RAM RESTAURANT AND BIG HORN BREWERY, 140 S ILLINOIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: RAM RESTAURANT AND BIG HORN BREWERY
Type: Restaurant
Address: 140 S ILLINOIS ST, Indianapolis, IN 46225
County: Marion
License #: 97953
Smoking: Smoke Free
Total inspections: 21
Last inspection: 10/23/2014
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Inspection findings

Inspection Date

Type
  • 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: The beef stored in the cooler drawers under the stove in the cook line area is cold holding at 46 degrees F. Management stated that the entire unit storing the beef is being replaced on Friday (10/17).
    Location: Cook line
    Equipment: Cooler drawers
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: A can of furniture polish was stored in the same cabinet with food items. 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).CORRECTED ON SITE.
    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: There were several gnats present in the server's station. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize area more frequently.
    Location: Service counter
  • 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.
    Comments: The large trash can was stored next to the uncovered bulk container of flour. Keep food safe and out of the risk of contamination.CORRECTED ON SITE.
    Location: Prep area
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Wrapped beef stored in the walk in cooler that was just cut had no label. Provide labels for all potentially hazardous foods.
    Location: Walk-in cooler
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer in the kitchen was too low. Change the sanitizer ever 2-4 hours to ensure proper concentration of 200PPM.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: An employee bag was stored on the shelf in the front kitchen with containers of food items. Store all employee personal items in designated locker area. CORRECTED ON SITE.
    Location: Kitchen (front)
  • 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: There was no thermometer provided in the reach in cooler at the end of the cook line (near the handsink). CORRECTED ON SITE.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: There is pooling in the reach in cooler b(3 door) in the front kitchen. Management stated that the cooler will be serviced on Friday (10/17).
    Location: Kitchen (front)
    Equipment: Reach in cooler (3 door)
  • 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: Two bulk containers of tortilla chips were stored on the floor in the dry storage area. Keep all food 6 inches above the floorCORRECTED ON SITE.
    Location: Dry storage
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: There was no soap provided at the handsink in the prep area. Provide soap for all handsinks at all times.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided in the paper towel dispensers in the women's and men's restrooms. Provide paper towels.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided in the paper towel dispensers in the women's and men's restrooms. Provide paper towels.
    Location: Mens restroom
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: There was no test kit provided. Provide test kit at all times, according to the sanitizer used.
    Location: Kitchen
 10/23/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: The beef stored in the cooler drawers under the stove in the cook line area is cold holding at 46 degrees F. Management stated that the entire unit storing the beef is being replaced on Friday (10/17).
    Location: Cook line
    Equipment: Cooler drawers
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: A can of furniture polish was stored in the same cabinet with food items. 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).CORRECTED ON SITE.
    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: There were several gnats present in the server's station. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Clean and sanitize area more frequently.
    Location: Service counter
  • 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.
    Comments: The large trash can was stored next to the uncovered bulk container of flour. Keep food safe and out of the risk of contamination.CORRECTED ON SITE.
    Location: Prep area
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Wrapped beef stored in the walk in cooler that was just cut had no label. Provide labels for all potentially hazardous foods.
    Location: Walk-in cooler
  • 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: The sanitizer in the kitchen was too low. Change the sanitizer ever 2-4 hours to ensure proper concentration of 200PPM.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: An employee bag was stored on the shelf in the front kitchen with containers of food items. Store all employee personal items in designated locker area. CORRECTED ON SITE.
    Location: Kitchen (front)
  • 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: There was no thermometer provided in the reach in cooler at the end of the cook line (near the handsink). CORRECTED ON SITE.
    Location: Cook line
    Equipment: Reach in cooler
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: There is pooling in the reach in cooler b(3 door) in the front kitchen. Management stated that the cooler will be serviced on Friday (10/17).
    Location: Kitchen (front)
    Equipment: Reach in cooler (3 door)
  • 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: Two bulk containers of tortilla chips were stored on the floor in the dry storage area. Keep all food 6 inches above the floorCORRECTED ON SITE.
    Location: Dry storage
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: There was no soap provided at the handsink in the prep area. Provide soap for all handsinks at all times.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided in the paper towel dispensers in the women's and men's restrooms. Provide paper towels.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided in the paper towel dispensers in the women's and men's restrooms. Provide paper towels.
    Location: Mens restroom
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: There was no test kit provided. Provide test kit at all times, according to the sanitizer used.
    Location: Kitchen
 10/15/2014Routine
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The deli/meat slicer was soiled in the back kitchen. Clean and sanitize slicer to ensure cleanliness.
    Location: Kitchen (back)
    Equipment: Slicer
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: There is no certified food handler certification provided. Management stated that current certification would be provided, faxed or emailed
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    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: Several soda gun and holders were soiled. Clean and sanitize soda gun and nozzles to ensure cleanliness.6/12 RECHECK:SODA GUN HOLSTER IS STILL SOILED. SCRUB HOLSTER THOROUGHLY TO ENSURE CLEANLINESS TO PREVENT MOLD BUILD UP. IF HOLSTER IS SOILED DURING NEXT ROUTINE, IT WILL RESULT IN A CITATION.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There are no paper towels provided at the handsink in the women's restroom. Provide dry paper towels at all handsinks.
    Location: Womens restroom
    Equipment: Hand sink
 06/12/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.6/5 RECHECK:WRAPPED COOKED CHICKEN IN THE FRONT KITCHEN AND RAW CHICKEN AT THE COOK LINE WAS STORED IN THE COOLER DRAWERS COLD HOLDING AT 52 DEGRESS F. CHEF PUT THE CHICKEN IN A CONTAINER OF ICE TO BRING THE TEMERATURE DOWN TO 41 DEGREES F OR BELOW. THE RAW GROUND BEEF STORED IN THE COOLER DRAWERS AT THE COOKE LINE WAS COLD HOLDING AT 58 DEGREES F. RAW GROUND BEEF WAS DISCARDED. CHEF STATED THAT THE LUNCH RUSH HAD JUST FINISHED WHICH MAY HAVE CAUSED THOSE FOODS TO BE AT HIGHER TEMPERATURES. CHEF STATED THAT HE WOULD STORE THESE FOODS OVER ICE DURING AND AFTER THE LUNCH RUSH IN ORDER TO MAINTAIN APPROPRIATE TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The deli/meat slicer was soiled in the back kitchen. Clean and sanitize slicer to ensure cleanliness.
    Location: Kitchen (back)
    Equipment: Slicer
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: There is no certified food handler certification provided. Management stated that current certification would be provided, faxed or emailed
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Dry storage
  • 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: Several soda gun and holders were soiled. Clean and sanitize soda gun and nozzles to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There are no paper towels provided at the handsink in the women's restroom. Provide dry paper towels at all handsinks.
    Location: Womens restroom
    Equipment: Hand sink
 06/05/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cooler drawers
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Wrapped cooked chicken was cold holding at 45 degrees F in the reach in cooler in the front of the kitchen. Management stated that the cooler unit will be serviced and turned down asap to maintain temperature of 41 degrees F. Food is stored in ice to maintain temperature.2. Raw chicken and raw beef patties were cold holding in the cooler drawers at the cook line with temperatures of 46-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cooler drawers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The deli/meat slicer was soiled in the back kitchen. Clean and sanitize slicer to ensure cleanliness.
    Location: Kitchen (back)
    Equipment: Slicer
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: There is no certified food handler certification provided. Management stated that current certification would be provided, faxed or emailed
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Cook line
    Equipment: Reach in cooler (3 door)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Containers of produce and seafood was stored uncovered in the kitchen, cook line, walk in cooler, and dry storage area. Store food in packages, covered containers or wrappings.
    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: Several soda gun and holders were soiled. Clean and sanitize soda gun and nozzles to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There are no paper towels provided at the handsink in the women's restroom. Provide dry paper towels at all handsinks.
    Location: Womens restroom
    Equipment: Hand sink
 05/28/2014Routine
  • 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: A bottle of windex was not labeled in the bar area. The manager corrected the issue on site and labeled the bottle with the common name of the chemical.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Kitchen (back)
    Equipment: -
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • 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: The handsink in the back kitchen was blocked. The manager corrected the issue on site and removed the cart blocking the handsink so that it was easily accessible
    Location: Kitchen (back)
    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 ware washing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer concentration is too high coming from the dispenser in the in place sanitizer buckets throughout the kitchen. Put more water in sanitizer to water down the concentration to appropriate level of 200PPM.
    Location: Three bay area
    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 ware washing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer concentration is too high coming from the dispenser in the in place sanitizer buckets throughout the kitchen. Put more water in sanitizer to water down the concentration to appropriate level of 200PPM.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 2/18 RECHECK:WIRING/UNIT BOX IS EXPOSED TO FOOD. EQUIPMENT REPAIR NEEDS TO BE COVERED WITH A SMOOTH AND EASILY CLEANABLE SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
 02/18/2014Recheck
  • 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: A bottle of windex was not labeled in the bar area. The manager corrected the issue on site and labeled the bottle with the common name of the chemical.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Kitchen (back)
    Equipment: -
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Prep area
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The measuring spoons in the back kitchen are soiled. 2. The slicer in the prep area was soiled.2. A soda gun nozzle was soiled with build up.Clean and sanitize utensils and equipment after use and thoroughly to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • 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: The handsink in the back kitchen was blocked. The manager corrected the issue on site and removed the cart blocking the handsink so that it was easily accessible
    Location: Kitchen (back)
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine ware washing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer concentration is too high coming from the dispenser in the in place sanitizer buckets throughout the kitchen. Put more water in sanitizer to water down the concentration to appropriate level of 200PPM.
    Location: Three bay area
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine ware washing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: The sanitizer concentration is too high coming from the dispenser in the in place sanitizer buckets throughout the kitchen. Put more water in sanitizer to water down the concentration to appropriate level of 200PPM.
    Location: Kitchen
 01/21/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
  • 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 at bar. Exterminate.
    Location: Bar
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.Note: on follow up inspection 9-17-2013 Making sink next to cash register into hand sink. Make sure hand sinks are with in 25 ft , easily accessible and not blocked by doorway or counter. Note: using register hand sink may provide pump bottle soap. Do not store anything (menus) on bar hand sink.Note: placing hand sink at bar within next couple of weeks.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device (corrected)
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain. Note: May remove equipment if desired.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap dispenser and soap for new bar hand sink.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towel dispenser and paper towels for new bar hand sink.
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Kitchen (front)
    Equipment: Dipper well
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Expo line
 10/25/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.Note: on follow up inspection 9-17-2013 Making sink next to cash register into hand sink. Make sure hand sinks are with in 25 ft , easily accessible and not blocked by doorway or counter. Note: using register hand sink may provide pump bottle soap. Do not store anything (menus) on bar hand sink.Note: placing hand sink at bar within next couple of weeks.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device (corrected)
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain. Note: May remove equipment if desired.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Kitchen (front)
    Equipment: Dipper well
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Expo line
 09/30/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.Note: on follow up inspection 9-17-2013 Making sink next to cash register into hand sink. Make sure hand sinks are with in 25 ft , easily accessible and not blocked by doorway or counter. Note: using register hand sink may provide pump bottle soap. Do not store anything (menus) on bar hand sink.Note: placing hand sink at bar within next couple of weeks.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device (corrected)
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain. Note: May remove equipment if desired.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Kitchen (front)
    Equipment: Dipper well
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Expo line
 09/27/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED4. Cheese being prepared after shredding and wrapping about half at 56.5 deg F. Make sure to cool to 41 deg F or below before stacking portioned bags tightly into container. Note: cheese moved to walk in cooler at time of insepction
    Location: Kitchen (front)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.Note: on follow up inspection 9-17-2013 Making sink next to cash register into hand sink. Make sure hand sinks are with in 25 ft , easily accessible and not blocked by doorway or counter. Note: using register hand sink may provide pump bottle soap. Do not store anything (menus) on bar hand sink.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device (corrected)
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain. Note: May remove equipment if desired.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Kitchen (front)
    Equipment: Dipper well
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No water running at dipper well. Store utensils under running water. CORRECTED2. Provide cap for back flow prevention device. note: part ordered.
    Location: Expo line
 09/24/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below. Note: on follow up inspection 9-17-2013 cooked chicken in salad prep top cooler at 51.5 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. 2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below. CORRECTED3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below. CORRECTED
    Location: Kitchen (front)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.Note: on follow up inspection 9-17-2013 Making sink next to cash register into hand sink. Make sure hand sinks are with in 25 ft , easily accessible and not blocked by doorway or counter.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • 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 water running at dipper well. Store utensils under running water. CORRECTED
    Location: Kitchen (front)
    Equipment: Dipper well
 09/17/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked pepper is prep top cooler at 108 deg F. Cool in approved manner and hold at 41 deg F or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below.2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below.3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
    Location: Kitchen (front)
    Equipment: Prep Top Cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Chicken in prep top cooler for salads (right) at 54.5 deg F. Dispose of and hold at 41 deg F or below.2. Pepper jack cheese in salad prep top (left) at 47 deg F. Repair to hold at 41 deg F or below.3. Garlic margarine mix at room temperature at 75 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
    Location: Kitchen (front)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: No hand sink at bar. Must provide hand sink for bar area. Note: remodeling end of bar will check on follow up inspection 9-17-2013.
    Location: Bar
    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: Pan in cooks line hand sink. Remove. Do not place anything in or on hand sinks.
    Location: Cook line
    Equipment: Hand sink
  • Back flow device
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Comments: Back flow prevention device broken on mop sink. Repair.
    Location: Outdoor storage
    Equipment: Mop sink
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Mini prep top cooler cutting board is soiled. Please clean.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up in walk in freezer. Remove ice and repair. Do not store food below ice build up.
    Location: Walk-in freezer
    Equipment: Walk in freezer
  • 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: Drain lines at the end of the bar going into bucket. Have go to proper floor drain.
    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: One soda holster soiled at bar. Clean.
    Location: Bar
    Equipment: Soda gun & holster
  • Plumbing system/ repair (Non-Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: No water running at dipper well. Store utensils under running water. CORRECTED
    Location: Kitchen (front)
    Equipment: Dipper well
 09/10/2013Routine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw beef patties stored next to pan of sliced tomatoes and above cucumbers and sprouts.
    Correction: Food shall be protected from cross contamination.
    Location: Cook line
    Equipment: Reach in cooler
 05/07/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw beef patties stored next to pan of sliced tomatoes and above cucumbers and sprouts.
    Correction: Food shall be protected from cross contamination.
    Location: Cook line
    Equipment: Reach in cooler
 04/30/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Garlic butter out at room temperature. Garlic sour cream being out at room temperature.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (front)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Garlic butter out at room temperature. Garlic sour cream being out at room temperature.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (front)
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.Trash can blocking hand sink in prep area.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Prep area
    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.Sanitizer at salad prep area measured 0 ppm.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Floor under oven in prep area and in walk in cooler soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Floor under oven in prep area and in walk in cooler soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.Ice bucket had large cracked area along rim.
    Correction: Equipment shall be maintained in good repair and condition.Discontinue use of this ice bucket.
    Location: Dish machine area
    Equipment: -
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.Chips on lower shelf in dry storage area missing cover.Brewed iced tea in server area missing lid.
    Correction: Protect food from all sources of contamination.Provide cover/lids for chips and brewed ice tea.
    Location: Dry storage
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.Chips on lower shelf in dry storage area missing cover.Brewed iced tea in server area missing lid.
    Correction: Protect food from all sources of contamination.Provide cover/lids for chips and brewed ice tea.
    Location: Wait staff area
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.The trash can in the middle stall of the women's restroom is missing a lid.
    Correction: Provide a covered trash can.
    Location: Womens restroom
    Equipment: -
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.Dipper well holding ice cream scoops not on with running water.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.Turn water on in dipper well to ensure ciruculation of water around ice cream scoops.
    Location: Kitchen (front)
    Equipment: Dipper well
 12/06/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.Garlic butter out at room temperature. Garlic sour cream being out at room temperature.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (front)
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.Garlic butter out at room temperature. Garlic sour cream being out at room temperature.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (front)
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.Trash can blocking hand sink in prep area.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Prep area
    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.Sanitizer at salad prep area measured 0 ppm.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Kitchen (front)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Floor under oven in prep area and in walk in cooler soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Prep area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Floor under oven in prep area and in walk in cooler soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Walk-in cooler
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.Chips on lower shelf in dry storage area missing cover.Brewed iced tea in server area missing lid.
    Correction: Protect food from all sources of contamination.Provide cover/lids for chips and brewed ice tea.
    Location: Dry storage
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.The trash can in the middle stall of the women's restroom is missing a lid.
    Correction: Provide a covered trash can.
    Location: Womens restroom
    Equipment: -
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.Dipper well holding ice cream scoops not on with running water.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.Turn water on in dipper well to ensure ciruculation of water around ice cream scoops.
    Location: Kitchen (front)
    Equipment: Dipper well
 11/29/2012Routine
  • 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: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Expo line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Expo line
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MEXICAN RICE AT 77 F AND VEGGI RICE AT 70 F--FOOD WAS DISCARDED.
    Location: Walk-in cooler
  • No hand washing (when) (corrected)
    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 HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Prep area
  • 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 (back)
    Equipment: Mixer
  • 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 (back)
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: True freezer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: FOOD HANDLER ON COOK-LINE WASHING HANDS UNDER 20 SECONDS. ALSO DO NOT WASHING HANDS IN SANITIZER BUCKETS.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:RE-GROUT PRODUCE WALK-IN-COOLER FLOORS (TILES) WHERE NEEDED TO ELIMINATE MOISTURE AND FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR TILES. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE. CHECK ALL ESTABLISHMENT FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMPERATURE MUST REACH AT LEAST 160 F OR SPECIFICATIONS ACCORDING TO DISHMACHINE DATA PLATE--REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Cook line
    Equipment: Cooler drawers
  • Data plate (corrected)
    No data plate provided.
    Correction: Provide data plate.
    Comments: IN PROGRESS: ORDERED.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: EXPO-LINE: EXPO-LINE COLD TOP DOORS NOT SEALING PROPERLY ON DOORS AT RIGHT-SIDE REACH-IN-COLD TOP UNIT--REPAIR SO THAT GASKETS ARE SEALING PROPERLY AND NOT GAPS ARE EXPOSED AROUND DOORS OF REACH-IN COLD-TOP UNIT.IN PROGRESS: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: EXPO-LINE: EXPO-LINE COLD TOP DOORS NOT SEALING PROPERLY ON DOORS AT RIGHT-SIDE REACH-IN-COLD TOP UNIT--REPAIR SO THAT GASKETS ARE SEALING PROPERLY AND NOT GAPS ARE EXPOSED AROUND DOORS OF REACH-IN COLD-TOP UNIT.IN PROGRESS: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Expo line
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STACK PANS OF FOOD ON TOP OF EACH OTHER WITHOUT PROPER COVERING AT PROTEIN WALK-IN-COOLER TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    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 INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dry storage
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 3-BAY SINKS AND FAUCET HEADS.
    Location: Dish machine area
    Equipment: 3-bay
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIRED BY GORDON PLUMBING: SERVICE INVOICE PROVIDED.REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    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: REPAIRED BY GORDON PLUMBING: SERVICE INVOICE PROVIDED.REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP STORED IN DRY LOCATIONS).
 08/09/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Expo line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.
    Location: Expo line
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MEXICAN RICE AT 77 F AND VEGGI RICE AT 70 F--FOOD WAS DISCARDED.
    Location: Walk-in cooler
  • No hand washing (when) (corrected)
    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 HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Prep area
  • 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 (back)
    Equipment: Mixer
  • 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 (back)
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Cook line
    Equipment: True freezer
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: FOOD HANDLER ON COOK-LINE WASHING HANDS UNDER 20 SECONDS. ALSO DO NOT WASHING HANDS IN SANITIZER BUCKETS.
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF COOK-LINE KITCHEN HOOD SYSTEM.
    Location: Cook line
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Restroom
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: CONTINUE TO WORK ON AND MONITOR RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS:RE-GROUT PRODUCE WALK-IN-COOLER FLOORS (TILES) WHERE NEEDED TO ELIMINATE MOISTURE AND FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR TILES. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE. CHECK ALL ESTABLISHMENT FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Wash temperature (corrected)
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMPERATURE MUST REACH AT LEAST 160 F OR SPECIFICATIONS ACCORDING TO DISHMACHINE DATA PLATE--REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Ice cream freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Cook line
    Equipment: Cooler drawers
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: IN PROGRESS: ORDERED.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: EXPO-LINE: EXPO-LINE COLD TOP DOORS NOT SEALING PROPERLY ON DOORS AT RIGHT-SIDE REACH-IN-COLD TOP UNIT--REPAIR SO THAT GASKETS ARE SEALING PROPERLY AND NOT GAPS ARE EXPOSED AROUND DOORS OF REACH-IN COLD-TOP UNIT.IN PROGRESS: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: EXPO-LINE: EXPO-LINE COLD TOP DOORS NOT SEALING PROPERLY ON DOORS AT RIGHT-SIDE REACH-IN-COLD TOP UNIT--REPAIR SO THAT GASKETS ARE SEALING PROPERLY AND NOT GAPS ARE EXPOSED AROUND DOORS OF REACH-IN COLD-TOP UNIT.IN PROGRESS: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.
    Location: Expo line
    Equipment: Reach in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STACK PANS OF FOOD ON TOP OF EACH OTHER WITHOUT PROPER COVERING AT PROTEIN WALK-IN-COOLER TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    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 INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dry storage
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 3-BAY SINKS AND FAUCET HEADS.
    Location: Dish machine area
    Equipment: 3-bay
  • Warewashing sink(s) not cleaned (corrected)
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIRED BY GORDON PLUMBING: SERVICE INVOICE PROVIDED.REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    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: REPAIRED BY GORDON PLUMBING: SERVICE INVOICE PROVIDED.REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP STORED IN DRY LOCATIONS).
 07/30/2012Recheck
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: FOOD HANDLER ON COOK-LINE WASHING HANDS UNDER 20 SECONDS. ALSO DO NOT WASHING HANDS IN SANITIZER BUCKETS.
    Location: Cook line
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: True freezer
  • 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
  • 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 (back)
    Equipment: Slicer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Mixer
  • 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: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Prep area
  • 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: EMPLOYEE OPEN DRINK STORED ON BACK KITCHEN PREP TABLE ; EMPLOYEE DRINKS MUST HAVE COVERED LID AND STRAW AND STORED IN APPRORIATE LOCATIONS.
    Location: Kitchen (back)
  • 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 HANDLER OBSERVED NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES.
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: MEXICAN RICE AT 77 F AND VEGGI RICE AT 70 F--FOOD WAS DISCARDED.
    Location: Walk-in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAINTAIN CUT FRUIT ON ICE IN BOTTOM OF FRUIT CONTAINERS OR MAINTAIN IN REFRIGERATION OF 41 F OR BELOW.COOK-LINE: MAYO, SLAW AND TOMATOES AT 48 F (RIGHT SIDE OF UNIT)--REPAIR.EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.KEEP GARLIC BUTTER ON ICE AT COOK-LINE AND EXPO-LINE AND MONITOR.
    Location: Expo line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAINTAIN CUT FRUIT ON ICE IN BOTTOM OF FRUIT CONTAINERS OR MAINTAIN IN REFRIGERATION OF 41 F OR BELOW.COOK-LINE: MAYO, SLAW AND TOMATOES AT 48 F (RIGHT SIDE OF UNIT)--REPAIR.EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.KEEP GARLIC BUTTER ON ICE AT COOK-LINE AND EXPO-LINE AND MONITOR.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAINTAIN CUT FRUIT ON ICE IN BOTTOM OF FRUIT CONTAINERS OR MAINTAIN IN REFRIGERATION OF 41 F OR BELOW.COOK-LINE: MAYO, SLAW AND TOMATOES AT 48 F (RIGHT SIDE OF UNIT)--REPAIR.EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.KEEP GARLIC BUTTER ON ICE AT COOK-LINE AND EXPO-LINE AND MONITOR.
    Location: Expo line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAINTAIN CUT FRUIT ON ICE IN BOTTOM OF FRUIT CONTAINERS OR MAINTAIN IN REFRIGERATION OF 41 F OR BELOW.COOK-LINE: MAYO, SLAW AND TOMATOES AT 48 F (RIGHT SIDE OF UNIT)--REPAIR.EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.KEEP GARLIC BUTTER ON ICE AT COOK-LINE AND EXPO-LINE AND MONITOR.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAINTAIN CUT FRUIT ON ICE IN BOTTOM OF FRUIT CONTAINERS OR MAINTAIN IN REFRIGERATION OF 41 F OR BELOW.COOK-LINE: MAYO, SLAW AND TOMATOES AT 48 F (RIGHT SIDE OF UNIT)--REPAIR.EXPO-LINE: SOUR CREAM AND TOMATOES AT 46 F--REPAIR.KEEP GARLIC BUTTER ON ICE AT COOK-LINE AND EXPO-LINE AND MONITOR.
    Location: Bar
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
    Location: Kitchen (back)
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN INTERIOR HOOD SYSTEMS AND INTERIOR FILTERS.
    Location: Restroom
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN INTERIOR HOOD SYSTEMS AND INTERIOR FILTERS.
    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 RESTROOM CEILING VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL KITCHEN INTERIOR HOOD SYSTEMS AND INTERIOR FILTERS.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: RE-GROUT PRODUCE WALK-IN-COOLER FLOORS (TILES) WHERE NEEDED TO ELIMINATE MOISTURE AND FOOD BUILD-UP TO SETTLE IN BETWEEN FLOOR TILES. ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE. CHECK ALL ESTABLISHMENT FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF PRODUCE WALK-IN-COOLER FLOORS AND WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: WASH TEMPERATURE MUST REACH AT LEAST 160 F OR SPECIFICATIONS ACCORDING TO DISHMACHINE DATA PLATE--REPAIR.
    Location: Kitchen
    Equipment: Dishmachine
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT EXPO-LINE REACH IN COOLERS, ICE CREAM FREEZER AND SALAD COOLER DRAWERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT EXPO-LINE REACH IN COOLERS, ICE CREAM FREEZER AND SALAD COOLER DRAWERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT EXPO-LINE REACH IN COOLERS, ICE CREAM FREEZER AND SALAD COOLER DRAWERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Cooler drawers
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT EXPO-LINE REACH IN COOLERS, ICE CREAM FREEZER AND SALAD COOLER DRAWERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Expo line
    Equipment: Ice cream freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS IN BAR REACH-IN-COOLERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT EXPO-LINE REACH IN COOLERS, ICE CREAM FREEZER AND SALAD COOLER DRAWERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOK-LINE COOLER DRAWERS WHERE MISSING.
    Location: Cook line
    Equipment: Cooler drawers
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.REPAIR GAPS AT INTERIOR OF COOK-LINE HOOD SYSTEM WHERE NEEDED (RIGHT FILTER SIZES???).
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED PRODUCE WALK-IN-COOLER SHELVING WHERE NEEDED.REPAIR GAPS AT INTERIOR OF COOK-LINE HOOD SYSTEM WHERE NEEDED (RIGHT FILTER SIZES???).
    Location: Cook line
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DO NOT STACK PANS OF FOOD ON TOP OF EACH OTHER WITHOUT PROPER COVERING AT PROTEIN WALK-IN-COOLER TO ELIMINATE POTENTIAL CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BREWERY WALK-IN-COOLER FANGUARDS.-SOILED PRODUCE AND PROTEIN WALK-IN-COOLER SHELVING.-SOILED DRY STORAGE SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • 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 INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Bar
    Equipment: Soda gun & holster
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
    Location: Dry storage
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: SOILED KITCHEN 3-BAY SINKS AND FAUCET HEADS.
    Location: Dish machine area
    Equipment: 3-bay
  • Warewashing sink(s) not cleaned
    Warewashing sink not cleaned and sanitized before use or between task changes.
    Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    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: REPAIR HOT WATER AT LEFT SIDE OF BREWERY 3-BAY SINK FAUCET.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN 3-BAY SINK WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP STORED IN DRY LOCATIONS).
 07/23/2012Routine
  • 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: EMPLOYEE BEVERAGE CUPS STORED IN DISH MACHINE AREA AND ON COOK LINE WITHOUT LIDS AND STRAWS. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    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 CHICKEN IN CONTAINER STORED ABOVE READY TOE EAT FOOD (COLES SLAW) ON COOK LINE. STORE RAW FOOD BELOW READY TO EAT FOODS TO PROTECT FROM CONTAMINATION.
    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: FOOD EMPLOYEE PREPARING FOOD IN FRONT OF HAND SINK. STORAGE CART STORED IN FRONT ALSO. ENSURE NOTHING, INCLUDING FOOD PREPARATION IS STORED IN FRONT OR AT HAND SINK TO ALLOW ACCESSIBILITY TO WASH HANDS AT ALL TIMES.
    Location: Kitchen
 01/31/2012Super Bowl Routine

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