- 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: BOTTLE OF SANITIZER NOT LABELED. EMPLOYEE LABELED BOTTLE.
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: HEAVY ACTIVITY OF FRUIT FLIES.PLEASE CALL YOUR PEST CONTROL COMPANY TO ADDRESS THE ISSUE.
- 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: 1. CARTON OF EGGS STORED OVER SALMON2. CHICKEN STORED OVER BEEF.3. PORK STORED OVER BROCCOLI*****REPEAT VIOLATION*****
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2- DOOR COOLER WITH GLASSES STORED INSIDE HAS BROKEN GLASS ON THE BOTTOM.
Location: Bar
Equipment: -
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK WAS FULL OF ITEMS THAT DON'T BELONG IN A HANDSINK SUCH AS A MOP, SOILED WIPING CLOTHS, BUCKET,ETC.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: HAND SINK FULL OF CLEANING EQUIPMENT.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER DOES NOT WORK*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Hand sink
- 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: ALL DOORS OPEN. SOME WINDOWS OPEN AS WELL. WILL GET BACK WITH YOU TO DISCUSS DOORS AND WINDOWS BEING OPEN.
- 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: HOOD SOILED. PLEASE CLEAN. NO TAG OR RECORD ON HOOD OF LAST TIME HOOD WAS CLEANED.8/5/14: SCHEDULED CLEANING FOR 8/14/14.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. BAR: FLOOR SOILED WITH TRASH AND DEBRIS. PLEASE CLEAN.2. KITCHEN: TRASH AND DEBRIS BEHIND STOVE, FRYERS AND SINKS. PLEASE CLEAN ENTIRE KITCHEN FLOOR. PLEASE IMPROVE ROUTINE CLEANING.
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: 1. BAR: FLOOR SOILED WITH TRASH AND DEBRIS. PLEASE CLEAN.2. KITCHEN: TRASH AND DEBRIS BEHIND STOVE, FRYERS AND SINKS. PLEASE CLEAN ENTIRE KITCHEN FLOOR. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Bar
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS SPREAD THROUGH THE KITCHEN. BOTH WET AND DRY.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALL ABOVE SINK IS DAMAGED. PLEASE REPAIR.
Location: Mens restroom
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BAR: 4 DOOR COOLER IN BAR HAS A BUILD UP UP LIQUID. CAN'T TELL WHAT BUT THERE IS A SIGNIFICANT AMOUNT INSIDE. PLEASE. DRAIN, WASH AND SANITIZE.BAR: 2 DOOR COOLER HAS LIQUID BUILD UP INSIDE. PLEASE DRAIN WASH AND SANITIZE.
Location: Bar
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: GLASSES INSIDE OF COOLER STORED ON SOILED PAPER TOWELS OR CLOTHS. PLEASE REMOVE PAPERTOWELS AND CLEAN SHELVES. TO STORE GLASSES ON.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BASEMENT: ICE MACHINE HAS MOLD GROWING AROUND. PLEASE CLEAN AND SANITIZE.
Location: Basement
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HANDLES ON ONE OF THE SINKS AT THE BAR. PLEASE REPAIR.
Location: Bar
- 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 SCOOPES STORED WITH HANDLES DOWN IN ICE. PLEASE STORE ICE SCOOPS OUTSIDE OF ICE OR INSIDE ICE WITH HANDLES UP.
Location: Kitchen
Equipment: Ice machine
|
08/18/2014 | Recheck |
- 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: BOTTLE OF SANITIZER NOT LABELED. EMPLOYEE LABELED BOTTLE.
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: HEAVY ACTIVITY OF FRUIT FLIES.PLEASE CALL YOUR PEST CONTROL COMPANY TO ADDRESS THE ISSUE.
- 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: 1. CARTON OF EGGS STORED OVER SALMON2. CHICKEN STORED OVER BEEF.3. PORK STORED OVER BROCCOLI*****REPEAT VIOLATION*****
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2- DOOR COOLER WITH GLASSES STORED INSIDE HAS BROKEN GLASS ON THE BOTTOM.
Location: Bar
Equipment: -
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK WAS FULL OF ITEMS THAT DON'T BELONG IN A HANDSINK SUCH AS A MOP, SOILED WIPING CLOTHS, BUCKET,ETC.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: HAND SINK FULL OF CLEANING EQUIPMENT.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER DOES NOT WORK*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Hand sink
- 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: ALL DOORS OPEN. SOME WINDOWS OPEN AS WELL. WILL GET BACK WITH YOU TO DISCUSS DOORS AND WINDOWS BEING OPEN.
- 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: HOOD SOILED. PLEASE CLEAN. NO TAG OR RECORD ON HOOD OF LAST TIME HOOD WAS CLEANED.8/5/14: SCHEDULED CLEANING FOR 8/14/14.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. BAR: FLOOR SOILED WITH TRASH AND DEBRIS. PLEASE CLEAN.2. KITCHEN: TRASH AND DEBRIS BEHIND STOVE, FRYERS AND SINKS. PLEASE CLEAN ENTIRE KITCHEN FLOOR. PLEASE IMPROVE ROUTINE CLEANING.
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: 1. BAR: FLOOR SOILED WITH TRASH AND DEBRIS. PLEASE CLEAN.2. KITCHEN: TRASH AND DEBRIS BEHIND STOVE, FRYERS AND SINKS. PLEASE CLEAN ENTIRE KITCHEN FLOOR. PLEASE IMPROVE ROUTINE CLEANING.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Bar
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS SPREAD THROUGH THE KITCHEN. BOTH WET AND DRY.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALL ABOVE SINK IS DAMAGED. PLEASE REPAIR.
Location: Mens restroom
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BAR: 4 DOOR COOLER IN BAR HAS A BUILD UP UP LIQUID. CAN'T TELL WHAT BUT THERE IS A SIGNIFICANT AMOUNT INSIDE. PLEASE. DRAIN, WASH AND SANITIZE.BAR: 2 DOOR COOLER HAS LIQUID BUILD UP INSIDE. PLEASE DRAIN WASH AND SANITIZE.
Location: Bar
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: GLASSES INSIDE OF COOLER STORED ON SOILED PAPER TOWELS OR CLOTHS. PLEASE REMOVE PAPERTOWELS AND CLEAN SHELVES. TO STORE GLASSES ON.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BASEMENT: ICE MACHINE HAS MOLD GROWING AROUND. PLEASE CLEAN AND SANITIZE.
Location: Basement
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HANDLES ON ONE OF THE SINKS AT THE BAR. PLEASE REPAIR.
Location: Bar
- 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 SCOOPES STORED WITH HANDLES DOWN IN ICE. PLEASE STORE ICE SCOOPS OUTSIDE OF ICE OR INSIDE ICE WITH HANDLES UP.
Location: Kitchen
Equipment: Ice machine
|
08/05/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF SANITIZER NOT LABELED. EMPLOYEE LABELED BOTTLE.
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: HEAVY ACTIVITY OF FRUIT FLIES.PLEASE CALL YOUR PEST CONTROL COMPANY TO ADDRESS THE ISSUE.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CARTON OF EGGS STORED OVER SALMON2. CHICKEN STORED OVER BEEF.3. PORK STORED OVER BROCCOLI*****REPEAT VIOLATION*****
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 2- DOOR COOLER WITH GLASSES STORED INSIDE HAS BROKEN GLASS ON THE BOTTOM.
Location: Bar
Equipment: -
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK WAS FULL OF ITEMS THAT DON'T BELONG IN A HANDSINK SUCH AS A MOP, SOILED WIPING CLOTHS, BUCKET,ETC.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: HAND SINK FULL OF CLEANING EQUIPMENT.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER DOES NOT WORK*****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Hand sink
- 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: ALL DOORS OPEN. SOME WINDOWS OPEN AS WELL. WILL GET BACK WITH YOU TO DISCUSS DOORS AND WINDOWS BEING OPEN.
- 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: HOOD SOILED. PLEASE CLEAN. NO TAG OR RECORD ON HOOD OF LAST TIME HOOD WAS CLEANED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. BAR: FLOOR SOILED WITH TRASH AND DEBRIS. PLEASE CLEAN.2. KITCHEN: TRASH AND DEBRIS BEHIND STOVE, FRYERS AND SINKS. PLEASE CLEAN ENTIRE KITCHEN FLOOR. PLEASE IMPROVE ROUTINE CLEANING.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. KITCHEN: WET TOWELS ON THE HAND SINK AND IN THE AREA AROUND THE ICE MACHINE.2. BAR: WET TOWEL OVER THE TRASH.
Location: Bar
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: SOILED CLOTHS SPREAD THROUGH THE KITCHEN. BOTH WET AND DRY.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KITCHEN: THERMOMETER INSIDE COLD TOP COOLER IS NOT WORKING. PLEASE PROVIDE THERMOMETER*****REPEAT VIOLATION*****KITCHEN: NO THERMOMETER PROVIDED IN WALK IN COOLER. EMPLOYEE GOT EXTRA THERMOMETER FROM ANOTHER COOLER. *****REPEAT VIOLATION*****
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALL ABOVE SINK IS DAMAGED. PLEASE REPAIR.
Location: Mens restroom
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: BAR: 4 DOOR COOLER IN BAR HAS A BUILD UP UP LIQUID. CAN'T TELL WHAT BUT THERE IS A SIGNIFICANT AMOUNT INSIDE. PLEASE. DRAIN, WASH AND SANITIZE.BAR: 2 DOOR COOLER HAS LIQUID BUILD UP INSIDE. PLEASE DRAIN WASH AND SANITIZE.
Location: Bar
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: GLASSES INSIDE OF COOLER STORED ON SOILED PAPER TOWELS OR CLOTHS. PLEASE REMOVE PAPERTOWELS AND CLEAN SHELVES. TO STORE GLASSES ON.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BASEMENT: ICE MACHINE HAS MOLD GROWING AROUND. PLEASE CLEAN AND SANITIZE.
Location: Basement
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 3-BAY SOILED. PLEASE CLEAN.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HANDLES ON ONE OF THE SINKS AT THE BAR. PLEASE REPAIR.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOPES STORED WITH HANDLES DOWN IN ICE. PLEASE STORE ICE SCOOPS OUTSIDE OF ICE OR INSIDE ICE WITH HANDLES UP.
Location: Kitchen
Equipment: Ice machine
|
07/28/2014 | Routine |
- 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 and raw bacon stored over black beans and other ready to eat foods. Do not store raw meats or eggs over ready to eat products.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Hand sink is not functioning. Repair hand sink to good working condition.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Frozen pipes damaged plumbing beneath the hand sink in the kitchen. Repair plumbing to good working condition.
Location: Kitchen
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: No chemical sanitizer available for use in the kitchen. Ensure chemical sanitizer is available and mixed to the correct concentration.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler or certificate present on site.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
05/08/2014 | Recheck |
- 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 and raw bacon stored over black beans and other ready to eat foods. Do not store raw meats or eggs over ready to eat products.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Hand sink is not functioning. Repair hand sink to good working condition.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Frozen pipes damaged plumbing beneath the hand sink in the kitchen. Repair plumbing to good working condition.
Location: Kitchen
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: No chemical sanitizer available for use in the kitchen. Ensure chemical sanitizer is available and mixed to the correct concentration.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler or certificate present on site.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
04/23/2014 | Recheck |
- 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 and raw bacon stored over black beans and other ready to eat foods. Do not store raw meats or eggs over ready to eat products.
Location: Walk-in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Hand sink is not functioning. Repair hand sink to good working condition.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Frozen pipes damaged plumbing beneath the hand sink in the kitchen. Repair plumbing to good working condition.
Location: Kitchen
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: No chemical sanitizer available for use in the kitchen. Ensure chemical sanitizer is available and mixed to the correct concentration.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler or certificate present on site.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
04/09/2014 | Recheck |
- 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 and raw bacon stored over black beans and other ready to eat foods. Do not store raw meats or eggs over ready to eat products.
Location: Walk-in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Hand sink is not functioning. Repair hand sink to good working condition.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Frozen pipes damaged plumbing beneath the hand sink in the kitchen. Repair plumbing to good working condition.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer available for use in the kitchen. Ensure chemical sanitizer is available and mixed to the correct concentration.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler or certificate present on site.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
02/13/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer provided for the dishmachine. Wash dishes in the 3-bay sink until sanitizer for the dishmachine is obtained.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 chicken wings stored over raw pork loins in the walk in cooler. Store raw chicken below all other raw meats.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Grill hood lights not functioning. Repair/replace lightbulbs or fixtures to good working condition.
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: Ventilation hood and filters are soiled. Have the hood systme professionally serviced.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers missing from both of the walk in coolers and the cook line cold top. Ensure all coolers holding potentially hazardous food items have thermometers.
Location: Cook line
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers missing from both of the walk in coolers and the cook line cold top. Ensure all coolers holding potentially hazardous food items have thermometers.
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: Box of raw chicken wings stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the char-grill observed soiled with grease and food debris.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the char-grill observed soiled with grease and food debris.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Stove top observed soiled with food debris. Clean stove top.
Location: Kitchen
Equipment: Stove
- No three bay (corrected)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: No drain stoppers for the 3-bay sink. Provide drain stoppers for manually washing equipment and utensils.
Location: Kitchen (back)
Equipment: 3-bay
|
10/28/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer provided for the dishmachine. Wash dishes in the 3-bay sink until sanitizer for the dishmachine is obtained.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 chicken wings stored over raw pork loins in the walk in cooler. Store raw chicken below all other raw meats.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Grill hood lights not functioning. Repair/replace lightbulbs or fixtures to good working condition.
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: Ventilation hood and filters are soiled. Have the hood systme professionally serviced.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers missing from both of the walk in coolers and the cook line cold top. Ensure all coolers holding potentially hazardous food items have thermometers.
Location: Cook line
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers missing from both of the walk in coolers and the cook line cold top. Ensure all coolers holding potentially hazardous food items have thermometers.
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: Box of raw chicken wings stored on the floor in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the char-grill observed soiled with grease and food debris.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the char-grill observed soiled with grease and food debris.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Stove top observed soiled with food debris. Clean stove top.
Location: Kitchen
Equipment: Stove
- No three bay (corrected on site)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Comments: No drain stoppers for the 3-bay sink. Provide drain stoppers for manually washing equipment and utensils.
Location: Kitchen (back)
Equipment: 3-bay
|
10/21/2013 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk containers of flour and breading observed without labels.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the cold top cooler or the walk in cooler.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the cold top cooler or the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Gap observed between kitchen hand sink and the wall. Resecure hand sink and reseal.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave observed soiled with food debris.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
06/25/2013 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINKS IN THE KITCHEN AND IN THE MEN'S RESTROOM. PROVIDE.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT THE HAND SINKS IN THE KITCHEN AND IN THE MEN'S RESTROOM. PROVIDE.
Location: Mens restroom
|
06/07/2013 | Non-Illness Complaint |
- 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. RAW CHICKEN STORED ABOVE GROUND BEEF. PLEASE STORE BELOW.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. PLEASE CLEAN FLOOR/WALL JUNCTURES IN BAR AND FLOOR BY SODA BAGS IN BASEMENT.
Location: Basement
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN FLOOR/WALL JUNCTURES IN BAR AND FLOOR BY SODA BAGS IN BASEMENT.
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. HOLSTER CLOGGED.
Location: Bar
Equipment: Soda gun & holster
- 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. KNIVES STORED BETWEEN COUNTER AND EQUIPMENT. PLEASE REMOVE.
Location: Cook line
|
02/06/2013 | Recheck |
- 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. RAW CHICKEN STORED ABOVE GROUND BEEF. PLEASE STORE BELOW.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- 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. PLEASE CLEAN FLOOR/WALL JUNCTURES IN BAR AND FLOOR BY SODA BAGS IN BASEMENT.
Location: Basement
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. PLEASE CLEAN FLOOR/WALL JUNCTURES IN BAR AND FLOOR BY SODA BAGS IN BASEMENT.
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. HOLSTER CLOGGED.
Location: Bar
Equipment: Soda gun & holster
- 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. KNIVES STORED BETWEEN COUNTER AND EQUIPMENT. PLEASE REMOVE.
Location: Cook line
|
01/29/2013 | Routine |
- Smoking observed (enclosed area) (corrected on site)
Smoking observed in prohibited enclosed area within a place of employment.
Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
Comments: Smell of smoke inside bar and employee sitting at counter with cigarette and ashtray.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. ELIMINATE. 9/20 IMPROVEMENT NOTED.
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. SMALL FLIES. ELIMINATE. 9/20 IMPROVEMENT NOTED.
Location: Basement
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. FLIES FOUND IN 2 LIQUOR BOTTLES. PLEASE ASSSS OTHER BOTTLES AND DISCARD THOSE WITH FLIES.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE IN MAY ACCORDING TO TAG.
Location: Kitchen
- 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. FLIES.
- 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. CLEAN ANY SOILED CEILING/WALL AREA IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Equipment: Char-grill
- 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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
Location: Basement
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. FAUCET HANDLE MISSING; CONTAINER OF WATER BELOW SINK - POSSIBLY FROM LEAK; 2-BAY IN BASEMENT (WATER LEAKS ON FLOOR.
Location: Bar
Equipment: 4-bay
|
10/04/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. ELIMINATE. 9/20 IMPROVEMENT NOTED.
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. SMALL FLIES. ELIMINATE. 9/20 IMPROVEMENT NOTED.
Location: Basement
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. FLIES FOUND IN 2 LIQUOR BOTTLES. PLEASE ASSSS OTHER BOTTLES AND DISCARD THOSE WITH FLIES.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE IN MAY ACCORDING TO TAG.
Location: Kitchen
- 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. FLIES.
- 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. CLEAN ANY SOILED CEILING/WALL AREA IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Equipment: Char-grill
- 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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
Location: Basement
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. FAUCET HANDLE MISSING; CONTAINER OF WATER BELOW SINK - POSSIBLY FROM LEAK; 2-BAY IN BASEMENT (WATER LEAKS ON FLOOR.
Location: Bar
Equipment: 4-bay
|
09/20/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES. ELIMINATE.
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. SMALL FLIES. ELIMINATE.
Location: Basement
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. FLIES FOUND IN 2 LIQUOR BOTTLES. PLEASE ASSSS OTHER BOTTLES AND DISCARD THOSE WITH FLIES.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD CLEANING DUE IN MAY ACCORDING TO TAG.
Location: Kitchen
- 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. FLIES.
- 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. CLEAN ANY SOILED CEILING/WALL AREA IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. GREASE ON EXTERIORS.
Equipment: Char-grill
- 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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
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. SODA GUN HOLSTERS WITH FLIES AND DEBRIS; CLEAN MOLD FROM ICE MACHINE IN BASEMENT.
Location: Basement
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. FAUCET HANDLE MISSING; CONTAINER OF WATER BELOW SINK - POSSIBLY FROM LEAK; 2-BAY IN BASEMENT (WATER LEAKS ON FLOOR.
Location: Bar
Equipment: 4-bay
|
09/13/2012 | 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.
Location: Cook line
Equipment: Make table cooler
- 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: open employee drink on prep top while cutting tomatoes. remove.
Location: Kitchen
Equipment: Prep table
- 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 chicken stored above beef and pork. Store below.
Equipment: Walk in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor under shelving in beer cooler and fan area as applicable.Clean the debris from beneath bar equipment.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor under shelving in beer cooler and fan area as applicable.Clean the debris from beneath bar equipment.
Location: Bar
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing pork loin in sink with hot running water. See above.
Location: Kitchen
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Delime and clean dishmachine and trays.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table cooler not at proper temperature. Repair.2. Defrost chest freezer.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table cooler not at proper temperature. Repair.2. Defrost chest freezer.
Location: Cook line
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Deep fryer
|
02/29/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Make table cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: open employee drink on prep top while cutting tomatoes. remove.
Location: Kitchen
Equipment: Prep table
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored above beef and pork. Store below.
Equipment: Walk in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor under shelving in beer cooler and fan area as applicable.Clean the debris from beneath bar equipment.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor under shelving in beer cooler and fan area as applicable.Clean the debris from beneath bar equipment.
Location: Bar
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing pork loin in sink with hot running water. See above.
Location: Kitchen
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Delime and clean dishmachine and trays.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table cooler not at proper temperature. Repair.2. Defrost chest freezer.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Make table cooler not at proper temperature. Repair.2. Defrost chest freezer.
Location: Cook line
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Deep fryer
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02/22/2012 | Routine |
- 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 chicken stored over raw pork (Not the pork to be used in competition)Raw chicken is stored below all other foods
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: pans stored in kitchen hand sinkstore nothing in or on a handsink
Location: Kitchen
Equipment: Hand sink
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02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about PLUMP'S LAST SHOT, 6416 CORNELL AVE, Indianapolis, IN »