- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
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: 1. CHLORINE SANITIZER AT BOTH DISHMACHINES IN MAIN BAR AREA MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.NOTE: CALLED ECOLAB FOR SERVICE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER BLADE SOILED WITH BUILD UP.CLEAN AND SANITIZE.CORRECTED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEXT TO UPSTAIRS BAR AREA IS SOILED WITH DEBRIS.2. HAND SINK IN KITCHEN BY CLEAN EQUIPMENT STORAGE SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND FREE OF DEBRIS.
Location: Bar
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: 1. HAND SINK NEXT TO UPSTAIRS BAR AREA IS SOILED WITH DEBRIS.2. HAND SINK IN KITCHEN BY CLEAN EQUIPMENT STORAGE SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND FREE OF DEBRIS.
Location: Kitchen
Equipment: Hand sink
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers.
Comments: 1. CLEAN EATING UTENSILS STORED WITH FOOD CONTACT PORTIONS UPWARDS.STORE EATING UTENSILS WITH HANDLES UPWARDS TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOPS STORED WITH MOP HEAD ON FLOOR NEAR MOP SINK.STORE MOPS ON MOP RACK OF IN A WAY THAT FACILITATES DRYING.CORRECTED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR IN WAITSTAFF AREA BY ARCADE SOILED WITH BUILD UP.CLEAN AND SANITIZE.
Location: Wait staff area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. CONTAINER OF FROZEN SHRIMP THAWING IN WATER AT ROOM TEMPERATURE.THAW COMPLETELY SUBMERGED UNDER COOL RUNNING WATER, IN THE COOLER, OR USING ONE OF THE APPROVED METHODS.CORRECTED.
Location: Kitchen
Equipment: Prep sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PINK MOLD ON UPPER INTERIOR OF ICE MACHINE.2. SODA GUN NOZZEL IN MAIN BAR SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PINK MOLD ON UPPER INTERIOR OF ICE MACHINE.2. SODA GUN NOZZEL IN MAIN BAR SOILED.CLEAN AND SANITIZE.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT UPSTAIRS BAR HAND SINK.PROVIDE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BAR IN DINING ROOM.PROVIDE.
Location: Bar
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO HAND SINK BY PIZZA OVEN.CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Dish machine area
Equipment: Dishmachine
|
11/06/2014 | Recheck |
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. SPIDER AND WEB ATTACHED TO DISHMACHINE IN BAR IN DINING ROOM.REMOVE.CORRECTED.2. OBSERVED FRUIT FLIES/GNATS THROUGHOUT ESTABLISHMENT.LOCATE SOURCE OF INFESTATION AND ELIMINATE. CONTINUE USE OF PROFESSIONAL PEST CONTROL COMPANY.
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: 1. CHLORINE SANITIZER AT BOTH DISHMACHINES IN MAIN BAR AREA MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.NOTE: CALLED ECOLAB FOR SERVICE.
Location: Bar
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TABLE MOUNTED CAN OPENER BLADE SOILED WITH BUILD UP.CLEAN AND SANITIZE.CORRECTED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEXT TO UPSTAIRS BAR AREA IS SOILED WITH DEBRIS.2. HAND SINK IN KITCHEN BY CLEAN EQUIPMENT STORAGE SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND FREE OF DEBRIS.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEXT TO UPSTAIRS BAR AREA IS SOILED WITH DEBRIS.2. HAND SINK IN KITCHEN BY CLEAN EQUIPMENT STORAGE SOILED WITH FOOD DEBRIS.KEEP HAND SINKS CLEAN AND FREE OF DEBRIS.
Location: Kitchen
Equipment: Hand sink
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers.
Comments: 1. CLEAN EATING UTENSILS STORED WITH FOOD CONTACT PORTIONS UPWARDS.STORE EATING UTENSILS WITH HANDLES UPWARDS TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOPS STORED WITH MOP HEAD ON FLOOR NEAR MOP SINK.STORE MOPS ON MOP RACK OF IN A WAY THAT FACILITATES DRYING.CORRECTED.
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: 1. FLOOR IN WAITSTAFF AREA BY ARCADE SOILED WITH BUILD UP.CLEAN AND SANITIZE.
Location: Wait staff area
- 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: 1. CONTAINER OF FROZEN SHRIMP THAWING IN WATER AT ROOM TEMPERATURE.THAW COMPLETELY SUBMERGED UNDER COOL RUNNING WATER, IN THE COOLER, OR USING ONE OF THE APPROVED METHODS.CORRECTED.
Location: Kitchen
Equipment: Prep sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PINK MOLD ON UPPER INTERIOR OF ICE MACHINE.2. SODA GUN NOZZEL IN MAIN BAR SOILED.CLEAN AND SANITIZE.
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: 1. PINK MOLD ON UPPER INTERIOR OF ICE MACHINE.2. SODA GUN NOZZEL IN MAIN BAR SOILED.CLEAN AND SANITIZE.
Location: Bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. SOAP NOT AVAILABLE AT UPSTAIRS BAR HAND SINK.PROVIDE.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BAR IN DINING ROOM.PROVIDE.
Location: Bar
Equipment: Hand sink
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. PROVIDE A TRASH CAN IN CLOSE PROXIMETY TO HAND SINK BY PIZZA OVEN.CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MOP SINK DRAIN IS CLOGGED AND DRAINING VERY SLOWLY.REMOVE CLOG TO ALLOW MOP WATER TO DRAIN FREELY. CORRECTED.2. ONE TOILET IN WOMEN'S RESTROOM IN UPSTAIRS AREA IS OUT OF SERVICE.REPAIR ACOORDINGLY.3. PIPE FOR DISHMACHINE NOT ROUTED PROPERLY TO FLOOR DRAIN. PLASTIC CONTAINER AND CAN BEING USED TO HELP ROUTE PIPE TO DRAIN.REMOVE PLASTIC CONTAINER AND CAN. REPAIR PIPE TO ROUTE PROPERLY TO FLOOR DRAIN.
Location: Dish machine area
Equipment: Dishmachine
|
10/28/2014 | Routine |
- 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: Sanitizer bucket was not at the proper concentration. COS
Location: Bar
- Data plate (corrected)
No data plate provided.
Correction: Provide data plate.
Comments: Temperatures required for washing rinsing and sanitizing were not met. Final rinse was at 170 F ; Should be at 180 degrees F. Please have equipment service.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy caulking along the Warewash equipment near the dish machine. Please remove and reseal.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda gun nozzle soiled inside. Please clean more frequently.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No papertowe ls at the handsink in the Lat Life Bar. COS
Location: 2nd bar
Equipment: Hand sink
|
05/09/2014 | Recheck |
- 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: Sanitizer bucket was not at the proper concentration. COS
Location: Bar
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: Temperatures required for washing rinsing and sanitizing were not met. Final rinse was at 170 F ; Should be at 180 degrees F. Please have equipment service.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy caulking along the Warewash equipment near the dish machine. Please remove and reseal.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Soda gun nozzle soiled inside. Please clean more frequently.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No papertowe ls at the handsink in the Lat Life Bar. COS
Location: 2nd bar
Equipment: Hand sink
|
05/01/2014 | Routine |
- 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: TAKE SLICER APART AN CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- 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 MATS STORED IN THE HAND SINK IN THE 360 GRILL BAR.
Location: Bar
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING OUT IN THE PREP AREA IN THE KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CEILING TILE SOILED IN UPSTAIR WAITSTAFF AREA IN LAT LIFE BAR
Location: 2nd bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: 2nd bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR. done 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR done
Location: Bar
Equipment: Soda gun & holster
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR. done 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR done
Location: 2nd bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR. done 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR done
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ACCESS BAR
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ACCESS BAR
Location: Main bar
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN DUMP FAUCET AT THE ACCESS BAR.
Location: Main bar
Equipment: Dump sink
|
12/02/2013 | Recheck |
- 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: TAKE SLICER APART AN CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
- 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: BAR MATS STORED IN THE HAND SINK IN THE 360 GRILL BAR.
Location: Bar
Equipment: Hand sink
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING OUT IN THE PREP AREA IN THE KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CEILING TILE SOILED IN UPSTAIR WAITSTAFF AREA IN LAT LIFE BAR
Location: 2nd bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Main bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Bar
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: 2nd bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR
Location: Bar
Equipment: Soda gun & holster
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR
Location: 2nd bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. M4 SODA GUN HAS A LEAK. PLEASE REPAIR. LAT LIFE UPSTAIRS BAR 2. REINSTALL SOAP DISPENCER IN THE UPSTAIRS BAR.3. REINSTALL SOAP DISPENCER IN THE WAITSTAFF UPSTAIRS BAR
Location: 2nd bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
Equipment: Soda 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: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: Dining room
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE COOLER IS SOILED IN THE INTERIOR. LAT LIFE BAR UPSTAIRS2. SODA MACHINE SOILED IN THE WAITSTAFF AREA. LAT LIFE UPSTAIRS BAR 3-4. DINING ROOM TABLES ARE NOT BEING MAINTAINED
Location: 2nd bar
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: ACCESS BAR
Location: Main bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ACCESS BAR
Location: Main bar
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: CLEAN DUMP FAUCET AT THE ACCESS BAR.
Location: Main bar
Equipment: Dump sink
|
11/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SALSA AND PEPPPERONI WERE STAKED TOO HIGH ON THE COLD TOP. PLEASE ENSURE PREPPED FOODS ARE NOT BEING STAKED TOO HIGH ON THE COLD TOP. WILL CAUSE FOOD TO LOSE TEMPERATURE. ALSO ONLY PUT FOOD THAT IS AT 41 ON THE COLD TOP. COS
Location: Cook line
- 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: PLUNGER STORED IN THE HAND SINK AT THE BAR . PLEASE DO NOT STORED ANYTHING IN THE HAND SINK. HANDS SINK SHALL BE USED FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK PLASTIC CONTAINER WITH SALSA CHIPS STORED IN THE CONTAINER WAS NOT LABELED. ALL WORKING CONTAINER MUST BE LABEL WITH COMMOM NAME OF THE FOOD ITEM STORED IN THE CONTAINER.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AN ACCUMULATION OF FOOD RESIDUE AND GREASE WERE OBSERVED ON THE SIDES OF THE COOKING EQUIMENT AND ON THE FLOOR. PLEASE CLEAN BOTH SIDES OF THE DEEP FRIER ANDTHE FLOOR. PLEASE KEEP NON FOOD SURFACES OF EQUIPMENT FREE OF ACCUMULATION.
Location: Cook line
Equipment: Deep fryer
|
06/03/2013 | Routine |
- 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: ENSURE EMPLOYEE ARE CHECK TO MAKE SURE SANITIZER AND DETERGENT ARE FULL OF PRODUCT AND WORK PROPERLY. PROVIDE SANTIZER STRIPES AT LOCATION.
Location: Main bar
Equipment: Dishmachine
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Dish machine area
Equipment: Hand 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: 1. KNIFE STORED IN BETWEEN THE COLD TOP EQUIPMENT.2. KNIFE STORED BETWEEN THE RACK AND THE WALL.3. KNIFES STORED IN SANITIZERPLEASE DISCONTINUE THESE PRACTICES.
Location: Kitchen
Equipment: Pizza make table
- 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: 1. KNIFE STORED IN BETWEEN THE COLD TOP EQUIPMENT.2. KNIFE STORED BETWEEN THE RACK AND THE WALL.3. KNIFES STORED IN SANITIZERPLEASE DISCONTINUE THESE PRACTICES.
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: 1. KNIFE STORED IN BETWEEN THE COLD TOP EQUIPMENT.2. KNIFE STORED BETWEEN THE RACK AND THE WALL.3. KNIFES STORED IN SANITIZERPLEASE DISCONTINUE THESE PRACTICES.
Location: Kitchen
|
01/18/2013 | Routine |
- 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: Generic spray bottles without labelsEnsure all chemical bottles have toxin identifing label or handwritten name of toxin on bottle12-27One unlabeled bottle - cos
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: THREE BAY AREAOpen employee drinks on shelf over three bayall drinks must have lid and straw
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN/AXIS BARHand sink leaks - repair12-27NOT FIXED
Location: Bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINESteam from hot temp dishmachine flowing out into prep areahood appears to be insufficient at this timeensure steam is pulled up and out
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sink - NOT DONEMAIN/AXIS BARArea between bar counter and drink station is insufficient for proper - NOT DONEcleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sink - NOT DONEMAIN/AXIS BARArea between bar counter and drink station is insufficient for proper - NOT DONEcleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: MEZZANINE BARWine cooler in need of wheels or lift for six inch clearance12-27NOT DONE1-3Wheels on order
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: WAITSTAFF AREA NEAR LARGE RESTROOMSProvide paper towels
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Chemical dispenser over mop sink continually runsrepair
Location: Chemical room
Equipment: Mop 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: Ensure all ice machine ice scoops have sanitary storage locationsDo not use a kids cup as an ice scoop
Location: Wait staff area
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Dishmachine area and any waitstaff areasensure sufficient lighting12-27NOT DONE1-3NOT DONE - by 1-17
Location: Dish machine area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to DONEallow for effective cleaning2. Provide compressor stands to all bar compressors DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to DONEallow for effective cleaning2. Provide compressor stands to all bar compressors DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: 2nd bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to DONEallow for effective cleaning2. Provide compressor stands to all bar compressors DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to DONEallow for effective cleaning2. Provide compressor stands to all bar compressors DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Wait staff area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to DONEallow for effective cleaning2. Provide compressor stands to all bar compressors DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Dry storage
- 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: All bars have wood rail trim covering on orderinstall...Pizza area bar/counter awaiting wood rail cover12-27NOT DONE
Location: Bar
|
01/03/2013 | Pre-Licensing Recheck |
- 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: Generic spray bottles without labelsEnsure all chemical bottles have toxin identifing label or handwritten name of toxin on bottle12-27One unlabeled bottle - cos
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: THREE BAY AREAOpen employee drinks on shelf over three bayall drinks must have lid and straw
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN/AXIS BARHand sink leaks - repair12-27NOT FIXED
Location: Bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINESteam from hot temp dishmachine flowing out into prep areahood appears to be insufficient at this timeensure steam is pulled up and out
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sink - NOT DONEMAIN/AXIS BARArea between bar counter and drink station is insufficient for proper - NOT DONEcleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sink - NOT DONEMAIN/AXIS BARArea between bar counter and drink station is insufficient for proper - NOT DONEcleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: MEZZANINE BARWine cooler in need of wheels or lift for six inch clearance12-27NOT DONE
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: WAITSTAFF AREA NEAR LARGE RESTROOMSProvide paper towels
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Chemical dispenser over mop sink continually runsrepair
Location: Chemical room
Equipment: Mop 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: Ensure all ice machine ice scoops have sanitary storage locationsDo not use a kids cup as an ice scoop
Location: Wait staff area
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Dishmachine area and any waitstaff areasensure sufficient lighting12-27NOT DONE
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to NOT DONEallow for effective cleaning2. Provide compressor stands to all bar compressors NOT DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to NOT DONEallow for effective cleaning2. Provide compressor stands to all bar compressors NOT DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: 2nd bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to NOT DONEallow for effective cleaning2. Provide compressor stands to all bar compressors NOT DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to NOT DONEallow for effective cleaning2. Provide compressor stands to all bar compressors NOT DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Wait staff area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor to NOT DONEallow for effective cleaning2. Provide compressor stands to all bar compressors NOT DONEDRY STORAGE1 Walls are not painted or covered to be cleanable _ NOT DONEfinish walls2. Provide plumbing cap to line do not use foam or filler - NOT DONE
Location: Dry storage
- 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: All bars have wood rail trim covering on orderinstall...Pizza area bar/counter awaiting wood rail cover12-27NOT DONE
Location: Bar
|
12/27/2012 | Pre-Licensing Recheck |
- 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: Generic spray bottles without labelsEnsure all chemical bottles have toxin identifing label or handwritten name of toxin on bottle
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: THREE BAY AREAOpen employee drinks on shelf over three bayall drinks must have lid and straw
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MAIN/AXIS BARHand sink leaks - repair
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISHMACHINESteam from hot temp dishmachine flowing out into prep areahood appears to be insufficient at this timeensure steam is pulled up and out
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sinkMAIN/AXIS BARArea between bar counter and drink station is insufficient for propercleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PIZZA OVEN Seal back of hand sinkMAIN/AXIS BARArea between bar counter and drink station is insufficient for propercleaning and too wide for sealingFinish constuction of area and allow for ability to cleanDOWNSTAIRS RESTROOMS NEAR KITCHENSeal back and side of sink area in mens restroomSeal back of sink area in womens restroom
Location: Bar
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: MEZZANINE BARWine cooler in need of wheels or lift for six inch clearance
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: WAITSTAFF AREA NEAR LARGE RESTROOMSProvide paper towels
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Chemical dispenser over mop sink continually runsrepair
Location: Chemical room
Equipment: Mop 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: Ensure all ice machine ice scoops have sanitary storage locationsDo not use a kids cup as an ice scoop
Location: Wait staff area
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Dishmachine area and any waitstaff areasensure sufficient lighting
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor toallow for effective cleaning2. Provide compressor stands to all bar compressorsDRY STORAGE1 Walls are not painted or covered to be cleanablefinish walls2. Provide plumbing cap to line do not use foam or filler
Location: Bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor toallow for effective cleaning2. Provide compressor stands to all bar compressorsDRY STORAGE1 Walls are not painted or covered to be cleanablefinish walls2. Provide plumbing cap to line do not use foam or filler
Location: 2nd bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor toallow for effective cleaning2. Provide compressor stands to all bar compressorsDRY STORAGE1 Walls are not painted or covered to be cleanablefinish walls2. Provide plumbing cap to line do not use foam or filler
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor toallow for effective cleaning2. Provide compressor stands to all bar compressorsDRY STORAGE1 Walls are not painted or covered to be cleanablefinish walls2. Provide plumbing cap to line do not use foam or filler
Location: Wait staff area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL BARS/KITCHEN1. Ensure all soda lines, plumbing lines hard and flex are off floor toallow for effective cleaning2. Provide compressor stands to all bar compressorsDRY STORAGE1 Walls are not painted or covered to be cleanablefinish walls2. Provide plumbing cap to line do not use foam or filler
Location: Dry storage
- 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: All bars have wood rail trim covering on orderinstall...Pizza area bar/counter awaiting wood rail cover
Location: Bar
|
12/20/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Latitude 39 Rstrnt & Entrtn Vn, 4016 E 82ND ST, Indianapolis, IN »