- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: REMOVE ALL ASHTRAYS LOCATED IN KITCHEN FROM ESTABLISHMENT.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PROVIDE MORE ICE FOR ICE BATH THAT IS USED FOR POTENIALLY HAZARDOUS FOODS (CONDIMENTS) AT KITCHEN EXPO LOCATION.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR.
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: GNATS PRESENT IN KITCHEN.LIVE BIRD PRESENT IN ESTABLISHMENT--COS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE LINEN TOWELS AS LINERS AT TO STORE CUPS, UNTENSILS, ETC. AT KITCHEN EXPO-LINE.
Location: Expo line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: MANAGEMENT HAS PURCHASED BOOK.ESTABLISHMENT MANGEMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE ON 9/22/14. PLEASE PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) VIA EMAIL OR FAX. ONCE RESULTS ARE RECEIVED FAX OR EMAIL ACTUAL CERTIFICATE AND/OR RESULTS TO DISTRICT INSPECTOR AT 317-221-3070 OR T.Grant@MarionHealth.org.
- 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 HANDLERS MUST REMOVE WATCHES FROM ARMS.
- 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; DISCONTINUE USE OF NON PRE-WRAPPED DRINKING STRAWS.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP ENTRANCE DOORS CLOSED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Ice machine
|
10/22/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: REMOVE ALL ASHTRAYS LOCATED IN KITCHEN FROM ESTABLISHMENT.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PROVIDE MORE ICE FOR ICE BATH THAT IS USED FOR POTENIALLY HAZARDOUS FOODS (CONDIMENTS) AT KITCHEN EXPO LOCATION.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR.
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: GNATS PRESENT IN KITCHEN.LIVE BIRD PRESENT IN ESTABLISHMENT--COS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE LINEN TOWELS AS LINERS AT TO STORE CUPS, UNTENSILS, ETC. AT KITCHEN EXPO-LINE.
Location: Expo line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: MANAGEMENT HAS PURCHASED BOOK.ESTABLISHMENT MANGEMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE ON 9/22/14. PLEASE PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) VIA EMAIL OR FAX. ONCE RESULTS ARE RECEIVED FAX OR EMAIL ACTUAL CERTIFICATE AND/OR RESULTS TO DISTRICT INSPECTOR AT 317-221-3070 OR T.Grant@MarionHealth.org.
- 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 HANDLERS MUST REMOVE WATCHES FROM ARMS.
- 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; DISCONTINUE USE OF NON PRE-WRAPPED DRINKING STRAWS.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP ENTRANCE DOORS CLOSED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Ice machine
|
08/12/2014 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: REMOVE ALL ASHTRAYS LOCATED IN KITCHEN FROM ESTABLISHMENT.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PROVIDE MORE ICE FOR ICE BATH THAT IS USED FOR POTENIALLY HAZARDOUS FOODS (CONDIMENTS) AT KITCHEN EXPO LOCATION.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR.
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: GNATS PRESENT IN KITCHEN.LIVE BIRD PRESENT IN ESTABLISHMENT--COS.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DO NOT USE LINEN TOWELS AS LINERS AT TO STORE CUPS, UNTENSILS, ETC. AT KITCHEN EXPO-LINE.
Location: Expo line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: MANAGEMENT HAS PURCHASED BOOK.CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE PROOF OF FOOD HANDLER CERTIFICATION BY THE RECHECK INSPECTION DATE OR PROOF OF REGISTRATION (EX. RECEIPT).
- 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 HANDLERS MUST REMOVE WATCHES FROM ARMS.
- 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; DISCONTINUE USE OF NON PRE-WRAPPED DRINKING STRAWS.
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Location: Bar
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP ENTRANCE DOORS CLOSED.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Expo line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Ice machine
|
07/31/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: REMOVE ALL ASHTRAYS LOCATED IN KITCHEN FROM ESTABLISHMENT.
- 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: PROVIDE MORE ICE FOR ICE BATH THAT IS USED FOR POTENIALLY HAZARDOUS FOODS (CONDIMENTS) AT KITCHEN EXPO LOCATION.
Location: Kitchen
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY AT BAR.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT IN KITCHEN.LIVE BIRD PRESENT IN ESTABLISHMENT--COS.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE PROOF OF FOOD HANDLER CERTIFICATION BY THE RECHECK INSPECTION DATE (EX. RECEIPT).
- 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 HANDLERS MUST REMOVE WATCHES FROM ARMS.
- 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; DISCONTINUE USE OF NON PRE-WRAPPED DRINKING STRAWS.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: KEEP ENTRANCE DOORS CLOSED.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-BEER COOLER FLOORS, BAR FLOORS AND FLOOR DRAINS.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS AND TEA URNS COVERED PROPERLY WHEN NOT IN USE.
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
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 ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SODA GUNS/HOLSTERS AND BACK ICE MACHINE INTERIOR SURFACES.
Location: Bar
Equipment: Ice machine
|
07/07/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: IMPROPER ICE BATH SET-UP AT KITCHEN EXPO-LINE FOR SALAD DRESSINGS; ENSURE THAT ALL OF FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
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: IMPROPER ICE BATH SET-UP AT KITCHEN EXPO-LINE FOR SALAD DRESSINGS; ENSURE THAT ALL OF FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Expo line
- 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 LABELED AT KITCHEN UNDER 3-BAY SINK.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE PREPARING FOOD/EMPLOYEE FOOD WITH BARE-HAND CONTACT--DISCONTINUE THIS BEHAVIOR.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD HANDLERS MUST WASH GLOVES BEFORE APPLYING NEW SETS OF GLOVES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER; KEEP ALL RAW FOOD STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CONTINUE TO MONITOR AND WORK ON.
Location: Kitchen
Equipment: Can opener
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING WATCH AND BRACELETS--REMOVE.
- 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. JACKETS, BAGS, SHOES, ETC.
Location: Kitchen (back)
- 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. JACKETS, BAGS, SHOES, ETC.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR HOOD SYSTEM FILTERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR HOOD SYSTEM FILTERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
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 KITCHEN INTERIOR HOOD SYSTEM FILTERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER AND AT WALK-IN-BEER COOLER.
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: CONTINUE TO WORK ON AND MONITOR:1) SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DRY STORAGE SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DRY STORAGE SHELVING.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:1) SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DRY STORAGE SHELVING.
Location: Walk-in cooler
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 AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF DINING ROOM ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Ice machine
|
10/29/2013 | Recheck |
- 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: IMPROPER ICE BATH SET-UP AT KITCHEN EXPO-LINE FOR SALAD DRESSINGS; ENSURE THAT ALL OF FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED 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: IMPROPER ICE BATH SET-UP AT KITCHEN EXPO-LINE FOR SALAD DRESSINGS; ENSURE THAT ALL OF FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Expo line
- 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 LABELED AT KITCHEN UNDER 3-BAY SINK.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER; KEEP ALL RAW FOOD STORED BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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.
- 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. JACKETS, BAGS, SHOES, ETC.
Location: Kitchen (back)
- 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. JACKETS, BAGS, SHOES, ETC.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR HOOD SYSTEM FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
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 INTERIOR HOOD SYSTEM FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
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 KITCHEN INTERIOR HOOD SYSTEM FILTERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS/TILES.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN WALK-IN-COOLER AND AT WALK-IN-BEER COOLER.
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 BACK KITCHEN DRY STORAGE SHELVING.
Location: Kitchen (back)
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 BACK KITCHEN DRY 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 SANTIZING OF DINING ROOM ICE MACHINES (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Ice machine
|
10/22/2013 | 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: CUT FRUIT STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH THE INDIANA RESTUARANT AND LODGING ASSOCIATION IN THE OLD SPAGHETTI FACTORY BUILDING ON MERIDIAN STREET ON 6/25/13 AT 1:30 PM. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IN PROGRESS: SCHEDULED TO BE REPAIRED THIS SUNDAY 5/12/13.REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
06/26/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH THE INDIANA RESTUARANT AND LODGING ASSOCIATION IN THE OLD SPAGHETTI FACTORY BUILDING ON MERIDIAN STREET ON 6/25/13 AT 1:30 PM. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IN PROGRESS: SCHEDULED TO BE REPAIRED THIS SUNDAY 5/12/13.REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
06/20/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: REGISTER FOR FOOD HANDLER CERTIFICATION CLASS BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME A COPY OF FOOD HANDLER CERTIFICATION REGISTRATION. FAX # (317) 221-3070. IF FAX PLEASE PROVIDE PROPER COVER-SHEET INDICATING WHERE CERTIFICATE IS COMING FROM.
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IN PROGRESS: SCHEDULED TO BE REPAIRED THIS SUNDAY 5/12/13.REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
06/10/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE. PLEASE COMPLETE FOOD HANDLER CERTIFICATION BY 6/6/13 DUE DATE. YOU MAY FAX OR EMAIL A COPY OF FOOD HANDLER CERTIFICATION CERTIFICATE IF PARTICIPANT PASSES EXAM. FAX # (317) 221-3070. IF FAX PLEASE PROVIDE PROPER COVER-SHEET INDICATING WHERE CERTIFICATE IS COMING FROM.
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES.
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: IN PROGRESS: SCHEDULED TO BE REPAIRED THIS SUNDAY 5/12/13.REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
05/07/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE. PLEASE COMPLETE FOOD HANDLER CERTIFICATION BY 5/6/13 DUE DATE. YOU MAY FAX OR EMAIL A COPY OF FOOD HANDLER CERTIFICATION CERTIFICATE IF PARTICIPANT PASSES EXAM. FAX # (317) 221-3070. IF FAX PLEASE PROVIDE PROPER COVER-SHEET INDICATING WHERE CERTIFICATE IS COMING FROM.
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.A 30-DAY RECHECK EXTENSION HAS BEEN GIVEN TO ESTABLISHMENT TO REPAIR DAMAGED BAR FLOORS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
03/29/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME A COPY OF THE REGISTRATION (EX. RECEPIT). tgrant@hhcorp.org (317) 221-3070
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.A 30-DAY RECHECK EXTENSION HAS BEEN GIVEN TO ESTABLISHMENT TO REPAIR DAMAGED BAR FLOORS.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
03/22/2013 | Recheck |
- 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 STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- 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
- 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: ICE BEING DUMPED DOWN BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL ME A COPY OF THE REGISTRATION (EX. RECEPIT). tgrant@hhcorp.org (317) 221-3070
- 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 HANDLERS IN KITCHEN WEARING BRACELETS AND WATCH--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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- 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 SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
03/14/2013 | Recheck |
- 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: CUT FRUIT STORED IN BAR COUNTER-TOP CONTAINERS AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION TO MAINTAIN AT 41 F OR BELOW.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Bar
- 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).
Comments: DO NOT STORE/HANG CHEMCIAL SPRAY BOTTLES ON SIDE OF HANDSINK/DUMPSINKS OR ON SPEED RAILS AT BAR.STORE CHEMICALS LOW AT KITCHEN 3 -BAY SINK AREA; DO NOT STORE HIGH ABOVE.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- 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 BAR HANDSINKS--DISCONTINUE THIS BEHAVIOR.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Dry storage
- 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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
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: DO NOT STORE EMPLOYEE PERSONAL ITEMS (EX. BAGS, JACKETS, ETC.) BAR COUNTER-TOPS, ON KITCHEN DRY FOOD/DISH STORAGE SHELVING AND IN KITCHEN UTENSIL STORAGE DRAWERS.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 INTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR DAMAGED BAR FLOORS WHERE NEEDED; ENSURE ALL BAR FLOORS ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR DRAINS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED SPEED RAILS (POOLING WITH WATER???) WHERE NEEDED.
Location: Bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK ICE MACHINE LOCATED BY OFFICE.
Location: Dining room
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand 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: ICE SCOOP LAYING DOWN IN ICE BIN; STORE ICE SCOOP ON SANITARY SURFACES, IN ICE SCOOP HOLDER, OR IN ICE WITH HANDLE STORED UP (NOT CONTACTING THE ICE).MONITOR SODA GUN HOSE; ENSURE HOSE IS NOT IN CONTACT WITH DRINK ICE AT BAR ICE BINS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Bar
Equipment: Ice bin
|
03/07/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR:GNATS/FRUIT FLIES PRESENT.CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH THIS ISSUE.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS INSIDE LIQUOR BOTTLES AT BAR: EX:-TEQUILA GOLD JOSE CUERUO
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: Can opener
- 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: ICE BEING DUMPED DOWN BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
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: WATER TEMPERATURE FOR KITCHEN 3-BAY SINK SANITIZER MUST BE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL BAR LEAKS.
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: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE: DISCONTINUE THIS BEHAVIOR.
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS ON EXPO-LINE.
Location: Expo line
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE LIDS FOR TEA URNS THAT ARE MISSING AT KITCHEN EXPO-LINE.
Location: Expo line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN HOSE STORED INSIDE ICE BIN TOUCHING CONSUMER ICE; REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE SODA MACHINE SURFACES AND ATTACHED SODA NOZZELS.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: RINSE WATER TEMPERATURE AT KITCHEN 3-BAY SINK MUST BE AT 110 F OR ABOVE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN EQUIPMENT SURFACES AT INTERIOR OF COLD-TOP LID LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
08/15/2012 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR:GNATS/FRUIT FLIES PRESENT.CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH THIS ISSUE.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS INSIDE LIQUOR BOTTLES AT BAR: EX:-TEQUILA GOLD JOSE CUERUO
Location: Bar
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: ICE BEING DUMPED DOWN BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
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: WATER TEMPERATURE FOR KITCHEN 3-BAY SINK SANITIZER MUST BE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL BAR LEAKS.
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: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE: DISCONTINUE THIS BEHAVIOR.
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS ON EXPO-LINE.
Location: Expo line
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE LIDS FOR TEA URNS THAT ARE MISSING AT KITCHEN EXPO-LINE.
Location: Expo line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN HOSE STORED INSIDE ICE BIN TOUCHING CONSUMER ICE; REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE SODA MACHINE SURFACES AND ATTACHED SODA NOZZELS.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: RINSE WATER TEMPERATURE AT KITCHEN 3-BAY SINK MUST BE AT 110 F OR ABOVE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN EQUIPMENT SURFACES AT INTERIOR OF COLD-TOP LID LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
08/01/2012 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR:GNATS/FRUIT FLIES PRESENT.CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH THIS ISSUE.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS INSIDE LIQUOR BOTTLES AT BAR: EX:-TEQUILA GOLD JOSE CUERUO
Location: Bar
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: ICE BEING DUMPED DOWN BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
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: WATER TEMPERATURE FOR KITCHEN 3-BAY SINK SANITIZER MUST BE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL BAR LEAKS.
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: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE: DISCONTINUE THIS BEHAVIOR.
- 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: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS ON EXPO-LINE.
Location: Expo line
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE LIDS FOR TEA URNS THAT ARE MISSING AT KITCHEN EXPO-LINE.
Location: Expo line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN HOSE STORED INSIDE ICE BIN TOUCHING CONSUMER ICE; REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE SODA MACHINE SURFACES AND ATTACHED SODA NOZZELS.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: RINSE WATER TEMPERATURE AT KITCHEN 3-BAY SINK MUST BE AT 110 F OR ABOVE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN EQUIPMENT SURFACES AT INTERIOR OF COLD-TOP LID LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
07/27/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: CONTINUE TO WORK ON AND MONITOR:GNATS/FRUIT FLIES PRESENT.CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH THIS ISSUE.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS INSIDE LIQUOR BOTTLES AT BAR: EX:-TEQUILA GOLD JOSE CUERUO
Location: Bar
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: ICE BEING DUMPED DOWN BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WATER TEMPERATURE FOR KITCHEN 3-BAY SINK SANITIZER MUST BE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE: DISCONTINUE THIS BEHAVIOR.
- 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
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS ON EXPO-LINE.
Location: Expo line
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE LIDS FOR TEA URNS THAT ARE MISSING AT KITCHEN EXPO-LINE.
Location: Expo line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN HOSE STORED INSIDE ICE BIN TOUCHING CONSUMER ICE; REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE SODA MACHINE SURFACES AND ATTACHED SODA NOZZELS.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: RINSE WATER TEMPERATURE AT KITCHEN 3-BAY SINK MUST BE AT 110 F OR ABOVE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN EQUIPMENT SURFACES AT INTERIOR OF COLD-TOP LID LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
07/12/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUIT FLIES PRESENT.CONTACT PROFESSIONAL PEST CONTROL PROVIDER TO HELP WITH THIS ISSUE.
Location: Bar
- 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS INSIDE LIQUOR BOTTLES AT BAR: EX:-GIRO TEQUILA (2 BOTTLES)-BARCARDI RUM-BARCARDI GIN-BELLOWS GIN-BELLOW BURBON WHISKYLIVE GNATS ALSO FOUND IN CUT FRUIT STORAGE CONTAINER--DISCARDED.-RED STAG-JOSE TEQUILA
Location: Bar
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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 BAR HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WATER TEMPERATURE FOR KITCHEN 3-BAY SINK SANITIZER MUST BE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE IN-PLACE SANITIZER BUCKET ON COOK-LINE BELOW 50 PPM FOR CHLORINE; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND MAINTAIN CHLORINE SANITIZING CONCENTRATION AT 50 - 100 PPM.
Location: Cook line
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE: DISCONTINUE THIS BEHAVIOR.
- 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
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE COUNTER-TOPS ON EXPO-LINE.
Location: Expo line
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE LIDS FOR TEA URNS THAT ARE MISSING AT KITCHEN EXPO-LINE.
Location: Expo line
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SODA GUN HOSE STORED INSIDE ICE BIN TOUCHING CONSUMER ICE; REMOVE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION OF CONSUMER DRINKING ICE.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE SODA MACHINE SURFACES AND ATTACHED SODA NOZZELS.
Location: Expo line
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: RINSE WATER TEMPERATURE AT KITCHEN 3-BAY SINK MUST BE AT 110 F OR ABOVE.
Location: Kitchen
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED IN BETWEEN EQUIPMENT SURFACES AT INTERIOR OF COLD-TOP LID LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT ANY POTENTIAL CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
|
06/28/2012 | Routine |
| No violation noted during this evaluation. | 04/27/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 04/24/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about O'Reilly's Irish Bar & Rstrnt, 36 S PENNSYLVANIA ST, Indianapolis, IN »