- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 6/2/2014: REATTACH FAUCET AT PREP SINK TO COUNTER. FAUCET HAS COME LOOSE AND UNSTABLE.
Location: Kitchen (front)
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/2/2014: CLEAN AND SANITIZE ALL EQUIPMENT SURFACES IN BREAKFAST PREP AREA. MAINTAIN.
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: 6/2/2014: CLEAN AND SANITIZE ALL FLOORS, WALLS AND CEILINGS IN BREAKFAST PREP AREA. REMOVE FOOD DEBRIS AND STANDING WATER. MAINTAIN.
Location: Kitchen (front)
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06/02/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/13/2014: REMOVE WET CLOTH UNDER GLASSWARE IN BAR. WET CLOTHS ARE TO BE STORED IN SOILED LINEN STORAGE OR IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS CAN CAUSE CONTAMINATION OF SANITIZED EQUIPMENT.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/13/2014: EMPTY AND SANITIZE SCREEN BENEATH DISH MACHINE IN MAIN KITCHEN. SCREEN CURRENTLY FULL WITH FOOD DEBRIS. FOOD DEBRIS PROVIDES FOOD FOR PEST AND RODENTS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 3/13/2014: PROVIDE SOAP AT HAND SINK IN BAR AT ALL TIMES. NO SOAP AT HAND SINK IN BAR. SOAP IS NEEDED TO PROPERLY WASH HANDS.
Location: Bar
Equipment: Hand sink
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03/21/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/13/2014: REMOVE WET CLOTH UNDER GLASSWARE IN BAR. WET CLOTHS ARE TO BE STORED IN SOILED LINEN STORAGE OR IN SANITIZER BUCKET WHEN NOT IN USE. WET CLOTHS CAN CAUSE CONTAMINATION OF SANITIZED EQUIPMENT.
Location: Bar
Equipment: 4-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/13/2014: EMPTY AND SANITIZE SCREEN BENEATH DISH MACHINE IN MAIN KITCHEN. SCREEN CURRENTLY FULL WITH FOOD DEBRIS. FOOD DEBRIS PROVIDES FOOD FOR PEST AND RODENTS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 3/13/2014: PROVIDE SOAP AT HAND SINK IN BAR AT ALL TIMES. NO SOAP AT HAND SINK IN BAR. SOAP IS NEEDED TO PROPERLY WASH HANDS.
Location: Bar
Equipment: Hand sink
|
03/13/2014 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. RECHECK IN ONE MONTH. 8/29/2013: EXAM SCHEDULED FOR OCTOBER 2013. RECHECK DATE 6 WEEKS AFTER EXAM DATE.
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08/29/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. RECHECK IN ONE MONTH.
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07/30/2013 | Routine |
| No violation noted during this evaluation. | 12/03/2012 | Routine |
- 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: BAR: PROVIDE THERMOMETER IN BEER COOLER.
Location: Bar
Equipment: Reach in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN PAPER TOWELS AT HAND SINKS IN KITCHEN.
Location: Kitchen
Equipment: Hand sink
|
06/27/2012 | Routine |
- 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: NO SANITIZER PRESENT AT DISH MACHINE IN MAIN KITCHEN. HAVE SYSTEM SERVICED.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BREAKFAST BAR AREA.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT 4-BAY BAR SINK. ADJUST FAUCET HANDLES, TO TIGHT TO TURN.
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01/03/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AT DISH MACHINE IN MAIN KITCHEN. HAVE SYSTEM SERVICED.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BREAKFAST BAR AREA.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT 4-BAY BAR SINK. ADJUST FAUCET HANDLES, TO TIGHT TO TURN.
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12/27/2011 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AT DISH MACHINE IN MAIN KITCHEN. HAVE SYSTEM SERVICED.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BREAKFAST BAR AREA.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT 4-BAY BAR SINK. ADJUST FAUCET HANDLES, TO TIGHT TO TURN.
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12/20/2011 | Routine |
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