SURFACES (DO NOT USE FOR STORAGE).
    Location: Kitchen
    Equipment: Dishmachine
  • Warewashing No detergent (corrected on site)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Bar
    Equipment: Dishmachine
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR POOLING REACH-IN-COOLER AT BAR (INTERIOR LEAKS ???).
    Location: Bar
    Equipment: Reach in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD AND BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Kitchen (back)
  • 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 BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-FREEZER AND AT BACK DRY STORAGE ROOM LOCATION.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    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:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    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:1) SOILED MAIN WALK-IN-COOLER FANGUARDS AND SHELVING.2) SOILED BACK KITCHEN DRY STORAGE ROOM SHELVING.3) CLEAN AND ORGANIZE LINEN/TOWEL STORAGE CLOSET AND WATER SOFTNER ROOM AND FLOORS.4) SOILED EXPO-LINE INTERIOR STAINLESS STEEL CABINET DOORS AND SHELVING WHERE NEEDED.
    Location: Expo line
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Kitchen
    Equipment: Ice machine
 12/04/2013Routine
  • 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: BACK KITCHEN LOCATION.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Cook line
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Bar
  • 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: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: WINDEX CLEANER SPRAY BOTTLE NOT LABELED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo 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: ENSURE CONSISTENT AND CORRECT DATE-MARKING OF FOODS AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD INSECT FOUND AT INTERIOR OF PEARL CITRUS LIQUOR BOTTLE AT BAR--DISCARDED.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Cook line
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Kitchen
    Equipment: Pizza make table
  • 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
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE ON COOK-LINE.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: RUSTED SOILED CAN OPENER AT BACK KITCHEN PREP LOCATION.(NEW CAN OPENER IN PROGRESS)
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAW; PROVIDE PRE-WRAPPED DRINKING STRAWS AT BAR AND KITCHEN ***REPEAT VIOLATION*** FAILURE OF COMPLIANCE ON RECHECK INSPECTION DATE OR IN FUTURE WILL RESULT WITH CITATION.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINKS (EX. MONSTER & V8 ENERGY DRINKS), KEYS, CELL PHONES ETC. STORED AT EXPO-LINE AND ON COOK-LINE--REMOVE.
    Location: Expo line
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINKS (EX. MONSTER & V8 ENERGY DRINKS), KEYS, CELL PHONES ETC. STORED AT EXPO-LINE AND ON COOK-LINE--REMOVE.
    Location: Cook line
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • 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 COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • 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 COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Walk-in cooler
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS:HAVE FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS:HAVE FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    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 AND RESTROOM CEILING VENTS/TILES WHERE NEEDED--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    Location: Restroom
  • 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 AND RESTROOM CEILING VENTS/TILES WHERE NEEDED--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS: NEW HEATING COIL ON ORDER.REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT THE FOLLOWING LOCATIONS:-KITCHEN COOK-LINE BREADSTICK STORAGE COOLER--CORRECTED***
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES (DO NOT USE DISHMACHINE AS A STORAGE ON TOP).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM RIGHT HANDSINK SO THAT IT IS FUNCTION PROPERLY WITH RUNNING WATER FOR PROPER HANDWASHING.
    Location: Mens restroom
    Equipment: Hand sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS:REPAIR INTERIOR LEAKS (REMOVE LINEN TOWEL OUT) AT KITCHEN COOK-LINE SALAD PREP COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED DISH STORAGE SHELVING--CORRECTED.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED DISH STORAGE SHELVING--CORRECTED.-SOILED DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED DISH STORAGE SHELVING--CORRECTED.-SOILED DRY STORAGE SHELVING.
    Location: Dry storage
  • 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 MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS--CORRECTED.-SOILED DISH STORAGE SHELVING--CORRECTED.-SOILED DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AT INTERIOR SURFACES OF ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.(CLEANING SERVICES SCHEDULED WITH 360)
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PREP SINK COLD WATER KNOB AND COLD WATER LEAKS AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: Prep sink
  • 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: KNIVE STORED IN EMPTY DIP WITH CONTAINING SOILED TOWELS AT KITCHEN COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    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: KNIVE STORED IN EMPTY DIP WITH CONTAINING SOILED TOWELS AT KITCHEN COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
 06/13/2013Recheck
  • 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: BACK KITCHEN LOCATION.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Cook line
  • 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: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Bar
  • 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: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES AND FISH ARE STORED 58 F - 60 F. (COOLER IS UNPLUGGED).***CORRECTIVE ACTION*** COOLER DRAWER UNIT WAS PLUGGED BACK IN AND ALL FOOD WAS REMOVED FROM COOLER DRAWERS AND REPLINSHED.DO NOT STORE ANY FOOD ITEMS IN COOLER DRAWERS UNTIL TEMPERATURE IS AT 41 F OR BELOW.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: WINDEX CLEANER SPRAY BOTTLE NOT LABELED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINKS STORED ON EXPO-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo 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: ENSURE CONSISTENT AND CORRECT DATE-MARKING OF FOODS AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DEAD INSECT FOUND AT INTERIOR OF PEARL CITRUS LIQUOR BOTTLE AT BAR--DISCARDED.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Cook line
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING--CORRECTED.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
    Location: Kitchen
    Equipment: Pizza make table
  • 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
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE ON COOK-LINE.
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: RUSTED SOILED CAN OPENER AT BACK KITCHEN PREP LOCATION.(NEW CAN OPENER IN PROGRESS)
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAW; PROVIDE PRE-WRAPPED DRINKING STRAWS AT BAR AND KITCHEN ***REPEAT VIOLATION*** FAILURE OF COMPLIANCE ON RECHECK INSPECTION DATE OR IN FUTURE WILL RESULT WITH CITATION.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINKS (EX. MONSTER & V8 ENERGY DRINKS), KEYS, CELL PHONES ETC. STORED AT EXPO-LINE AND ON COOK-LINE--REMOVE.
    Location: Expo line
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINKS (EX. MONSTER & V8 ENERGY DRINKS), KEYS, CELL PHONES ETC. STORED AT EXPO-LINE AND ON COOK-LINE--REMOVE.
    Location: Cook line
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • 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 COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • 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 COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER--CORRECTED.
    Location: Walk-in cooler
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS:HAVE FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS:HAVE FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    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 AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    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 ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN CEILING.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: IN PROGRESS: NEW HEATING COIL ON ORDER.REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT THE FOLLOWING LOCATIONS:-KITCHEN COOK-LINE BREADSTICK STORAGE COOLER--CORRECTED***
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES (DO NOT USE DISHMACHINE AS A STORAGE ON TOP).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM RIGHT HANDSINK SO THAT IT IS FUNCTION PROPERLY WITH RUNNING WATER FOR PROPER HANDWASHING.
    Location: Mens restroom
    Equipment: Hand sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS:REPAIR INTERIOR LEAKS (REMOVE LINEN TOWEL OUT) AT KITCHEN COOK-LINE SALAD PREP COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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 MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    Location: Dry storage
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON AT INTERIOR SURFACES OF ICE MACHINE.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.(CLEANING SERVICES SCHEDULED WITH 360)
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PREP SINK COLD WATER KNOB AND COLD WATER LEAKS AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: Prep sink
  • 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: KNIVE STORED IN EMPTY DIP WITH CONTAINING SOILED TOWELS AT KITCHEN COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    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: KNIVE STORED IN EMPTY DIP WITH CONTAINING SOILED TOWELS AT KITCHEN COOK-LINE--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
 05/30/2013Recheck
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: BACK KITCHEN LOCATION.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES ARE STORED 43 F.
    Location: Kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES ARE STORED 43 F.
    Location: Cook line
  • 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: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES ARE STORED 43 F.
    Location: Bar
  • 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: -ICE BATH AT KITCHEN COOK-LINE AT 50 F (ICE MELTED). EX. TOMATOES-KEEP CUT FRUIT AT BAR ON ICE BATH OR IN REFRIGERATION OF 41 F OR BELOW.-MONITOR COOK-LINE COOLER DRAWER WHERE RAW HAMBURGER PATTIES ARE STORED 43 F.
    Location: Cook line
    Equipment: Cooler drawers
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: WINDEX CLEANER SPRAY BOTTLE NOT LABELED.
    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.
    Comments: ENSURE CONSISTENT AND CORRECT DATE-MARKING OF FOODS AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: 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: DEAD INSECT FOUND AT INTERIOR OF PEARL CITRUS LIQUOR BOTTLE AT BAR--DISCARDED.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Cook line
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Bar
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SHELVING SURFACES OF DOUBLE STACKED REACH-IN-FREEZER ON END OF COOK-LINE.-SOILED CENTER ISLAND REACH-IN-COOLER AT BAR INTERIOR SURFACES AND BOTTOM SHELVING.-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN PIZZA COLD-TOP/PREP COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Pizza make table
  • 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
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: RUSTED SOILED CAN OPENER AT BACK KITCHEN PREP LOCATION.(NEW CAN OPENER IN PROGRESS)
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: DISCONTINUE USE OF NON-WRAPPED DRINKING STRAW; PROVIDE PRE-WRAPPED DRINKING STRAWS AT BAR AND KITCHEN ***REPEAT VIOLATION*** FAILURE OF COMPLIANCE ON RECHECK INSPECTION DATE OR IN FUTURE WILL RESULT WITH CITATION.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL DRINKS (EX. MONSTER & V8 ENERGY DRINKS) STORED AT INTERIOR OF EXPO-LINE REACH-IN-COOLER--REMOVE.
    Location: Expo line
  • 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 COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: -KEEP COLD-TOP UNIT LIDS STORED OFF FLOOR AT LEAST 6 INCHES.-KEEP ALL SINGLE-SERVICE USE ITEMS AND GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: -PROVIDE LIGHTS AT INTERIOR OF KITCHEN HOOD SYSTEM AND AT COOK-LINE KITCHEN CEILING WHERE OUT. -PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER.
    Location: Walk-in cooler
  • 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 FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    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 FIRE SUPPRESSION SYSTEM AND ALL FIRE-EXTINGUISHERS SERVICED, UPDATED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
    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 AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES (INCLUDING BACK STAINLESS STEEL WALL) OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND RESTROOM CEILING VENTS/TILES WHERE NEEDED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES (INCLUDING BACK STAINLESS STEEL WALL) OF HOOD SYSTEM LOCATED NEXT TO PIZZA PREP COLD-TOP COOLER.(CLEANING SCHEDULED WITH 360 IN JUNE 2013)
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: REPAIR DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
    Location: Kitchen
    Equipment: Dishmachine
  • 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 THE FOLLOWING LOCATIONS:-KITCHEN COOK-LINE BREADSTICK STORAGE COOLER--CORRECTED***
    Location: Cook line
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES (DO NOT USE DISHMACHINE AS A STORAGE ON TOP).
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR MENS RESTROOM RIGHT HANDSINK SO THAT IT IS FUNCTION PROPERLY WITH RUNNING WATER FOR PROPER HANDWASHING.
    Location: Mens restroom
    Equipment: Hand sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR LEAKS (REMOVE LINEN TOWEL OUT) AT KITCHEN COOK-LINE SALAD PREP COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP BAGGED ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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 MAIN WALK-IN-COOLER AND BEER/KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    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 MAIN WALK-IN-COOLER AND BEER/KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MAIN WALK-IN-COOLER AND BEER/KEG WALK-IN-COOLER FANGUARDS.-SOILED DISH STORAGE SHELVING.
    Location: Dry storage
  • 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 KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.(CLEANING SERVICES SCHEDULED WITH 360)
    Location: Kitchen
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PREP SINK COLD WATER KNOB AND COLD WATER LEAKS AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen (back)
    Equipment: Prep sink
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIVE STORED IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Kitchen
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIVE STORED IN BETWEEN EQUIPMENT AT COOK-LINE COLD-TOP UNIT--DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
 05/23/2013Routine
  • 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: CHEMICAL SPRAY BOTTLE NOT LABLED IN KITCHEN.
    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: KITCHEN DISHMACINE FINAL RINSE TEMPERATURE NOT CONSISTENTLY MAINTAINING AT 180 F; DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZER METHOD UNTIL 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: Slicer
  • 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: Pizza make table
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE. ONLY USE HANDSINKS FOR HANDWASHING AND DUMPSINKS FOR DUMPING ONLY.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT EXPO-LINE; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Expo line
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: EMPLOYEE USING CUP/GLASS TO SCOOP ICE TO PREPARE CUSTOMER DRINKS INSTEAD OF USING PROPER ICE SCOOP THAT IS PROVIDED WITH HANDLE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
    Equipment: Ice bin
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT; INCLUDING BAR LOCATION.
  • 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: DO NOT STORE COLD-TOP LIDS ON FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • 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: DO NOT STORE COLD-TOP LIDS ON FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER NEAR EMPLOYEE RESTROOM.
    Location: Chemical room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER NEAR EMPLOYEE RESTROOM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER NEAR EMPLOYEE RESTROOM.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER NEAR EMPLOYEE RESTROOM.
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: IN PROGRESS: WORK ORDER WAS PROVIDED BY MANGEMENT.REPLACE DAMAGED DRY STORAGE LOCATION WALK-IN-BEER COOLER BOTTOM DOOR SWEEP.
    Location: Dry storage
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: IN PROGRESS: WORK ORDER WAS PROVIDED BY MANGEMENT.REPLACE DAMAGED DRY STORAGE LOCATION WALK-IN-BEER COOLER BOTTOM DOOR SWEEP.
    Location: Walk-in cooler
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MENS RESTROOM CEILING VENTS.
    Location: Mens restroom
  • 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 MENS RESTROOM CEILING VENTS.
    Location: Kitchen
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WAS TEMPERATURE NOT REACHING 160 F--REPAIR. DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZER METHOD UNTIL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE DAMAGED AND MISSING AT CEILING VENT ABOVE KITCHEN WALK-IN UNITS.REPAIR DAMAGED INTERIOR TOP LID INSULATION OF KITCHEN PIZZA PREP/TABLE COOLER.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE DAMAGED AND MISSING AT CEILING VENT ABOVE KITCHEN WALK-IN UNITS.REPAIR DAMAGED INTERIOR TOP LID INSULATION OF KITCHEN PIZZA PREP/TABLE COOLER.
    Location: Kitchen
    Equipment: Pizza make table
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SEPERATE CONSUMER DRINKING ICE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR BEVERAGES/LIQUOR TO PREVENT CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Ice bin
  • 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 FANGUARDS AT DRY STORAGE LOCATION WALK-IN-BEER COOLER.
    Location: Dry storage
  • 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 FANGUARDS AT DRY STORAGE LOCATION WALK-IN-BEER COOLER.
    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.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 FOR BAR DISHMACHINE.
    Location: Bar
    Equipment: Dishmachine
 01/16/2013Recheck
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: CHEMICAL SPRAY BOTTLE NOT LABLED IN KITCHEN.
    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: KITCHEN DISHMACINE FINAL RINSE TEMPERATURE NOT CONSISTENTLY MAINTAINING AT 180 F; DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZER METHOD UNTIL 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: Slicer
  • 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: Pizza make table
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: BAR HANDSINK BEING USED AS A DUMPSINK--DISCONTINUE. ONLY USE HANDSINKS FOR HANDWASHING AND DUMPSINKS FOR DUMPING ONLY.
    Location: Bar
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT AT EXPO-LINE; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Expo line
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: EMPLOYEE USING CUP/GLASS TO SCOOP ICE TO PREPARE CUSTOMER DRINKS INSTEAD OF USING PROPER ICE SCOOP THAT IS PROVIDED WITH HANDLE--DISCONTINUE THIS BEHAVIOR.
    Location: Expo line
    Equipment: Ice bin
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PROVIDE CERTIFIED FOOD HANDLER. CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED.
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT; INCLUDING BAR LOCATION.
  • 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: DO NOT STORE COLD-TOP LIDS ON FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • 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: DO NOT STORE COLD-TOP LIDS ON FLOOR; KEEP STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER, CHEMICAL STORAGE CLOSET NEAR PUBLIC RESTROOMS AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Chemical room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER, CHEMICAL STORAGE CLOSET NEAR PUBLIC RESTROOMS AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER, CHEMICAL STORAGE CLOSET NEAR PUBLIC RESTROOMS AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-BEER COOLER, CHEMICAL STORAGE CLOSET NEAR PUBLIC RESTROOMS AND AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: REPLACE DAMAGED DRY STORAGE LOCATION WALK-IN-BEER COOLER BOTTOM DOOR SWEEP.
    Location: Dry storage
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: REPLACE DAMAGED DRY STORAGE LOCATION WALK-IN-BEER COOLER BOTTOM DOOR SWEEP.
    Location: Walk-in cooler
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN VENTS AND LEFT-SIDE KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN VENTS AND LEFT-SIDE KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Emp 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN VENTS AND LEFT-SIDE KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WAS TEMPERATURE NOT REACHING 160 F--REPAIR. DISCONTINUE USE OF DISHMACHINE AND USE 3-BAY SINK WASH/RINSE/SANITIZER METHOD UNTIL REPAIRS ARE COMPLETED.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE DAMAGED AND MISSING AT CEILING VENT ABOVE KITCHEN WALK-IN UNITS.REPAIR DAMAGED INTERIOR TOP LID INSULATION OF KITCHEN PIZZA PREP/TABLE COOLER.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE VENT COVER WHERE DAMAGED AND MISSING AT CEILING VENT ABOVE KITCHEN WALK-IN UNITS.REPAIR DAMAGED INTERIOR TOP LID INSULATION OF KITCHEN PIZZA PREP/TABLE COOLER.
    Location: Kitchen
    Equipment: Pizza make table
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: SEPERATE CONSUMER DRINKING ICE FROM ICE THAT IS USED AS A COOLING MEDIUM FOR BEVERAGES/LIQUOR TO PREVENT CROSS-CONTAMINATION.
    Location: Bar
    Equipment: Ice bin
  • 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 SHELVING AND FANGUARDS AT DRY STORAGE LOCATION WALK-IN-BEER COOLER.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SHELVING AND FANGUARDS AT DRY STORAGE LOCATION WALK-IN-BEER COOLER.-SOILED DRY STORAGE ROOM SHELVING.
    Location: Walk-in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 FOR BAR DISHMACHINE.
    Location: Bar
    Equipment: Dishmachine
 01/09/2013Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CUT FRUIT SITTING OUT AT ROOM TEMPERATURE AT BAR; MAINTAIN ON ICE BATH OR IN REFRIGERATION UNIT.
    Location: Bar
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: CONTINUE TO WORK ON AND MONITOR:ICE BEING DUMPED DOWN DISHMACHINE LOCATION HANDSINK; DO NOT STORE ITEMS IN HANDSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Chemical room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN/COOK-LINE ARE CEILING AND AT INTERIOR OF HOOD SYSTEM WHERE OUT.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    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: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Restroom
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS/INVOICE BID PROVIDED FROM ESTABLISHMENT BY 360 SERVICES:REPLACE AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: IN PROGRESS/INVOICE BID PROVIDED FROM ESTABLISHMENT BY 360 SERVICES:REPLACE AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/WORK ORDER: DO NOT STORE ANY FOOD OR UTENSILS ON BOTTOM SHELVING.REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE COLD-TOP SALAD COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONTINUE TO MONITOR:DO NOT SIT PREP BOWL ON TOP OF LETTUCE AND COOK-LINE SALAD PREP REFRIGERATION DRAWERS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER FANGUARDS.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER FANGUARDS.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER FANGUARDS.
    Location: Kitchen (front)
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON/IN PROGRESS/WORK ORDER:IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON/IN PROGRESS/WORK ORDER:IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Back room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Dry storage
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: Bar
    Equipment: Dishmachine
 06/05/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CUT FRUIT SITTING OUT AT ROOM TEMPERATURE AT BAR; MAINTAIN ON ICE BATH OR IN REFRIGERATION UNIT.
    Location: Bar
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: CONTINUE TO WORK ON AND MONITOR:ICE BEING DUMPED DOWN DISHMACHINE LOCATION HANDSINK; DO NOT STORE ITEMS IN HANDSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Chemical room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN/COOK-LINE ARE CEILING AND AT INTERIOR OF HOOD SYSTEM WHERE OUT.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled (corrected on site)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    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: CONTINUE TO WORK ON:IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: 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/INVOICE BID PROVIDED FROM ESTABLISHMENT BY 360 SERVICES:REPLACE AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    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/INVOICE BID PROVIDED FROM ESTABLISHMENT BY 360 SERVICES:REPLACE AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: IN PROGRESS/WORK ORDER: DO NOT STORE ANY FOOD OR UTENSILS ON BOTTOM SHELVING.REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE COLD-TOP SALAD COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONTINUE TO MONITOR:DO NOT SIT PREP BOWL ON TOP OF LETTUCE AND COOK-LINE SALAD PREP REFRIGERATION DRAWERS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen (front)
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON/IN PROGRESS/WORK ORDER:IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: CONTINUE TO WORK ON/IN PROGRESS/WORK ORDER:IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: Bar
    Equipment: Dishmachine
 05/29/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CUT FRUIT SITTING OUT AT ROOM TEMPERATURE AT BAR; MAINTAIN ON ICE BATH OR IN REFRIGERATION UNIT.
    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: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: ICE BEING DUMPED DOWN DISHMACHINE LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Hand sink
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT LINEN STORAGE ROOM CLOSET.
    Location: Chemical room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN/COOK-LINE ARE CEILING AND AT INTERIOR OF HOOD SYSTEM WHERE OUT.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: Cook line
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    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 INTERIOR SURFACE OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY.IMPROVE ROUTINE CLEANING AND SANITIZING OF PUBLIC RESTROOMS, DINING ROOM CHEMICAL STORAGE ROOM AND KITCHEN CEILING VENTS/TILES WHERE NEEDED.
    Location: 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: REPLACE AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    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 AND/OR PROVIDE ANY CEILING TILES AT KITCHEN CEILING WHERE MISSING OR DAMAGED.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF FRONT KEG STORAGE WALK-IN-BEER COOLER FLOORS.
    Location: Walk-in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Cooler drawers
  • 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 THEREMOMETERS WHERE MISSING AT KITCHEN COOK-LINE REFRIGERATION UNITS AND COOLER DRAWERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE COLD-TOP SALAD COOLER.
    Location: Cook line
    Equipment: Cold top
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT SIT PREP BOWL ON TOP OF LETTUCE AND COOK-LINE SALAD PREP REFRIGERATION DRAWERS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED EXPO-LINE SHELVING.-SOILED CLEAN DISH STORAGE SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Expo line
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED EXPO-LINE SHELVING.-SOILED CLEAN DISH STORAGE SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED EXPO-LINE SHELVING.-SOILED CLEAN DISH STORAGE SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED EXPO-LINE SHELVING.-SOILED CLEAN DISH STORAGE SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED EXPO-LINE SHELVING.-SOILED CLEAN DISH STORAGE SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER MOLDED SHELVING.-SOILED KEG STORAGE WALK-IN-COOLER AND BACK KITCHEN WALK-IN-BEER COOLER FANGUARDS.
    Location: Kitchen (front)
    Equipment: Walk in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR (CEILING/WALL SUFACES) AND EXTERIOR SURFACES (INTERIOR DOOR SURFACES AND GASKETS) OF KITCHEN ICE MACHINE AND BAR SODA GUN HOLSTERS.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Expo line
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Back room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM AND AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • 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: Bar
    Equipment: Dishmachine
 05/22/2012Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Warmer cabinet holding ribs at 56 deg F and chicken at 123 deg F. make sure to hold all hot foods at 135 deg F or above. CORRECTED2. Meat in pans at 120 deg F. Reheat to 165 deg F and hold at 135 deg F or above. If preparation lowers the food temperatures, ensure thay reheat to 165 deg F before placing in holding unit.
    Location: Kitchen
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Warmer cabinet holding ribs at 56 deg F and chicken at 123 deg F. make sure to hold all hot foods at 135 deg F or above. CORRECTED2. Meat in pans at 120 deg F. Reheat to 165 deg F and hold at 135 deg F or above. If preparation lowers the food temperatures, ensure thay reheat to 165 deg F before placing in holding unit.
    Location: Kitchen
    Equipment: Warming drawers
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cooler drawer under grill holding hamburger at 46 deg F, mini burgers at 56 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 2-3-2012: Kitchen drawer cooler holding hamburger at 53 deg F (left top drawer). Repair the cooler drawer to hold foods at 41 deg f or below or take the equipment out of service. 2. Note: on follow up inspection 2-3-2012 Pork butt at 80 deg F and turkey breast at 55 deg F in the walk in cooler. The meat has been in the cooler for 6 hours. Meat voluntarily disposed and denatured. Pork butt 28 lbs and Brisket 20 lbs disposed of at time of inspection.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Gravy in walk in cooler at 129 deg F. Prok at 128 deg F, meat (pulled pork) at 84 deg F. Cool all foods in approved manner.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine at bar is not working properly. Repair. Do not use until repaired.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Uncovered chicken in walk in cooler. Cover. CORRECTED2. Thawing in prep sink. Discontinue the practice.
    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: 1. Uncovered chicken in walk in cooler. Cover. CORRECTED2. Thawing in prep sink. Discontinue the practice.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels at dish machine hand area sink.
    Location: Dish machine area
  • 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: Use ice paddle to cool foods.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Improper thawing - chicken thawing at room temperature. CORRECTED
    Location: Kitchen
 02/04/2012Super Bowl Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Warmer cabinet holding ribs at 56 deg F and chicken at 123 deg F. make sure to hold all hot foods at 135 deg F or above.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cooler drawer under grill holding hamburger at 46 deg F, mini burgers at 56 deg F. Repair to hold foods at 41 deg F or below. Note: On follow up inspection 2-3-2012: Kitchen drawer cooler holding hamburger at 53 deg F (left top drawer). Repair the cooler drawer to hold foods at 41 deg f or below or take the equipment out of service. 2. Note: on follow up inspection 2-3-2012 Pork butt at 80 deg F and turkey breast at 55 deg F in the walk in cooler. The meat has been in the cooler for 6 hours. Meat voluntarily disposed and denatured. Pork butt 28 lbs and Brisket 20 lbs disposed of at time of inspection.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Gravy in walk in cooler at 129 deg F. Prok at 128 deg F, meat (pulled pork) at 84 deg F. Cool all foods in approved manner.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine at bar is not working properly. Repair. Do not use until repaired.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Uncovered chicken in walk in cooler. Cover.
    Location: Walk-in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels at dish machine hand area sink.
    Location: Dish machine area
  • 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: Use ice paddle to cool foods.
    Location: Kitchen
 02/03/2012Super Bowl Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Warmer cabinet holding ribs at 56 deg F and chicken at 123 deg F. make sure to hold all hot foods at 135 deg F or above.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Cooler drawer under grill holding hamburger at 46 deg F, mini burgers at 56 deg F. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Gravy in walk in cooler at 129 deg F. Prok at 128 deg F, meat (pulled pork) at 84 deg F. Cool all foods in approved manner.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine at bar is not working properly. Repair. Do not use until repaired.
    Location: Bar
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Uncovered chicken in walk in cooler. Cover.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide hand towels at dish machine hand area sink.
    Location: Dish machine area
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Use ice paddle to cool foods.
    Location: Kitchen
 02/02/2012Super Bowl 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: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO MONITOR: ECOLAB REPRESENTATIVE CORRECTED DISHMACHINE ON-SITE DURING RECHECK INSPECTION.DISCONTINUE USE UNTIL REPAIRS ARE COMPLETED.BAR DISHMACHINE SANITIZER BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.ECOLAB SERVICES WERE CALLED OUT ON-SITE DURING INSPECTION.
    Location: Bar
    Equipment: Dishmachine
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: ARTICHOKE DIP STORED IN WALK-IN-COOLER OUTDATED--FOOD WAS DISCARDED.ENSURE PROPER FOOD ROTATION WITHIN 7 DAY DISCARD DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Pizza make table
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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 ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLATE OF FOOD STORE ON TOP OF EXPOSED BED OF SALAD/LETTUCE AT INTERIOR OF REFRIGERATION DRAWER ON COOK-LINE--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS (WALK-IN-FREEZER).
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS (WALK-IN-FREEZER).
    Location: Kitchen
    Equipment: Walk in freezer
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS/PAPER TOWELS OUT OF BAR REACH-IN-COOLER AT BAR.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: -------- Sinks / Warewash ---------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET AT BACK KITCHEN PREP LOCATION--REMOVE.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE PREPPING AT BACK OF KITCHEN.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • 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 SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    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 CARDBOARD LINING OFF SHELVING AT WALK-IN-BEER COOLER; IF YOU CHOOSE TO USE A LINER IT MUST BE A EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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: KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Walk-in cooler
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WASHING AT LOW WATER TEMPERATURE THAT IS NOT IN COMPLIANCE WITH DATA PLATE--REPAIR.CONTACT ECOLAB SERVICE PROVIDER TO REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Pizza make table
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS/ON WORK ORDER:BAR DISHMACHINE WASH TEMPERATURE GAUGE NOT WORKING--REPLACE TO ENSURE PROPER READING OF WASH WATER TEMPERATURE.WASH TEMPERATURES MUST REACH 120 F DURING THE WASH CYCLE FOR BAR DISHMACHINE.ECOLAB WAS CALLED OUT ON-SITE DURING INSPECTION; REPRESENTATIVE STATED THAT WASH TEMP GAUGE WILL BE REPLACED.
    Location: Bar
    Equipment: Dishmachine
 01/28/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CONTINUE TO MONITOR: ECOLAB REPRESENTATIVE CORRECTED DISHMACHINE ON-SITE DURING RECHECK INSPECTION.DISCONTINUE USE UNTIL REPAIRS ARE COMPLETED.BAR DISHMACHINE SANITIZER BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.ECOLAB SERVICES WERE CALLED OUT ON-SITE DURING INSPECTION.
    Location: Bar
    Equipment: Dishmachine
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: ARTICHOKE DIP STORED IN WALK-IN-COOLER OUTDATED--FOOD WAS DISCARDED.ENSURE PROPER FOOD ROTATION WITHIN 7 DAY DISCARD DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Pizza make table
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET AT BACK KITCHEN PREP LOCATION--REMOVE.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE PREPPING AT BACK OF KITCHEN.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • 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 SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    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 CARDBOARD LINING OFF SHELVING AT WALK-IN-BEER COOLER; IF YOU CHOOSE TO USE A LINER IT MUST BE A EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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: KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Walk-in cooler
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WASHING AT LOW WATER TEMPERATURE THAT IS NOT IN COMPLIANCE WITH DATA PLATE--REPAIR.CONTACT ECOLAB SERVICE PROVIDER TO REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Pizza make table
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS/ON WORK ORDER:BAR DISHMACHINE WASH TEMPERATURE GAUGE NOT WORKING--REPLACE TO ENSURE PROPER READING OF WASH WATER TEMPERATURE.WASH TEMPERATURES MUST REACH 120 F DURING THE WASH CYCLE FOR BAR DISHMACHINE.ECOLAB WAS CALLED OUT ON-SITE DURING INSPECTION; REPRESENTATIVE STATED THAT WASH TEMP GAUGE WILL BE REPLACED.
    Location: Bar
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLATE OF FOOD STORE ON TOP OF EXPOSED BED OF SALAD/LETTUCE AT INTERIOR OF REFRIGERATION DRAWER ON COOK-LINE--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS (WALK-IN-FREEZER).
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS (WALK-IN-FREEZER).
    Location: Kitchen
    Equipment: Walk in freezer
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS/PAPER TOWELS OUT OF BAR REACH-IN-COOLER AT BAR.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: -------- Sinks / Warewash ---------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
 01/20/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE--FOOD WAS REMOVED OUT OF UNIT AND STORED IN ALTERNATE REFRIGERATION UNIT DRAWERS AT PROPER REFRIGERATION TEMPERATURES. DO NOT STORE ANY FOOD PRODUCTS IN MALFUNCTIONING REFRIGERATION DRAWERS UNTIL REPAIRS ARE COMPLETED.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: DISCONTINUE USE UNTIL REPAIRS ARE COMPLETED.BAR DISHMACHINE SANITIZER BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.ECOLAB SERVICES WERE CALLED OUT ON-SITE DURING INSPECTION.
    Location: Bar
    Equipment: Dishmachine
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: ARTICHOKE DIP STORED IN WALK-IN-COOLER OUTDATED--FOOD WAS DISCARDED.ENSURE PROPER FOOD ROTATION WITHIN 7 DAY DISCARD DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Pizza make table
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.DO NOT STORE ITEMS IN FRONT OF HANDSINKS.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Pizza make table
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Bar
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: BAR DISHMACHINE WASH TEMPERATURE GAUGE NOT WORKING--REPLACE TO ENSURE PROPER READING OF WASH WATER TEMPERATURE.WASH TEMPERATURES MUST REACH 120 F DURING THE WASH CYCLE FOR BAR DISHMACHINE.ECOLAB WAS CALLED OUT ON-SITE DURING INSPECTION; REPRESENTATIVE STATED THAT WASH TEMP GAUGE WILL BE REPLACED.
    Location: Bar
    Equipment: Dishmachine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Kitchen
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE LOCATION.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLATE OF FOOD STORE ON TOP OF EXPOSED BED OF SALAD/LETTUCE AT INTERIOR OF REFRIGERATION DRAWER ON COOK-LINE--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS.
    Location: Kitchen
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS/PAPER TOWELS OUT OF BAR REACH-IN-COOLER AT BAR.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: -------- Sinks / Warewash ---------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING BRACELET AT BACK KITCHEN PREP LOCATION--REMOVE.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE PREPPING AT BACK OF KITCHEN.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS AND EQUIPMENT LIKE COLD-TOP LIDS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    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 CARDBOARD LINING OFF SHELVING AT WALK-IN-BEER COOLER; IF YOU CHOOSE TO USE A LINER IT MUST BE A EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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: KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Walk-in cooler
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WASHING AT LOW WATER TEMPERATURE THAT IS NOT IN COMPLIANCE WITH DATA PLATE--REPAIR.CONTACT ECOLAB SERVICE PROVIDER TO REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
 01/17/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RAW GROUND BEEF AT 47 F AND RAW CHICKEN AT 50 F AT REFRIGERATION DRAWERS ON COOK-LINE.REPAIR AND/OR ADJUST PROPERLY; ALSO REPAIR VICTORY REFRIGERATION UNIT ON COOK-LINE.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: BAR DISHMACHINE SANITIZER BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.ECOLAB SERVICES WERE CALLED OUT ON-SITE DURING INSPECTION.
    Location: Bar
    Equipment: Dishmachine
  • Discarding datemarking (corrected on site)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: ARTICHOKE DIP STORED IN WALK-IN-COOLER OUTDATED--FOOD WAS DISCARDED.ENSURE PROPER FOOD ROTATION WITHIN 7 DAY DISCARD DATE.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Pizza make table
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HANDSINK NEXT TO KITCHEN DISHMACHINE HOT WATER TEMPERATURE IS TOO HOT (CURRENTLY AT 139 F); MAINTAIN AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM AND KITCHEN CEILING WHERE NEEDED.PROVIDE LIGHT WHERE OUT AT WALK-IN-KEG COOLER.
    Location: Walk-in cooler
  • 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 WALK-IN-BEER COOLER; IF YOU CHOOSE TO USE A LINER IT MUST BE A EASILY CLEANABLE.
    Location: Walk-in cooler
  • 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: KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND KITCHEN FILTERS AT INTERIOR OF HOOD SYSTEMS AT COOK-LINE.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS AND KITCHEN FILTERS AT INTERIOR OF HOOD SYSTEMS AT COOK-LINE.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK WALLS BEHIND EQUIPMENT ON COOK-LINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK WALLS BEHIND EQUIPMENT ON COOK-LINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Dry storage
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF BACK WALLS BEHIND EQUIPMENT ON COOK-LINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS AND WALK-IN-KEG COOLER FLOORS.
    Location: Walk-in cooler
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: KITCHEN DISHMACHINE WASHING AT LOW WATER TEMPERATURE THAT IS NOT IN COMPLIANCE WITH DATA PLATE--REPAIR.ECOLAB WAS CALLED OUT ON-SITE DURING INSPECTION.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Pizza make table
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS WHERE MISSING AT COOLER DRAWERS AND/OR REFRIGERATION UNITS ON COOK-LINE.ALSO PROVIDE AT ADDITIONAL LOCATIONS LISTED ABOVE.PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE WHIP CREAM IS STORED AND AT BAR REACH-IN-COOLER WHERE THERMOMETER IS BROKEN.
    Location: Bar
    Equipment: Reach in cooler
  • Beverage tubing
    Beverage tubing and/or cold-plate beverage cooling devices not separated from ice intended for human consumption.
    Correction: Beverage tubing and cold-plate beverage cooling device(s) may not be installed in contact with ice stored for human consumption.
    Comments: BAR DISHMACHINE WASH TEMPERATURE GAUGE NOT WORKING--REPLACE TO ENSURE PROPER READING OF WASH WATER TEMPERATURE.WASH TEMPERATURES MUST REACH 120 F DURING THE WASH CYCLE FOR BAR DISHMACHINE.ECOLAB WAS CALLED OUT ON-SITE DURING INSPECTION; REPRESENTATIVE STATED THAT WASH TEMP GAUGE WILL BE REPLACED.
    Location: Bar
    Equipment: Dishmachine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP ICE STORED OFF FLOOR AT WALK-IN-FREEZER.
    Location: Kitchen
    Equipment: Walk in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: PLATE OF FOOD STORE ON TOP OF EXPOSED BED OF SALAD/LETTUCE AT INTERIOR OF REFRIGERATION DRAWER ON COOK-LINE--DISCONTINUE TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Cook line
    Equipment: Cooler drawers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DISH STORAGES SHELVING.-SOILED WALK-IN-COOLER AND AT WALK-IN-BEER COOLER FANGUARDS.-SOILED DRY STORAGE ROOM SHELVING.-SOILED WALK-IN-KEG COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE AND EXPO-LINE ICE BIN SURFACES.
    Location: Expo line
    Equipment: Ice bin
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND/OR ANY WALK-IN UNITS.
    Location: Kitchen
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE TOWELS/PAPER TOWELS OUT OF BAR REACH-IN-COOLER AT BAR.
    Location: Bar
    Equipment: Reach in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: -------- Sinks / Warewash ---------
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR COLD WATER LEAKS AT KITCHEN THAW SINK AND AT KITCHEN HANDSINK LOCATED AT BACK OF KITCHEN.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
 12/29/2011Routine

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